The Benefits of eating salmon

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Why we eat salmon … Cuz it’s good for us, and it tastes good

By Pat Hoglund

A winter blackmouth fillet lasted less than five minutes on my plate. Into my gut it went and aside from tasting as good as any salmon I’ve eaten in a long, long time, my rationale for eating salmon goes beyond taste. I eat it because it’s good for me. 

Rich in Omega 3 fatty acids, salmon is a protein that has far-reaching health benefits. The fact that the American Heart Association recommends two servings of fish a week, which is 3.5 ounces (¾ cup), should be reason enough to eat more salmon. And the AHA provides a laundry list of benefits that go far beyond recreational pursuits. Take our advice and when you’re getting grief from that special someone in your life, be sure to remind her (or him) that there’s more to this salmon fishing business than having fun. 

According to the American Heart Association Omega-3 fatty acid:

  • Reduces inflammation in your blood vessels and joints, and can slow the plaque build-up inside your blood vessels. 
  • Can reduce the Triglycerides, a blood fat that is linked to heart disease.
  • Can help to lower blood pressure.
  • Reduces the risk of heart attack and strokes.
  • May help protect against dementia and suggests a lower risk of Alzheimer’s disease.
  • According to the American Cancer Society, helps reduce the risk of colon, prostate and breast cancer.
  • Provides special support for joint cartilage, insulin effectiveness, and control of inflammation in the digestive tract.

QUICK FACT: Upwards of 50 percent of the health benefits are lost when salmon is overcooked. Keep it moist and tender. 

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