Chicago, Many benefits can be obtained by eating fish, but how to cook it will be very influential. Benefits of fish will be much smaller when fried, than if cooked in other ways such as roasted or grilled.
One of the benefits of fish is to maintain a healthy heart, because it contains omega-3 fatty acids that are good for blood vessels. Various research has been proved, fish consumption may reduce the risk of stroke and heart attack.
However, recent research conducted by Dr. Donald Lloyd-Jones of Northwestern University showed, the benefit was influenced by how to cook it. The benefit is highest when baked or roasted, because it can reduce the risk of stroke by 30 percent.
Meanwhile, if fried, the benefit is reduced drastically and even in some people can actually increase the risk of cardiovascular disorders. If the cooking oil used is not good, the risk of stroke and heart attack rose to 48 percent.
"When you fry the fish, you not only reduce the benefits. You can also add something that might be dangerous," said Dr Lloyd-Jones in a report in the journal Circulation: Heart Failure as quoted by the Times, Friday (05/27/2011).
The results are consistent with a recent survey by the health authority of the United States recently. The survey was conducted in areas known as the Stroke Belt (Stroke Belt), which stretches from the Carolinas, up to Arkansas and Louisiana.
In areas where cases strokenya 20 percent higher than other regions, the consumption of fish community recorded a lower 17 percent. Ironically, residents in the Stroke Belt region who ate fried fish more than 2 times per week was observed even 32 percent more.
One of the benefits of fish is to maintain a healthy heart, because it contains omega-3 fatty acids that are good for blood vessels. Various research has been proved, fish consumption may reduce the risk of stroke and heart attack.
However, recent research conducted by Dr. Donald Lloyd-Jones of Northwestern University showed, the benefit was influenced by how to cook it. The benefit is highest when baked or roasted, because it can reduce the risk of stroke by 30 percent.
Meanwhile, if fried, the benefit is reduced drastically and even in some people can actually increase the risk of cardiovascular disorders. If the cooking oil used is not good, the risk of stroke and heart attack rose to 48 percent.
"When you fry the fish, you not only reduce the benefits. You can also add something that might be dangerous," said Dr Lloyd-Jones in a report in the journal Circulation: Heart Failure as quoted by the Times, Friday (05/27/2011).
The results are consistent with a recent survey by the health authority of the United States recently. The survey was conducted in areas known as the Stroke Belt (Stroke Belt), which stretches from the Carolinas, up to Arkansas and Louisiana.
In areas where cases strokenya 20 percent higher than other regions, the consumption of fish community recorded a lower 17 percent. Ironically, residents in the Stroke Belt region who ate fried fish more than 2 times per week was observed even 32 percent more.
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