fish

Salmon (and other cold-water fish)Just brain food? Hardly.

Fish with its omega-3 fatty acids plays an influential role in preventing and treating a wide range of diseases.

For example, omega-3 fatty acids can decrease the levels of artery-damaging triglycerides and lower blood pressure readings.

Add to the mix their ability to lower the rate of blood clotting, which reduces the risk of a heart attack or stroke.

And if a heart attack does occur, fish eaters are less likely to die from an irregular heart rhythm that may follow the heart attack.

Anti-inflammation effectResearchers are also investigating the anti-inflammatory effects of these fatty acids on arthritis, autoimmune disorders and inflammatory bowel diseases, as well as possible protection against Alzheimer’s disease and a number of cancers, including prostate and breast.

So reel in some fish, even canned varieties, at least three times a week.