|CUCA Sardines as they come to our factory, just caught|
Living Longer by Eating Fish
Populations that eat fish regularly live longer and have less chronic disease than populations that do not. Whether this is because fish displaces meat or because it has positive attributes of its own is not clear. Certainly, fish provides high-quality protein without the saturated fat present in meat and poultry. And some kinds of fish - specifically, fatty fish from cold northern waters - also provide omega-3 fatty acids, the special, unsaturated fats our bodies need for optimum health. Wild salmon, mackerel, herring, sardines and bluefish are rich in them, as is - to a lesser extent - albacore tuna. Omega-3 sources other than fish are few: walnuts, flax seeds, hemp seeds, and the oils extracted from them, and, to a lesser extent, soy and canola oils and specially fortified eggs.
Beneficial Omega-3 Fatty Acids
Most Americans are deficient in omega-3s and as a result are more likely to develop cardiovascular disease, cancer, inflammatory disorders, and mental and emotional problems. Recent research suggests that supplementing the diet with omega-3 fatty acids not only can reduce these risks but can also help treat depression, bipolar disorder, autism, and attention deficit hyperactivity disorder. Fish is, indeed, a brain food.
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