Should we eat fish? PART 2
The study carried in Netherlands watched 852 men, but researchers at Harvard University have studied 44.895men working in the health sector, and the data obtained amazed the medical world: men who ate fish several times a week did the same extent as those who ate fish just once a month. Moreover, those who consumed fish six or more times per week had a higher risk of coronary heart disease than those who had the only once a month or less. The healthier feeding is, the smaller will be the obtained win by adding the fish. And in the true vegetarians, the fish will rather grow than to decrease the risk of coronary heart disease.
The food and pharmaceutical industry insists on the friendly action of the products and fish oil in preventing myocardial infarction. It refers to the fact that the eskimos in Greenland presents a lower rate of heart attacks, bronchial asthma, diabetes, autoimmune diseases, psoriasis and some allergies. But epidemiological studies show that the eskimos have an unusual rate of high brain hemorrhage.
It speaks much about the fish oil without saying that the fatty acids it contains are very unstable in contact with light and air and that often are destroyed before being used. They’re silent about the fact that omega-3 fatty acids can be achieved from the plant sources too. Thus, alpha-linoleic acid, the shortest chain of omega-3 acids, is found in high amounts in flaxseed oil – a spoon containing 7,500 mg of linoleic acid. Nuts, soy oil and spinach are also excellent sources of omega-3. But even common foods – bread, apples, bananas and potatoes – contain omega-3 fatty acids. It is interesting that, while lowers the blood pressure and triglycerides, fatty acids omega-3 from plant sources do not increase the low density lipoprotein (LDL), or “bad” cholesterol, as animals omega-3 fatty acids do.
With a balanced vegetarian diet, omega-3 fatty acids are obtained, without toxic substances, pesticides and cancer risk, which accompany the fish products. Who wants larger quantities of omega-3, grind flax seeds in equal proportions with nuts and adding a small amount of water or soy milk, obtain a paste that can be eaten with bread or potatoes.
Fatty acids omega-3, with long chains, eg eicosapentaenoic acid and docosahexaenoic acid, are important components of cell membranes and precursors of some oxygenated produced, strong bioactive.