[dropcap]R[/dropcap]esearchers worldwide have discovered that eating fish regularly may reduce the risk of diseases ranging from childhood asthma to prostate cancer. Fish is an excellent and the only readily available source of long-chain omega-3 fatty acids. Fish is low in Fat and high in Protein. Eating fish during pregnancy may reduce the risk of a premature baby. Women must recognize that avoiding seafood altogether is likely to harm their babies brain development. Environmental Protection Agency and Food and Drug Administration recommend for women who are or may become pregnant, nursing mothers, and young children must not eat shark, swordfish, king mackerel, or tilefish because they contain high levels of mercury.There are varieties of fresh water fishes and shellfishes that are lower in mercury such as shrimp, canned light tuna, salmon and catfish are low-mercury fish. Farm raised fresh water fishes are fast growing fishes that are very low unwanted contaminants found in the flesh. Science proves over and over again that farmed raised fresh fishes are low in contaminants such as mercury and polychlorinated biphenyl (PCBs).Omega 3 fatty acid level in farm raised fresh water fishes are among the highest found in fish. Fish contain unsaturated fatty acids, which, when substituted for saturated fatty acids such as those in meat, may lower your cholesterol. But the main beneficial nutrient appears to be omega-3 fatty acids in fatty fish. Omega-3 fatty acids are a type of unsaturated fatty acid that may reduce inflammation throughout the body. Inflammation in the body can damage your blood vessels and lead to heart disease. Omega-3 fatty acids may decrease triglycerides, lower blood pressure, reduce blood clotting, decrease stroke and heart failure risk, reduce irregular heartbeats, and in children may improve learning ability. Eating at least one to two servings a week of fish, particularly fish that is rich in omega-3 fatty acids, appears to reduce the risk of heart disease, particularly sudden cardiac death. Children who eat fish may be less likely to develop asthma. Fish rich in omega 3 fatty acids can contribute to the health of brain tissue and the retina (the light sensitive tissue lining the inner surface of the eye). The omega 3 fatty acids in fish may reduce the risk of many types of cancers by 30 to 50 per cent, especially of the oral cavity, oesophagus, colon, breast, ovary and prostate. Eating fish every week reduces the risk of heart disease and stroke by reducing blood clots and inflammation, improving blood vessel elasticity, lowering blood pressure, lowering blood fats and boosting ‘good’ cholesterol. Elderly people who eat fish or seafood at least once a week may have a lower risk of developing dementia, including Alzheimer’s disease. People who regularly eat fish have a lower incidence of depression (depression is linked to low levels of omega 3 fatty acids in the brain). Fish may help people with diabetes manage their blood sugar levels. Breastfed babies of mothers who eat fish have better eyesight, perhaps due to the omega 3 fatty acids transmitted in breast milk. Regular fish consumption may relieve the symptoms of rheumatoid arthritis, psoriasis and autoimmune disease. Contributed by:
Dr.Y.Nchumbeni Humtsoe (Achum Kyon)
Wokha.
