Omega-Man

10 02 2010

We do a lot of recipes on this  blog. Every now and then I like to update on any insights into what we are cooking from a health perspective. It is important that it taste good, but it’s a wicked bonus if it is actually good for us, too. There have been some developments regarding omega-3s. Those are the polyunsaturated fatty acids (PUFA) found in some plants, grass raised free range natural and game meats and in fatty fish like salmon. These compounds have shown some potential anti-cancer effects. They have also shown some potential to help prevent Parkinson’s and Alzheimer’s diseases. They have been shown to reduce the rate of heart attacks and strokes, reduce blood pressure and reduce atherosclerosis. The American Heart Association (AHA) now recommends people consume  fatty fish like salmon twice a week.

The benefits keep rolling in. A recent animal study out of Spain suggested that these compounds may increase insulin sensitivity. Decreased sensitivity to insulin, or insulin resistance, is a major  problem associated with metabolic syndrome and type 2 diabetes. A specific omega-3 PUFA, docosahexaenoic acid (DHA), may reduce inflammation while preserving infection fighting abilities of white blood cells. Future investigations will look into using these compounds in conditions like asthma.

So listen to yo’ mama-eat your fish!

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3 responses

12 02 2010
Chef E

Doc, I got gung ho on cooking more omega3 fish, and wanted to show my clients and family this by adding mackerel in our diets, so I bought it fresh…any ideas on how to take that strange oily fishy flavor out when you cook it? People tell me its more the cat’s meow, lol… See ya over on the other side…

12 02 2010
whatscookingwithdoc

Not sure about the oils. I often have mackrel sushi in Japan and I guess after that evertything else is a little mild!

13 02 2010
Chef E

Maybe there’s is better, because I have heard Japanese love it. I had the best cuttle fish I broiled the other day, and there was a time I would NOT eat sushi like that, only fried, LOL! Maybe the truffle cream would help 🙂

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