Red Salmon is the third most popular fish eaten in America after tuna and shrimp. Nutrition experts say this kind of fatty fish is good for the health, especially for heart health. This is because wild-caught cold water fish, like Red Salmon, have a higher content of omega-3 fatty acids than warm water fish.
According to Dr. Donald Hensrud, M.D., chair of Mayo Clinic's Division of Preventive Medicine and Associate Professor of Preventive Medicine and Nutrition, "Omega-3 fatty acids have many potential beneficial effects including improving cognitive function in developing children, decreasing triglycerides, lowering blood pressure, reducing blood clotting, and enhancing immune function." The strongest benefit from omega-3 fatty acids is stated to be reducing the risk of sudden cardiac death, which appears to be due to decreasing the risk of abnormal heart rhythms.
Besides being rich in omega 3 fatty acids, Red Salmon is high in protein, low in calories and saturated fat. It is also a very good source of selenium, niacin and vitamin B12, as well as a good source of phosphorous, magnesium and vitamin B6.
Selenium is a trace element the body needs for normal growth and to help support the immune system. Niacin helps in the functioning of the digestive system, skin, and nerves. It is necessary for the conversion of food to energy. Vitamin B12 is important for metabolism and in the maintenance of the central nervous system. It helps in the formation of red blood cells by breaking down homocysteine, an amino acid in the blood. Too much homocysteine in the blood (plasma) is considered a significant risk factor for cardiovascular disease.
Red Salmon and other cold water fatty fish is often called "brain food" because of their high concentration of omega-3 fats. The human brain is more than 60% structural fat. For brain cells to function properly the structural fat needs to be primarily omega-3 fats. Because Omega-3 fats are especially fluid and flexible they maximize the brain cell's ability to absorb nutrients and eliminate waste.
Red Salmon has got everything good going for it as a nutritional food. Very few foods compare to the health value of Red Salmon. Even the FDA recommends that we eat as much as we like of this fish. However, surveys show that farm-produced Red Salmon contain a higher percentage of toxins than Red Salmon found in the wild. In some studies, the concentration of polychlorinated biphenyls (PCBs) and toxic dioxins were significantly higher in farm-raised Red Salmon than in wild red salmon. This has stirred up some concerns.
The contamination found in farm-raised Red Salmon is largely attributed to the feed which farm-raised salmon are fed. The feed consists of grounded fish containing higher concentrations of a variety of persistent organic pollutants (POP) such as PCBs, dioxins, and pesticides. Once ingested, PCBs build up in body fat and take years to break down. In high levels the chemicals are thought to affect human nervous, immune and reproductive systems. Besides this, most fish farms are overcrowded and fish farmers commonly treat fish with antibiotics and chemicals to prevent outbreak of disease.
When purchasing canned red salmon make sure it is made from Red Salmon caught in the wild rather than farm-produced Red Salmon. Wild Red Salmon found in the interiors of Alaska are found to have the least contaminants. One of the more popular varieties is the Wild Alaskan Sockeye Salmon. This fish eats krill and other tiny shellfish giving its flesh the distinctive red color. The flesh has a firm texture with a mild flavor making it a delightful choice for fish lovers.

Autor: New Vitality Editorial Team

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