TITLE

THINK FISH!

PUB. DATE
March 1999
SOURCE
Saturday Evening Post;Mar/Apr99, Vol. 271 Issue 2, p22
SOURCE TYPE
Periodical
DOC. TYPE
Recipe
ABSTRACT
Presents seafood recipes rich in omega-3 fats. Moroccan-Style Alaska Salmon with Tomato Sauce and Couscous; Salmon Stir-Fry; Pick of the Crop Sardine Pasta.
ACCESSION #
1565801

 

Related Articles

  • the very best fish picks.  // Shape;Feb2010, Vol. 29 Issue 6, p135 

    The article discusses fish which are high in omega-3 fatty acids including farmed rainbow trout and wild Alaskan salmon.

  • A FAT THAT'S GOOD FOR YOUR KIDS (AND YOU).  // Parents;Jul2009, Vol. 84 Issue 7, p34 

    The article provides information on the health benefits of omega-3 fatty acid. This kind of fat is said to contribute to a healthy brain and eye development. Seafood, especially fish, is rich in docosahexaenoic acid (DHA), which is an omega-3 fatty acid. Since most children do not like fish,...

  • SEAFOOD VS. STROKE.  // Nutrition Action Health Letter;Apr2001, Vol. 28 Issue 3, p15 

    Reveals that women who ate seafood two to four times a week had about half the risk of strokes caused by blood clot or thrombosis compared to women who ate seafood less than once a month, according to researchers at Harvard Medical School in Boston, Massachusetts. Seafoods that are good sources...

  • The fantasy of fish as a health food.  // Nutrition Health Review: The Consumer's Medical Journal;Spring91, Issue 58, p2 

    States that the public misconception that fish and seafood are health food requires concern. Truth that fish and seafood contain omega-3 fatty acids; Lack of information on dangers associated with eating fish and seafood; Other sources of omega-3 fatty acids.

  • Omega-3 fatty acid cholesterol and fat content of fish.  // Nutrition Health Review: The Consumer's Medical Journal;Spring91, Issue 58, p6 

    Presents a chart listing the omega-3 fatty acid cholesterol and fat content of some species of food fish and seafood. Includes canned anchovy; Bass; Bluefish; Clams; Lobsters.

  • Dietary intake of long-chain n-3 polyunsaturated fatty acids and the risk of primary cardiac arrest. Siscovick, David S.; Raghunathan, T.E. // American Journal of Clinical Nutrition;Jan2000, Vol. 71 Issue 1, p208S 

    Summarizes findings from a study which showed that dietary intake of long-chain n-3 polyunsaturated fatty acids (PUFA) from seafood is associated with a reduced risk of primary cardiac arrest in humans. Mean dietary intake and red blood cell membrane concentrations of long-chain n-3 PUFA;...

  • Seafood, Best Catch for Health. Ruhs, Barbara // Environmental Nutrition;May2012, Vol. 35 Issue 5, p1 

    The article focuses on the benefits of protein-rich and low-saturated-fat seafood to improve heart and brain health, as well as to enhance mood. It states that eicosapentanenoic acid (EPA) and docosahexaenoic acid (DHA) from fish are proven to improve heart health and provide protection against...

  • Clean Cuisine. Larson, Andrew // Personal Excellence;Mar2012, Vol. 17 Issue 3, p9 

    The article offers information on building and maintaining a healthy diet. The author explains the defects of the common diet and discusses the concept of clean cuisine. He explains further that the best way for the body to absorb nutrients is through real whole foods, which is the core of clean...

  • Eat Better in the New Year. Akkam, Alia // Organic Spa Magazine;Jan/Feb2011, Vol. 5 Issue 1, p25 

    The article offers insights on a preparing a healthier meals. Bill Wavrin, executive chef at Glen Ivy Hot Springs, says that upon understanding which ingredients are best to purchase and eat, people need to practice the "Shut & Move" method, eat with patience, enjoy and know the meal, and right...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics