The Verdict on Canned Fish Excerpt
Fish and seafood, in general, closely resemble the nutritional characteristics of humanity’s original staple food (lean game meat). These are quite high in protein, low in total fat and typically contain high levels of omega 3 fats. Given these characteristics, you should not be surprised to find that regular fish and seafood consumption is one of the best strategies you can take to improve your health.
Numerous well-controlled scientific studies have shown time and again that regular fish consumption reduces total and LDL cholesterol (the “bad” cholesterol) and triglycerides while simultaneously increasing HDL cholesterol (the “good” cholesterol). The end result of these beneficial changes in blood chemistry and heart function translates into a reduced risk of heart attack, stroke, type II diabetes and death from all causes combined. By eating fish regularly, you can significantly reduce your risk of dying from the number one killer of all Americans − heart disease.
Canned tuna is by far America’s favorite seafood, but the canning process causes a number of problems – the least of which is a loss of fresh flavor.
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