Fishing for Better Health: The Benefits of Fish and Other Food Sources High in Omega 3 Fatty Acids

Spring is well underway and summer is fast approaching. It 's time to take their shoes off to walk without concerns for driveways and sidewalks. Parents are rummaging through the closets of dormant baseball caps and uniforms to see if last year you still. If you do not play ball you will see from the sidelines, or from the comfort of your chair. The mothers, the time to use old jeans, on the basis of sunscreen, and get the fishing rods. You heard me, sir. Fishing poles! It's time to fight! According to the American Heart Association (AHA), stroke is the third leading cause of death in women. Each year, about 97,000 American women die from stroke. Statistically, every 53 seconds time to victimize a person in the U.S.. Of the approximately 600,000 stroke victims each year about 160,000 die as a result. There are, however, a simple way to reduce these statistics. The results of a study of 14-one year about 80,000 American women indicate that eating a 3.5 ounce serving of fish two to four times a week reduces the risk of stroke by 27 percent. The more fish consumed, the more impressive the percentages. Although few large studies have examined this particular issue in men, experts say there is no biological reason results of such studies would be different. The American Medical Association (AMA) published the results of the study in his paper in January 2001. Everything indicates that consumption of fish rich in omega 3 fatty acids have significant health benefits, including reduced thrombotic infarction - a type of stroke when a clot blocks an artery in the brain, resulting in the destruction of brain tissue. (Blood clots are responsible for more than 80 percent of cases.) Fish are a high source of omega-3 fatty acids, nutrients that help prevent blood clots, or "platelet aggregation." They do this by making blood less "sticky." As a result, the risk of thrombotic stroke has decreased and the risk of embolic stroke, where the clot forms elsewhere in the body before traveling to the brain. Was performed at Brigham and Women's Hospital in Boston, Massachusetts, the study found that women who ate fish once a week reduces the risk Stoke 22 percent, two to four times a week, 27 percent, and five or Several times a week by 52 percent. Unfortunately, the average American woman consumes only about 1.3 servings of any fish per week, averaging 3.5 ounces per serving. Women are not eating enough fish! Penny Kris Etherton, Ph.D., heart disease researcher at the University of Pennsylvania, has long extolled the virtues of eating fish for health reasons. "Clearly tell people to eat fish and shellfish regularly to reduce the risk of heart disease." National Fisheries Institute (NFI) President, Richard E. evisceration, Jr., agrees. "The benefits of eating fish continue to increase as more studies are conducted," he said. Evisceration also said that women of all ages "should enjoy the variety and great taste of fish and seafood regularly." How to cook fish is important, as omega-3 fatty acids can be destroyed by heat, light and air. NFI recommends not overcooking the meat and use of methods of low-fat cooking: baking, broiling, poaching, steaming, frying, grilling or sauting. Cook only until the point of maximum benefit to cook. Avoid frying, as it not only destroys more omega 3 fatty acids, but also adds the total fat content. If fish consumption is not your cup of tea, you can try the fish oil supplements. Most experts do not recommend the routine use of fish oil supplements, however, for two reasons: 1.) Possible side effects - fish breath, gastrointestinal upset, and easy bruising. 2.) A false sense of security derived from taking fish oil for health purposes, when the same diet can be harmful. Besides fish and fish oil supplements, other good sources of omega 3 fatty acids include canola oil, flaxseed oil, soybean oil, nuts and some vegetables and tofu. However, you should eat at least several times the normal amount of any of these other sources to get the same benefit of a normal size portion of fish. Institute of Food Technologist, Joyce Nettleton, D. Sc, RD suggests that eating fish, and that alone can not compensate