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Health benefits of eating fish

Fish is one of the '' wonderfoods that should be an essential part of your weekly diet. In fact, you should try to eat at least 2 serves of fish a week to ensure you are getting the health benefits associated with this fantastic food. This week our blog will examine the main reasons why fish should be a regular item on their menu at home!

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1. fish are nutritious: fish is an excellent source of protein, selenium, zinc, iodine and vitamins A and D (in some species). However, all fish is an excellent source of omega-3 essential fatty acids that are crucial to help regulate many systems in the body.
2. fish reduces the risk of disease: Because of the important nutrients and fats found in fish, regular consumption of fish can reduce the risk of developing asthma (in children), cardiovascular disease, dementia and delivering a baby prematurely if you are pregnant. Not only that fish consumption will help improve eye health and help with the regulation of blood sugar levels in diabetics.
3. fish can improve your emotional health: The all essential fatty acids omega-3 important acids of fish have been found to be effective in treating depression and may even help to make the anti-depressant work medication . most effective
4. fish is good for arthritis and other inflammatory diseases: Omega-3 has demonstrated efficacy in a natural anti-inflammatory. Therefore, patients with arthritis will benefit from regular consumption of fish as well as people with other inflammatory diseases such as eczema, psoriasis, asthma, some cancers, gum disease and even PMT-symptoms ( as swollen breasts and pelvic pain).
5. The fish is tasty and easy to prepare: The fish is so versatile - you can bake, pan-frying, grilling, steaming, sautéing ... in fact, you can even eat raw (sashimi anyone) . It is preferred that eat fish 'wild' instead of breeding, simply because the content of nutrients and essential fatty acids of fish is generally higher. It also has some concerns about fish and potentially harmful levels of mercury. In general, the higher up the food chain the type of fish is, the higher its mercury content. Therefore, it is suggested that consumption of the following types is restricted :. shark (flake), swordfish, marlin, gemfish, ling (sea perch) and bluefin tuna south

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