MARITIME 



MORSELS 



A Heartfelt Menu 

 for Your Wentine 



Valentine's Day approach- 

 ing faster than you can say February, 

 it's time to think of something special 

 for the one who warms your heart. 



Chocolates? Champagne? A 

 gourmet dinner? 



All fine for the day itself. But you 

 can give your loved one a lifelong gift 

 for the heart — a diet rich in seafood. 



For more than 15 years, scientists 

 and doctors have touted the health 

 benefits of the ocean catch. Most major 

 health organizations suggest including 

 seafood in your diet two to four times 

 per week. 



Why does seafood get such a 

 strong nod of approval? Its attributes are 

 greater than the number of cherry 

 cordials in your valentine chocolates. 



Seafood is: 



• easily digested; 



• low in calories; 



• high in protein; 



• low in total fat, saturated fat and 

 cholesterol; 



By Kathy Hart 



• high in polyunsaturated fats and 

 omega-3 fatty acids; 



• low in sodium; 



• a good source of vitamins and 

 minerals such as thiamine, riboflavin, 

 calcium, magnesium, niacin, phospho- 

 rus, potassium, iron, iodine, fluoride, 

 zinc, selenium and copper. 



According to a 1 997 New England 

 Journal of Medicine study, eating 35 

 grams of fish daily (less than one 

 serving) almost halves your risk of a 

 heart attack. These heartfelt benefits 

 result from seafood's high content of 

 polyunsaturated fat — fat rich in omega- 

 3 fatty acids. 



Omega-3s appear to help the body 

 fight heart disease. They lower triglycer- 

 ide levels and low-density lipoproteins 

 (LDLs), the bad cholesterol, while 

 raising levels of high-density lipopro- 

 teins (HDLs), the good cholesterol. 

 Omega-3s help thin the blood, making it 

 less likely to clot and form plaque that 

 can clog blood vessels and lead to heart 



attacks and strokes. 



But fish and shellfish benefit more 

 than just the heart. Researchers have 

 found that the omega-3 fatty acids may 

 relieve the inflammation of arthritis and 

 protect the body from diabetes, high blood 

 pressure, psoriasis and migraine head- 

 aches. Japanese scientists learned that 

 people who eat fish daily reduce the risk 

 of certain cancers by three to five times. 



Researchers are also studying how 

 DHA (docasahexaenoic acid), one kind of 

 omega-3 fatty acid, affects everything 

 from proper brain development in infants 

 to the prevention of brain function loss in 

 the elderly. 



While researchers continue to 

 decipher the benefits of omega-3 fatty 

 acids, there's no doubt about seafood's 

 low calorie and sodium content. For those 

 watching their weight or salt intake, fish 

 and shellfish make an ideal source of 

 protein. Four ounces of raw haddock, cod 

 or flounder contain only 85 calories. 



But if seafood is to be health food, 



26 WINTER 1998 



