In 2002 when our company ventured into the frozen seafood business, I personally spent much time researching the benefits of eating fish. It is almost 2 decades now and the fact still remains that fish is a great source of high protein low fat food that provides a wide range of health benefits.
White-fleshed fish in particular, is lower in fat than any other source of animal protein, and oily fish such the mackerel, salmon and cod are high in omega-3 fatty acids, also known as the “good” fats. The human body cannot make significant amounts of these essential nutrients, hence fish is an important part of the diet.
Many studies, past and present, indicate that omega-3 fatty acids provide a number of health benefits such as: 1. Help maintain cardiovascular health by helping to regulate blood clotting and vessel constriction. 2. Are important for prenatal and postnatal neurological development. 3. May reduce tissue inflammation and alleviate the symptoms of rheumatoid arthritis. 4. May play a beneficial role in cardiac arrhythmia (irregular heartbeat), reducing depression and halting mental decline (Alzheimer and dementia) in older people.
The omega-3s found in fish (EPA and DHA) appear to provide the greatest health benefits. Fish high in omega-3s, low in environmental contaminants and eco-friendly include salmon, mackerel, tuna, trout, anchovies and oysters.
In short, fish is not only brain food as many would believe but it is vital food for a healthy heart and thus a healthy body!
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