Natural Low Fat Fish For Health-Healthy Living Part 5

Category: Diet Foods
Throughout the world, fats and heart disease appear to be inseparable companions. When investigators found one, they generally found the other, no matter in what countries they searched.
by HaiyanLai-Heskin


Throughout the world, fats and heart disease appear to be inseparable companions. When investigators found one, they generally found the other, no matter in what countries they searched.

Fish, especially salt water fish, is high in Omega 3 fatty acids, which are heart-friendly, and excellent source of protein and, it contains essential vitamins and minerals, such as selenium and iodine. It has been suggested for an integral part of every consumer's balanced diet.

Attempting to drain off fish fats in cooking is unnecessary, unlike meats, there are very little fats will be cooked out of the fish.

Some fish such as perch, haddock, flounder, sturgeon, smelts, scallops are especially low in fat. Others like brook trout, porgy, cod, and croakers are somewhat higher in fat content, but are still quite low in fat content when compared with meats.

It is often encouraged to eat shell-fish like lobster, shrimps and crabs, because they are outstandingly low in fat and cholesterol content. Clams are next in line; oysters are a bit higher in fat content, but are still low in comparison with beef, lamb, or veal.

For the connoisseurs, frogs-legs are also low in fat content. Tuna is now packed in dietetic form called "Chicken-of-the-Sea Brand" and is particularly low in fat. Many canned fish when not packed in oil are very low in fat.

Nutritionists recommend you eat fish 2-3 times a week, as they are proven to offer multiple nutritional benefits. According to new research published: Fish is a good low calorie, high protein choice to assist in weight loss, and also is a good choice for people with diabetes.

Fish can be an important part of many children's diets and it's recommended they eat 2-3 serves a week of fish with low mercury levels. Eating fish once a week can increase combined, verbal and visuospatial intelligence scores by six percent, while eating fish more than once a week increased them by 11 percent, the researchers said.

Cooking fish is really quick and easy. Fresh sardines are especially tasty when barbecued because their skin goes all crispy. You can also cook fish in the oven which allows the fish to be infused with the flavours of other ingredients.

Fish is so delicate that it dries out quickly and is easy to overcook. It is done when the colour turns from translucent to opaque (white) or has reached 140 degrees F to 145 degrees F internal temperature.

Learning how to "eat smart" is a long-term lifestyle choice. Eat fish at least once a week can help you control your weight and reduces your risk of coronary heart disease.

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Thank for sharing!