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Monday, June 19, 2006
Go fish for health?
The Atlanta Journal-Constitution
Seafood and shellfish are categorized as “lean proteins” and can be among the healthiest entree choices when dining out. Salmon, swordfish and tuna are a bit higher in fat and calories than white fleshed fish such as snapper and grouper, but it’s healthy fat linked to lower rates of heart disease and even improving your skin health. Omega 3 fatty acids found in fish are among dietitians’ favorite things to recommend we eat more of for longterm health. But, once you deep fat fry fish or shrimp or choose a fish dish swimming in cream sauce you’re taking a turn from light and lean and headed down river to a recipe packed with lots of calories and too much of the wrong kind of fat…saturated fats from cream, butter and some fats used in deep fat frying. Another health concern with fish today are varieties such as swordfish, white albacore tuna, and mahi mahi (shark) that contain the environmental pollutant, methyl mercury. So, what’s a fish lover to do? What’s your fish story when eating out?
