Fish Recipe

Most fish and shellfish have more protein, fewer calories, and less fat per serving than meat. Eating fish three times a week had been associated with a significant decrease in the rate of death from heart disease. This became apparent when scientists noted that coronary artery disease, a leading cause of death in India and the United States and most Western countries, was almost nonexistent among Japanese fishermen, the Eskimos of Greenland, and RE Indians of the USA's Pacific - Northwest.

The human body use omega-3 fatty acids to manufacture prostaglandins, chemicals that play a role in many processes, including inflammation and other functions of the immune system. Several studies have found that a diet that includes the oil found in a 225-gram daily serving of fish could relieve the painful symptoms of rheumatoid arthritis. This positive change was not permanent; symptoms quickly returned to their original level when the participants in the studies stopped eating the experimental deist. Doctors treating the patients belive that the beneficial effect was due to fish oil components, especially eicosapentaenoic acid. This fatty acid seems to promote the production of forms of prostaglandins and other substances that are less active in inflammation than those derived from saturated and polyunsaturated fats.

            All fish are rich in nutrients, especially in the water-soluble B vitamins. Fatty fish are particularly rich in vitamins A, D, E, and K. Fish also supply a wealth of minerals; iodine, magnesium, calcium, phosphorus, iron, potassium, and copper. In addition, the bones in canned salmon and sardines are an excellent source of calcium.