One fish, two fish, catfish, shellfish

There’s something fishy about eating fish. Nearly half of Americans eat fish occasionally or not at all. Yet the American Heart Association, the National Institute of Health and Myplate.gov, to name a few, recommend eating fish at least twice a week. We won’t go into why people don’t eat fish – that’s personal. Here are the reasons why we should:  

• Strong evidence has shown that eating fish and other kinds of seafood improves brain, eye and heart health.  

• Fish is packed with protein, vitamins and nutrients that can lower blood pressure and help reduce the risk of a heart attack or stroke. 

• May decrease the risk of depression, ADHD, Alzheimer’s disease, dementia and diabetes. 

• May prevent inflammation and reduce the risk of arthritis. 

• It is an important source of omega-3 fatty acids, which our bodies don’t produce, so we must get them through the food we eat. 

Fish is rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium and potassium and vitamins such as D and B2 (riboflavin). Omega-3 fatty acids are found in every kind of fish but are especially high in fatty fish. Some good choices are salmon, trout, sardines, herring, canned mackerel, canned light tuna and oysters. 

No thank you?  

As we know from the statistic previously mentioned, non-fish eaters are not alone. Our body benefits from omega-3 fats, and fortunately, there is a source besides fish. They can also be obtained through plants. Flaxseed, walnuts and a few vegetable oils are also high in omega-3 fats.