Longevity science

Most of us start with the most basic technique....grilling.  Think steak, hot dogs and burgers placed directly over the hot coals.  The fats drip and the flames flare.  Great taste. Delicious.  Memories of childhood summers. 

Well, the research finds that this type of cooking not only destroys the nutritional value of foods.  It also makes the foods harmful.

Overcooked and charred meats have been shown to be more highly linked to heart disease and cancer than meat more carefully prepared.  

High temperature, direct heat cooking causes fatty acids - the building blocks of oils and fats - to oxidize...

The American Heart Association and other leading health authorities recommend consuming fish oil and fatty fish high in omega-3 fatty acids, for two reasons:

1) To help prevent strokes and cardiovascular disease in healthy people.

2) To reduce the risk of stroke, sudden death, or a second heart attack among patients diagnosed with cardiovascular disease.

So consider salmon, mahi mahi, tilapia, or other sustainable fish for your summer grilling protein. They are delicious and will keep your heart healthy, your brain strong, and your eyesight sharp.

Sustainable fish guide: http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx