Fish is an inseparable part of a healthy lifestyle and more specifically a balanced eating regime. As we all know, there are dozens of studies that would back that claim up.
Nutritionists and doctors recommend an average intake of 2 fish to be at least 2 times a week. Among most consumers’ preferred choices are white fish, salmon, mackerel, herring, carp, tuna, trout and more. No matter which species you prefer when you’ve set your sights on cooking seafood, you should get an effective fish scaler , on websites such as Organic Power Foods, to help you deal with the processing of a fish as fast and clean as possible.
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Among fish’s most precious nutrients that have clinically-proven benefits, are omega 3 fatty acids.
A few randomized studies show the use of omega-3’s in secondary prophylaxis of the cardiovascular system when combined with regular assigned therapy.
According to an international analysis based on 15 different studies, carried out in Europe, USA, China , and Japan, those who eat fish 2-3 times a week, have a lower stroke risk. it’s believed that namely the omega-3 fatty acids are responsible for that. Specialists explain that these nutrients have a positive influence on our blood pressure and LDL cholesterol levels, hence their stroke-reducing risk. Some other nutrients that are present in most fish species, like vitamin D, proteins and selenium, also have a role in preventing a stroke.
To boot, omega-3’s are investigated for their ability to improve arrhythmia and prevent/clear clogged arteries. Although they are classified as fatty acids, these matters reduce the bad cholesterol and raise the good HDL cholesterol.
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According to a trial featuring 3500 elderly men and women, those who eat seafood more often than those who don’t eat at all or eat seldom, have less risk of having bad metabolism. The positive influence seafood has on metabolism is associated with the effect triglycerides and lipoproteins with high density have on the fat assimilation in our constitution.
Source: McGill University3.
Taking advantage from the cardiovascular health benefits of fish depends on the processing and cooking method. In the course of 10 years, scientists follow the eating habits and health of 85 000 women.
It was established that compared to women who seldom or never eat fish, those consume this type of food averagely 4 times a week have 30% less chance of developing a cardiovascular disease. In most cases, however, to retain those health qualities, fish has to be bake or roasted.
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Regular fish intake is associated with reduces risk of mammary gland cancer in women. As a matter of fact, women who have an eating regime rich in fish or take fish oil supplements, have 32% less chance of developing such type of cancer. Again, the omega-3 and omega-9 fatty acids are suspected for this health benefit.
Source: Hakai Magazine
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Fish is good for men too. According to various studies, often fish consumption is connected to a prophylaxis effect against prostate cancer. Scientists and nutritionists recommend the intake of more fatty fishes like mackerel, tuna, herring, sardine, and salmon. Among other seafood, oysters are highly recommended too. A few of them each day cover the recommended daily allowance for zinc, a mineral involved in a series of physiological processes, from the formation of DNA to the recovery of male prostate gland.
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According to one of the latest studies on this topic, the eating of fish is important to the optimal maintenance of brain health and for the prevention of dementia. According to scientists, fatty acids found in fish and other sea food, can improve memory by 15%.
Source: Inside Science
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The consumption of 1 or more fish servings each week reduces the risk of vision loss by reducing macular degeneration by up to 42%, according to a study from the Harvard Medical School in Boston. It’s believed that omega-3 fatty acids may boost the protection of cells in the retina.
For more than 10 years, scientists had been following the eye health of 38 000 women and their eating habits, including the intake of omega-3 and omega-6 fatty acids. Results note that those women who consumed the most fish, had 38% less risk of developing macular degeneration.
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Fish is also good for our emotional well being. It has been established that omega-3s contained in fish, contribute to the structural improvement in brain zones, responsible for emotions.
