A salmon, tuna, mackerel, sardins, anchosy have too many omega-3 fatty acids. Lauren MANACER, a master of science, is important to reduce inflammation in the body, a registered nutritionist. According to one study, two or three servings of fish per week reduces the possibility of developing cardiovascular disease by 8% and 10%, respectively. And if you consume fish every day, you can reduce the risk of heart disease to 30%.
In addition, Omega-3 is important for the health of the heart, brain, skin. This was said by Maddy Pasduariello, a scientific master, a certified nutritionist.
The American Cardiology Association recommends 85 g of fish at least twice a week, preferably eating fat.
Furthermore, fat fish is an excellent protein, selenium, vitamin D source.
News -law materials cannot be equalized to the doctor’s prescription. Consult a specialist before deciding.
Source: Ferra
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