Posted on 01/27/2021 5:43:39 PM PST by CheshireTheCat
Anyone in the mood for salmon? A new study finds higher omega-3 levels in the bloodstream may reduce one’s risk of dying from a COVID-19 infection.
Conducted by the Fatty Acid Research Institute in collaboration with Cedars-Sinai Medical Centers in Los Angeles and Orange County, these findings are the first to uncover direct evidence linking omega-3 fatty acids with improved coronavirus health outcomes. Numerous scientists had theorized that omega-3 fatty acids may be beneficial for COVID-19 patients, but all of that was ultimately conjecture at best.
The new study involved blood samples taken from 100 COVID-19 patients taken to a local hospital. After collecting information on whether each patient eventually recovered or passed away, researchers analyzed those blood samples according to the Omega-3 Index. More specifically, the team measured O3I and red blood cell membrane EPA+DHA levels.
Fourteen of the COVID-19 patients in the study ended up passing away from their illness....
(Excerpt) Read more at studyfinds.org ...
Chinese salmon, anyone?
They’ll deny this if Trump says he likes salmon.
Time to dig into those canned sardines from Aldi. Per the Cleveland Clinic (known for its cardiac unit): “Sardines provide 2 grams of heart-healthy omega-3s per 3 ounce serving, which is one of the highest levels of omega-3 and the lowest levels of mercury of any fish.”
I recommend the mustard sauce (which is spicy, but doesn’t taste like mustard).
how do you eat them? on crackers or what? I have barely eaten them in my life. Probably because we didnt eat them growing up
We have about 3 ounces of smoked ocean Sockeye salmon every morning for breakfast and grilled ocean King or Sockeye salmon for dinner once a week.
I will have to makes some salmon patties this weekend.
Oh well. Not much of a fish person.
“how do you eat them? on crackers or what?>
Crackers and just a few drops of Tabasco sauce. It is great.
Cod Liver Oil - 460mg Omega-3s per 2 soft gels
Enough Omega-3 is nice, but does anyone know of any person with a vitamin D level above 50 ng/mL who died from the Wuhan virus?
I suspect that possibly no one with vitamin D that high has even been hospitalized due to the virus, but of course I can’t prove it, and I could be mistaken.
King Oscar packed in olive oil - those are the best. But I'm partial to the Mediterranean pack.
pickled herring is a good source also
Be careful with cod liver oil. You don’t want to OD on vitamin A.
I’m going to break up a can’s worth of King Oscar Mediterranean style over a salad tomorrow. The excellent olive oil they are packed in can be the dressing.
I added fish oil supplements to my regimen months ago when I saw an interview where Dr. Marik suggested it could be helpful with COVID.
I prefer Crown Prince kippered herring.
[Snip]
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The Best
1. Sardines
Sardines provide a variety of benefits.
“You can’t go wrong with sardines,” says Zumpano. “They’re a wonderful source of omega-3 fatty acids, they’re caught in the wild and they’re cheap.”
Sardines provide 2 grams of heart-healthy omega-3s per 3 ounce serving, which is one of the highest levels of omega-3 and the lowest levels of mercury of any fish. They contain a great source of calcium and Vitamin D, so they support bone health, too. Other than fortified products, there are few other food sources of Vitamin D. They may be packed in water, tomato juice or olive oil. Read the label to make sure you don’t exceed your daily limits for sodium and fat.
“Since sardines are more likely to be sustainably caught, they’re a safe choice for pregnant and nursing women,” notes Zumpano.
Worried about encountering the entire fish, head intact? Today, only the edible portions are included.
2. Herring
Fatty fish like herring provide around 1.5 grams of omega-3s per 3 ounce serving. Herring also boasts more omega-3 fatty acids than either salmon or tuna, which are essential to human health since our bodies can’t make these fats.
Herring contains less mercury than other omega-3-rich fish you may be eating, like tuna, king mackerel, swordfish and halibut.”
I eat about two cans a week, and just recently recovered from Covid.
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