Salmon

Though there has been extensive reporting on the health-damaging effects of transfats and saturated fats in our diet remember, there are good fats too. Included in the good fat family are the monounsaturated fats—the kinds found in olive and canola oils, and the polyunsaturated fatty acids, omega 6 and omega 3. These fats not only protect your cardiovascular system, they also lower the risk of insulin resistance, a physiologic state that can lead to diabetes and possibly cancer. Studies show that most Americans are currently deficient in the omega-3 class of essential fatty acids.

Dr. Evan Cameron, from the Linus Pauling Institute, has said: “Our epidemic of heart disease and cancer may be the result of a fish oil deficiency so enormous we fail to recognize it.”

Salmon is one of the richest, tastiest, readily available sources of poly-unsaturated, marine-derived omega-3 fatty acids. By including salmon in your diet two to four times a week you should achieve optimal protection against a multitude of diseases that have been associated with low intakes of these critical fats.

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