fresh fish

 

Everyone knows that fish is good for you. It is low in saturated fat and makes you clever. As a result, it is understandable that buyers are perplexed by headlines warning fish eaters of impending doom. In late 2002, a point of entry Chronicle headline advised that feeding fish is harmful due to the high mercury level of some deep species. An MD in Northern California observed that obese persons consuming expensive fish such as swordfish and tuna were putting themselves at risk of intoxication despite their efforts to eat properly.

 

In one case, a woman experienced hair loss as well as excessive amounts of mercury in her blood. That prompted Dr. Jane M. Hightower, a specialist in the field at San Francisco's Golden State Pacific Medical Center, to look for solutions.

Hightower investigated her wealthy patients, who ate a lot of upscale seafood including swordfish, ocean bass, halibut, and ahi tuna. She discovered that individuals who ate these fish often or who had signs of mercury exposure (fatigue, headache, joint pain, and decreased memory and focus) had unsafe amounts of mercury in their blood.

After these patients had refrained from the questionable seafood for 6 months, Hightower retested them. The elevated mercury levels vanished. Not unexpectedly, the Food and Drug Administration has issued warnings concerning excessive levels of mercury for a number of those species.

Fish is still delicious and healthful. Of course, fish is low in cholesterin and has long been the macromolecule of choice for cardiologists and weight-conscious Americans. It has a high concentration of polyunsaturated fatty acids, which have been demonstrated to reduce the risk of cardiovascular disease by reducing cholesterol and decreasing the viscosity of blood platelets. This suggests that polyunsaturated fatty acid lipids will reduce the risk of stroke.

Men and women who consume fatty fish, such as salmon, mackerel, sardines, anchovies, and tuna, are less likely to suffer from cardiovascular disease and stroke, according to studies. According to one study published in the journal Circulation (American Heart Association), eating fish on a regular basis lowered the risk of heart disease in diabetic women by up to 64%. Researchers at Rush-Presbyterian-St. Luke's Hospital in Chicago discovered that elderly people who eat fish at least once a week might lower their risk of Alzheimer's disease by more than half.

It is not required to consume fish on a daily basis to gain the advantages. According to a research published in the Journal of the American Medical Association, males who ate three to five ounces of fish one to three times per month were 43 percent less likely to have a stroke during a twelve-year period. Men who ate a lot of fish typically didn't reduce their risk any more. FreshFishAndSeafood.com sells fish and other great foods.