Eating fried fish may boost stroke risk

[Elmore Furth]

This may not be news, but a new study once again demonstrated that eating fried fish may boost risk of stroke - a highly lethal cerebrovascular event that kills about 134,000 people each year in the United States, according to the Centers for Disease Control and Prevention.

The study in the December 22, 2010, online issue of Neurology® showed African-Americans and people in the stroke belt covering states including North Carolina, South Carolina, Georgia, Alabama, Mississippi, Tennessee, Arkansas, and Louisiana ate more fried fish than Caucasians and people living in the rest of the country.

Consumption of omega-3 fatty acids found in fish particularly fatty fish such as salmon, mackerel, herring, lake trout, sardines and albacore tuna have been associated with lower risk of stroke.

Research has shown frying as a thermal process can turn the natural fatty acids into artificial trans fat, which according to Harvard nutritionists and epidemiologists is responsible at least partially for 100,000 deaths each year in the United States.



Eating fried fish may boost stroke risk

[HereSince1628]

1. Replace that greezy catfish with some salmon gravlaks

and that thermal process is out of the picture.

You just need to like the taste of fish fermented in it's body fluids with pickling spice.

Yummmm! Tis the Season!

[grasswire]

2. oh god

maybe that explains the fried brains of those red-staters in congress.

[old mark]

3. ...that and mating with their close relatives... and farm animals....nt