Big fucking whoopee.
Shit, more equivocation, more studies needed and no specifics here. Because SOMEONE ELSE WILL SOLVE THE PROBLEM. Damn it all, show some leadership. Make a fucking recommendation and protocol. What is the downside?
And your stroke hospital is so fucking incompetent they ignored ALL these?
Regular Fish Consumption and Age-Related Brain Gray Matter Loss October 2014
Cooking Fish This Way Protects Brain From Gray Matter Loss With Age October 2014
Food for thought: Eating fish is good for the brain December 2015
Monkeys That Eat Omega-3 Rich Diet Show More Developed Brain Networks
February 2014
If your doctor and stroke hospital still don't have oily fish on their menu they are complete cesspools of incompetence. Fire the board of directors.
The latest here:
Eating oily fish linked to reduced risk of heart attacks and stroke
Eating oily fish can reduce the risk of heart attacks and strokes by balancing the concentration of fats and cholesterol in the blood, new research has revealed.
The study, by researchers from the Universitat Rovira i Virgili (URV) and Harvard Medical School, found that consuming omega-3, the fatty acids present in fish, can regulate the body’s lipoproteins, the particles that transport lipids, or fat, through the blood, and this in turn can lower the risk of a person suffering cardiovascular problems.
In the largest and most detailed study of its kind, researchers analysed samples taken from 26,034 women using mathematical modelling of the consumption of fish and omega-3, and the profile of lipoproteins.
It had previously been shown that a high consumption of omega-3 fatty acids was associated with lower levels of triglycerides, a type of fat (lipid) found in the blood.
Read more: Herbs and spices ‘lower dangerous inflammation linked to heart disease’
However, high levels of omega-3 had also been linked to an increase in LDL cholesterol, or low-density cholesterol, also known as bad cholesterol.
LDL cholesterol increases the risk of cardiovascular diseases because it can accelerate the formation of atherosclerosis, which is the process by which the arteries harden and lose their elasticity.
But this latest research found that increased consumption of bad cholesterol from fish is primarily associated with the largest LDL particles, which are less likely to cause heart arteries to harden, hence a lower risk of suffering cardiovascular problems.
The research also found a decrease in all of the triglyceride-transporting particles, which is associated with increased protection from cardiovascular illness.
The team now hope to carry out further research to establish if the consumption of fish could lead to lower mortality rates from heart disease and stroke.
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