Saving Seafood

15 Health Benefits of Eating Fish, According to Science

September 1, 2017 — Scientists consider fish as one of the most nutritious foods on the planet. Health experts recommend that individuals include fish into their diets as regularly as possible. This is because fish is packed with protein, vitamin D, important minerals such as selenium and iodine, as well as omega-3 fatty acids.

In fact, scientists and health experts maintain that fish is the number one source of the omega-3 fatty acids. In addition, scientific research shows that fish is one of the best dietary sources of vitamin D (1). Thus, consumption of fish can markedly improve rates of vitamin D deficiency, as well as ensure that people are getting enough omega-3 into their bodies.

This article will look at 15 scientifically proven health benefits of consuming fish. In addition, the article will present five delicious and healthy fish recipes that readers can make for themselves, their families, and friends.

1. Fish supports the health of bones and teeth

Fish is one of the best sources of vitamin D, and studies have shown that a deficiency in this nutrient results in low mineral density in the bones, as well as osteopenia, and osteoporosis (2).

Read the full list at Jen Reviews

Why Is Fish Good for You? Because It Replaces Meat?

October 7, 2016 — Articles often mention that eating any kind of fish (not just fatty fish) twice weekly reduces various health risks. Is this because it replaces red meat, or is there some other reason?

Many fish, especially oily, darker-fleshed fish like salmon and herring, are rich in heart-healthy, polyunsaturated, omega-3 fatty acids, but healthful fats are not the only reason to eat fish. Dietary guidelines in the United States encourage adults to eat eight ounces of a variety of fish and seafood each week – roughly two meals’ worth – because of the “total package of nutrients in fish,” which includes lean protein, vitamins A and D as well as B vitamins, and a host of minerals such as iron, iodine, selenium and zinc.

Women who are pregnant or breast-feeding are urged to eat as much as 12 ounces of seafood to improve infant outcomes, but should steer clear of fish that’s high in methyl mercury. (The Food and Drug Administration recommends avoiding king mackerel, tilefish, shark and swordfish and limiting tuna; the nonprofit Environmental Working Group advises against a broader list of fish in its Consumer Guide to Seafood.)

“Fish is very low in saturated fat and low in cholesterol,” said Jennifer McDaniel, a spokeswoman for the Academy of Nutrition and Dietetics, and people who follow a Mediterranean style diet that incorporates seafood appear to be at lower risk for obesity, “but a lot of people don’t think about that and just focus on omega-3s.”

Read the full story at The New York Times