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Why Seafood Is So Healthy
By Isabel Da Silva
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 above given fact proves that fish is a valuable addition to anybody's diet. In fact you can view great advantage of fish. By consuming fist at least two time a week can be an excellent source for your body, as it one of the richest natural sources of Omega 3 essential fatty acids. Fatty fish like mackerel, salmon, trout, and sardines comprise high levels of Omega 3 fatty acids.
Many studies have shown that Omega 3 fatty acids provide protection against cardiovascular disease by lowering the levels of bad cholesterol and blood pressure. Other studies have also shown many health benefits ranging from prevention of asthma in children to reduced risk of prostate cancer.
Omega 3 also prevents the onset of diseases such as macular degeneration, one of the most common causes of blindness associated with aging. It also helps diabetics maintain better control of blood sugar levels and has been shown to delay the onset of dementia and even Alzheimer's disease.
Other of late research and studies have concentrated on its effect on the body's nervous system, which was proven beneficial for brain function and most effective for fighting against 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 is generally derived from in tofu and other kinds of soybeans, canola, walnut and flaxseed, and their oils. Any how, ALA requires being transformed in the body before it could be completely absorbed. Your body may not be actually efficient absorbing and evidence that this absorption in fact takes place is rather tenuous.
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.
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