Healthy Sustainable Seafood
We’ve all heard how wonderful omega-3 fats are for our health. They have many benefits including:
- Preventing fatal erratic heart rhythms
- Reducing inflammation
- Making up cell membranes throughout the body, especially the eye, brain and sperm cells
- Preventing cardiovascular disease and stroke
- Easing depression
According to Dr. Mark Hyman, author of “Ultrametabolism”, research suggests that the omega-3s in certain fish may cure or treat most chronic illnesses, including depression, heart disease, Alzheimer’s disease, cancer, dementia, autism, ADHD, inflammation, and autoimmune diseases. In fact, about 60 percent of your brain is - or should be - made of fish oil.
But with all the concern about mercury levels in fish and unsustainable fishing practices, what kind of fish can we safely eat? Dr. Andrew Weil, recommends eating Wild Alaskan salmon, sardines, herring, mackerel, black cod, and bluefish. He suggests avoiding tuna, swordfish, shark, tilefish and sea bass.
To help you make quality seafood choices when you’re shopping or out to eat, download the Seafood Pocket Guide. It lists fish that are both high in omega-3 fats and low in environmental contaminants.