Food Network’s Gina Neely dishes about adding seafood to diet

We’re adding some seafood to our diets this morning, with the help of Gina Neely from the Food Network and Chef Jerome Wilson of Georgia Reese’s Southern Table & Bar! On the menu? Blackened  seafood tacos and seafood shrimp and grits!

Here are a few facts about seafood nutrition and how it can help you!

  1. Eating seafood isn’t a fad. The USDA Dietary Guidelines recommend eating two servings of seafood per week.
  2. Only 20% of Americans actually follow the USDA recommendations on eating seafood twice a week. And Hoosiers do even worse.
  3. The health benefits of a diet rich in seafood are scientifically proven. Eating just eight ounces per week reduces the risk of dying from heart disease by 36%.
  4. Adults who have blood levels high in the fatty acids found in fish live 2.2 years longer on average.
  5. It doesn’t matter if you eat seafood that’s fresh, canned or frozen – all are nutritious and heart-healthy.

sea Omega-3 Index screenings:

    • Most Americans have low levels of omega-3s in their blood.
    • Omega-3s are important for heart, brain, and joint health.
    • Low levels of omega-3s are related to increased risk for fatal heart attack, depression, and possibly dementia.
    • Blood levels of omega-3s can be improved by simple dietary changes such as eating seafood twice a week.
    • The only way to know your blood level of omega-3s is by measuring it, with the Omega-3 Index.

seatacosFish is a good source of omega-3 fatty acids. Omega-3 fatty acids benefit the heart of healthy people, and those at high risk of — or who have — cardiovascular disease. Research has shown that omega-3 fatty acids decrease risk of arrhythmias (abnormal heartbeats), which can lead to sudden death. Omega-3 fatty acids also decrease triglyceride levels, slow growth rate of atherosclerotic plaque, and lower blood pressure (slightly).

The American Heart Association recommends eating fish (particularly fatty fish) at least two times (two servings) a week. Each serving is 3.5 ounce cooked, or about ¾ cup of flaked fish. Fatty fish like salmon, mackerel, herring, lake trout, sardines and albacore tuna are high in omega-3 fatty acids.

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