Why Fish Fats Do Not Clog Arteries

Fish, though part of the animal kingdom, sharply differs in culinary and dietary significance. You can take a pork, poultry and beef in a cauldron and won’t be able to tell the difference. These gastronomic trio are touted as having high cholesterol levels as compared to fish in general, as fish has little to insignificant cholesterol levels at all.

Nevertheless, anything taken to an inordinate amount is no different at all – even if it’s the healthiest fish around. In fact, in a study done by one of the most renowned Japanese surgeon Hiromi Shinya, he noticed that those meat eaters developed diverticulosis than those with diet centered on fish. Shinya has done thousands upon thousands of colonoscopies in his life as a surgeon. And he was able to compare intestines of meat eaters versus fish eaters. He suspects that the difference is the types of fats found in both diets.

The quick difference between meat found on poultry, pork and beef or any livestock is that the fats found in them are highly saturated fats (Saturated Fatty Acids), while fats found in fish are highly unsaturated (Unsaturated Fatty Acids). You bet; you all know all these oily stuff things even if you are a health skimmer.

So, what’s the central concern? Here it is. According to Hiromi, the fats in animals whose temperature is higher than that of the human body should be considered bad. And the fats in animal body whose body temperature is lower than that of the human body, should be considered good fat.

Simply, cattle (where beef meet comes from) has a body temperature of 101.3°F or (38.5°C), way higher than the typical human body temperature 98.6°F (37°C). Chickens (poultry meat) has body temperature of 106.7°F (41.5°C). The fats inside these animals becomes stable at their own respective temperature. While if those fats are ingested and enter into the human blood it solidifies, becomes sluggish and sticky. Obviously, this causes problems. In the long run, these saturated fats becomes stagnant and sticks into the artery walls and causing circulatory diseases.

“The fats in animals whose temperature is higher than that of the human body should be considered bad. And the fats in animal body whose body temperature is lower than that of the human body, should be considered good fats.” – Hiromi Shinya

Fish on the other hand, especially fishes high in Omega-3 Fatty Acids, are cold-blooded animals. Under normal circumstances, fish body temperature is way lower than that of the human body at around 40°F or 4.4°C. So, if fish fat enters into the human body with higher temperature, the fats melt and becomes fluid. Besides, not doing any harm to the body, these fats are beneficial to the artery and to the human body overall.

Fish fatty acids are known to lower risk of heart attack, stroke, depression, Vitamin D deficiencies, auto immune diseases and more.

Red Meat vs White Meat Fish

However, there are fish that have red meat in them. Just as they are fish, they are not made the same as fish with white meat. Tuna and Bonito are red meat fish. Their blood and muscle contain Myoglobin. This blood components are globular proteins that store oxygen and are formed from a chain of polypeptides (which are amino acids) and polyferrin, a type of iron.

Tunas and Bonitos, for example, has lots of this myoglobin to store the oxygen needed during fast and long-haul distance swimming. Dolphins, whales, tuna and other red meat fishes are known to swim very long distance.

Now, one major issues with red meat fishes is oxidation. Iron, which are rich in red meat fishes, are known to oxidize quickly when exposed to air. And when iron oxidizes, it turns into Ferrous Oxide. Ferrous Oxide causes health issues such as reproduction issues, cancer, body aches, fevers and more.

So, the best time to consume red meat fishes is at its freshest. And one of the best way to cook and consume is to quick sear the surface of the meat to prevent oxygen from oxidizing the surface.

Besides recommended moderate consumption of these fishes, you have to be aware of the most publicized issues with deep sea fish, specially those without scales, about mercury contamination. Excessive consumption will rise blood mercury contents in you blood, which could spawn other health issues as well.

Overall, for wellness sake, fish is preferred over livestock derived meat source. So if you will, give your diet some second thought. But don’t get too deprived. Remember, moderation is key. But if you can, go the extra mile by turning to more sustainable lifestyle and diet and thank yourself later.