Friday, August 27, 2010

Gone fishing

Fish provides excellent nutrition with a minimum amount of fat. It is a high quality protein which contains all nine essential amino acids, and as much of the B group vitamins as a piece of steak. Fish is also rich in Omega-3 fatty acids, which are anti-inflammatory and anti-cancer, as well as being good for maintaining skin elasticity and healthy connective tissue. Omega-3s have been found to lower the risk of heart attack, lower tri-glycerides and LDL (the ‘bad’) cholesterol, relieve stress and lower blood pressure.

Fish can be split into two categories: fatty and non-fatty.
Fatty fish (e.g. wild salmon, pilchards, anchovies) help to improve blood fluidity.
Non-fatty fish (e.g. hake, kingklip, sole) should be eaten at least twice a week.
Both fatty and non-fatty fish help to alleviate A.D.D., Crohn’s syndrome, rheumatoid arthritis and stress.

Fish caught in deep water are less likely to contain pollutants than those caught in shallower waters close to shore. Predatory fish, such as barracuda and swordfish, may contain toxins, so consumption should be limited to a maximum of 200gms per week for men, and 200gms per month for women and children. (That's still quite a lot of fish!)

Shellfish (prawns, oysters, mussels, crab, etc) and calamari are high in cholesterol so should be avoided if there is a congenital tendency for high LDL cholesterol.

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