Fish

Fish is low fat, light, flavoursome and quick and easy to cook….the ultimate fast food!

There are lots of different types and flavours…..shellfish such as shrimp, crab, mussels, lobster etc., White fish such as cod, haddock and halibut etc. and oily fish such as salmon, tuna, mackerel, trout, sardines etc.  Fish is a great source of protein, which is important for growth and repair, nerve and muscle function and can help stabilise blood sugar.  It’s also a good source of minerals such as potassium and iron.  But it’s the oily fish that can really benefit your cardiovascular health as they contain important fatty acids known as Omega 3.  These fatty acids have been found to prevent hardening of the arteries, can help lower cholesterol and decrease the risk of heart attack and stroke.  It is important to note though, that oily fish can contain some pollutants as they are stored in the fat, especially some of the larger predatory fish such as shark, marlin and tuna can have high levels of mercury due to ocean pollutants.  Limiting oily fish to once a week for teenage girls and young women is a prudent idea for fertility.
So, try and have one serving of oily fish and at least one serving of white or shellfish this week.

Emma Buckley B.Sc