Chinese salmon, anyone?
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).
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.
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.
pickled herring is a good source also
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]
“Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
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.”
Just tell your wife you had tuna for lunch.😎
Type of fish Total omega-3 content per 3.5 ounces in grams
Mackerel 2.6
Sablefish 2.125
Trout, lake 2.0
Herring 1.7
Tuna, bluefin 1.6
Salmon 1.5
Sardines, canned 1.5
Sturgeon, Atlantic 1.5
Tuna, albacore 1.5
Whitefish, lake 1.5
Anchovies 1.4
Bluefish 1.2
Bass, striped 0.8
Trout, brook 0.6
Trout, rainbow 0.6
Halibut, Pacific 0.5
Pollock 0.5
Shark 0.5
Sturgeon 0.4
Bass, freshwater 0.3
Catfish 0.3
Ocean perch 0.3
Flounder 0.2
Haddock 0.2
Snapper, red 0.2
Swordfish 0.2
Sole 0.1
So, who started/funds the “Fatty Acid Research Institute”?
I don’t doubt that there are some benefits but how do we know when the research is valid or if it’s just a business being opportunist by touting how its product “may help you beat Covid”?
I only ask because now, many commercials for cleaners that have been around for ever now tout how it “even kills the Covid virus”.
CV19 Foods - for reference