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 best recognized is fish that makes required and worthwhile addition
to one's diet. There are even greater benefits such as offering disease
prevention. Fish is identified as one of the richest natural sources of
Omega 3 indispensable fatty acids. On the other hand salmon and trout
as a fatty fish actually comprise high level of Omega 3 fatty acids.
Researchers by now have proved that Omega 3 fatty acids offer safety
against harmful cardiovascular disease by reducing the levels of poor
cholesterol and lowers blood pressure slightly. Some studies have also
exposed several health benefits such as defending children from asthma
and lowering the risk of prostate cancer.
Widely speaking Omega 3 prevents the arrival of diseases such as
macular degeneration, which is one of the most widespread causes of
blindness related to aging. Increase in Omega 3 fatty is favorable for
people with diabetics as it maintain good amount of control of blood
sugar level and has been proved to delay the appearance of dementia and
as well 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.
Omega 3 fatty acids do not occur naturally in cells of the body and
must therefore be obtained through one's diet. Clearly Omega 3 fatty
acids have many health benefits but do they have to come from fish and
seafood?
Omega 3 fatty acids can be classified by 3 kinds: 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.
Therefore EPA and DHA has become truly significant dietary source of
Omega 3 fatty acids and this is the place where fish place the role of
its individuality. They are one of the richest sources of DHA and EPA.
Naturally, too much of anything can have negative effects and eating
fish is no exception. One major negative of eating too much fish is the
incidental and unintended consumption of contaminants which the fish
have picked up in the waterways. While there are a variety of
industrial contaminants that are of concern the primary problem is
mercury.
As the food source differs, even the mercury level in fish differs
depending up on whether the fish is farmed or caught in the wild.
Conversely higher up in food chain have a larger accumulation of
contaminants containing mercury. In the usual conditions the level of
mercury in majority of fish are not probably to cause any major worry
to overall health of adults unless consumed excess.
On the other hand, new born, children and pregnant women are more at
risk and vulnerable at lower levels of mercury. It is therefore
imperative to restrict the eating of fish by persons in above
categories. Mercury could spoil the developing nervous systems of young
children or the developing fetus and as well might augment 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.
