Eating plenty of fish, nuts and oil -based dressings cuts the risk of developing Alzheimer's disease. Researchers recently released a seven year study of 815 nursing home residents, which found those who reported eating fish at least once a week had a 60% lower risk of Alzheimer's compared to those who rarely or never ate fish.
2.
LOWERING YOUR RISK OF STROKE
According to a major study published in the Journal of the American Medical Association, 80,000 women found that eating fish was linked to reductions in the risk of ischemic, or clot-related strokes, which account for 83% of all strokes.
3.
OMEGA-3's
Fish and seafood are not only lower in dietary fat but also are high in lean protein, vitamins and minerals and contain valuable Omega-3's. Studies have proven adding Omega-3's to your diet may decrease your risk for heart disease, certain cancers, stroke and Alzheimer's Disease.
4.
NO TRANS FATS
Springfield's smoked salmon is trans fat free! There are four types of fats used in food: monounsaturated fat, polyunsaturated fat, saturated fat and trans fat.
Monounsaturated and Polyunsaturated fat:The "good" fats.
Saturated fat: There is conflict of opinion about saturated fat but the majority consensus is that consumption of saturated fat should be kept low.
Trans fat: From partially hydrogenated vegetable oils is the worst kind of fat, worse than saturated fat.
Trans Fats Dangerous Effect
Trans fat is an artery-clogging fat that is formed when vegetable oils are hardened through a process of adding hydrogen (hydrogenation). Trans fats are placed into food to increase shelf life. Trans fats cause significant and serious lowering of HDL (good) cholesteral and a serious increase in LDL (bad) cholesteral; make the arteries more rigid; cause clogging of arteries; cause or contribute to type 2 diabetes; and cause or contribute to other serious health problems.
