Spring is well in progress and summer is quick drawing closer. It’s the ideal opportunity for the children to take their skates for lighthearted strolling walkways. Parents will rummage through closets for sleeping baseball caps and see if last year’s uniform still fits. If you do not play ball he will watch from the shores, or from the comfort of your favorite chair. Moms, time to wear old pants, stock up on sunscreen, and get out the angling shafts. You heard me, women. Fishing poles! It’s time to fight.
According to the American Heart Association (AHA), stroke is the third leading cause of death in women. Every year, it is estimated that 97,000 American women will die as a result of a stroke. Statistically, every 53-second blow will victimize someone in America. Of about 600,000 stroke victims each year about 160,000 dies as a result. There is, however, an easy way to drastically reduce these statistics.
Benefits of fish oil:
In a 14-year study of nearly 80,000 American women, eating a dose of 3.5 ounces of fish two to four times a week reduces the risk of stroke by 27 percent. The more fish consumed, the more impressive the percentages. Albeit a couple of expensive scales considers have analyzed this specific issue in men, specialists say there is no organic reason for results of such studies would be different.
Held at Brigham and Women’s Hospital in Boston, Massachusetts, the study found that women who ate fish once a week reduced the risk of yeast by 22%; Two to four times a week at 27 percent, and five or more times a week at 52 percent. Lamentably, the normal American lady just expands around 1.3 servings of any sort of seafood weekly, at a normal of 3.5 ounces for every serving. Ladies are not eating enough fish.
Penny Kris-Etherton, Ph.D., a heart disease researcher at Pennsylvania State University, has long praised the virtues of eating fish for health. “I clearly tell people to eat fish furthermore, shellfish frequently to bring down the danger of coronary illness.”
The leader of the National Fisheries Institute (NFI), Richard E. Gutting, Jr., agrees. “The benefits of fish oil continue to increase as more studies are done,” he noted. Gutting also said that women of all ages “should enjoy the variety and taste of fish and seafood on a general premise.”
How fish is readied is imperative, as omega 3 unsaturated fats can be destroyed by warmth, air, and light. NFI suggests not overcooking the meat and using low-fat cooking methods: cooking, grilling, poaching, frying or sauteing. Cook just to the baking point for maximum benefit. Avoid frying because it not only destroys more omega 3 but also increases the overall fat content.
If eating fish is not your cup of tea, you can try fish oil supplements. Most experts do not advise the routine use of fish oil supplements, however, for two reasons:
- Possible side effects – fish sigh, gastrointestinal upset and easy bruising.
- A false sense of security derived from taking fish oil for health purposes when the diet itself can be unhealthy.
In addition to fish and fish oil supplements, other good sources of omega 3 fatty acids include canola oil, flaxseed oil, soybean oil, certain fruits and vegetables. In any case, one would need to eat no less than a few circumstances the typical measure of any of these different sources to get a similar advantage from a general serving size of fish.