[ad_1]
One food that the doctor praises is the common canned sardines, with omega-3 and calcium together, and so important for the body.
“Canned sardines, omega-3s and calcium together
Dr. Bilic: Fatty fish, at least twice a week
Because it is the Christmas fast, we talk about fish much more often. And since it is the cold season, we need more fat. It’s natural to recommend eating fatty fish at least twice a week, nutritionists say.
I don’t think I should glorify the beneficial effects of omega-3 fatty acids – they reduce inflammation, lower triglycerides and atherosclerosis, thin the blood, and support brain function.
Ideally, we should eat omega-3 fatty fish, not take it out of the pharmacy.
And if salmon or tuna are not so affordable, mackerel, herring, sprat or sardines are available to everyone. The fish does not need to be fresh, the frozen or canned version is just as healthy.
Mihaela Bilic: A small fish, without risk of contamination, full of calcium, iron and good fats
I especially want to praise the sardine, a small fish that feeds on algae and plankton, without the risk of contamination with heavy metals like large fish. The canned version, when eaten whole with the bones, also has the advantage of being an excellent source of calcium.
This calcium has a high bioefficiency, being absorbed and used very well in the body. And if you choose canned tomato sauce, you get a “bonus”: iron, which is absorbed in large amounts due to the acidic environment that tomatoes provide.
I hope that the banal canned sardines now take on another value in your eyes, because there are not many products that for a few lei bring us so many “goodies”, wrote the nutritionist doctor Mihaela Bilic, on her Facebook page.
[ad_2]
