Almost all heart researchers agree that when people who have defective fat metabolism eat a high-fat diet, heart disease often results. In addition to prolonging your life by controlling your weight, correct diet can save you from heart and blood vessel disease.
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.
It is not necessary attempting to drain off fish fats in cooking. Unlike meats, 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.
The eating of shellfish is often encouraged by dietitians, because they are outstandingly low in fat and cholesterol content. Lobster, shrimps, and crabs are ideal examples. 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.
As fish is one of the most natural and healthy foods in the diet - indeed the Food Standards Agency recommends that we should all consume at least two portions a week for health, one of which should be oily such as salmon, herring or mackerel.
For young children and expectant mothers fish are safe to eat up to 3 times a week include smaller species such as: Atlantic and Tasmanian salmon barramundi blue-eye cod also known as blue-eye trevalla bream flathead jewfish hake hoki mackerel mullet ocean and rainbow trout redfish sardines snapper, and whiting.
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.
By adding fish to your diet 1-2 times a week not only reduces your risk of coronary heart disease and will help you manage your weight, but what does a healthy diet consist of.
