Dr. Manny's Notes: The Secrets of Seafood

Published November 20, 2014

Actually the secret is-as always-freshness and variety! These light white meat and natural ocean feeders (not bottom-feeders) have so many attributes beyond great flavor, whether marinated lightly for a ceviche (a wonderful traditional dish found throughout the Americas in which the fish is "cooked" through the acids of citrus juices, such as lime, lemon, and orange) or grilled with a sprinkle of spice and fresh lemon juice. The American Heart Association (AHA) recommends eating fish at least 2 times a week, and Latin Americans have naturally been following AHA recommendations for years. My patients and viewers know that I've been touting the virtues of eating fish for a long time (hey, I come from an island!).

Seriously, I've learned-and I share this with my patients, audience, and friends-that in addition to being a good source of protein without the high saturated fat found in many meat products, there are many additional health benefits to seafood. For example, because they're high in 2 kinds of omega-3 fatty acids, seafood not only decreases the risk of arrhythmias that can lead to sudden cardiac death, but also decreases blood clot formation that can lead to heart attacks and strokes, and lower the level of blood fats called triglycerides. These facts alone should push you right out the door to your favorite fish-monger! Another fish-related perk is that cooking it is simple. Peruvians-with their sashimi-like tiradito, which is essentially carpaccio of incredibly fresh fish-know that one of the secrets to eating fresh fish is pure elegance: dress it up lightly and the flavors-along with the healthy benefits-will shine. And there are so many varieties of easy-to-prepare and tasty white fish available in the States, like Chilean congrio.

URL

https://www.foxnews.com/health/dr-mannys-notes-the-secrets-of-seafood