Good Seafood, Great Health

In: Other Topics

Submitted By maynard1963
Words 2015
Pages 9
Good Seafood, Great Health OUTLINE
Claim: Doctors and chefs agree seafood tastes great; seafood is a very healthy food source and the supply is plentiful.
Antithesis: When stored or prepared incorrectly, seafood can be deadly. I. Nutritional and Health facts
A. Types of fish and cholesterol
B. Low-Density Lipoprotein(LDL) and High-Density Lipoprotein (HDL)
C. Seafood diets and long life II. Ways to consume and prepare healthy seafood
A. Raw
B. Baked / Broiled
C. Boiled
D. Grilling
E. Fried
F. Processing

III. Types of seafood
A. Scaled fish
B. Shell
C. Fresh water
D. Thick and thin skinned IV. Sources of seafood
A. Oceans, bays and gulfs
B. Rivers, lakes and ponds
C. Wild and farm raised

Seafood is by far the ultimate choice when it comes to the combination of taste and health. On the nutrition scene, seafood has minimal Low-Density Lipoprotein (LDL or bad cholesterol) and is stacked with High-Density Lipoprotein (HDL or good cholesterol). Scientists have found a diet high in seafood consumption leads to longer life expectancy. As for taste, seafood contains a plethora of choices when it comes to variety and preparation (“Tips for preparing Seafood”). Seafood is caught or farmed all over the world in ponds, lakes, rivers, streams, seas and oceans. Without a doubt doctors and chefs agree seafood tastes great; seafood is a very healthy food source and the supply is plentiful.
Doctors at the world renowned Mayo Clinic recommend eliminating LDL from the diet. Replacing LDL with HDL helps to reduce heart disease (“Top fives"). There are many varieties of seafood high in HDL; they include Mackerel, Lake Trout, Herring, Sardines, Albacore Tuna, Salmon, and Halibut. Consuming at least two servings of these fish once a week will lead to improved health by lowering LDL volumes in the bloodstream…...

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