Friday, May 28, 2010

Tofu, Walnuts and Oils - Good Fish Substitutes

What if I don't like eating fish?

Fortunately, I do. It's a good source of omega-3 fatty acids, which can help lower blood pressure and reduce risk of getting a heart attack in the future.

But for people who do not like the taste, smell, or even the sight of fish, well, fret not because there are other sources of omega-3 fatty acids. The levels are not as high (less 10%) as those of fish, but they will have to do. These are:
Canola and Soybean oils, Walnuts, Tofu, and Flaxseed.

Research from England shows that these plant foods are great sources of alpha-linolenic acid, which is a substance that our body can convert to omega-3 fatty acids.

So, if you are not a fish eater, but you want to reduce your risk to getting a heart attack or high blood pressure, then start munching on walnuts, eating tofu, and try cooking your food using canola or soybean oil.

As for me, due to my busy working schedule and all, I admit that I rarely have the time to cook my favorite Milk Fish (Bangus) or Salmon. But I take sardines and tuna instead because they're easier to prepare, more budget-friendly, and a lot healthier than most.

Sardines, a tiny, sleek and silvery canned fish, are one of the few foods that contain Coenzyme Q10 (CoQ10), a nutrient found the body's cells. In a nutshell, it is believed to have antioxidant properties and is said to enhance physical energy. Studies have also found that CoQ10 benefits those with cardiovascular diseases, particularly hypertension and congestive heart failure. In addition to CoQ10, these little nutritional powerhouses are also ample sources of vitamin B12, selenium, omega-3 oils, protein, phosphorus and vitamin D.

Some folks have long been aware of the health benefits of eating sardines. In a 1984 issue of the Town & Country
magazine, James Villas wrote an article entitled "The Unsung Sardine" in which he said that "ounce for ounce, sardines provide more calcium and phosphorus than milk, more protein than steak, more potassium than bananas, and more iron than cooked spinach."

Bon appetit!

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