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... But now, a study by the University of Pittsburgh School of Medicine claims that the more fish you eat, the better your brain will be.
In fact, what the study shows is that it may be possible to hold off the effects of Alzheimer’s disease by eating fish. Apparently, the omega-3 fatty acids in cold-water fish have a positive, long-term effect on brain cells. Just to be clear, we’re talking baked or broiled cold-water fish like halibut, mackerel, salmon, trout, and tuna, so this doesn’t give us a free license to go wild on fish fry night....
This sounds well enough, but have they not addressed the mercury load in the food chain for a reason? Or is it that the industry needs more fish-product consumers?