Why Is It Important to Eat 8 Ounces (226.796 grams) of Seafood (Fish) per Week? (from: choosemyplate.gov)

Why Is It Important to Eat 8 Ounces (226.796 grams)of Seafood per Week?


(1) Seafood contains a range of nutrients, notably the omega-3 fatty acids, EPA and DHA. Eating about 8 ounces (226.796 grams) per week of a variety of seafood contributes to the prevention of heart disease. Smaller amounts of seafood are recommended for young children.

(2) Seafood varieties that are commonly consumed in the United States that are higher in EPA and DHA and lower in mercury include salmon, anchovies, herring, sardines, Pacific oysters, trout, and Atlantic and Pacific mackerel (not king mackerel, which is high in mercury). The health benefits from consuming seafood outweigh the health risk associated with mercury, a heavy metal found in seafood in varying levels.

Info source: http://www.choosemyplate.gov/food-groups/protein-foods-why.html

Sources of creatine ( from University of Maryland Medical Center )

Info source:

http://umm.edu/health/medical/altmed/supplement/creatine

Sources of creatine

About half of the creatine in our bodies is made from other amino acids in the liver, kidney, and pancreas. The other half comes from foods we eat. Wild game is considered to be the richest source of creatine, but lean red meat and fish (particularly herring, salmon, and tuna) are also good sources.

University of Maryland Medical Center