"USDA recommends 2 or 3 daily servings of fish" - health and fitness Victoria BC
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USDA recommends 2 or 3 daily servings of fish - health and fitness Victoria BC


 

USDA Recommends 2 or 3 Daily Servings of Fish


The most recent "Daily Dietary Recommendations for Americans, 2000" by the The U.S. Department of Agriculture and the U.S. Department of Health and Human Services now recommend 2 or 3 servings of fish or shell fish per day.
 

More significantly, fish and shell fish are the first two items recommended, ahead of all the other sources of protein such as poultry, meats, beans or nuts. This is wonderful. The daily dietary routine I had advocated since 1985 has now become the best daily dietary recommendation of the USDA.

All I can say, and most heartily, follow this recommendation and include at least one or two servings of seafood in your daily nutrition, and eat yourself to supreme life-long health - and particularly so when suffering from almost any kind of 'incurable' disease or cancer.

I would only add that any kind of seafood is best, as fresh water fish and shell fish may, in some instances, be deficient in, or lack the odd trace element (also commonly called "minerals"), since the trace elements are not always as well distributed on land as they are in the sea.

As with all fish - whether seafood or fresh water - as fresh as possible is always best. All fish, when really fresh, has no "fishy" taste whatsoever and is actually quite 'sweet'. No "fishy" smell at all is actually your best indicator of freshness when buying fish. Of course, frozen fish is as just as good as fresh fish, as far as its trace element, or "mineral" content is concerned.

The following is a copy of the USDA's newest daily dietary recommendations for sources of protein.


Meat, Poultry, Fish, Shellfish, Eggs, Beans and Nuts
  • Chose 2 to 3 servings of fish, shell fish, lean poultry, other lean meats, beans, or nuts daily. Trim fat from meat and take skin off poultry. Choose dry beans, peas, or lentils often.

  • Limit your intake of high-fat processed meats such as bacon, sausages, salami, bologna, and other cold cuts. Try the lower fat varieties (check the Nutrition Facts Label).

  • Limit your intake of liver and other organ meats. Use egg yolks and whole eggs in moderation. Use egg whites and egg substitutes freely when cooking since they contain no cholesterol and little or no fat.




• Food and Nutrition Information Center
National Agricultural Library, USDA
10301 Baltimore Boulevard, Room 304
Beltsville, MD 20705-2351
Internet: www.fns.usda.gov/fns
• healthfinder®
Gateway to Reliable Consumer Health Information National Health Information Center U.S. Department of Health and Human Services P.O. Box 1133 Washington, DC 20013-1133 Internet: www.healthfinder.gov Internet: www.niddk.nih.gov
The U.S. Department of Agriculture and the U.S. Department of Health and Human Services acknowledge the recommendations of the Dietary Guidelines Advisory Committee—the basis for this edition.


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