It’s a top source of omega-3 fatty acids, which studies show reduce blood pressure-and the risk of heart attack. But what if you just don’t like its flavor?
A study in England holds out hope that you can get nearly as much benefit from plant foods, which contain alpha-linolenic acid, a substance that your body converts into omega-3s. Blood tests on women who ate fish and those who never touched the stuff suggest fish avoiders actually become more efficient at making that heart-healthy conversion. In fact, omega-3 levels were only about 10 percent lower in those who steered clear of the fish counter. The best sources of alpha-linolenic acid? Walnuts, flaxseed, tofu, and canola and soybean oils.