Scientists at Sweden’s famed Karolinska Institute have discovered that eating fatty fish, even just a few times per month can significantly reduce the risk of kidney cancer. In the late 1980s, these researchers carefully surveyed 90,000 Swedish women – and then reviewed their health status 10 or more years later.
They found that the women who consumed at least one portion of fatty fish per week reduced their risk of kidney cancer by 74 percent compared to women who never ate fatty fish. That is a remarkable risk reduction – but here is the important part. The scientists found no risk reduction from consuming lean, white-fleshed fish.
So, what’s the difference? According to a recent article by Dr. Ralph Moss, a noted cancer researcher, “oily fish contains up to 30 times more omega-3 fatty acids and three to five times more vitamin D than lean fish.” Laboratory studies have shown that these two nutrients are strongly protective against a variety of cancers, in addition to their multiple cardiovascular benefits. (They can reduce LDL cholesterol and triglycerides and lower the risk of stroke and heart disease.)
Wild fish (known to be free of mercury) is an excellent source of protein. But if you want all the nutritional benefits of fish, be sure to include those with high fat content in your diet. Tuna, cod, and shellfish are poor choices in this regard. Wild salmon, sardines, and mackerel are best. All of these fish are available fresh, frozen or canned.
If you’re not a big fish eater, you can get the benefits of omega-3 fatty acids in our top selling Ultra Strength Fish Oil priced at about $6.00 per month. Read about the amazing benefits of fish oil here