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Professional Dietitians Recommend Eating Fish
According to the American Dietetic Association: When it comes to health benefits, fish continues to line up high on the positive side. There's the omega-3 fatty acids found in all fish and especially the fatty fish. Omega-3's help promote heart health and aid in prevention of heart disease making them a positive choice. Recent studies have also looked at fish and memory; the question marks are about the mercury in some fish.
Fish that swim on the bottom of the ocean and are heavier in weight contain more mercury and should be consumed less often and avoided by certain segments of the population. Pregnant and nursing women should avoid shark, swordfish, tilefish and King mackerel and young children, and other fish should be limited to 12 ounces per week. Limit the mercury in tuna by avoiding albacore, which has more mercury.
Shellfish and Mollusks Against Anemia
Anemia (iron deficiency) can be combated with iron-rich foods, and among the best sources are clams, oysters, shrimp and mussels. These foods also enhance absorption of iron from vegetable sources like cooked beans and lentils, pumpkin seeds, enriched pasta and baked potatoes. For more information on food sources of iron, visit Healthcastle.com.
