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Tuesday, December 28, 2010

Fish to be Taken Baked or Grilled NOT Fried to Avoid Stroke Risk?

Posted by Prahallad Panda on 7:16 AM Comments

Photograph of acute MCA stroke. Image taken at...Image Stroke from AutopsyOmega-3 fatty acids are good for the health of heart. These are unsaturated fatty acids, reduce inflammation and act as antioxidant; work to decrease the bad fat, LDL (Low Density Lipoproteins). These are essential fatty acids and are not synthesized in the body; so has to be supplemented from food.
Omega-3 fatty acids are abundantly found in fish oil. Most omega-3 rich fishes are;
• Salmon
• Mackerel
• Herring
• Lake trout
• Sardines
• Albacore tuna
Less omega-3 rich fishes are;
• Cod
• Haddock
• Catfish
• Sole
The fatty acid is also found in;
· Nuts
· Oils like;
1. Canola and
2. Flaxseed.
The American Heart Association recommends at least two servings of fish each week for heart health.
Now in a study in the South America’s stroke belt, where consumption fried fish is higher; it is inferred that at least fried fish may be associated with increased stroke risk. The researchers say, though more study is required in this field; frying of fish might leach out the beneficial omega-3 fatty acids. Moreover, the oil used for frying may be responsible for curtail of beneficial effects of omega-3 fatty acids.
They suggest baking or grilling of fish to retain the beneficial effects of oil found in it.
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