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Consuming fish decreases risk of stroke, others

  

Though salmon has long been identified as a uniquely concentrated source of omega-3 fats, recent studies are now focused on the actual bioavailability of these omega-3 fats from relatively small changes in diet.

It was found that only two servings of salmon per week were determined to significantly increase the presence of omega-3 fats in the membranes of red blood cells(RBCs) and it took only four months of eating

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