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Is fish a foreign object on your dinner table? Now is the time to make it a more regular addition. Fish is a good source of nutrients, high in protein and many vitamins and minerals - B12, niacin, magnesium, phosphorus and selenium to name a few. Many kinds of fish are low-cost, widely available and very easy to prepare.
Although fish is thought to be high in fat, the type of fat found in fish is a "better for you" kind of fat. Besides being low in saturated fat, fish is also a natural source of heart healthy omega-3 fatty acids. Fatty fish such as salmon, trout, herring, sardines and mackerel contain high amounts. These fatty acids may help to lessen the risk of heart disease and stroke by reducing blood clotting and making platelets less likely to stick together (i.e. reduces the stickiness of your blood).
Other potential benefits of consuming fish more often may include the alleviation of some inflammatory disorders such as rheumatoid arthritis and psoriasis and may help to protect against certain types of cancer, including breast, colon and prostate.
While there are no specific dietary recommendations for the consumption of omega-3 fatty acids or fish, most health professionals recommend including fish 1-2 times per week in place of our usual meat or alternatives choice.