omega-3s for you and me...omega-3s for you and me brought to you by: we know that eating seafood...

Omega-3s for You and Me Brought to you by: We know that eating seafood high in omega-3 fatty acids is good for our health. Omega-3s can reduce the risk of heart disease by de- creasing the risk of abnormal heart beats, de- creasing triglyceride levels, slowing down the accumulation of plaque inside blood vessels, and slightly lowering blood pressure (1). There are three main omega-3 fatty acids: alpha-linolenic (ALA), eicosapentaenoic (EPA), and docosahexaenoic (DHA). • EPA and DHA are found in fish and seafood and provide the most health benefits. • Some plants contain ALA, which our body partially converts into EPA. • DHA is also added to some common foods such as milk, orange juice and eggs (2). Use these quick, simple and delicious tips to meet the American Heart Association’s rec- ommendation to consume 3.4 ounces of fish high in omega-3s two times per week (1). 1. Keep it simple. Squeeze fresh lemon juice on a fish fillet and sprinkle it with a dash of salt and pepper. Then grill, bake, or sauté it! • On the grill: Wrap seasoned fish in a foil packet and grill it using indirect heat for about 10 minutes. • In the oven: Place seasoned fish on a greased baking pan and bake in a 425- degree oven for about 15 minutes. • Quick sauté: Heat 1-2 teaspoons of olive oil, canola oil, or butter in a non- stick skillet. Add the seasoned fish and cook for 1-4 minutes per side, until each side is golden and the fish flakes easily. 2. Spice it up. Use your favorite seasoning mix (like lemon pepper, Cajun spices, or a seafood seasoning blend) to give fish a flavorful kick. 3. Make friends with your freezer. Pur- chase plain frozen fish fillets instead of fresh ones, and stock your freezer with healthful protein that’s ready in minutes. Avoid breaded or fried versions — plain is best. You can dress it up at home with herbs and spices. 4. Cook carefully. Fish is cooked through and ready to eat when it flakes easily with a fork and the flesh is opaque. By Lynn Grieger RDN, CDE, CPT, CWC See a list of references at http://www.commu- nicatingfoodforhealth.com/omega3s/. ©www.foodandhealth.com

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Omega-3s for You and Me

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We know that eating seafood high in omega-3 fatty acids is good for our health. Omega-3s can reduce the risk of heart disease by de-creasing the risk of abnormal heart beats, de-creasing triglyceride levels, slowing down the accumulation of plaque inside blood vessels, and slightly lowering blood pressure (1).!!There are three main omega-3 fatty acids: alpha-linolenic (ALA), eicosapentaenoic (EPA), and docosahexaenoic (DHA).! !

• EPA and DHA are found in fish and seafood and provide the most health benefits.!

• Some plants contain ALA, which our body partially converts into EPA. !

• DHA is also added to some common foods such as milk, orange juice and eggs (2).!!

Use these quick, simple and delicious tips to meet the American Heart Association’s rec-ommendation to consume 3.4 ounces of fish high in omega-3s two times per week (1).!!1. Keep it simple. Squeeze fresh lemon

juice on a fish fillet and sprinkle it with a dash of salt and pepper. Then grill, bake, or sauté it!!• On the grill: Wrap seasoned fish in a

foil packet and grill it using indirect heat for about 10 minutes.!

• In the oven: Place seasoned fish on a greased baking pan and bake in a 425-degree oven for about 15 minutes.!

• Quick sauté: Heat 1-2 teaspoons of olive oil, canola oil, or butter in a non-stick skillet. Add the seasoned fish and cook for 1-4 minutes per side, until each side is golden and the fish flakes easily.!

2. Spice it up. Use your favorite seasoning mix (like lemon pepper, Cajun spices, or a seafood seasoning blend) to give fish a flavorful kick.!

3. Make friends with your freezer. Pur-chase plain frozen fish fillets instead of fresh ones, and stock your freezer with healthful protein that’s ready in minutes. Avoid breaded or fried versions — plain is best. You can dress it up at home with herbs and spices.!

4. Cook carefully. Fish is cooked through and ready to eat when it flakes easily with a fork and the flesh is opaque.!!

By Lynn Grieger RDN, CDE, CPT, CWC"!See a list of references at http://www.commu-nicatingfoodforhealth.com/omega3s/.

! ! ! ! ! ! ! ! ! ! ! ©www.foodandhealth.com

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