Fatty Fish

Fatty fish, such as salmon, lake trout, mackerel, herring, sardines and albacore tuna are excellent sources of protein, low in saturated fat and contain the most Omega-3 fatty acids of all the gill-bearing aquatic craniate animals.

Research has shown that Omega-3 fatty acids decrease triglyceride levels, slow the growth of atherosclerotic plaque, lower blood pressure, reduce blood clotting, decrease stroke and heart failure risk and reduce arrhythmias (irregular heartbeats).

The American Heart Association recommends eating fatty fish at least two times per week.