A Quick Way to Spoil the Health Benefits of Fish
Yes, eating omega-3-rich fish is a great way to reduce your risk of stroke. But not if you order the Friday fish fry!
In fact, eating fried fish actually raises your risk of stroke. So ask the kitchen for broiled or baked -- and no butter. You'll be glad you did, for these two reasons.
Tipping the Scales
One, fried foods are typically high in trans fats. The other reason to steer clear of the fryer? Fried fish can skew the balance of omega-6 and omega-3 fats in your diet -- and that's not good. Read why the right omega-6 to omega-3 ratio is so important to your health.
Fish Favorites
For high-omega-3, low-mercury fish, choose baked or broiled salmon, trout, or pollock, or try herring or sardines. Read this tip to learn which fish you should steer clear of.
In fact, eating fried fish actually raises your risk of stroke. So ask the kitchen for broiled or baked -- and no butter. You'll be glad you did, for these two reasons.
Tipping the Scales
One, fried foods are typically high in trans fats. The other reason to steer clear of the fryer? Fried fish can skew the balance of omega-6 and omega-3 fats in your diet -- and that's not good. Read why the right omega-6 to omega-3 ratio is so important to your health.
Fish Favorites
For high-omega-3, low-mercury fish, choose baked or broiled salmon, trout, or pollock, or try herring or sardines. Read this tip to learn which fish you should steer clear of.
RealAge Benefit: Eating nonfried fish three times a week can make your RealAge up to 3 years younger.
References Published on 03/21/2008. RealAge [Health@RealAge.com]
Fish consumption and stroke risk in elderly individuals: the cardiovascular health study. Mozaffarian, D., Longstreth, W. T. Jr., Lemaitre, R. N., Manolio, T. A., Kuller, L. H., Burke, G. L., Siscovick, D. S., Archives of Internal Medicine 2005 Jan 24;165(2):200-206.
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