NUTRITION

It’s no secret that cultures around the globe have relied on the superb nutritional value of seafood for thousands of years. But it’s through years of modern-day research that we now know diets rich in seafood have multiple healthy effects well beyond satisfying basic nutritional needs.

The American Heart Association endorses seafood consumption. In fact, they are joined by the American Cancer Society and the American Diabetes Association in encouraging us to eat seafood at least twice a week for the powerful benefits of Omega-3 acids. Since human bodies don’t produce Omega-3 fatty acids, we can count on fish to supply this highly beneficial nutrient which helps reduce the risk of chronic disease and lower inflammation—a factor in heart disease and stroke.

Besides being a lean protein, seafood is also naturally endowed with vitamins A, B and D and includes minerals zinc and iron.

Studies show that these combined nutritional features may have a positive impact in aiding brain growth and development, decreasing the symptoms of depression, lowering the risk for some cancers, reducing the symptoms of Alzheimer’s disease, and lessening arthritis symptoms including joint pain.

In addition to the mealtime pleasure of rich texture and satisfying taste, naturally low-fat seafood helps consumers battle obesity.