Week 8 – Day 4

sylvie fish
I have always liked fishing, and eating my catches.

My father fished and we often would enjoy many meals of fish. I try to incorporate fish in our diet, but it’s a bit of a challenge since my hubby doesn’t particularly like fish. I tend to cook salmon and of late, we’ve enjoyed tilapia. Dr Oz states that 75% of women eat less than the recommended 2 servings of fish per week. From improving heart health to boosting your brain power, eating fish is one of the best ways to stay strong as you age.

I like tilapia because it’s a dense fish that cooks very well. Tilapia is low in Sodium. It is also a good source of Niacin and Phosphorus, and a very good source of Protein, Vitamin B12 and Selenium. It does have a higher cholesterol content than most fish, but its benefit outweigh this fact.

Eating fish is an important source of omega-3 fatty acids. These essential nutrients keep our heart and brain healthy. Two omega-3 fatty acids found in fish are EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). Our bodies don’t produce omega-3 fatty acids so we must get them through the food we eat. Omega-3 fatty acids are found in every kind of fish, but are especially high in fatty fish. Some good choices are salmon, trout, sardines, herring, canned mackerel, canned light tuna, and oysters.

Omega-3 Fatty Acids:

* Help maintain a healthy heart by lowering blood pressure and reducing the risk of sudden death, heart attack, abnormal heart rhythms, and strokes.
* Aid healthy brain function and infant development of vision and nerves during pregnancy.
* May decrease the risk of depression, ADHD, Alzheimer’s disease, dementia, and diabetes.
* May prevent inflammation and reduce the risk of arthritis.

Fish are available year round, and frozen fish can often be more economical than beef.

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