Why aren’t we eating more fish?

I am a seafood lover. There are very few species that come from the ocean that I won’t eat, and referencing what I assume to be relatively common knowledge, consuming seafood offers the human bodies many benefits.

What sorts of benefits do eating fish and seafood lead to, you may ask? Well, fish is a low-fat, high-quality protein, says the Washington State Department of Health. Fish contains omega-3 fatty acids, as well as D and B2 (riboflavin) vitamins. It also offers elevated levels of calcium, phosphorus, iron, zinc, iodine, magnesium and potassium, and the American Heart Association suggests we make fish a part of our diets and consume it twice weekly.

Fish can also help to lower blood pressure and reduce the chance of a heart attack or stroke because of its high protein, vitamin and nutrient contents.

Going back to omega-3 fatty acids for a second, these bad boys ensure our brain and heart remain healthy. They further

  • “Help maintain a healthy heart by lowering blood pressure and reducing the risk of sudden death, heart attack, abnormal heart rhythms, and strokes.
  • “Aid healthy brain function and infant development of vision and nerves during pregnancy.
  • “May decrease the risk of depression, ADHD, Alzheimer’s disease, dementia, and diabetes.
  • “May prevent inflammation and reduce the risk of arthritis,” the Washington State Department of Health website says.

Omega-3 fatty acids occur in every type of fish, but they’re particularly high in fatty fish, such as oysters, canned mackerel, herring, canned light tuna, sardines, trout and salmon.

Perhaps many of us don’t consume fish as often as we should because it tends to be a little pricier, but evidently, the price hike comes with good reason. Fish is a nutritional powerhouse that we should all incorporate into our diets, and with so much selection, it’s hard to find a reason not to eat more of it.

Photo on <a href=”https://visualhunt.com/photos/food/”>Visual Hunt</a>





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