Fish is rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium. Since the human body can’t make significant amounts of these essential nutrients, fish are an important part of the diet. Here are reasons you should increase your fish intake.
Boost Brain Development: Your body cannot produce omega-3 fatty acids, and so, we must obtain them directly from food. Eating oily fish like salmon, tilapia, catfish, tuna and all other similar types of fish will not only make you healthier, but also smarter.
Improve Skin and Hair: To improve your skin and hair, omega-3 fatty acids in fish are must-haves in your diet. One of the biggest drawbacks to a low-fat diet is you often deprive your skin and hair of the healthy fat it needs, leaving it dull and dry. The omega-3s in fish are exactly the type of healthy fat to eat to keep your skin looking nourished and your hair shiny.
Prevent Heart Disease: Eating fish is an important source of omega-3 fatty acids. These essential nutrients keep the heart healthy. Help maintain a healthy heart by lowering blood pressure and reducing the risk of sudden death, heart attack, abnormal heart rhythms, and strokes.
Reduce Alzheimer’s Risk: Eating fish as little as once a week can help preserve gray-matter neurons, the part of the brain linked to memory and cognition. Researchers found that people who eat baked or broiled — but not fried — fish had larger brains and larger cells in the areas of the brain responsible for memory and learning. Scientists believe the larger brain volume can help lower the risk of cognitive decline and Alzheimer’s disease.
Eyesight: Breastfed babies of mothers who eat fish have better eyesight, perhaps due to the omega-3 fatty acids transmitted in breast milk. Eating fish two or more times a week is associated with reduced risk of age-related macular degeneration.
Cardiovascular disease: Eating at least two serves of fish per week reduces the risk of heart disease and stroke by reducing blood clots and inflammation, improving blood vessel elasticity, lowering blood pressure, lowering blood fats and boosting ‘good’ cholesterol.