Food Comparison

June 2008 Issue

Beyond Breaded, Battered and Fried: Reel in Seafood Benefits

Frozen fish has become a staple of family fare ever since Gortonís introduced breaded fish sticks and fish fillets more than 50 years ago. It has made it easier to meet health recommendations to eat fish at least once a week. And it sure is convenient. But thereís a catch. All too often, fresh seafoodís low-fat, low-calorie benefits are offset by batter or bread coating that crank up calorie counts by at least 100 and total fat by 10 grams or more per serving.

To continue reading this entire article you must be a paid subscriber.

Subscribe to Environmental Nutrition

Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.

Already subscribe but haven't registered for all the benefits of the website? Click here.

Subscriber Log In

Forgot your password? Click Here.