Why fish is good for us

Consumption of fish, especially oil-rich fish such as salmon, tuna, trout, mackerel, herring, sardines and anchovies, fell steadily in the latter half of the 20th century. By the mid- 1990s consumption was less than half that of fifty years previously. Steps have been taken to promote fish as a healthy protein alternative to red meat by BIM, Bord Bia, Iasc within Ireland. Current nutritional advice is that we should eat two portions of fish a week, one of which should be oil-rich fish.

Salmon is packed with a number of important vitamins (vitamin A and vitamin B) and minerals (calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, sodium and zinc), all of which are vital for a healthy balanced diet. All a major source of omega-3 fatty acids.

Scientific research has found numerous health benefits afforded by omega-3 fats. It has been clinically proven to help prevent coronary hearty disease by reducing both cholesterol levels and high blood pressure. They have the ability, like aspirin, to make the blood less likely to clot, which helps reduce the risk of heart attacks and strokes and helps stabilise an irregular heartbeat. Also research studies have shown that omega-3 fats have a protective effect against some form of cancer.

The antioxidants mineral, selenium, found in salmon, also helps protect against heart disease and the development of cancer and helps boost the immune system generally.

Fish oils are believed to improve dry skin, help ease painful joins (specially rheumatoid arthritis), improve brain function and age-related memories, which offers some protection against dementia (particularly Alzheimer’s disease) and reduce the symptoms of PMS (pre-menstrual syndrome). Salmon is also good for reducing disorders caused by insufficient vitamin D, of which there are few dietary sources.

Omega-3 are also necessary for the healthy growth and development of the brain and eyes of unborn and newborn babies, so pregnant and breast-feeding women should include oily fish such as salmon in their diet. But the FSA say: Women should not have more than two portions a week. Men, children and women who are not pregnant or breastfeeding can eat four portions of oily fish a week.Omega-3 fatty acids are also found in linseeds and walnuts and their oils.”

The Health Benefits of Omega 3 Fish

  • Helps prevent coronary heart disease and some cancers
  • Reduces cholesterol levels and high blood pressure
  • Lowers the chances of heart attacks and strokes
  • Helps smooth irregular heartbeat
  • Boosts the immune system
  • Alleviates painful joints
  • Alleviates the symptoms of PMS
  • helps protect against dementia
  • Improves dry skin
  • Ensures healthy growth and development of new babies