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Why Seafood Is So Healthy

One needs to eat more seafood for obtaining protein as sea foods are comparatively low in saturated fats. The importance of seafood diet has increased in the recent year because the fatty meats comprise more calories relatively.

The above given fact proves that fish is a valuable addition to anybody's diet. In fact you can view great advantage of fish. By consuming fist at least two time a week can be an excellent source for your body, as it one of the richest natural sources of Omega 3 essential fatty acids. Fatty fish like mackerel, salmon, trout, and sardines comprise high levels of Omega 3 fatty acids.

Recent studies have proven records that Omega 3 fatty acids gives protection against circulatory system disease by reducing the levels of bad cholesterol and by stabilizing blood pressure. There are as well many other heath benefits of consuming seafood. Children may achieve prevention from asthma and seafood further reduces the risk of prostate cancer.

Widely speaking Omega 3 prevents the arrival of diseases such as macular degeneration, which is one of the most widespread causes of blindness related to aging. Increase in Omega 3 fatty is favorable for people with diabetics as it maintain good amount of control of blood sugar level and has been proved to delay the appearance of dementia and as well Alzheimer's disease.

More recent studies which have focused on its impact on the nervous system have proven benefits in brain function and even in combating depression.

Generally speaking one must obtain Omega 3 fatty acids in to the body as it in nature does not appear in cells and it can be done through consuming sea food. It is several time proved that Omega 3 fatty acids has lot of health benefits, but do they occur from fish and seafood?

There are 3 main types of omega 3 fatty acids: ALA - alpha-linolenic acid, EPA - eicosapentaenoic acid and DHA - docosahexaenoic acid.

Alpha-linolenic acid (ALA) is generally found in tofu, soybeans, canola walnuts and flaxseed and oils that are derivative from these products. Although, ALA has to be converted in the body cells before it actually gets absorbed. In fact our body cannot make such conversion and evidence that this conversion essentially takes place is rather unsubstantiated.

As a result EPA and DHA become the most significant dietary sources of Omega 3 fatty acids and this is where fish comes into its own. They are one of the most abundant sources of DHA and EPA.

As we know, too much of anything is good for nothing! Similarly too much of fish consumption may land up to negative effects. One of the major negative effects could be incidental and unintended consumption of contaminants that the fish might have picked up from waterways. As there are several industrial contaminants, which is of concern the chief quandary is mercury.

As the food source differs, even the mercury level in fish differs depending up on whether the fish is farmed or caught in the wild. Conversely higher up in food chain have a larger accumulation of contaminants containing mercury. In the usual conditions the level of mercury in majority of fish are not probably to cause any major worry to overall health of adults unless consumed excess.

However, infants, children and pregnant women may be more susceptible to harm at lower levels of mercury. It is therefore important to limit the intake of fish by persons in these categories. Mercury could damage the growing nervous systems of young children or the developing fetus and may increase the risk of miscarriage in pregnant women.

The preponderance of evidence however falls squarely in favor of eating fish. The health benefits derived from Omega 3 far outweigh the possible risks from contaminants. If consumed in moderation there is little doubt that fish can be extremely beneficial.

Article Source: http://www.inpop.net

Isabel da Silva runs her own seafood recipe site where she presents tips on how to prepare seafood at www.weloveseafood.com

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