Importance Of Fish

Nutrition Found In Fish And Its Natural Benefits

Nutritionists have advised people to eat less fat, especially the fats in meats, to reduce the risk of heart disease and certain types of cancer. But there is one fat that is a healthy exception-the fat in fish. Evidence has shown a strong connection between a diet rich in fish oils and reduced incidence of heart disease and cancer among people. Eating oily fish daily, especially those from deep cold waters, such as salmon, herring, tuna, mackerel and trout, has been shown to raise HDL (good) cholesterol levels, increase blood viscosity and reduce platelet stickiness. Fish oil is rich in omega-3 fatty acids, which research has shown, help block the production of potentially harmful chemicals in the body, reduce the risk of heart disease, help fight colon and breast cancers and even reduce lung inflammation.

 

The omega-3 in fish appears to reduce the body's production of prostaglandins, leukotrienes, and thromboxane, which may cause blood vessels to constrict and increase blood pressure and promote clotting in the bloodstream, which can result in heart disease. In addition the oil in fish seems to keep the heart beating in a healthy rhythm.

 

Eating fish protects against cancer just as it helps to prevent heart disease. It does this by reducing the body's production of prostaglandins, which in large amounts, encourage the growth of tumors.

 

Researchers have also found that eating fish may improve breathing difficulties caused by smoking. Smokers sometimes have a condition known as chronic obstructive pulmonary disease which result in difficulty to move oxygen in and out of the lungs. There is some evidence to indicate that eating fish may help to prevent this from happening.

 

Although all fish provide some omega-3, salmon is considered to be the best source. For variety other good sources are mackerel, trout, tuna and herring. For convenience, the easiest way to get omega-3 into your diet is to pick up a tin of canned fish.

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