Avoid Fried Fish

According to a big-scale analysis of eating baked/broiled fish vs. fried fish, it concluded that for postmenopausal women, eating fried fish puts them at a high risk of heart disease. It recommended that this group of women should switch to baked and/or broiled fish to lower their risk of heart disease.


This analysis covered the fish consumption of over 84 thousand women between the ages of 50-79 of many backgrounds and ethnicities. A form was completed that found out how many times they are broiled/backed fish and fried fish. Results showed the women who ate mostly broiled/backed fish enjoyed less heart disease, diabetes, obesity and high blood pressure when they were compared with those women who ate mostly fried fish. In fact, the women who ate the most broiled/baked fish ( more than 5 servings per week) had a 30% lower risk of heart failure vs. the women who ate less than 1 serving per month.


Analysis indicates that fish oils contain omega 3 fatty acids, such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contained in broiled and baked fish is a heart-friendly meal.


All fried foods, including fish, contain trans fat, a very unhealthy fat that can raise our lousy cholesterol(LDL) and lower the good cholesterol (HDL). Fryer oil is hydrogenated, a process that combines hydrogen gas with vegetable oil. This makes the oil last longer and it can be reheated over and over again. The healthy limit on trans fat is 2 grams a day. North Americans consume 6 grams of trans fat every day. No wonder we are obese.


Not good. High cholesterol is a leading cause of high blood pressure, heart disease, and atherosclerosis,


So if you love those fish and chips full of unhealthy grease (trans fat), limit yourself to this unfriendly food for your heart and live longer. Of course, fish and chips once in a while is probably OK, just don't make a habit of it.


Your heart will thank you.

Do you like rice served in a Mexican restaurant?  I is easy to make without using any of the boxed mixes.

Mexican style rice.

Ingredients

1 cup rice, white, basmati and jasmine work great
2 cups Progresso chicken broth
1 10oz can Old El Paso enchilada sauce
salt and pepper to taste


Directions

In a large skillet or saucepan add the rice, Progresso chicken broth and Old El Paso enchilada sauce. Bring to a boil over medium high heat, stir well, cover the pot, then turn down the heat to a medium.

Cook for about 10 to 15 minutes, or until the rice is completely cooked, stirring occasionally.

Season with salt and pepper.

Top with tomatoes, green onions and cilantro or whatever else you prefer before serving.

I could personally just have rice, or rice and beans for lunch or dinner. I know not everyone feels that way though. This rice works as a filler for burritos as well. You’ll find that it’s simple to remember, too; which allows you to just whip it up whenever as the perfect side. This rice goes so perfectly with pretty much anything that you don’t have to pay too much attention to your main dish.

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