Health Benefits:
Unlike other forms of cooking, smoking does not diminish from seafood’s health benefits by introducing unwanted and artificial damaging elements. As an example, the simple act of breading and frying a 4 oz cod fillet raises its caloric count from 100 to 300, and its fat count from a healthy 1g to a heart-stopping 17g!
Few land-based food sources rival seafood’s nutritional “bang for the buck”: naturally low in calories, low in fat, and high in protein. Most seafood is high in vitamins C, D, A, and antioxidant E, as well as essential minerals such as calcium, iron, zinc, and selenium.
It is the abundance of critical Omega-3 healthy acids, however, that remains seafood’s greatest selling point. Omega-3 has proven to be beneficial in the treatment and prevention of cancer, ulcerative colitis, psoriasis, arthritis, asthma, lupus, and certain kinds of mental ailments, including depression, dementia, and Alzheimer's disease. But it remains best known for its heart-healthy benefits, including:
• Helping to decrease blood lipids (cholesterol, LDL's, and triglycerides)
• Reducing blood clotting factors
• Increasing relaxation in larger arteries and blood vessels
• Decreasing the inflammatory processes in blood vessels
Studies have shown inclusion of seafood in the diet a mere two to four times a week can have an immediate improvement to health. So dig into a Cochrane Smoked Mahi-Mahi sandwich for lunch, followed by a Cochrane Smoked Swordfish steak for dinner—your heart will thank you.
Unlike other forms of cooking, smoking does not diminish from seafood’s health benefits by introducing unwanted and artificial damaging elements. As an example, the simple act of breading and frying a 4 oz cod fillet raises its caloric count from 100 to 300, and its fat count from a healthy 1g to a heart-stopping 17g!
Few land-based food sources rival seafood’s nutritional “bang for the buck”: naturally low in calories, low in fat, and high in protein. Most seafood is high in vitamins C, D, A, and antioxidant E, as well as essential minerals such as calcium, iron, zinc, and selenium.
It is the abundance of critical Omega-3 healthy acids, however, that remains seafood’s greatest selling point. Omega-3 has proven to be beneficial in the treatment and prevention of cancer, ulcerative colitis, psoriasis, arthritis, asthma, lupus, and certain kinds of mental ailments, including depression, dementia, and Alzheimer's disease. But it remains best known for its heart-healthy benefits, including:
• Helping to decrease blood lipids (cholesterol, LDL's, and triglycerides)
• Reducing blood clotting factors
• Increasing relaxation in larger arteries and blood vessels
• Decreasing the inflammatory processes in blood vessels
Studies have shown inclusion of seafood in the diet a mere two to four times a week can have an immediate improvement to health. So dig into a Cochrane Smoked Mahi-Mahi sandwich for lunch, followed by a Cochrane Smoked Swordfish steak for dinner—your heart will thank you.
