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Eat well, feel better at work: avoid tinned fish (and why we are told to eat oily fish in the first place)

Why should we eat oily fish

Because it contains omega 3 fatty acids.  These are an essential fat, required for all the cell membranes in our body.  Also important for brain function (memory and concentration), they:

– Ensure correct nervous system function
– Keep inflammation in check
– Maintain cholesterol in the correct ratio
– Keep blood pressure healthy
– Help to prevent heart disease and depression.

We are always being told to increase our oily fish intake but some of us can’t afford to buy fresh, wild fish every week.

Tinned fish

Avoid tinned tuna at all costs: not just for potential mercury contamination (the bigger the fish, the greater the contamination risk, so stick to as small a fish as possible), but also unlike other canned fish, tuna is cooked in the can and loses all its omega 3 benefits completely.

Check that your can is BPA-free: BPA is a chemical used in the manufacture of plastics and things like bin liners. It’s been proven to disrupt hormonal activity in humans and animals: think man boobs and fertility problems, breast cancer.

The main thing is, if you have hormone-dependent breast or ovarian cancer in your family, you have to do everything you can to prevent exposure to endocrine disruptors wherever possible. What are endocrine disruptors? I’ll get to that in another blog post.

Look at vegetarian sources of omega 3 fats to  meet your requirements: algae oil, seaweed, flax seeds, chia seeds, hemp seeds, mung beans (best sprouted!), winter squash, leafy greens, berries, wild rice, mangos, honeydew melon, cabbage family vegetables (cabbage, brussel sprouts, kale, broccoli and cauliflower).

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