Fish is an ocean of health

Consumers should eat fish twice a week in order to diminish the risks of cardiovascular diseases. Oily fish in particular, like mackerel, herring, eel, salmon, smoked herring and halibut are good for the heart and the arteries.

30% less cardiovascular diseases

Fish, especially oily fish, contains omega-3 fatty acids. These unsaturated fatty acids have a beneficial effect on the heart and the arteries. Scientific research has shown that as little as 0.2 grams of omega-3 fatty acids a day can reduce fatal cardiovascular conditions by 30%. In addition, the omega-3 fatty acids increase the lifespan of people who already suffered a cardiac infarct. Eating fish twice a week is already enough to provide the required amount.

Oily fish increases intelligence of children

Research conducted by the University of Maastricht confirms that poly-unsaturated fats stimulate the development of the brains of small children and improve their eyesight, because these fatty acids play an important role in the formation of the brain tissue and the retina of the unborn child. The human body can not synthesize these fatty acids itself, but depends on dietary intake. Children take these poly-unsaturated fatty acids in through the placenta and through their mother's milk. In other words: eating oily fish during and immediately after pregnancy increases the possibility on an intelligent child.