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A new study suggests adults with the highest levels of omega-3 fatty acids in their blood are less likely to die from a range of causes than those with the lowest levels.
Researchers found people with the most circulating omega-3s - usually found in oily fishes such as tuna or sardines - lived about two years longer than those with the lowest levels, on average.
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Beware of farmed fish.
The heavy use of chemicals — including pesticides and antibiotic and antifungal drugs — in many aquaculture operations as a major concern. “There’s a lot that gets dumped into these facilities in order to try to keep fish healthy in really crowded conditions . . . and those chemicals or residues can end up on or in the fish,” she says.
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Most of us start with the most basic technique....grilling. Think steak, hot dogs and burgers placed directly over the hot coals. The fats drip and the flames flare. Great taste. Delicious. Memories of childhood summers.
Well, the research finds that this type of cooking not only destroys the nutritional value of foods. It also makes the foods harmful.
Overcooked and charred meats have been shown to be more highly linked to heart disease and cancer than meat more carefully prepared. High temperature, direct heat cooking causes fatty acids - the building blocks of oils and fats - to oxidize...
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It’s pretty much that simple.
Sugar reduces plasticity in the brain and makes it harder to learn and remember. From children growing up with high levels of fructose, to college students with snacks and studies, to adults using sweetened convenient foods and trying to get ahead, everyone can be held back by sugar.
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Lab experiments and preliminary clinical studies indicate that curcuminoids support immune and brain health in uniquely powerful ways. And earlier this month, the authors of a review paper painted this positive picture of the substantial clinical evidence on curcumin:“Extensive clinical trials over the past quarter century have addressed the … efficacy of [curcumin and] promising effects have been observed in patients with various pro-inflammatory diseases including cancer, cardiovascular disease, arthritis … [and more than 25 others]. (Gupta SC et al. 2013).
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Consuming fish at least once a month, and increased blood levels of ALA and DPA, may reduce the risk of heart failure, says a new study that adds to the heart health benefits of omega-3.
This study focused on ALA and DPA, a little-known omega-3.
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The American Heart Association and other leading health authorities recommend consuming fish oil and fatty fish high in omega-3 fatty acids, for two reasons:
1) To help prevent strokes and cardiovascular disease in healthy people.
2) To reduce the risk of stroke, sudden death, or a second heart attack among patients diagnosed with cardiovascular disease.
So consider salmon, mahi mahi, tilapia, or other sustainable fish for your summer grilling protein. They are delicious and will keep your heart healthy, your brain strong, and your eyesight sharp.
Sustainable fish guide: http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx
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