Currently, just about everybody seems to be talking about fish oils and Omega-3s. All kinds of claims have been made about how these oils can not only help prevent heart disease (by lowering serum cholesterol, triglyceride and low density lipoprotein levels) and strokes (by preventing blood platelets from clotting and sticking to the walls of blood vessels), but also lessen the severity of arthritis, asthma, Alzheimer's disease, colitis, lupus, psoriasis, attention deficit disorder, osteoporosis and even schizophrenia. Research also indicates that they are also beneficial for brain and eye function, infant development, and a healthy immune system.

Fish is rich in protein, contains little fat and fish oils may help lower cholesterol and triglycerides. Since fish is the best source of Omega-3’s available, it should be a regular part of your eating plan. The amount of Omega-3 needed to help all of the conditions mentioned above remains unclear, but a good start would be to include two to three fish meals a week. In some studies, it even appears that the real importance isn’t how much fish you eat – but that you eat it at all. The Cooper Clinic nutrition program recommends at least 2-3 servings of fish per week to get your Omega 3’s. Omega-3 fatty acids are found mainly in cold-water fish like salmon, tuna, sardines, mackerel, herring, mullet, lake trout, and anchovies. Several non-meat sources of Omega 3’s are available, such as canola oil, tofu, soybeans, flaxseeds, walnuts, wheat germ, and green, leafy vegetables.

Fish can be cooked in various ways, and is a great choice when watching your waistline. You can bake, grill, and even steam fish or simply top a salad with a can of tuna or sardines. Grilling, broiling or baking fish rather than frying makes for a healthier meal.

A fish cooks in minutes and it is a great choice for someone who is eating on the run. Try to plan your meals around fish more often along with other rich sources of Omega 3’s in your diet every day.