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10 Good Reasons to Eat More Fish

Whether you're a young person in the earlier years of development, an older person in the later years of life or a woman in the unfamiliar days of pregnancy, there are many great reasons why you should be eating more fish..... here are just 10


1. The Food Standards Agency recommends that we eat two portions of fish, one being oily fish, each week because this would benefit our brains, our vision, our hearts, our cholesterol levels, our skin and our bones.


2. It is the Omega-3 Fatty Acids that all seafood contains that are said to boost brain development.


3. This brain development begins before a child is born and continues during childhood and adulthood. There is evidence that these Essential Fatty Acids can help prevent Alzheimer’s disease.


4. These Essential Fatty Acids are vital for the development of the eye and vision, for the unborn child and the breastfeeding mother.


5. Eating the recommended amount of fish also contributes to reducing the risk of heart attacks and strokes. Fish provides a “heart-healthy diet”


6. Diabetic women who eat fish have healthier hearts than diabetics who do not eat fish.


7. Our hearts are also supported by the way that eating fish helps to lower blood cholesterol levels. There is less saturated fat in fish than in skinless chicken.


8. Fish contains protein, vitamins, including A and D, phosphorus, magnesium, selenium and iodine, which are vital for our bodies to be healthy.


9. Our bones benefit from eating fish because of the anti-inflammatory effect that may help relieve rheumatoid arthritis and psoriasis.


10.  Fish may even help you lose weight, because it may reduce levels of the fat hormone leptin.


Have we convinced you that eating fish is good for our brains, our vision, our hearts, our cholesterol levels, our skin and our bones? In that case, look out for:

Oily fish, including salmon, mackerel, sardines, trout and herring.

White fish, including haddock, plaice, pollack, coley and cod.

Shellfish, including prawns mussels and langoustine.

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