Word: fishly
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Diets associated with longevity and good health, like the Mediterranean and traditional Japanese diets, are high in omega-3 fatty acids from fish. The North American diet is not. I have long recommended that people in the U.S. eat more fish?at least two servings a week?but I have been concerned lately about reports of increasing levels of mercury, PCBS and other contaminants in certain fish species. In my diet I stick to sardines, herring, Alaskan black cod and Alaskan sockeye salmon. All sockeye (red) salmon are wild?fish farmers haven't yet been able to domesticate them?...
...Still Take My Daily Fish Oil The benefits of fish oil are well established, not just for heart health but also for optimum functioning of both body and mind...
...reason fish is so good for the brain is the so-called omega-3 fatty acids it contains. Oily fish, like salmon, sardines, mackerel, herring, bluefish and black cod, are the best sources of those special fats. One of the omega-3s?DHA?is the main constituent of cell membranes in the brain, and a deficiency of it can weaken the brain's architecture and leave it vulnerable to disease...
...some people it may be easier and safer to rely on fish-oil supplements. The best are distilled and certified to be free of mercury and other toxins. Some are flavored, and some even taste good?or at least a lot better than the cod-liver oil I was forced to take as a kid. One product I recommend is Antarctic krill oil, made from the tiny crustaceans that abound in southern seas and are consumed in great quantities by whales and other marine mammals. Krill oil is red from carotenoid pigments, which have high antioxidant activity, and it doesn...
Vegetarian sources of omega-3 fatty acids, such as walnuts, flax and hemp, are good additions to the diet but not so reliable as fish. They supply a short-chain compound (ALA) that the body must convert to long-chain DHA, and the efficiency of that conversion can vary. Some people don't do it well, and those eating mainstream diets top-heavy in the omega-6 fatty acids found in processed food and prepared meals are at a disadvantage because omega-6s interfere with the conversion of ALA to DHA. For vegetarians and vegans, there is one nonfish source...