In their new dietary guidelines, the American Heart Association recommends that everyone eat at least two 3-ounce servings of fish every week. The omega-3 fatty acids lower blood levels of fat called triglycerides. They lessen the tendency for blood to clot when it is not supposed to and may decrease erratic heartbeats. All fish contain some omega-3 fatty acids but the fattier fish like herring, mackerel, salmon and sardines contain the largest amounts. Omega-3 fatty acids digested through fish consumption provide better benefits than fish oil supplements.
Fish is also a great lower-fat protein source that can replace meats high in saturated fat.
Enjoy the many types of fish barbecued, baked or broiled with a tasty, low-fat sauce. If you have a nutrition or fitness question, you can submit it by fax or mail. Fax questions to Taste, 556-5625.