Fish remains our chief natural source of Omega-3 fatty acids, a fatty acid that our body is unable to produce on its own. Numerous studies have shown that this fatty acid lowers triglycerides, helps prevent abnormal heart rhythms, reduces blood pressure, improve blood clotting and even aids and abets the work of prescription drugs to improve cholesterol levels. It reduces inflammation, helps prevent arthritis and heart disease and promotes healthy brain function. 

Men and women who consume fish more than twice a week have lower heart rates, less irregular heart rates, a decrease in heart disease, fewer heart attacks and even fewer cases of sudden death. 

The Omega-3 fatty acid content in fish has also been found to possibly protect against Alzheimer’s disease. 

Fish and shellfish are also a great source of protein and have (depending on type and preparation) less saturated fat, cholesterol and calories than chicken or beef.  Fish contains Vitamin D and can help with calcium absorption and prevention of osteoporosis. 

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