Choosing Safe Seafood

As we put the indulgent holiday season behind us and look to a healthier 2007, our thoughts inevitably turn to diet — not the insufferable, calorie-counting kind of diet, but rather the quality and nutritional value of the foods we put in our body. You already know seafood is a low-fat source of protein: Food and Water Watch reports that Americans eat 25 percent more seafood than they did 20 years ago. The problem is that depending on the person, the fish, and the amount, seafood consumption can be detrimental to both your health and the environment. Furthermore, it's not always easy to determine the best seafood choices. With this in mind, we've examined the veritable sea of information in hopes of making the fish market more navigable.

Seafood is lower in saturated fat, total fat, and calories than most other sources of protein and provides minerals such as iron, zinc, potassium, magnesium, and phosphorus, as well as vitamins A, B, and D. The American Heart Association recommends at least two three-ounce servings of fish each week, preferably those high in omega-3 fatty acids, which reduce cholesterol buildup and thereby aid cardiovascular health. There's also evidence omega-3s enhance learning, cognitive development, behavior, and vision in fetuses and young children.