Bo (Sen Li)
November 15, 2012
Word count: 3938
What is the best fish to eat?
Fish are the oldest vertebrates (“Fishes”). Amazingly, these ancient creatures inhabit the vast majority of Earth’s aquatic environments from fresh water lakes to rivers and even the darkest depths of the ocean. Scientists have identified about 26,000 different species of fish. (“Fishes”). Because of their long history and widespread availability, fish has become an extremely important part of the worldwide human diet. With the improvement of living standards, concern about health and diet is also increasing. In daily life, people need to get various nutrients from their diet in order to maintain nutritional balance. From a nutritional perspective, fish is a good source of crucial nutrients which sustain health. Compared to vegetables, grains, fruit, and meat, fish is packed with vitamins and protein that can prevent disease and promote health (“Fishes”). As eating fish regularly may reduce the risk of some illnesses like childhood asthma and bowel cancer, fish dishes have become very fashionable (“Eat Fish”). Many health benefits accompany the consumption of fish, but consumers face the dilemmas of choosing which species to eat, environmental contamination, and determining consumption frequency. Fish is generally accepted as a very nutritious food. Not only is the seafood a good food supplement, but also the taste is delicious. The wide variety of fish consists of two main categories: marine and freshwater. No matter the classification, the contained health benefits are roughly the same. The only difference is just the exact level of each nutrient the diverging types of fish contain (“Fish”). Fish contains folic acid, vitamin B2, and vitamin B12 (“Fish”). Specifically, the low fat, high protein composition, and abundant omega-3 fatty acids in fish contribute to coordinating the biological functions of humans (Zuzanna 481). Among these nutrients, folic acid is the synthetic form of folate, which is a kind of B vitamin (Marks). Marks, a research, pointed out that “while folate is found naturally in some foods, folic acid is added to supplements and fortified foods” (Marks). The National Institutes of Health Office of Dietary Supplements reports “folic acid helps produce and maintain new cells and is required for the production of DNA and maintaining DNA health” (qtd. in Marks). Folic acid deficiencies can cause a low amount of red blood, resulting anemia (Marks). The high amount of folic acid in fish is why some people in China will drink fish soup after donating blood. In addition, taking folic acid before conception and during pregnancy, it benefits decreasing the possibility of neural tube defects and mainly affects both brain and spine (Gavura). The Centers for Disease Control and Prevention recommends, “Pregnant women should take 400 mcg of folic acid daily” (qtd. in Gavura). Like fruit and vegetables, the fish is also rich in vitamin. Firstly, Vitamin B2, also called riboflavin, is a water-soluble vitamin the body uses for normal cellular function, growth and energy production, according to the Mayo Clinic (Alison). That means that your body does not store the vitamin and, instead, expels it out of the system through urine (Alison). Furthermore, vitamin B2 helps your body turn calories into energy and moisturizes the skin (Alison). Consequently, fish naturally becomes to a favorite food of people who want to lose weight or who want beauty. Secondly, Vitamin B12’s most common benefit is its ability to boost one’s energy level and speed up their metabolism (“Health”). Vitamin B12 also increases energy and helps to prevent confusion and loss of memory in the elderly, according to Quality Nutritional Supplement’s website (Chew). An old Chinese proverb says the more fish you eat, the smarter you will be. Protein is the most abundant nutritional...
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