Fish reduces the risk of heart attack
Fish . especially her fat varieties, is a source of unsaturated fatty acids. These acids improve blood flow to the heart and brain and do not let the cholesterol to be fixed on the walls of blood vessels. Therefore, regular consumption of fish and fish oil reduces the risk of myocardial infarction. A clear proof of this is the almost complete absence of diseases such as atherosclerosis, heart attacks and strokes, the eskimo and other inhabitants of the far North. They eyes do not see vegetables and fruits, eat the same fish and have virtually no heart disease.
Sea foods are well-balanced source of minerals and trace elements. The sodium content in seafood is low, but they are rich in potassium, has a beneficial effect on people suffering arterial hypertension. Sea foods have high content of selenium, iodine, fluoride trace elements that are beneficial to the metabolism and slow down the aging process in the body.
Nutritionists recommend including oily fish in your diet at least twice a week. It is preferable to cook steamed, grilled or bake them – so you can save a maximum of useful substances.
How much fish oil?
Have lean fish with fat content 0,3-3%. Of the most common varieties of low-fat fish on the shelves of our stores are cod, Pollock, haddock, perch, hake, blue whiting.
Moderately fatty fish with a win 3-7% fat, sea bass, catfish, bream, sturgeon, some varieties of herring.
Fatty fish will win 7-25% fat, mackerel, sardine, tuna, salmon, trout, several varieties of herring.
How to choose a fish?
If you buy fresh, whole, uncleaned fish carcasses . then pay attention to the following points:
— first look at the fish eye. They should be shiny, convex, solid and transparent;
check the scales – it should be shiny;
— touch the fish, if the pressure is formed the recess, better not buy it, the fish meat must be elastic;