Food Therapy

Oily Fish

Oily fish such as mackerel, herring, sardines, salmon and tuna (fresh only) are a wonderful source of omega 3 polyunsaturated fatty acids which help to reduce the chances of developing heart disease and strokes. It is also essential for babies and small children’s brain, nervous system and behavioural development. Alternative sources of omega 3 fatty acids for all you veggies out there are egg yolk, linseed, hempseed. White fish also contains omega 3 but in much smaller quantities. All fish is a good source protein and will contain many vital nutrients such as Vitamins A and D and selenium; and fish with edible bones also contain calcium phosphorus and fluoride. There are concerns over the amount of oily fish that should be consumed due to the presence of pollutants such as dioxins and polychlorinated biphenyls however these are only dangerous if eating excess quantities. It is recommended that we should all eat two portions of oily fish a week.