The Benefits of Fish in our Diets

My first postings about fish will mostly focus on the benefits of fish. It is a known fact that a diet rich in fish, fruit, vegetables and low fat dairy products can lower their risk for heart disease. This recommendation shows that a diet where one selects food from the Mediterranean/local ingredients is on the right track.

Fish is very beneficial and should where possible be eaten instead of red meat. Fish is divided into three main types: white fish, oily fish and shellfish. White fish contain oil only in their liver and so this is lost when fish are gutted. Oily fish on the other hand have fish oils distributed thorughout their flesh and thus this makes them not only more nutritious but also beneficial to prevent heart disease. The oils in oily fish can also lower the triglycerides and prevent blood clots. Oily fish are a good source of Vitamins A and D (as these vitamins are stored in the beneficial oils of the fish) as well as being rich in the Omega-3 fatty acids. White fish contain all this but to a much lesser extent. Fish and shellfish in general are good sources of essential vitamins such as niacin and minerals such as selenium and iodine (Food Standards Agency, 2010). Consumption of oily fish rather than white fish is beneficial as there are more benefits despite the higher calories. White fish on the other hand is very low in fat and a very good alternative together with pulses and white meat such as rabbit and poultry to red meat. CANDIS (2009) states that amongst other benefits, studies have suggested that omega-3 fatty acids may help sufferers of depression, reduce the likelihoon of heart disease and improve inflammatory conditions such as arthritis.

Types of Fish

We have to be careful of fish farmed fish like the orata as although these are classified as white fish, they go through processes in fish farms which changes many things. I would recommend buying fish which is freshly caught from the sea.