Healthy Seafood: Fish Should Be a Dieting Staple
Eating seafood as a healthy choice is not new information. Research has shown that including seafood in your diet can help prevent heart attacks and strokes and lower blood pressure. In fact, regular fish consumption can reduce the risk of heart attack by as much as 40 percent. What’s the trick? Seafood’s most powerful ingredient is omega-3 fatty acids. Fatty fish, like salmon, herring, trout, mackerel, and sardines, are especially beneficial. They must be cooked correctly, though- pan-frying and deep-frying at high temperatures can destroy omega-3 fatty acids.
Fish supply high amounts of protein, low levels of saturated fat, and contain vitamin E, a powerful antioxidant. In general, seafood is also low in calories, keeping in mind that preparation is a key factor in maintaining the lower calorie-count. While some people are reluctant to eat shellfish, believing that its “high” cholesterol count can be harmful, most nutritional experts agree that cholesterol in food does not directly transfer to cholesterol in blood. Though it is important to be aware of and limit the amount of cholesterol one eats, especially as it relates to diabetes or heart disease, saturated and trans fats are more detrimental to serum (blood) cholesterol than the cholesterol in shellfish.
Lowering blood cholesterol should be a health focus for everyone. Replace saturated fats with healthy fats whenever possible. Add fiber to your diet, and exercising rather than counting milligrams of cholesterol. Keeping healthy is as easy as eating healthy seafood!
*Do not consider the Seafood at Home blog post as medical advice. Never delay or disregard seeking professional medical advice from your doctor or other qualified healthcare provider because of something you have read on Seafood at Home.
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