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Why I like eating fish

dc.contributor.authorVego, Herbert
dc.coverage.spatialPhilippinesen
dc.date.accessioned2019-02-14T01:36:01Z
dc.date.available2019-02-14T01:36:01Z
dc.date.issued2018-10-18
dc.identifier.citationVego, H. (2018, October 18). Why I like eating fish. Panay News, p. 8.en
dc.identifier.urihttp://hdl.handle.net/20.500.12174/4257
dc.language.isoenen
dc.publisherPanay News, Inc.en
dc.relation.urihttps://www.panaynews.net/why-i-like-eating-fish/en
dc.subjectfood fishen
dc.subjectfishen
dc.subjectpublic healthen
dc.subjectcholesterolen
dc.subjectOmegaen
dc.subjectfish oilsen
dc.subjectvitamin aen
dc.subjectvitamin Den
dc.subjectvitamin Een
dc.titleWhy I like eating fishen
dc.typenewspaperArticleen
dc.citation.journaltitlePanay Newsen
dc.citation.firstpage8en
local.seafdecaqd.controlnumberPN20181018_8en
local.seafdecaqd.extractStudies in the 1970s showed that Greenland Eskimos had a lower rate of heart disease than did other individuals living in Greenland at the same time. Analysis of dietary differences between the groups showed that the Eskimos ate less saturated fat and more omega-3 fatty acids found in fish, whale and seal meat. Research since that time has supported the heart-healthy benefits of eating fish, or any other good sources of omega-3 fatty acids like flaxseed, walnuts, canola oil and soybean oil, which are noted for lowering blood cholesterol, and reducing blood pressure. In people who have already had heart attacks, fish oil — or omega-3 fatty acids — significantly reduces the risk of sudden death. Knowing that no less than the acknowledged Greek father of medicine, Hippocrates (460-337 BC), had taught, “Let your food be your medicine,” my sister Susie, a physician, recommended that I eat at least two weekly servings of fish rich in omega-3 fatty acids, preferably mackerel, lake trout, herring, sardines, albacore tuna and salmon.en
dc.contributor.corporateauthorPNen


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