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Article: Canned fish: name that tuna. (Brand-Name Comparison)
- Article from:
- Nutrition Action Healthletter
- Article date:
- June 1, 1994
- Author:
CopyrightCOPYRIGHT 1994 Center for Science in the Public Interest. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Sticky blood. It's not something you want.
The stickier your blood, the greater the odds that a fatal clot will form if a fatty plaque happens to rupture inside one of your arteries (see "A Fish Tale," May 1994, p.8).
And how do you make your blood less sticky?
According to some researchers, by eating the omega-3 fats that are found almost exclusively in fish.
For many of us, of course, "fish" means something we catch with a can opener--in other words, tuna. Here's what's below the lid of your tuna and other canned seafood.
A PRINCE OF A SARDINE
If you're looking to max out on omega-3s, head for the fattier fish.