Seafood contains essential oils that are an important part of your diet. Oils provide the source of energy we need and they are also great flavor enhancers. More importantly, they are a source of significant fatty acids.
Seafood oils are unique and have great nutritional benefits to our body. This oil contains the omega-3 polyunsaturated fatty acids, specifically the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
Our body only produces small amounts of these important fatty acids; therefore we need to rely on other sources for this essential nourishment. Seafood is one of the best sources of these nutrients. In fact, oils are the second biggest components in most seafood.
Eating seafood just once or twice a week can provide good health benefits. Eating fresh seafood is a great way to obtain your required dose of these essential oils. Oils extracted from seafood are also available as nutritional supplements.
Oils derived from seafood help prevent some of the most deadly diseases today, including Alzheimer's disease, asthma, arteriosclerosis, bipolar disorder, bronchitis, cancer, heart diseases and more.
The omega-3 oils decrease the risk of heart diseases, high blood pressure and rheumatoid arthritis. They are also beneficial to infants' brain and eye development.
The oils in seafood can also prevent osteoporosis. This is because the oils improve calcium absorption in our bones and can prevent the bones from becoming brittle.
According to recent findings, Omega-3 also helps improve people's immune functions, thereby reducing infections.
Seafood oils are known to have properties that lower blood pressure, benefiting especially those suffering from hypertension.
Another kind of oil found in seafood is the omega-6 fatty acid. This is important for growth and plays an important role in people's health and well-being.
Eating a seafood diet can also help you reduce weight. For years, seafood has been part of many weight loss programs. This is because, unlike diet pills, seafood is natural and has beneficial properties to people.
However, fish can rot quickly. Therefore, you should cook it the day you buy it. Here are some tips for preparing seafood:
* If you do not plan to cook the fresh seafood the day you buy it, you should store it for no longer than two days at very cold temperatures.
* If you are going to thaw the fish, keep it in the refrigerator or thaw it under cold water. Do not leave it to thaw on your kitchen counter. This is because the nutritional value of the seafood may diminish.
* You can prepare many delicious seafood dishes from great seafood recipes. You can fry or grill seafood. You can combine it with fruits and vegetables to make it even more delicious. You can marinate it and further enhance its flavor and get rid of its unique smell.
* Some people do not want to eat seafood for fear of choking on the tiny bones. In this case you can request the fish store to help you remove these fish bones.
Remember that seafood is not only delicious; it can also provide wonderful benefits to your health.
Showing posts with label fresh seafood. Show all posts
Showing posts with label fresh seafood. Show all posts
Monday, August 2, 2010
Wednesday, June 30, 2010
Fish To Eat And Fish To Avoid
Everyone knows fish is good for you. It’s low in saturated fat, and it makes you smart. So it’s no wonder consumers are confused by headlines warning fish eaters of impending doom.
In late 2002, a San Francisco Chronicle headline warned that eating fish can be risky because of the high content of mercury in some deep-water fish. A physician in Northern California had discovered that wealthy individuals eating expensive fish, such as swordfish and tuna, were putting themselves at risk for mercury poisoning -- even as they were trying to eat healthy.
In one case, a woman suffered hair loss and high levels of mercury in her blood. That spurred Dr. Jane M. Hightower, an expert of internal medicine at San Francisco’s California Pacific Medical Center, to fish around for answers.
Hightower studied her own patients, who were affluent and ate plenty of gourmet fish -- swordfish, sea bass, halibut and ahi tuna. She found that patients who often ate these fish or were experiencing symptoms of mercury exposure (fatigue, headache, joint pain, and reduced memory and concentration) had unacceptable levels of mercury in their blood.
Hightower retested these patients after they abstained from the suspect fish for six months. The high levels of mercury disappeared. Not surprising, the FDA has issued warnings about high levels of mercury for some of these fish.
Fish remains tasty – and healthy
Fish is naturally low in cholesterol and has been the protein of choice for cardiologists and weight-conscious Americans. It is a fantastic source of omega-3 fatty acids, which have been shown to lower the risk of heart disease by lowering cholesterol and decreasing the stickiness of blood platelets. This means omega-3 fats can lower the risk for stroke.
Studies have shown conclusively that men and women who eat a diet rich in fatty fish -- salmon, mackerel, sardines, anchovies and tuna -- are less likely to suffer heart disease and stroke. One study published in the journal Circulation (American Heart Association) showed that eating fish regularly reduced the risk of heart disease in diabetic women as much as 64 percent. Researchers at Chicago's Rush-Presbyterian-St. Luke's Medical Center found that older people who eat fish at least once a week may cut their risk of Alzheimer's disease by more than half.
It's not necessary to eat fish every day to reap the benefits. According to a study in The Journal of the American Medical Association, men who ate about three to five ounces of fish one to three times a month were 43 percent less likely to have a stroke during 12 years of follow-up. Men who ate fish more often did not reduce their risk any further.
Get your fish and other fine seafood at FreshFishAndSeafood.com
In late 2002, a San Francisco Chronicle headline warned that eating fish can be risky because of the high content of mercury in some deep-water fish. A physician in Northern California had discovered that wealthy individuals eating expensive fish, such as swordfish and tuna, were putting themselves at risk for mercury poisoning -- even as they were trying to eat healthy.
In one case, a woman suffered hair loss and high levels of mercury in her blood. That spurred Dr. Jane M. Hightower, an expert of internal medicine at San Francisco’s California Pacific Medical Center, to fish around for answers.
Hightower studied her own patients, who were affluent and ate plenty of gourmet fish -- swordfish, sea bass, halibut and ahi tuna. She found that patients who often ate these fish or were experiencing symptoms of mercury exposure (fatigue, headache, joint pain, and reduced memory and concentration) had unacceptable levels of mercury in their blood.
Hightower retested these patients after they abstained from the suspect fish for six months. The high levels of mercury disappeared. Not surprising, the FDA has issued warnings about high levels of mercury for some of these fish.
Fish remains tasty – and healthy
Fish is naturally low in cholesterol and has been the protein of choice for cardiologists and weight-conscious Americans. It is a fantastic source of omega-3 fatty acids, which have been shown to lower the risk of heart disease by lowering cholesterol and decreasing the stickiness of blood platelets. This means omega-3 fats can lower the risk for stroke.
Studies have shown conclusively that men and women who eat a diet rich in fatty fish -- salmon, mackerel, sardines, anchovies and tuna -- are less likely to suffer heart disease and stroke. One study published in the journal Circulation (American Heart Association) showed that eating fish regularly reduced the risk of heart disease in diabetic women as much as 64 percent. Researchers at Chicago's Rush-Presbyterian-St. Luke's Medical Center found that older people who eat fish at least once a week may cut their risk of Alzheimer's disease by more than half.
It's not necessary to eat fish every day to reap the benefits. According to a study in The Journal of the American Medical Association, men who ate about three to five ounces of fish one to three times a month were 43 percent less likely to have a stroke during 12 years of follow-up. Men who ate fish more often did not reduce their risk any further.
Get your fish and other fine seafood at FreshFishAndSeafood.com
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