Not All Fish Should Remain in the Sea
Fish are a popular protein source worldwide. Rich in polyunsaturated fatty acids, most fish species are known to be anti-inflammatory and antioxidant. Fish can provide many trace nutrients such as iodine, selenium, iron, zinc, vitamin B12, vitamin D, etc.
Eating fish as a regular part of your diet helps support overall health in several ways. This includes maintaining a healthy body weight and thyroid balance. Fish can also help with wound healing and protect many structures in the body including the brain, nerves, heart, and liver. Regular fish consumption also supports a healthy heart. Consuming at least two servings of fish per week has been linked to:
- Reducing blood pressure
- Maintaining a healthy cholesterol level
- Reducing atherosclerotic plaques in the arteries
- Lower risk of heart attack.
Additionally, eating oily fish and increased omega-3 oil consumption has been shown to lower pain in older adults. This may extend to other ages as well; more research on the subject is needed. Finally, certain fish species may offer antibacterial qualities to support a healthy immune system.
Two servings (4 ounces each) of fish per week is best. Oily fish is preferred. Some examples are herring, cod, salmon, sardines, haddock, pollock, trout, and mackerel. Eating fish is healthy for most people, including the elderly, pregnant mothers, and babies. Avoid consuming fish with high mercury levels, such as king mackerel, marlin, orange roughy, shark, swordfish, tilefish from the Gulf of Mexico, and bigeye tuna.
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