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Herring - A Healhty Choice

Herring, while long considered to taste good, is proving to be good for both our minds and our bodies.  Research now tells us that certain types of fish, herring among them, are an excellent choice for healthy eating.

It is well established that herring is high in protein, an excellent source of B vitamins and zinc, and is low in saturated fat.

  • The Canadian Heart and Stroke Foundation states that the best sources of omega-3 fatty acids are cold water fish such as herring and salmon.  These fatty acids are an essential nutrient that must be consumed because they cannot be produced by the human body.  Research suggests that eating omega-3 fatty acids contributes to our general and our cardiovascular health.

  • The Mayo Clinic research review states the consuming of fish high in Omega-3 fatty acids lowers triglycerides, slows the build-up of plaque in arteries, and lowers blood pressure.

  • The U.S. National Institute of Health states that consumption of omega-3 fatty acids, particularly from fish, reduce cardiovascular disease.

  • The Journal of the American Medical Association states that omega-3 fatty acids help lower your heart rate and improve other cardiovascular risk factors.  They go on to say that eating fish reduces the risk of death from heart disease, a leading cause of death in both men and women.  Fish intake
    has also been linked to lower risk of stroke, depression, and mental decline with age

  • Health & Age publication states that the evidence is strongest for heart disease and problems that contribute to heart disease, with the range of possible uses for omega-3 fatty acids include lowering cholesterol, helping to prevent strokes caused by plaque build-up and blood clots in arteries.

  • The American Heart Association states that omega-3 fatty acids benefit the hearts of healthy people and those at high risk of, or who have, cardiovascular disease.  They go on to recommend eating fish that contain omega-3 fatty acids at least 2 times per week.
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