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Fish and Health

All fish contain B vitamins and many minerals; but vary enormously in their fat content. Some fish , such as cod and haddock are virtually pure protein, having no carbohydrates and only 0.1 per cent fat.

The fat they contain is omega-3, which has been proved to reduce the stickiness in blood, high blood pressure and cholesterol levels. Omega-3 also helps arthritics, since it by-passes the liver when digested forming a lubricated coating in the joints and having anti-inflammatory effect.

The beneficial effects of fish oils was first noticed when the diet of Greenland Eskimos was examined. They consume a very high fat diet from fish, seal and whale and yet had a low rate of heart disease.

Lean fish, under 5 per cent fat, include bass, cod, flounder, haddock, halibut, perch and sole.

Fatty fish (high in omega- 3, include herrings, mackerel, salmon, sardines and tuna. These fish are also a good source of vitamins A and D.

All fish is high in 'choline', which is known as 'brain food'.

The hazards of fish come from industrial pollutants, which are stored in the fat of the fish - then ingested by us. It is now thought that Beethoven died from the absorption of too much Mercury, from the fresh fish he loved so much. Deafness being a side-effect of mercury poisoning.

See 'Choline'; 'Fish'; 'Fish, choosing'; 'Fish Farming'

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