A quick response to a couple of comments on my last post, about the health benefits of gravlax. I think most of us know these newish findings, but here are some links to some relevant articles:
It's the Omega-3 fatty acids that are helpful, but you need lots of them -- so, eat salmon, herring, sardines, and other fatty fish. Cod, halibut, sole, and seafood such as shrimp, clams and scallops, are relatively low in Omega-3. Of course, these latter are the fishy flavors I prefer (except for tuna, which is somewhere in-between).
Women who ate fatty fish regularly reduced their risk of kidney cancer by 44%...
Fatty fish and flaxseed can help fight Depression, Diabetes (Type 2), Dry skin, Brittle nails...
Lots of info about getting a good ratio of Omega-6 to Omega-3 fats (which should be kept to 4:1 or 5:1). (This wikipedia article includes the factoid that grass-fed beef has a healthier ratio of 2:1 whereas grain-fed beef is 4:1).
Of course, the downside to being forced to eat fatty fish is that they also retain more mercury and other heavy metals than the skinny fish (i.e., cod, etc.). Pacific salmon is one of the exceptions to that rule. (Maybe. I know I'm confused, if you aren't.)
I wonder how gravlax would taste with flaxseed sprinkled over top?
1 comment:
And served with Dr. Walfords Supreme Nutrition Salad with a Pomegranate Spritzer to drink.
I think the current recommendation about oily fish is 3 times a week will give you enough benefits without having to worry about the heavy metals.
Wild caught Pacific salmon is the best there is, especially the line caught kind, which is sustainable, as well as being good for you.
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