Almost Everyone know that fish is good for you. It is low in saturated fat, and makes you smart. No wonder consumers are confused by headlines warning fish eaters of impending doom.
In autumn 2002, the San Francisco Chronicle headline warned that eating fish can be dangerous because of high mercury content in some deep water fish. A doctor in Northern California have discovered that eating expensive fish worth individuals, such as swordfish and tuna, are placing themselves at increased risk of mercury poisoning - even as they try to eat healthy.
In one case, a woman who suffered hair loss and high levels of mercury in his blood. That spurred Dr. Jane M. Hightower, a specialist in internal medicine in San Francisco, California Pacific Medical Center to fish around for answers.
Hightower studied her own patients, rich and gourmet eats lots of fish - swordfish, sea bass, halibut and Ahi tuna. He discovered that patients often eat the fish or symptoms of mercury exposure (fatigue, headache, joint pain, and impaired memory and concentration) are not acceptable levels of mercury in their blood.
Hightower retested these patients after they abstained from fish suspected for six months. These high levels of mercury which disappeared. Not surprisingly, the FDA has given warnings about the high levels of mercury in some of the fish.
Fish remains good - and healthy
Fish is naturally low in cholesterol and the protein of choice for cardiologists and weight-conscious Americans. This is a fantastic source of omega-3 fatty acids, which has been shown that the risk of heart disease by lowering cholesterol and reducing the stickiness of platelets to decrease.
This means that the omega-3 fats can lower your risk of stroke.
Studies have conclusively shown that men and women who eat a diet rich in oily fish - salmon, mackerel, sardines, anchovies and tuna - are more likely to cardiovascular disease and stroke. A study published in the journal Circulation (American Heart Association) showed that eating fish regularly reduce the risk of cardiovascular disease in women with diabetes to reduce as much as 64 percent.
Researchers at Chicago Rush-Presbyterian-St. Luke Medical Center found that older people who eat fish at least once a week can reduce the risk of Alzheimer's disease by more than half.
It is not necessary to eat fish every day to reap the benefits. According to a study in The Journal of the American Medical Association, people who eat about three to five grams of fish one to three times a month are 43 percent more likely to have a stroke during the 12 years of follow-up. Men who ate fish more often reduce their risk further.
In autumn 2002, the San Francisco Chronicle headline warned that eating fish can be dangerous because of high mercury content in some deep water fish. A doctor in Northern California have discovered that eating expensive fish worth individuals, such as swordfish and tuna, are placing themselves at increased risk of mercury poisoning - even as they try to eat healthy.
In one case, a woman who suffered hair loss and high levels of mercury in his blood. That spurred Dr. Jane M. Hightower, a specialist in internal medicine in San Francisco, California Pacific Medical Center to fish around for answers.
Hightower studied her own patients, rich and gourmet eats lots of fish - swordfish, sea bass, halibut and Ahi tuna. He discovered that patients often eat the fish or symptoms of mercury exposure (fatigue, headache, joint pain, and impaired memory and concentration) are not acceptable levels of mercury in their blood.
Hightower retested these patients after they abstained from fish suspected for six months. These high levels of mercury which disappeared. Not surprisingly, the FDA has given warnings about the high levels of mercury in some of the fish.
Fish remains good - and healthy
Fish is naturally low in cholesterol and the protein of choice for cardiologists and weight-conscious Americans. This is a fantastic source of omega-3 fatty acids, which has been shown that the risk of heart disease by lowering cholesterol and reducing the stickiness of platelets to decrease.
This means that the omega-3 fats can lower your risk of stroke.
Studies have conclusively shown that men and women who eat a diet rich in oily fish - salmon, mackerel, sardines, anchovies and tuna - are more likely to cardiovascular disease and stroke. A study published in the journal Circulation (American Heart Association) showed that eating fish regularly reduce the risk of cardiovascular disease in women with diabetes to reduce as much as 64 percent.
Researchers at Chicago Rush-Presbyterian-St. Luke Medical Center found that older people who eat fish at least once a week can reduce the risk of Alzheimer's disease by more than half.
It is not necessary to eat fish every day to reap the benefits. According to a study in The Journal of the American Medical Association, people who eat about three to five grams of fish one to three times a month are 43 percent more likely to have a stroke during the 12 years of follow-up. Men who ate fish more often reduce their risk further.
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