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Re: Chart of omega 3 content in fish

Posted by Kacy on August 31, 2003, at 15:19:22

In reply to Re: Chart of omega 3 content in fish » Kacy, posted by tealady on August 29, 2003, at 18:48:21

Tealady: Thanks for the information. I just started the fish yesterday with some sardines and then had salmon today. Sealed tightly in foil and placed in a steamer, they come out tender and moist. I have 15 six-oz salmon steaks cut up and in the freezer. At three times a week, I guess I'll find out if it causes a problem. I'm not anticipating it. The salmon and the omega 3 oil is supposed to help skin. I found this:

"The Department of Health, through its Committee on the Medical Aspects of Food Policy (COMA) recommendations, advises increasing oily fish consumption as does the British Nutrition Foundation. You may not notice the deficiency now (skin condition is a good indicator - are you sure your skin is as velvety, plump and blemish-free as it could be?), but as you age your body will feel the lack and you will be less able to fend off diseases associated with growing older."

Now I found this and have to check out my supply which I know is farmed fish:

"For those who do eat fish, shop carefully.

Farm-raised fish are less likely to be contaminated by mercury and other poisons than ocean-caught fish, but they may not be as high in omega-3 fatty acids, depending on what they were fed, Willett says. If the fish are fed other fish or algae, they will have a high content of omega-3 fatty acids, he says. But if they are fed wheat and corn, they won't contain as much.

"We need to be monitoring this," he says. "And it may well be that there needs to be a label that gives the omega-3 fatty acid content of farmed fish."

Although I can't find the piece now, when I was researching I read of a two-year study comparing people taking fish oil supplements daily to people eating fish three times a week. At the end of two years, the fish eaters had better whatever-they-measured. In other words, I don't know how they tested them and don't recall how the article described it. I can't believe I didn't copy that off. I'll keep looking.


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