Running on Omega-3
Originally published in the Journal de Montréal on February 24, 2007.
The health benefits of omega-3 fatty acids are now widely acknowledged.
As our bodies do not naturally produce them, we have to consume foods that contain them. Although they are found in cereals and nuts, our bodies find it easier to convert the fats that come from fish and seafood rather than those of vegetable origin.
Two weekly helpings of one portion of fatty fish will provide us with a sufficient share of omega-3. So this week, let’s have some halibut and spaghetti with mussels, two dishes that are as delicious to eat, as they are quick and easy to prepare.
Try our Orange Halibut Steaks recipe.
Latest posts by Cinzia Cuneo (see all)
- You are all invited to the Expo Manger Santé 2019 – March 1, 2019
- Shirataki/Konjac: Noodles with Zero Calories – February 27, 2019
- Spelt, a Forgotten Grain That Is Becoming Trendy Again – January 3, 2019