Recipe - Fatty Fish Benefits Text File

BENEFITS OF FATTY FISH

In an article in the December journal of the American Dietetic Association,
editor Elaine R. Morgan reports on the recommendation to have two servings
weekly of fatty fish.

The fat in fish contains omega3 fatty acids, which reduce the risk of
heart disease, kidneyrelated diseases and skin disorders.

The report further states that pregnant women and children benefit from
omega3 fatty acids in that they are important for the development of brain
and nerve cells, including the eyes.

The recommendation does not mean that you should add more fat to the diet
but rather that you should substitute another source of protein in the diet
with fish twice a week to reduce the amount of saturated fat in the diet.
Fish contains highly unsaturated fat.

The following list was compiled by the National Fisheries Institute. It is
a listing of fish and shellfish according to omega3 content in a 3 1/2
ounce serving.

Most (More than 1.0 gram) Anchovy, Atlantic bluefish, Atlantic salmon, coho
salmon, herring, mackerel, pilchards, pink salmon, sablefish, sardines,
sockeye salmon, spiny dogfish, and whitefish.

Moderate (0.5 to 0.9 gram) chum, salmon, pompano, rainbow trout, shark,
smelt, spot, striped bass, swordfish, Pacific oysters, and squid.

Least (less than 0.5 gram) carp, channel catfish, cod, flounder, grouper,
haddock, Pacific halibut, mahi mahi, ocean perch, orange roughy, pike,
pollock, rockfish, sea bass, snapper, whiting, clams, crab, crayfish,
Eastern oysters, lobsters, mussels, scallops and shrimp.

Source: From an article in the Omaha WorldHerald, February 26, 1997
MMformat by Leonard Smith
Posted to MMRecipes Digest V4 #064 by lionheart@chase3000.com on 1997, .