Bake or Broil Fish to Increase Health Benefits

Baked or broiled fish decreases the risk of heart attacks and strokes, while fried fish significantly increases the risk of heart disease. When fish is baked or broiled, the heart-protecting omega-3 fatty acids remain viable and are easy for the body to absorb. Frying fish destroys most of the heart-healthy omega-3 fatty acids and typically add heart damaging trans-fat and/or saturated fats via the cooking oil used for frying. The exception is a quick sauté in a little canola or olive oil, but the best preparation method for increasing the nutritional value of fish is to bake or broil it.

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One Response

  1. Victor The Babbler or Victor Serrao

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