Salmon

Salmon is high in Omega-3 fatty acids.

Omega-3 fatty acids prevent blood platelets from clumping together and sticking to arterial walls as plaque.

Omega-3 fatty acids lower triglycerides and LDL (the bad cholesterol). The lowering of these substances can be helpful in preventing heart disease.

Omega-3 fatty acids may block the production of inflammatory substances linked to autoimmune diseases such as rheumatoid arthritis and lupus.

Omega-3 fatty acids interact with the fatty membrane layers that surround brain cells, which may help protect brain cells from diseases, such Alzheimer’s Disease.

Optional sources of omega-3 fatty acids instead of salmon are herring, mackerel and bluefish.

Salmon is elevated in the hierarchy of a food chain of fish and algae, which is at the bottom of the food chain. Algae are high in Omega-3 fatty acids.

Some studies have shown that salmon is lower in mercury, which is higher in other fish, such as tuna (see Chicagotribune.com/mercury).