Grills In and Out Tips On Reasons To eat Well Prepared Fish

Regular consumption (one to three times per week) of fish can reduce the risk of various diseases and disorders. Selected research findings include:

  • Brain and eyes – fish rich in omega-3 fatty acids can contribute to the health of brain tissue and the retina (the back of the eye).

  • Cardiovascular disease – eating at least two serves of fish per 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 at least once a week may have a lower risk of developing dementia, including Alzheimer’s disease.

  • 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 breastmilk. Eating fish two or more times a week is associated with reduced risk of age-related macular degeneration.

  • Prematurity – eating fish during pregnancy may help reduce the risk of delivering a premature baby.

Along with good proportion of fat and carbohydrates, protein is a “macronutrient,” meaning that the body needs relatively large amounts of it.  But unlike fat and carbohydrates, the body does not store protein, and therefore has no reservoir to draw on when it needs a new supply.

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