There is no question that fish is an essential component of a balanced diet. Nevertheless, most people in this country eat too little fish, especially fatty sea fish. According to the German Nutrition Society (DGE), numerous studies have shown that regular fish consumption can counteract cardiovascular disease development and critical progression.
The oils in fish provide omega-3 fatty acids in particular and belong to the so-called “good fats.” In addition to their positive influence on the heart and blood vessels, they play an essential role in brain development, muscle function, and immune system reactions. Fish also scores points for its high-quality, easily digestible protein and crucial vital substances such as vitamin D, selenium, and iodine.
Although fish occasionally makes headlines because of possible contamination with mercury or other heavy metals, the health benefits outweigh the risks if one to two portions of fish is eaten weekly.
In terms of sustainability, too, up to two portions of fish per week can be consumed with a clear conscience, as long as the purchasing decision is made with a certain degree of awareness: Fish should be appreciated as a delicacy and, if possible, purchased from a trusted retailer who sells guaranteed fresh fish and provides competent advice. Fish from organic aquaculture or sustainable fishing should be preferred to protect the environment. The latter means that only as many fish are caught as can naturally grow back. Stocks from overfishing should be avoided. Awards from various organizations and associations, such as the MSC or the organic sustainability seal, indicate environmentally friendly fishing.
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