Weekly Tips

November 15, 2009

 There are two major types of omega-3 fatty acids in fish and fish oils: EPA (eicosapentanoic acid) and DHA (docosahexanoic acid). By eating fish you can lower blood pressure, decrease fats in the blood (triglycerides), and prevent inflammation, which in turn reduces your risk of heart attack and stroke. Other benefits also include the development of the brain and eye (retina) as well as lowering your risk of several types of cancers. Try to avoid deep fried fish and frozen convenience- type fish because they are low in omega-3 fatty acids and high in trans-fatty acids. Some examples of fish to try are sardines, salmon and mackerel. Try to include these in your diet at least once a week!

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