I read an article in a health magazine that some chemicals or growth hormones were injected into chicken wings to reduce time to market them. I believe something which is not natural will bring cause some bad results in the future. Bad chicken!
You would think that with the common belief that fats are a major cause of heart disease there would be over whelming evidence to support this theory. This is not the case. This can be best demonstrated by the fact that Eskimos on a traditional diet high in fat have little or no heart disease.
While their traditional diet is high in saturated fat it is mostly comprised of seafood (seal fat, fish, etc.) which is high in omega-3 fatty acids. You might conclude that Eskimos have good genetics and not prone to heart disease. But, when on a typical North American style diets their risk of heart disease is about the same as the average North American. It is believed that the key difference is the high consumption of seafood and the corresponding high level of omega-3 polyunsaturated fat in their diet.
Just recently, I changed my diet to “mostly fish” rather than “occasional chicken.”
But today, when I was at work I came across an article about some ‘ unhealthy fish ‘. For a while I was wondering, “ Is there such things beside yeah I know some sea creatures contain Mercury in them… but fish obviously never cross my mind “.
There are only some fish which is rich in omega-3, a heart – healthy substance which helps in reducing inflammation. On the other hands, most of the fish which are packed with omega-6 fatty acids in addition to omega-3s, which may actually cause inflammation to your heart.
Surprisingly, two of the most popular fish in United States ( both farmed tilapia and catfish ) fall into the category of the one that causing inflammation.
Catfish
Tilapia
This handy chart will help you choose fish with the highest omega-3 content.
| Type of fish | Total omega-3 content per 3.5 ounces (grams) |
| Mackerel | 2.6 |
| Trout, lake | 2.0 |
| Herring | 1.7 |
| Tuna, bluefin | 1.6 |
| Salmon | 1.5 |
| Sardines, canned | 1.5 |
| Sturgeon, Atlantic | 1.5 |
| Tuna, albacore | 1.5 |
| Whitefish, lake | 1.5 |
| Anchovies | 1.4 |
| Bluefish | 1.2 |
| Bass, striped | 0.8 |
| Trout, brook | 0.6 |
| Trout, rainbow | 0.6 |
| Halibut, Pacific | 0.5 |
| Pollock | 0.5 |
| Shark | 0.5 |
| Sturgeon | 0.4 |
| Bass, fresh water | 0.3 |
| Catfish | 0.3 |
| Ocean perch | 0.3 |
| Flounder | 0.2 |
| Haddock | 0.2 |
| Snapper, red | 0.2 |
| Swordfish | 0.2 |
| Sole | 0.1 |
Source: The Health Effects of Polyunsaturated Fatty Acids in Seafood.
So, if any of you are going to order dishes with fish or buying them at the market… go for trout, salmon, sardines, mackerel.
Rainbow Trout
Mackerel
