Written by Susan Rand


No doubt your mother told you to eat fish – “It’s good for you.” But is that true? Considering that according torepparttar EPA, 1/3 of all US rivers are too polluted for swimming or fishing, can fish be safe to eat?


Fish and shellfish can be very good for you. They offer high-quality protein and other nutrients, are low in saturated fat and omega-3 fatty acids. Omega-3 fatty acids are poly-unsaturated fatty acids, which can lower blood triglycerides and raiserepparttar 149295 level of HDL cholesterol (the good kind). Triglycerides arerepparttar 149296 principal form of fat found in foods. They are processed byrepparttar 149297 liver. Excess fat consumed inrepparttar 149298 diet is converted inrepparttar 149299 liver into triglycerides for storage as fat. High triglycerides are associated with heart disease.

Omega-3 fatty acids can help lower triglycerides, and may also help prevent blood clotting. Other studies indicate that Omega-3 fatty acids can help prevent hypertension (high blood pressure). They also aid in reducingrepparttar 149300 risk of cancer (especially breast cancer), vision problems, and arthritis. They also help maintainrepparttar 149301 circulatory system.

The American Heart Association recommends we consume a variety of fish and shellfish, 2-3 servings a week, to help prevent heart disease. A recent study of 11,000 heart attack survivors found that participants who took a 1,000 mg fish oil supplement daily – a 3-1/3 oz serving of broiled salmon – lowered their risk of dying of heart disease within three years, compared withrepparttar 149302 group which received no fish oil. BUT ARE FISH SAFE TO EAT? As reported inrepparttar 149303 Montana Kaimin newsletter for May 9, 2005, “Chile is askingrepparttar 149304 world what color they would like their farmed salmon. Farmed salmon is typically a white color in Chile, due torepparttar 149305 lack ofrepparttar 149306 nutrients and algae that colors [sic] salmon flesh raised inrepparttar 149307 north. Why should Americans care? Because 60% ofrepparttar 149308 United States’ salmon is coming [sic] from Chile.” Besides having a sickly color, almost all fish and shellfish contain mercury - how much depends onrepparttar 149309 type consumed. Fish also may contain polychlorinated biphenyls (PCBs), toxins banned in 1976 but still present inrepparttar 149310 environment. PCBs are harmful to various systems ofrepparttar 149311 body, includingrepparttar 149312 immune and nervous systems. Studies conducted byrepparttar 149313 Environmental Protection Agency, high PCB levels in mothers were associated with low birth weight and learning disabilities. A study byrepparttar 149314 University of Albany revealed that Washington farmed salmon contained as much PCBs as those from Chile. The university stated thatrepparttar 149315 results of this study indicated that eating more than one 8 oz. serving of salmon could deliver an unsafe level of PCBs. Since farmed salmon eat pellets made from their dead relatives, PCBs are endlessly recycled. And while mercury disappears fromrepparttar 149316 body after a time, PCBs remain indefinitely, stored in body fat. THAT’S ALARMING - IS ANY FISH SAFE TO EAT?

The FDA has this to say about fish inrepparttar 149317 diet: Avoidrepparttar 149318 following: Shark, Swordfish, King Mackerel, or Tilefish – high levels of mercury Use in moderation (no more than 12 oz. per week): •Canned light tuna* •Shrimp •Crab •Cod •Scallops •Clams •Canned salmon •Pollock •Catfish *Albacore white tuna contains more mercury. No more than 6 oz. per week is recommended. Contamination also varies from state to state. You can check your state’s position here: ARE WILD FISH SAFER THAN FARMED FISH?

Confusion reigns over this question. Logic would tell you that farmed fish would be safer, since they are raised under controlled conditions. However, farmed fish are often crowded, prone to disease (and fed antibiotics) and can escape and infect wild fish. Even they are high in mercury. Also, farmed fish are fed “pellets” – ground-up fish. And how healthy arerepparttar 149319 fish that are ground into pellets? A good question.

Low Carb Barbeque Sauce

Written by Hans Deker

Is there such a thing as low carb bbq sauce recipes? The answer is yes! You can enjoy all that barbequing has to offer with several different low carb barbecue recipes.

The main item in BBQ sauce that causesrepparttar high carb levels is of course sugar, so you should look for recipes that do not have any sugar or substituterepparttar 149294 sugar with a substitute like Splenda. You can make your sauces sweet if you like, but not all barbeque sauces have to sweet to be delectable.

Try this one on. You will need: 1 minced onion, 1 small can of tomato sauce, 2 cups of water, ¼ cup of apple cider vinegar (one with no sugar), ¼ cup of Worcestershire sauce or soy sauce, paprika, chili powder, cinnamon, cloves, salt and pepper all to taste. Place all ofrepparttar 149295 ingredients in a medium saucepan and bring to a boil. Then lowerrepparttar 149296 heat and simmer for around 15 minutes. All done and you have a low carb barbeque sauce that everyone at your dinner party is sure to love.Of course you can adjust if you are serving seafood, beef, pork, chicken or plain hamburgers.

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