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503.274.9247 in the beautiful Pacific NW |
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SeaLogix Pharmaceutical Grade Fish Oil |
Ultra Refined
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Pharmaceutical Grade Fish Oil
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What About Eating the
Fish? Fish, Wonderful Fish! Did you know that fish aquariums have a soothing effect on human beings? In fact, you may have noticed that many doctor offices have aquariums in the waiting room. Fish tanks have been known to lower the stress of those waiting to be examined, soothing those jangled nerves. This is no news to fish fans. In 1999, a study showed that tanks of brightly-hued fish decreased disruptive behaviors of patients with degenerative mental illnesses. They’ve also been proven to calm children diagnosed with ADD. Outdoor fishing is also a wonderful source of tranquility.Fabulous Fats Fortunately for us, fish is not only good for the mental state, it is also fabulous for the body. Fish contain superb protein, essential nutrients and are low in saturated fat. Studies have also shown that the omega-3 fatty acids present in certain types of oily fish are good for the heart. These fabulous fats help reduce "silent inflammation." This is chronic cellular inflammation that is below the threshold of perceived pain. Since there is no pain associated with silent inflammation, we take no action to reverse it. Silent Inflammation is the underlying cause of many health problems and a major foe of heart health. Fish with especially significant amounts of omega-3 fatty acids are salmon, mackerel, tuna and arctic char. Canned tuna and canned salmon are also viable methods of getting the essential fats you need. A nutritional supplement such as Ultra-Refined SeaLogiX™ Fish Oil is an excellent source of important omega-3 fatty acids. The Fish Controversy The main concern with eating fish is the presence of mercury, the toxic metal that can damage the brain and nervous system and other pollutants such as PCB's, dioxin, flame retardant chemicals, etc. Though some mercury is found naturally in the environment, it also comes from air pollution. From the atmosphere, the mercury falls to the ground and ends up in our waters, only to be absorbed by our fish population. The presence of mercury and other pollutants in some of our fish population doesn’t mean that we should refrain from eating fish, however, the quantity and frequency should be limited. According to the U.S. Department of Health and Human Services, some fish are higher in mercury than others. People in the high risk group such as pregnant or nursing women and young children who are still developing their nervous systems should avoid the following types of fish: shark, swordfish, king mackerel, tilefish and fresh tuna. Instead, they should eat no more than 2 average meals (or 12 ounces) per week of fish that are low in mercury such as salmon, light canned tuna, pollock, farmed trout and catfish. Fish sticks and fast food fish sandwiches also tend to be really low in mercury. Also, avid fishers should check local advisories about the safety of the fish in their local waters. Integrating Fish into Our Diets Some of us grow up eating fish and know exactly how to buy it, store it and prepare it. Many of us; however, have no such knowledge. The beautiful thing about fish is it is healthy and also very easy and quick to prepare. Selection & Handling Fortunately, the fish counters at most supermarkets are excellent. For fresh fish, you can either shop at supermarkets for your fish or shop at specialty fish stores. In terms of fresh fish, when you smell it (and you should), you should experience a mild odor of the sea. If you smell ammonia or a strong fishy odor, then the fish definitely isn’t fresh and you should think twice about shopping at that location for fish in the future. When browsing fish counters, look for clear, bright and shiny eyes, bright pink or red gills and shiny scales that stick to the skin. Buy the amount of fish you need and refrigerate it, preparing it within one to two days. When buying frozen fish, the first thing you need to look at is the packaging. Make sure the packaging is firm, free of signs of damage, thawing, refreezing and ice crystals. Lumpiness and ice-crystals are signs that the fish was thawed and refrozen. When thawing frozen fish yourself, thaw in the refrigerator and never refreeze. Thaw the fish within three months of purchase. For canned fish, it’s best to select the kinds that are packed in water, not oil. Note that albacore white tuna contains more mercury than canned light tuna. Drain the fish in a strainer, running cold water over it and then squeeze out the excess water. Did you know that fish is the real fast food? Baking, broiling, poaching or grilling fish will all take between 10 and 15 minutes for unthawed fish. If the fish is wrapped in foil or cooked with a sauce, it may take a little longer. To make sure the fish is done, plunge a sharp knife into the thickest part of the meat and pull it aside. If the meat flakes apart, it is most likely done. Remove it from the heat and allow it to stand for another 4-5 minutes before serving. Baking is particularly good for lean fish such as cod, haddock or flounder. Poaching is good for all types of fish. Broiling or grilling is best for inch thick fatty fish like salmon, tuna or swordfish. Microwaving is good for most types of fish. Homemade Fish Sticks |
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Additional Resources
What kind of Geek would do Quality, Professional and - don't despair.. Contact Me: karen@Estraightshooters.com Karen Johnson is
an Independent Field Rep of Trilogy International. Please also visit: http://www.Estraightshooters.com/business http://www.EveryPersonCounts.ORG © 2004 by Karen@Estraightshooters.com . All rights reserved.
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