The latest CDC statistics on Cardiovascular disease are rather grim; With an alarming number of approximately 659,000 people dying each year in the US alone, CVD is not to be taken lightly. Cardiovascular disease (CVD) is the leading cause of death not only in the US, but also worldwide. Previous studies have shown that eating more seafood was associated with a reduction in all causes and CVD-related mortality. Seafood is known to contain the following: heart-healthy omega-3 fatty acids and omega-6 fats Iron Iodine (during pregnancy) Choline Based on information published by the FDA, Choline, for example, supports the development of the baby’s spinal cord. The iron and zinc found in fish help to support children’s immune systems. Protein, vitamin B12, vitamin D, and selenium are also other sources of nutrients derived from fish. Nonetheless, many people choose to limit their seafood consumption because of fear of mercury exposure from seafood. Most Common Way People Are Exposed ...
Many people have been switching to using margarine instead of butter to reduce their intake of saturated fats. But, now researchers are questioning how healthy a choice is margarine, even though it has far less saturated fat than butter. A Comparison of Saturated and Unsaturated Fats To read, open the image in a new window. Butter versus Margarine Based on findings, the distinguishing characteristic between margarine and butter is not the caloric content, as they are about equal, but the composition of their fatty acids. About 62% of the fatty acids in the butter are saturated compared with 20% in margarine. During the manufacturing process of margarine and some other vegetable shortenings, unsaturated corn, soybean, or sunflower oil is partially hydrogenated---a process called hydrogenation wherein hydrogen is added to the oil. This causes the chemical structure of the original polyunsaturated oil to be arranged to a liquid not found in nature that is mor...