GRILL-CUTS

Mental Function
The omega-3 fatty acids found in fish oils include one, DHA that concentrates in the brain. We are now learning that DHA may be important for healthy brain function throughout life. Studies have shown to suggest that many types of brain activity perform better when the brain has adequate amounts of fish oil fatty acids. The way to obtain them safely is to eat fish regularly.

Inflammatory Conditions
Several chronic diseases involve the immune system, most commonly are arthritis, asthma, psoriasis and some allergies. The symptoms to these conditions can be toned down by the omega-3 fatty acids found in seafood. Even though omega-3 cannot be used as a cure for these symptoms, the oils in the seafood may make noticeable improvement in the discomfort associated with them.

Type 2 Diabetes
More Americans than ever are being diagnosed with Type 2 Diabetes. Omega-3s help improve the pattern of blood lipids, which are abnormal in type 2 diabetes, by reducing the level of blood fats. They also improve cholesterol levels. So to recap, omega-3 fatty acids make blood clotting less likely, improve the function of blood vessels, and modestly lower blood pressure.

Visual Function
ARM or age-related macular degeneration, is the leading cause of impaired vision in older people. ARM is less common in people who eat seafood regularly. A recent study found that people with early stages of ARM were less likely to have their disease progress if they ate seafood regularly. Eating seafood regularly could be an important step toward maintaining good eyesight, especially later in life.

Healthy Heart
Recent studies show that increased seafood consumption can have many positive effects on our health. In fact, the American Heart Association recommends eating at least two servings of fish each week for better health. Below are some recent recommendations and studies demonstrating the health benefits of seafood. * The American Heart Association recommends two servings of fish each week. The American Heart Association recommends eating fish at least two times a week and offers recommendations for Omega-3 fatty acid intake for different members of the population.

Eating Fish: Health Benefits and Risks
The foods we eat influence our health. Besides containing protein and other nutrients such as vitamin D and selenium, fish (either finfish or shellfish) contain a specific type of fat, omega-3 fatty acids, that may reduce the risk of developing heart disease and other medical problems. However, fish may also contain mercury and other contaminants that may have risks for health. The October 18, 2006, issue of JAMA includes an article about the health benefits and risks of eating fish.

Omega-3 in fish: How eating fish helps your heart
If you're worried about heart disease — whether you want to avoid it, or you already have it and want to get healthier — eating one to two servings of fish a week could reduce your risk of dying of a heart attack by a third or more. Doctors have long recognized that the unsaturated fats in fish, called omega-3 fatty acids, appear to reduce your risk of dying of heart disease. For many years, the American Heart Association has recommended that people eat fish rich in omega-3 fatty acids at least twice a week.

Healthy Shellfish
Like all types of seafood, shellfish can be a healthy part of a balanced diet. Shellfish are low in fat--lobster and shrimp have less than 1 gm of fat per serving--and very little of the fat they contain is saturated fat. Most shellfish (except for shrimp) are also very low in cholesterol. By limiting or avoiding unhealthy toppings, like butter or breadcrumbs, and by choosing to steam or broil your shellfish instead of frying it, shellfish can be a low-fat, low-cholesterol, heart-healthy choice. Shellfish is also a good source of protein.

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