Did you know that eating red meat increases your risk of dying prematurely?
According to a study of 500,000 middle-aged and elderly Americans, scientists found that those who consumed about four ounces of red meat a day (about the size of a small hamburger) were more likely to die in the ten years that followed. The deaths were mainly attributed to heart disease and cancer.
On the other hand, eating fish has been shown to reduce heart disease and, in some cases, lower blood pressure. The Nurses’ Health Study of 85,000 women discovered that 2 to 4 servings of fish a week reduced heart disease by one-third.
The American Heart Association now recommends eating fish (particularly fatty fish, interestingly) at least twice a week. Fish is a great substitute for red meat; it is low generally low in fat, high in omega-3 fatty acids, and protein.
Omega-3 fatty acids have been shown to lower triglycerides, a type of fat in the bloodstream. They may also slow down the growth of plaques in the arteries and reduce inflammation throughout the body.
Omega-3 fatty acids can be found in fish, such as salmon, tuna, and halibut, other seafood including algae and krill, some plants, and nut oils.
Fish is truly a “fast food,” taking only minutes to prepare and cook. There are many heart-healthy ways to prepare your fish; the key is to limit adding fats while preserving the fish’s natural fat and juices.
To prepare moist and flavorful fish, try moisture-heat methods such as poaching, steaming, or baking with vegetables or liquids that hold moisture in.
Dry-heat methods such as baking, broiling and grilling are good for the fatty fish varieties.
Come see us to get your Old Saybrook seafood!