Seafood consumption is good for health. It is a good source of vitamin, protein, mineral, and it is also low in sodium, calories and saturated fat. A large variety of fish contain polyunsaturated fat also known as Omega-3 fatty acids. It is very beneficial to heart disease patients as it lowers blood pressure and triglycerides. New research shows that fat in fish also reduces pain and inflammation linked to arthritis, colitis and asthma. The consumption of fish helps to cure depression and bipolar illness.
Despite the fact that most fish are safe to eat, consumption of some of them should be avoided due to high level of mercury. Hence, the US Food and Drug Administration and the US Environmental Protection Agency have set up the following plan:
Consume of fish every 2 weeks and try to eat shell fish as its low in mercury especially for toddlers, pregnant women and nursing mothers.
Do not eat shark, king mackerel, tilefish and swordfish as their level of mercury is high.
Eat low mercury fish such as albacore tuna, salmon, Pollock, catfish and canned light tuna.
Always remain well inform on the quality of fish you consume and do not exceed fish consumption.
