Savouring the Salmon

A coworker of mine sent me an interesting New York Times article this week outlining several health "myths". The one that most jumped out at me was the massive study (https://www.nejm.org/doi/full/10.1056/NEJMoa1205409) involving over 12,000 individuals on an omega-3 trial for reducing heart attack and stroke. Omega-3s have been shown to reduce triglycerides, which led to the hypothesis that omega-3 supplementation ought to decrease heart attack occurrence. As is so often the case, supplements do not always seem to be as effective as they are when they occur in whole food in the diet, so I was happy to discover that omega-3s, when they occur as part of whole foods, likely DO have a positive impact on heart health. Coming from the west coast of Canada, I've been able to appreciate Salmon as a favored dinner. As it turns out, Salmon along with other fatty fish such as sardines, herring, trout and mackerel, do seem to be effective at helping reduce heart attack risk (https://www.health.harvard.edu/heart-health/seafood-suggestions-for-heart-health). Not only that, salmon is full of B Vitamins, Vitamin D, Selenium, and Potassium and is a great source of protein. The national health service of the UK recommends 2 servings a week of fatty fish for women and up to 4 servings a week for men (serving size being around 5 oz (140 grams). Interested in knowing about seafood intake? Check out the NHS' "Eat Well" page here: https://www.nhs.uk/live-well/eat-well/fish-and-shellfish-nutrition/ . Now to get that salmon in the oven....