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"Deep-water ocean fish such as tuna and salmon are excellent
sources of protein as well as fish oils that are rich in essential fatty acids called
eicosapentaenoic acid (EPA) and docosaheyaenoic acid (DHA).
EPA and DHA rank among nature's most effective blood
thinners; they prevent sludging of blood platelets, dissolve clots, and dredge blood
vessels of excess cholesterol and fatty deposits, thereby improving circulation and
preventing heart attacks.
Countries which consume a lot of deep-water fish, such as
Japan and Pacific islands, have significantly lower rates of heart disease than
Like meat, fish is warming and acidifying yang food.
It is most easily digested and yields the most nutrients
when eaten raw, such as sashimi in Japan, poissons crux in the South Pacific, or when
lightly steamed or poached.
Owing to the pollution of lakes, rivers and streams
throughout the world, freshwater fish is no longer such a good choice.
Shellfish and reef fish should also be avoided because the
shallow sea beds they inhabit are polluted."
Source: Daniel Reid.