What Are the Benefits of Eating Sustainable Seafood

 As more and more doctors are recommending seafood, it has become difficult to take into consideration the sustainability and ecosystems associated with fishing.

What is a sustainable fish? Does the risk associated with fishing exceed the health benefits of fish? What one should eat, raised fish or wild fish? Well, there can be a number of questions where one can get lost. So, let's understand what are the benefits of eating sustainable fishes?

1. They are healthy

Numerous sustainable fishes are high in protein, nutrients, minerals, and heart-sound omega-3s while containing low measures of destructive synthetic chemicals. Overfish fish, for example, Salmon and Tuna, as a general rule, contain Mercury, PCBs, and contaminants. Bigger fish that are higher up on the food chain will, in general, have more elevated levels of unsafe synthetic chemicals because of bioaccumulation. Thus, sustainable seafood is pure and healthy.

2. You have to spend less money on them

Sustainable fishes such as trout and Arctic char are quite affordable, unlike salmon. You can also buy farm-raised fishes instead of expensive wild-caught fish to save your money.

3. You can consume seafood in the form of fish oil

One can gain the immense benefits of eating seafood by consuming it in the form of supplements and fish oil. The fish oil is obtained from fishes that are caught to feed humans as well as from the fishes that are caught to feed animals. Buying sustainable fish oil and supplements not only benefits your health but also benefits the ocean's ecosystems.

4. It will help you support local farmers

Local farmers survive on small scale fisheries, unlike big commercial fishing companies that can hunt fishes in large amounts using modern gears and fleets. By choosing sustainable seafood and third-party certified products, you will help poor farmers to earn their living.

Is it wise to stop eating fish?

Several people claim that one should stop eating fish as the oceans are getting depleted of marine life. We think it is not the solution because several fishermen are dependent on fishes for their livelihood plus fish is packaged with a lot of health benefits. They are high in nutrients, vitamins, minerals and high-quality. They contain omega-3 fatty acids, which is vital for a healthy body and reduces the risk of disease such as heart attacks.

They boost brain health, prevent depressions, reduce the risk of autoimmune diseases, and can improve sleep quality and many more.

Fish is a delicious food having a lot of health benefits. So, instead of taking a drastic step, you must take a certain step that can benefit both the environment's being and human health. The best way to achieve this is to start looking for sustainable seafood.

How to check if the seafood you are buying is sustainable or not?

Sustainable fish has become an intriguing issue in the previous decade because of worries of overfishing and seabed harming fishing practices. For fish to be described as sustainable, numerous elements are considered like what sort of feed is given to the fish if it is cultivated raised, ecological effect of fishing, angling strategies, and current stock of the fish, etc.

There are numerous sustainable seafood certifications and programs that work in collaboration with fisheries, farms, and companies to promote sustainable seafood practices and to guarantee a protected, solid and responsible fish supply. You can check for these certifications when you are going to buy groceries. You can also look in for sustainability options when you are going to eat at a nearby restaurant.

According to the report of the international union for conservation on wild fishes, more than 85 percent of the world's fisheries are completely misused. So, picking reasonably cultivated fish lessens the weight on wild fisheries and permits them to reproduce.

At last, seafood is a wonderful source of protein, omega 3 fatty acids, but to create the right balance among the fish, humans, and oceans nothing is better than opting for sustainable seafood choices.

Breakfast Of Champions: Cold Cereals

 There is no question that cold cereals revolutionized the American breakfast table. No longer did mom have to cook hot cereal, eggs or meat, and kids could independently prepare something for themselves before heading off to school. At the turn of the twentieth century, the creation of cold cereal basically began with two enterprising men who saw the possibilities and took a gamble. And breakfast has never been the same.

In the late 1890s, a rather eccentric man named John Harvey Kellogg, ran a health sanitarium in Battle Creek, Michigan, and had created a bland, tasteless food for his patients with digestive issues. A few years later, his brother Will decided to mass-market the new food at his new company, Battle Creek Toasted Corn Flake Company, adding a bit of sugar to the flakes recipe making it more palatable for the masses, and a star was born.

Around the same time, C. W. Post, who had been a patient at Kellogg's sanitarium, introduced an alternative to coffee called Postum, followed by Grape-Nuts (which have nothing to do with either grapes or nuts) and his version of Kellogg's corn flakes, naming them Post Toasties, and America's breakfasts were never the same.

Both men could thank an enterprising gentleman by the name of Sylvester Graham, who forty years earlier had experimented with graham flour, marketing it to aid "digestive problems." He created a breakfast cereal that was dried and broken into shapes so hard they needed to be soaked in milk overnight, which he called granula (the father of granola and graham crackers).

Capitalizing on that original idea, in 1898 the National Biscuit Company (Nabisco) began producing graham crackers based on the experiments of Sylvester Graham, first promoting them as a "digestive" cracker for people with stomach problems; (Seems a lot of people had digestive problems even back then.)

Fast forward and other companies were sitting up and taking notice. The Quaker Oats Company, acquired a method which forced rice grains to explode and began marketing Puffed Rice and Puffed Wheat, calling them a marvel of food science which was "the first food shot from guns" (oh boy, would they come under fire for that one today, no pun intended);

1920s Wheaties was introduced and cleverly targeted athletes as they proclaimed to be the "Breakfast of Champions;"

The 1930s saw The Ralston Purina company introduce an early version of Wheat Chex, calling it Shredded Ralston (sounds a little painful);

Soon Cheerios appeared and would become the best-selling cereal in America, worth about $1 billion in sales in 2015.

No one can dispute the convenience and versatility of dry packaged cereal. In the last fifty years, this multi-billion dollar industry has spun off multiple uses, unlimited possibilities and targeted kids with clever packaging, outrageous names, flavors, colors and choices (all loaded with sugar of course). What could be more American than corn flakes?