5 Life-Enhancing Reasons to Eat Fish
Fish is generally very beneficial for your health, especially your brain. The fish is full of omega-3 fatty acid that is known to be very beneficial for the organism in various aspects. These fatty acids help with brain function, because they coat the neurons which may have a layer of fatty acid that becomes stiff due to high cholesterol and saturated fat in the body. Omega-3 will coat the neurons with good fats, allowing them to move easily throughout the brain. Omega-3 also provides more oxygen to the brain and keeps new information, recalling old information. The most tasty and valuable fish for brain health are salmon, tuna and herring.The good news is if you’re not a fish fan, most new research indicates that eating fish only once or twice a week can be enough to reap the benefits. Meanwhile, the National Institute of Health recommends that people consume at least 2 percent of their total daily calories as omega-3 fatty acids, which equals about 4 grams per day. One four-ounce piece of salmon (one of the highest natural sources of omega-3s) contains about 1.5 grams of the fatty acid. Other fish, such as tuna, sardines, and halibut, also contains high levels. If you don’t eat animal products or have trouble fitting fish into your diet, you can get your daily recommended amount of fatty acids through omega-3 DHA/fish oil supplements. Although new data from Consumer Reports suggests that more Americans are buying omega-3 supplements than ever before, the doctor-recommended way to consume the health benefits of fish is still by eating the real thing.
If the heart-health-boosting, waist-slimming properties weren’t reasons enough to eat more fish, here are five more ways adding a dose of fish to your diet can improve your health.
1. Prevent Heart Disease:
A Danish study of 49,000 women that was published Monday in Hypertension: Journal of the American Heart Association found that women who ate little to no fish had 50 percent more heart problems than those who ate fish at least once per week. Additionally, researchers found that women who rarely ate fish had a three-fold higher disease risk than those who ate it often. Other research has found that eating fish high in omega-3s can slash blood fat levels, which can contribute to a lower heart-disease risk.
2. Reduce Alzheimer’s Risk:
Eating fish as little as once a week can help preserve gray-matter neurons — the part of the brain linked to memory and cognition — according to a new study presented last month at the Radiological Society of North America’s annual meeting. Researchers found that people who eat baked or broiled — but not fried — fish had larger brains and larger cells in the areas of the brain responsible for memory and learning. Scientists believe the larger brain volume can help lower the risk of cognitive decline and Alzheimer’s disease.
