Salmon to Your Health

By Shana Hopkins, MS, CN, WAC Nutritionist

In the Northwest, we all know what Spring means: time for Copper River Salmon. Copper River Salmon season begins in May at which time the fish is featured in many local grocery stores and restaurants. But what is all the hype about? It's the taste, which is out of this world—mainly due to the extra high-fat content compared to other salmon.

If you think that you should be avoiding fat, it is time for some education. Nutritionists and health advocates are strongly encouraging the consumption of certain fats. Yes, fat is back in vogue, especially the healthy fats like those found in fatty fish including salmon, cod, mackerel, halibut, herring and sardines.

These fats are called "omega-3 fats" and they help us in numerous ways. For example, they keep inflammation at bay in the body, reducing symptoms associated with such conditions as arthritis, inflammatory bowel disorder and eczema. Omega-3 fats also help build neural tissue in an infant's brain, and are an essential part of a pregnant woman's diet. A recent study from Denmark looked at premature births as an outcome to fish consumption. Women who didn't eat fish were 3.6 times as likely to have a premature child, compared to women who ate fish at least one time per week. Omega-3 fats are also part of a heart-healthy diet as they help reduce platelet stickiness, which can lead to blood clotting and heart attacks and strokes by blocking coronary arteries and vessels leading to the brain. They also help keep blood pressure within normal range.

Take this opportunity to eat up, and as much as you want, because the season only lasts from mid-May through August—get it while the eating is good!