Yes, eating omega-3-rich fish is a great way to reduce your risk of stroke. But not if you order the Friday fish fry!
In fact, eating fried fish actually raises your risk of stroke. So ask the kitchen for broiled or baked -- and no butter. You'll be glad you did, for these two reasons.
Tipping the ScalesOne, fried foods are typically high in trans fats. The other reason to steer clear of the fryer? Fried fish can skew the balance of omega-6 and omega-3 fats in your diet -- and that's not good.
For high-omega-3, low-mercury fish, choose baked or broiled salmon, trout, or pollock, or try herring or sardines.
Even if you swear no one can grill delicate, flaky fish, you can -- if you have the latest George Foreman grill in the kitchen. The nonstick surfaces and no-need-to-flip feature of this indoor beauty let you grill anything.