Protect Your Brain—Eat Fish

The debate about whether or not fish is a healthy food rages on. On one side of the argument, supporters of fish say that the omega-3s are very good for your heart and your brain. On the other side, nay-sayers express concern about high levels of mercury in fish that may harm the brain and nervous system.

Those on the side of fish as a healthy food choice scored big this month.

Researchers are discovering just how fish works to enhance your health. They found that people who eat three servings of baked, broiled, or poached fish each week have fewer lesions on their brain.

A lesion is an area of damaged tissue. You don't experience any severe symptoms when a lesion forms, but over time it can affect your memory and your problem-solving abilities. It can also increase your chances of having a stroke.

People who eat plenty of fish—especially tuna, salmon, and other kinds of fish rich in omega-3s—lower their risk of brain lesions by 26%. Their brains also undergo fewer changes as they age.

Mercury is a concern, but it's one that you can control.

Sardines are a good source of omega-3s that aren't high in mercury. Wild Alaskan salmon is also low in mercury. Tuna is higher in mercury, but canned light tuna is safe to eat once or twice a week.

By eating more fish you can give your body benefits that far outweigh the risks… especially if you make smart choices about what kinds of fish you eat.

Stay well,
Heather Robwell