Features

September 2009 Issue

The Best Catch of the Day: EN’s Guide to Eco-friendly, Healthy and Safe Fish

There’s a tidal wave of scientific evidence that eating fish regularly is a healthy habit worth adapting. Fish is low in saturated fats and is the main source of the omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These omega-3 fatty acids have many health benefits, including lowering trigylcerides and blood pressure, slowing the buildup of plaque in the arteries, tamping down inflammation, and reducing the risk of death, heart attack, abnormal heart rhythms and stroke in people with heart disease. No wonder the American Heart Association suggests that you eat fish twice a week. And some research findings indicate that the omega-3 fatty acids found in fish may help reduce joint pain, the symptoms of depression, and protect against Alzheimer’s disease. Stretching way back in time, eating fish has been an important part of human health—some scientists believe that our early ancestors relied upon fish as a large part of their diet, which may have supported brain growth.

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