There’s something fishy going on over here… and that’s a good thing. Ask any health expert and they’ll tell you to add fish to your diet. The American Heart Association recommends eating fish (fatty fish to be specific) twice a week.

In addition to being low in saturated fat and high in protein, fatty fishes such as albacore tuna, mackerel, salmon, trout and herring are rich in omega-3 fatty acids. These omega-3 fatty acids decrease the risk of arrhythmias, decrease triglyceride levels, decrease growth rate of atherosclerotic plaque and lower blood pressure. Fish is also rich in vitamins, nutrients and minerals, such as riboflavin (vitamin B2), calcium, phosphorus and iron, zinc, potassium, iodine, and magnesium. Of course, the Journal of American Medical Association can’t say enough about the benefits of fish.

According to their findings, the consumption of fish lowers the risk of death from heart disease. It also decreases the risk of stroke, depression and mental decline with age. In pregnant women, breastfeeding mothers and women who plan on getting pregnant, fish provide DHA, an omega-3 fatty acid that helps the brain development of infants.

Although some fish do contain mercury, research proves that the benefits of fish consumption far outweigh the risks. Take, for example, a study conducted by the American Dietetic Association which determined that fish aids in short-term memory. Research from the Rush Institute for Healthy Aging found that people who eat one serving of fish per week were less likely to develop Alzheimer’s than people who didn’t have a diet that included fish.

Courtesy: http://www.mydailymoment.com