Why Eat Fish?
Powered by Max Banner Ads
Fish have in their makeup a considerably high proportion of protein but are quite low in saturated fat. In any case, they have been found to be high in omega-3 essential fatty acids, which help reduce the production of blood clots and so reducing the likelihood of heart problems and strokes. Likewise, the omega-3 essential fatty acids that are in fish not only bring down blood pressure but also aid in reducing the growth rate of atherosclerotic plaque. Thus, it lowers the risk of arrhythmias or abnormal heartbeats, that might lead to sudden death.
Likewise, fish oil keeps down the plaque buildup and deceases the possibility of coronary artery disease which could cause heart diseases. Fish oil broadens the arteries helping to lower blood pressure and push up the flow of blood.
The American Heart Association (AHA) is recommending consuming at least two portions of fatty fish per calendar week. Still, doctors might propose people with heart problems or raised levels of triglyceride to eat more helpings of fish or possibly take DHA-EPA supplements. Oily fish, like salmon, tuna, sardines, mackerel, herring, and trout are excellent sources of omega-3 essential fatty acids.
Despite the fact that many of us are not overly keen on herring and sardines because of their flavor, they boast the highest proportion of omega-3 essential fatty acid that might be obtained from fish. Three ounces of herring provides 1.3 to 2 grams of omega-3 essential fatty acids. Mackerel provides rich, savory taste. Eighty five grams of mackerel supply 1.1 to 1.7 grams of omega-3 essential fatty acid although king mackerel will contribute only 400 mg.
Having said that, some wild fish have been fouund to be contaminated with mercury, a heavy metal that might cause damage to the nervous system as well as increasing the risk of heart attack. Other fish caught in our seas and rivers and lakes also contain dioxins and PCBs, which can cause cancer.
There are studies showing that pregnant women or breast feeding mothers should confine their intake of tuna to 6 ounces per week. They should also avoid fish like shark, swordfish, tilefish, king mackerel, and golden bass because these could incorporate a high concentration of mercury. On the other hand, they should eat at least 12 ounces per week of fish with lower mercury, such as catfish, Pollock, salmon, and tilapia (St. Peter’s fish). The end result is that I reckon we should ingest some fish for a healthy heart.
Nigel Wickenden started his Healthy Heart Diet blog because he himself suffers from high blood pressure & cholesterol and wants to share what he learns about keeping his heart healthy. He is not a doctor, but, because of his medical condition he believes that he can learn as much about looking after himself as a doctor can. Nigel takes time out in order to carry out his research on what is the latest best information and this article is about we we should eat some fish for a healthy heart.
|
|
||||
|
||||
|
|

















(5.0 out of 5)