If you love to eat fish, the fish should be presented in the form of burnt. Because grilled fish will make your risk of stroke is reduced, whereas when the fish are fried otherwise at increased risk for stroke.
Fish is healthy, but cooking methods will give different effects on health. So that was found in studies in the United States, where those who have aged 65 years or more, and often consume grilled fish strokenya risk will be reduced by 30% compared with those who ate fish once a month.
Conversely, those who ate fish sandwiches, fried or in a more than once a week, will be 40% higher risk of suffering a stroke, compared with people who rarely eat fish (less than once a month).
This is caused by consuming lots of fish being burned, will get a lot more intake of Omega-3 fatty acids are good for the blood vessels, blood pressure and reduce inflammation. All that would make the risk of stroke is lowered. In contrast, fried fish will make Omega-3 fatty acids reduced. In addition, factors such as the type of fish is fried, the way of presentation and other foods that are eaten with fried fish related to diet, would increase the risk of stroke.
In addition, the researchers revealed that fish consumption is more than 5 times a week, does not seem to reduce stroke compared with consumption of 1-4 servings a week. But it does not say how much weight of fish consumed in one serving.
Species of fish that are known to have levels of Omega-3 fatty acids are high, which is good for preventing stroke include: tuna, salmon, herring, mackerel and anchovies.
Had my first thought was of grilled fish more healthy not turn out the opposite, a grilled fish is much healthier than fried but boiled certainly much better.