By: Isabel Da Silva
Fish and other seafood are identified as good source of protein and does not comprise of high saturated fats. Comparatively to other fatty meats even the calories level is low in fish and seafood.
The above given fact proves that fish is a valuable addition to anybody's diet. In fact you can view great advantage of fish. By consuming fist at least two time a week can be an excellent source for your body, as it one of the richest natural sources of Omega 3 essential fatty acids. Fatty fish like mackerel, salmon, trout, and sardines comprise high levels of Omega 3 fatty acids.
Recent studies have proven records that Omega 3 fatty acids gives protection against circulatory system disease by reducing the levels of bad cholesterol and by stabilizing blood pressure. There are as well many other heath benefits of consuming seafood. Children may achieve prevention from asthma and seafood further reduces the risk of prostate cancer.
Omega 3 also prevents the onset of diseases such as macular degeneration, one of the most common causes of blindness associated with aging. It also helps diabetics maintain better control of blood sugar levels and has been shown to delay the onset of dementia and even Alzheimer's disease.
Of late a study has concentrated on its impact on the nervous system and its result proved beneficial in brain function and in combating depression.
Generally speaking one must obtain Omega 3 fatty acids in to the body as it in nature does not appear in cells and it can be done through consuming sea food. It is several time proved that Omega 3 fatty acids has lot of health benefits, but do they occur from fish and seafood?
There are 3 main types of omega 3 fatty acids: ALA - alpha-linolenic acid, EPA - eicosapentaenoic acid and DHA - docosahexaenoic acid.
Alpha-linolenic acid (ALA) is generally found in tofu, soybeans, canola walnuts and flaxseed and oils that are derivative from these products. Although, ALA has to be converted in the body cells before it actually gets absorbed. In fact our body cannot make such conversion and evidence that this conversion essentially takes place is rather unsubstantiated.
As a result EPA and DHA become the most significant dietary sources of Omega 3 fatty acids and this is where fish comes into its own. They are one of the most abundant sources of DHA and EPA.
In nature, too much consumption of anything could certainly have effects that are negative, at the same time fish is no exception. One of the major risks of consuming excess fish is the subsidiary and inadvertent eating of contaminants that the fish picks up from waterways. As there are an array of built-up contaminants, which concerns the primary trouble is mercury.
Due to differences in food sources mercury levels in fish vary depending on whether the fish are farmed or caught in the wild. However, in general larger fish, higher up in the food chain have a greater accumulation of contaminants including mercury. In normal circumstances the levels of mercury in most fish are not likely to cause serious concern to a healthy adult unless consumed to excess.
However, infants, children and pregnant women may be more susceptible to harm at lower levels of mercury. It is therefore important to limit the intake of fish by persons in these categories. Mercury could damage the growing nervous systems of young children or the developing fetus and may increase the risk of miscarriage in pregnant women.
The predominance of proof anyhow falls exactly in favor of consuming fish. The health advantages derivative from Omega 3 far prevail over the possible dangers from contaminants. If taken in control there is little doubt that fish could be certainly beneficial.
Article Source: http://www.superfeature.com
I you would like to see more free seafood recipes and ideas on how to prepare seafood come to www.weloveseafood.com You can get a unique content version of this article.
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