Fish can be delicious in any way you prepare it, making it a staple ingredient in different culture dishes. However, have you ever wondered why many doctors and nutritionist recommend having fish in your diet? There’s only one reason why –– Omega-3 acids in fish are good for you, and your heart will thank you!
Unlike fatty meats, fish is a good source of protein and it’s not high in saturated fat. There’s plenty of evidence that people who eat fish regularly are less likely to have a cardiovascular disease. And the American Heart Association has recommended people eat fish twice a week in order to improve heart health.
Omega-3 fatty acids are a type of unsaturated fatty acid that help reduce inflammation all throughout the body which can lead to damaging your blood vessels. The benefit of Omega-3 fatty acids are a specific type of unsaturated fatty acid that help in other benefits including: decreasing triglycerides, stroke and heart failure, slightly lower blood pressure, and reducing blood clotting. This also includes reducing irregular heartbeats.
While fish oil supplements remain popular, they don’t provide the sufficient benefit that a diet that includes fish does. So what kind of fish can you eat? Any fatty fish such as salmon, mackerel, lake trout, sardines and tuna each contain the most omega-3 fatty acids, making them the most beneficial. Although many fish do have this benefit some fish, such as tilapia and catfish, do contain high levels of unhealthy fatty acids. Fish can also be unhealthy in the way that it is prepared and cooked. For example, deep-frying a fish isn’t as healthy as broiling or baking it is.
So if you’re seeking heart-healthy plates, fish should be your first choice. Along with the Omega-3, it’s also a good source of lean protein.