With so much controversy surrounding the health benefits of eating marine animals, it’s not surprising that many of the most common questions you might be asked have been answered with an emphatic ‘no’.
One of the first things we do is get rid of the myths and misconceptions about our favourite fish, and how we eat them.
To do that, we need to start with a simple premise.
A new breed, or even a few generations, of fish will not make the world a healthier place.
We’re living in a time of climate change and ocean acidification that will soon lead to the extinction of fish, which is why it’s important to ensure we don’t kill our favourite food.
What does the science say?
First things first.
The science on eating fish is mostly on the side of eating them.
The research indicates that fish, by eating other foods, are able to improve their immune systems, and that in the long term, they may even help prevent cancer and heart disease.
A review by the Australian National University (ANU) found that in one study of more than 200,000 Australians, people who ate a diet that included fish on average had an 11 per cent lower risk of developing a heart attack or stroke.
Another review by Dr Steve Bowers, a professor of nutrition at the University of Tasmania, found that, overall, the health effects of fish were very modest.
It’s important, however, to note that it’s the amount of fish that people eat that determines the impact on their health.
For example, a study published in the Journal of the American Medical Association found that a diet rich in fish had a smaller effect on heart disease risk than one lacking fish.
A study published by the National Centre for Scientific Research found that fish consumption was associated with a reduced risk of colorectal cancer, as well as a lower risk for stroke, diabetes and cancer.
The findings of the ANU review have been supported by a number of studies, including one by the UK’s Department of Health that examined a large population of British people and found that eating fish had no negative impact on health.
In fact, people with a high consumption of fish had lower rates of diabetes, cancer and cardiovascular disease than people who didn’t eat fish.
Dr Bowers believes that it is not fish consumption itself that causes any harm, but rather what we eat that’s causing harm.
This isn’t to say that there’s no connection between the amount and type of fish we eat and our overall health.
A recent review by researchers from the University and University of Queensland found that people who eat fish at least once a week have a lower body mass index (BMI) than those who don’t.
This suggests that, on average, people eat less fish because of the amount they eat.
The researchers then looked at the relationship between different types of fish and health, and found the most protective type of diet was the diet rich with omega-3 fatty acids (EPA).
This is an omega-6 fatty acid found in fish such as salmon and mackerel.
Dr Pauline Gee from the Queensland Department of Primary Industries and Science says that, with the right fish, fish are a good source of omega-4s and a good food source of essential fatty acids.
She believes that, if we can eat a high-quality diet of fish for an extended period of time, we can increase our health, improve our immune systems and protect our hearts.
It may seem like a daunting task, but with a little bit of common sense and a bit of determination, it can be done.
Dr Gee says that the most important part of this journey is recognising that we are not just making an effort to eat a certain amount of food, we’re also eating the right foods that are good for us.
It doesn’t have to be a big meal every day, but eating the same amount of protein and fat as when you started your diet can be helpful.
And then there’s the other side of the equation, which comes from a more philosophical perspective.
Dr Mark Dibble, an expert in nutritional neuroscience at the Mayo Clinic in Minnesota, believes that there is a lot to learn from the research and the work of the researchers who have been studying fish.
‘The fact that we don.t have a single diet that is 100 per cent fish-free, 100 per.
cent plant-based, is because we don’t understand how we’re eating the fish, he says.
In some cases, a diet is so good that we could get a whole diet, and it may not be 100 percent fish- and plant-free.
But we don’,t.
‘When you have a plant- based diet, it is good for you and your body, and if you eat a lot of fish you’re not getting the nutrients you need.
And if you’re a fish eater, you don