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Does eating more seafood reduce the risk of chronic diseases?

Eating more seafood reduces risk of chronic diseases such as stroke diabetes and bowel cancer true or false? Eating more seafood reduces risk of chronic diseases such as stroke diabetes and bowel cancer true or false?
Thu, 10 Dec 2009
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Perhaps. First and formost: don't eat any seafood that is deep fried, breaded, or drowning in butter or cream. Next, eating broiled, steamed, stir-fried, or sushi is extremely healthy for your: your entire body benefits. Particularly, the high quantity of omega-3 fatty acids, which are eternally beneficial to your health. The oils make your skin soft and hydrated: no need to use facial creams or moisturizers. Next, the omega-3 acids reduce the chance of developing joint-related illnesses, like rheumatism and arthritis. Omega-3 oils are antioxidants: this will result in a slowing down of the aging process and reduce your risk of certain kinds of cancers. Yes, the incidence of stroke, diabetes, and colon cancers, as well as all forms of cancers, is reduced. Fresh seafood properly prepared has tremendous health benefits, but only when consumed with fresh vegetables and fruits. Small quantities of white rice are OK, but you are better off with brown rice, whole wheat pasta, and whole grain bread. Lobster, shrimp, and other crustaceous-type seafood are healthy for you: shrimp and lobster has a bad reputation because of how they are prepared. Both of healthful for you, but you can't deep fry them, or eat them with butter. If you can eat fresh seafood three times a week, then you are really giving your health a super boost!
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