Why you should know more about fish now
There’s no doubt that fish is a vital protein with plenty of brain-boosting, heart-loving, inflammation-busting nutrients. According to a Tufts University study, eating seafood helps prevent some 54,000 deaths from heart disease and stroke each year. The latest Dietary Guidelines recommend eating at least two to three servings (or 8 to 12 ounces) of seafood each week. And while over half of the seafood consumed in the U.S. is entirely from three categories (salmon, shrimp, and canned tuna), there are a lot more tasty, nutritious, and safe fish to try. If you want to get some of the same benefits, but aren’t a big fan of seafood, you can always try out fish oil’s amazing health benefits.
Stop looking for organic seafood
Experts call organic seafood the Wild West, since there’s no such official designation. “There are European and foreign organic standards, and labels may refer to those, but it is important to remember that these are legally meaningless in our country,” says Larry Olmsted, author of Real Food, Fake Food. “Manufacturers may or may not adhere to standards and can put any organic claims they want on seafood labels.” That doesn’t mean all fish is of equal quality. Read on for other criteria to look for. Speaking of “fake food,” what is imitation crab meat made of?