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Fish & Health
seafood you don't need to trim any fat. Just grill, barbecue, bake, steam, poach or microwave seafood to keep a low kcals count.LOW IN FAT: Seafood averages less than 2% fat. For a slimmer, seafood is all good news. All seafood is low in kilocalories (Kcals), with fewer kcals than even the leanest meat or chicken. And of course with
LOW IN CHOLESTEROL:Cholesterol is an essential part of all living animal tissue. But levels of cholesterol can be too high if we eat too much saturated fat. Seafood has very little fat of any kind and what it does have is mostly unsaturated fat. Eating fish two or three times a week can help lower cholesterol and reduce the risk of heart diseases.
HIGH IN PROTEIN:Seafood is an excellent source of top quality protein, and compares favorably with meat and chicken.
HIGH IN VITAMINS & MINERALS: Seafood is an excellent source of many important minerals, including iodine, zinc, potassium and phosphorus. It is also rich in many vitamins, especially the B group.
RICH IN OMEGA 3 FATTY ACIDS: Omega-3s are a type of polyunsaturated fat and are essential nutrients that play many critical roles in our body. And, just like minerals and most vitamins, our body cannot make them.
Long chain Omega-3s are found in oily fish, non-oily fish and shellfish, and to a lesser extent in meats and eggs. Long chain Omega-3s are used effectively in the body. DHA (a long chain Omega-3 fatty acid) is a major building block of the brain, and the retina in the eye is very concentrated in DHA. Other vital organs, such as the heart, are rich in long chain Omega-3s.
Research has also shown that regular consumption of Omega-3 fatty acids can reduce the risk of developing Muscular Degeneration (MD). The MD Foundation encourages people to eat fish regularly to ensure that their intake of Omega-3s is adequate
Some more Fish Facts - courtesy: http://www.medindia.net/patients/patientinfo/fishfood.htm
Researchers worldwide have discovered that eating fish regularly - one or two servings weekly - may reduce the risk of diseases ranging from childhood asthma to prostate cancer.
Fish is low in fat, high in protein and an excellent source of omega 3 fatty acids. Regular consumption of fish can reduce the risk of various diseases and disorders. Selected research findings indicate the following:
Asthma - children who eat fish may be less likely to develop asthma.
Brain and eyes - fish rich in omega 3 fatty acids can contribute to the health of brain tissue and the retina (the light sensitive tissue lining the inner surface of the eye).
Cancer - the omega 3 fatty acids in fish may reduce the risk of many types of cancers by 30 to 50 per cent, especially of the oral cavity, oesophagus, colon, breast, ovary and prostate.
Cardiovascular disease - eating fish every week reduces the risk of heart disease and stroke by reducing blood clots and inflammation, improving blood vessel elasticity, lowering blood pressure, lowering blood fats and boosting 'good' cholesterol.
Dementia - elderly people who eat fish or seafood at least once a week may have a lower risk of developing dementia, including Alzheimer's disease.
Depression - people who regularly eat fish have a lower incidence of depression (depression is linked to low levels of omega 3 fatty acids in the brain).
Diabetes - fish may help people with diabetes manage their blood sugar levels.
Eyesight - breastfed babies of mothers who eat fish have better eyesight, perhaps due to the omega 3 fatty acids transmitted in breast milk.
Inflammatory conditions - regular fish consumption may relieve the symptoms of rheumatoid arthritis, psoriasis and autoimmune disease.
Prematurity - eating fish during pregnancy may help reduce the risk of delivering a premature baby.
Healthy ways to enjoy fish include baked, poached, grilled and steamed forms.