Posts Tagged ‘brain’

Top neurologist discusses gut/brain connection and the cause of major neurological diseases.

It’s a must watch.

 

 

 

 

Be well,

Lynn

FISH: If it can fit in your frying pan then it’s good for you

Does fish have mercury or doesn’t it? I hear fish has fatty acids in it which are beneficial for the brain and the body.  Isn’t this correct? I hear these questions among many about what type of fish is good or not good to eat.

Healthy fish provide our bodies with essential ‘good’ fats that are crucial for the overall wellness of the body.  Fatty acids and omega-3 fats (DHA and EPA) fall under this category.  Both are supplied either through eating fish directly or through taking fatty acid/EPA DHA supplementation.    This is what they do for body:

1.  Build all cell membranes (all of the connectors between millions of brain cells meet at the cell membrane.  If the cell membrane is not healthy, disconnect can occur causing hyperactivity, poor mental function, memory problems and mood disorders)

2.  Reduce inflammation (within the brain and throughout the body)

3.  Balance blood sugar

4.  Stimulates new cell growth in the brain.

As stated from above, fatty acids and EPA/DHA are essential forms of fatty acids that the body requires to support its health.

Unfortunately our contaminants, household products, flooring, industrial goods and so much more have created a toxic environment that have directly intoxicated our fish.  All fish in the seas are exposed to these toxins: the small ‘nemos’ to the sharks.  In the ‘food chain’ the small fish eats the smaller fish, the medium sized fish eats the smaller fish that ate the smallest fish (etcetera). The largest fish, after consuming one smaller fish, has actually ingested several toxic fish.  This is why large fish are at the highest risk level of containing mercury as well as other toxic exposures.   Small fish carry the least toxicity. 

The rule then is: if you can fit the fish (whole filet) in your saute pan, then it’s good for you. 

Here’s a list of acceptable fish that can be consumed up to three times per week:

1.  Sardines, canned wild salmon, or herring.

2.  Cold-water fish such as wild salmon, small halibut, black cod. 

3.  Again, any whole small fish that can fit in your frying pan. 

Be well,

Lynn