We all know that fish is a healthy source of nutrition, very low in fat, and great for brain health. Unfortunately, lately we’ve seen some news that are having many fish lovers raising their eyebrows over the many warnings being issued about eating fish.
For example, the San Francisco Chronicle printed a story under a grin headline warning of the dangers of the poisonous metal mercury in many deep-water fish, like swordfish and tuna. This was made apparent because some affluent members of society who were trying to remain healthy by eating deep water fish were coming down with the symptoms of mercury poisoning.
In one case, a woman was losing her hair at an alarming rate and the cause was found to be high levels of mercury in her blood. This seemed a bit “fishy” to Jane M. Hightower who began to look around for answers to this strange occurrence.
It became apparent to Dr. Hightower that many of her affluent patients who enjoyed regular gourmet fish were eating a lot of halibut, ahi tuna, sea bass and swordfish. These same people were also suffering from headaches, joint pains, reduced memory, fatigue and many other symptoms of mercury poisoning. They also had unhealthy levels of mercury in the blood.
Dr. Hightower ordered her patients to stop eating all suspect fish for no less than 6 months and rested their blood. The mercury levels had all but disappeared. It was not surprising that the FDA soon issued a warning about eating these fish and their mercury levels.
Fish remains tasty and healthy
Fish is a low cholesterol food source and has been recommended by cardiologists and health advisors for a long time. Fish is high in Omega-3 fatty acids, which are important for removing cholesterol from the blood and preventing blockages. This means that omega-3 fatty acids can even prevent stroke.
Clinical studies have proven beyond the shadow of a doubt that both men and women who eat fatty fish, like sardines, tuna, mackerel and anchovies, are less likely to experience heart diseases. The journal Circulation (American Heart Association) posted an article that said that a regular helping of fatty fish can reduce the likelihood of heart diseases by as much as 46%. Another study performed at Chicago’s Rush-Presbyterian-St. Luke’s Medical Center showed that eating fish at least once a week cuts your potential for contracting Alzheimer’s by half.
The important takeaway is that it is not necessary to eat fish every single day to gain the rewards they provide. The Journal of the American Medical Association says that only serving 3 to five ounces of fish 3 to four times in a month was more than enough to provide the anti-stroke benefits of eating fish. These men who at more than this did not actually improve their resistance to stroke.
This article is brought to you by one of the finest Seafood restaurants in the West Coast. Tavern House in Newport Beach, California. Where you can always be sure of excellent seafood and the highest standards of service.