My nutritionist says that I should eat more fish and try to cook with vegetable oils like canola. Why?
Cold-water varieties of fish (such as salmon, herring, tuna) – as well as certain vegetable oils like canola oil and soybean oil – are rich in polyunsaturated fatty acids known as omega-3 fatty acids. Omega-3s may help to reduce the risk of heart attack by preventing blood from clotting and sticking to the artery walls. Fish should be eaten two or three times a week to get the most advantages from omega-3s.
