Americans do not eat enough of this product and miss out on significant health benefits, showed a new study by Massachusetts University.
Eating fish can have huge benefits for the heart and brain, but Americans eat less than half of 26 pounds a year – that’s what experts recommend. In contrast, Americans buy seven times as much chicken and beef as they do fish each year.
Why Americans don’t eat more fish is a long thought by health experts, fish farmers, and fishermen themselves. One way to consider this issue is production. Consumers can only buy goods if they are in stock. Theoretically, the more they buy, the more this product will be produced. In this case, the demand for fish would increase if more fish were offered for sale.
More seafood could be made available to American consumers from sources in the world’s oceans, given that at least 60% of seafood is imported to the U.S.. But so far, the Americans simply do not eat fish in sufficient quantity, and for nothing. Rich in nonfat protein and long-chain omega-3 fatty acids, fish provides reliable nutritional properties that can help prevent chronic diseases, improve immunity and reduce inflammation in the body. Seafood supplies your body with critical omega-3 fats and minerals such as selenium, zinc, iron and iodine. It also contains vitamins B12 and D, which, among other things, protect against heart disease.
In addition, seafood, like protein, has relatively low greenhouse gas production. This advantage is enhanced by the analysis of many species, which have both high density of nutrients and low greenhouse gas production.