It’s no secret that fish is delicious.
For one, it’s easy to eat compared to meat as it readily
‘disappears’ in the mouth effortlessly, unlike beef that requires more
chewing.
Better still, nutritionists, scientists
and everyone that should know tell us that eating fish is the surest
avenue to getting omega-3 fatty acids, those unsaturated fats that are
very heart-friendly.
Again, fish contains vitamin D and
selenium, it is high in protein and low in saturated fat, and therefore
good for the young and old, and everyone who has no dietary restriction.
In fact, so good is fish consumption that the American Heart
Association urges people to eat fish rich in omega-3 fatty acids at
least twice a week.
Nutritionists say when substituted for
saturated fatty acids such as those in meat, eating fish may lower your
cholesterol level. They say the omega-3 fatty acids reduce inflammation
throughout the body. Physicians note that inflammation in the body can
damage blood vessels and lead to heart disease.
Again, a nutritionist says omega-3 fatty acids may decrease triglycerides (a type of fat
found in blood, too much of which may raise the risk of coronary artery
disease, especially in women), lower blood pressure, reduce blood
clotting, boost immunity and improve arthritis symptoms. In children,
she says, omega-3 may improve learning ability.
Other experts recommend the consumption of fatty fish such as salmon (Titus), herring (Shawa) and, to a lesser extent, tuna (Kote), alongside other sea foods that also contain small amounts of omega-3 fatty acids.