By Marie-Claude Mallet, Heart and Stroke Foundation registered dietitian
January 9, 2014
|Vitamin D, for instance, is a powerful little soldier. It is a factor in the formation and maintenance of bones and teeth and enhances calcium and phosphorus absorption and utilization. What about Omega 3s? This is a healthy type of polyunsaturated fat that has been getting a lot of well-deserved attention.|
Omega 3 fats that are found in fattier fish like salmon, trout, mackerel, sardines, herring may help prevent blood clotting and reduce the risk of stroke.
Moreover, it’s clear that Canadians want their fish. After all, the use of underutilized fish, such as mackerel, bluefish and redfish, made the list of the top ten trends to watch out for in the CRFA’s 2013 Canadian Chef Survey.