The benefits of eating fish
Fish has a reputation for being low calorie, high protein “brain food,” thanks to the omega-3s found in fish oil.
The human body can’t naturally produce omega-3s, but yet they’re needed for a healthy body, inside and out. Although the link between omega-3s and heart health has long been known, several new studies present even more evidence that fish high in fatty acids is essential for total-body wellness.
The good news is if you’re not a fish fan, most new research indicates that eating fish only once or twice a week can be enough to reap the benefits.
A growing body of evidence indicates that omega-3 fatty acids provide a number of health benefits. They help maintain cardiovascular health by playing a role in the regulation of blood clotting and vessel constriction; they are important for prenatal and postnatal neurological development and may reduce tissue inflammation and alleviate the symptoms of rheumatoid arthritis; they may play a beneficial role in cardiac arrhythmia (irregular heartbeat), reducing depression and halting mental decline in older people.
Fish that are high in omega-3s are wild salmon from Alaska (fresh, frozen and canned), Atlantic mackerel, sardines, among others.
Fish is generally a healthy food source and can be safely eaten in most cases. However, always talk to your doctor about the amounts of fish to eat.