What are the health benefits?
We all know that fish is good for us.
Many of our guests have seen media reports about methyl mercury and PCBs. The bottom line remains the same: The health benefits of eating seafood far outweigh any risks for most people.
What makes seafood so healthful?
Seafood is a lean protein that contains the “good” fat, polyunsaturated omega-3 fatty acids. Seafood is also low in calories and sodium.
How do omega-3s benefit health?
If you’re looking for a miracle nutrient, omega-3 fatty acids fit the bill. A steady stream of medical studies supports the health benefits of omega-3 fatty acids. Salmon, Chilean sea bass, rainbow trout and whitefish are all high in omega-3s.
Most dramatic is omega-3 fatty acids’ powers against heart disease. Research shows omega-3s:
• Make the blood less likely to form clots.
• Protects against irregular heartbeats that cause sudden cardiac death.
• Help the arteries stay elastic.
• The risk of heart attack drops by 54% among women.
• A 40% lower risk of heart attack among men.
Other advantages of omega-3s. They help counter:
• Dry eye.
• Depression in pregnant women and new mothers
• Children’s ear infections
• Asthma symptoms
• Chronic fatigue syndrome
• People 65 or older who eat fish once a week have a 60% lower risk of Alzheimer’s
What other nutrients does seafood contain?
• Zinc
Six raw oysters contain 76.28 milligrams of zinc. Zinc helps the immune system function properly, is required for cell division, cell growth and wound healing.
• Iron
Oysters, tuna and salmon have high amount of iron in a form that is more readily available to the body. Iron is key to the health of blood cells.
• B-complex vitamins
B vitamins aid in blood, heart, blood vessel and nervous system health. Yellow fin tuna has high amounts of vitamin B6, which is essential for metabolizing protein. Clams, mollusks, oysters, salmon, crabs, rainbow trout and walleye all have high levels of vitamin B12, which is important for new cell growth, normal digestion and food absorption.
• Niacin
Also part of the B-complex, niacin helps the digestive system, skin and nerves function properly and is important for converting food to energy. Tuna, swordfish, halibut and salmon are all high in niacin.
Is seafood good for everyone?
No less than the National Cancer Institute, the National Academy of Sciences, the American Council on Science and Health, the American Heart Association, the World Health Organization and the United States Food and Drug Administration recommend eating two portions of fish per week. They have all reaffirmed this position after the recent studies that have been widely publicized.
Certain groups of consumers should use caution when consuming seafood.
• Of course, anyone who is allergic should avoid eating seafood.
• Women who may become pregnant, pregnant women, nursing mothers, and young children should follow the Food and Drug Administrations advisory to reduce exposure to methyl mercury. They should avoid tilefish, mackerel, shark, swordfish and tuna.
• Seniors, children, pregnant women and people with suppressed immune systems should avoid uncooked seafood.
• Those with liver disease or hepatitis, hemochromotosis, diabetes, stomach problems and immune system disorders should avoid raw oysters.
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