The DHA/ EPA Omega 3 Institute, today (January 8 2010) released a summary that their research findings support evidence for a link between DHA and cognitive development in infancy and early childhood.
The Report
Titled: Maternal DHA Levels and Toddler Free-Play Attention
With Reference:
Kannas et al., Developmental Neuropsychology, 34: 159 – 174 , 2009.
Department of Psychology , Loyola University, Chicago, Illinois, USA
Has the following summary:
The research team evaluated the relationship between maternal DHA omega-3 status at the time of the infants’ birth and the subsequent attentional functioning of their toddlers at 12 and 18 months. This research was of particular interest since DHA is considered to be physiologically-essential in neuronal tissue at appropriate concentrations to support optimal cognitive functioning . Further, DHA levels increase markedly with brain development during the first 2 years of life and continue to increase thereafter based on measures in the cerebral cortex up to 18 years of age ( Brain Res. Bull., 56: 79-85 (2001).
More on this study at this Link
The DHA/ EPA Omega 3 Institute points out on their home page that there has been a dramatic surge in interest recently, amongst the public and health professionals alike, of the health effects of omega-3 fatty acids derived from fish and fish oils - consisting of docosahexaenoic acid (DHA) plus eicosapentaenoic acid (EPA).
DHA is required in high levels in the brain and retina as a physiologically-essential nutrient to provide for optimal neuronal functioning (learning ability, mental development) and visual acuity, in young and old alike. DHA plus EPA are both considered to have beneficial effects in the prevention and management of cardiovascular disease plus associated risk factors as well as other chronic disorders. Whereas considerable amounts of the plant-derived omega-3 fatty acid known as a-linolenic acid (ALA) is consumed daily in North America (approximately 2 g/day), the physiologically-essential nutrient, DHA, is consumed at much smaller levels (approximately 80 mg/day) while EPA is consumed at the level of approximately 50 mg/day in a typical North American diet.
More from The DHA/ EPA Omega 3 Insitute
Northernaquafarms.com has recently updated its website section on “Seafood and Health” to include more information and references to research on the benefits of eating fish and seafood. From the reference materials linked above together with those referred to at Northernaquafarms.com it can be seen that Omega 3 alone isn’t the whole equation, rather Omega 3 that contains DHA/ EPA that can be readily assimilated by the human body is of more importance. Fish and fish oils have been proven to be one of the best sources of DHA/ EPA.
The essential fatty acids found in fish and seafood have become the source of nutrients used in augmenting other foods with DHA/ EPA due largely to a reluctance to regularly eat fish products. They are now being enhanced in or added to bread, milk, cheese, eggs, infant formula, gummy candy and yogurt.
More on this topic at Northernaquafarms.com Seafood and Health
Showing posts with label DHA EPA. Show all posts
Showing posts with label DHA EPA. Show all posts
Friday, January 08, 2010
Monday, May 22, 2006
Spicy seafood, meat and vegetable hotpot
From
Ong Tao’s Kitchen (21-05-2006)
with chef Jason Vinh of Omni Saigon Hotel
Hotpots feature heavily in Vietnamese cuisine, and like similar Thai dishes, they are often sour, spicy and salty.
Local chef Jason Vinh of Omni Saigon Hotel says this seafood, meat and vegetable hotpot is an especially healthy one, and can be made with ingredients easily found in Viet Nam – pumpkin flowers, Chinese cabbage, oyster mushrooms, water spinach, and herbs like lemongrass and galangal. A hearty dish, it can be served as a first course or eaten alone for a light meal.
Ingredients:
* 2kg pork bone
*150g white radish, sliced
*150g onion, peeled
*100g white leek, sliced
*100g carrot, cubed
*3 litres of water
*10 lemon leaves
*6 pcs small chillis
*120 g ginger, sliced
*7 pcs lemongrass cut in 3-4cm slices
*120 g galangal, sliced
* ½ pkt Tom Yam paste
*3 pcs lemon juice plus 20g fresh coriander
*1 tbs sugar + 2 tsp chicken powder + fish sauce to taste
* 200g choy sum + 200g Chinese cabbage + 150g oyster mushroom + 200g water spinach
* 1 kg fresh noodle + 200g onion + 200g pumpkin flower
* 300g tiger prawn + 300g squid cut in rings + 200g New Zealand beef, sliced + 150 g fish ball cut in half + 150g pork liver, sliced
Preparation:
-Clean pork bone and cut white radish in 6-7cm wide slices; cube the carrot and slice the leeks. Combine the bone and water in the stockpot. Bring the stock to a boil over low heat. Skim the surface of oil, as necessary. Simmer 3 to 4 hours. Add the vegetables during the last hour of simmering. Strain the stock. Add stock to the other stockpot; add lemon leaves, lemon grass, chilli, ginger, galangal and coriander. Simmer 15 to 20 minutes and then add Tom Yam paste and adjust seasoning.
- Wash the vegetables and cut into 3 to 4cm except oyster mushrooms. Place vegetables, seafood and meat on the plate.
- Add stock in clay pot and bring the stock to a boil over low heat. Add meat, seafood and vegetables and simmer 1 minute. Add fresh noodles and serve immediately.
The hot pot is served every day except Sunday at Omni Saigon Hotel’s Cafe Saigon, 253 Nguyen Van Troi Street, Phu Nhuan District, Tel: (08) 844 9222 Story Link
Ong Tao’s Kitchen (21-05-2006)
with chef Jason Vinh of Omni Saigon Hotel
Hotpots feature heavily in Vietnamese cuisine, and like similar Thai dishes, they are often sour, spicy and salty.
Local chef Jason Vinh of Omni Saigon Hotel says this seafood, meat and vegetable hotpot is an especially healthy one, and can be made with ingredients easily found in Viet Nam – pumpkin flowers, Chinese cabbage, oyster mushrooms, water spinach, and herbs like lemongrass and galangal. A hearty dish, it can be served as a first course or eaten alone for a light meal.
Ingredients:
* 2kg pork bone
*150g white radish, sliced
*150g onion, peeled
*100g white leek, sliced
*100g carrot, cubed
*3 litres of water
*10 lemon leaves
*6 pcs small chillis
*120 g ginger, sliced
*7 pcs lemongrass cut in 3-4cm slices
*120 g galangal, sliced
* ½ pkt Tom Yam paste
*3 pcs lemon juice plus 20g fresh coriander
*1 tbs sugar + 2 tsp chicken powder + fish sauce to taste
* 200g choy sum + 200g Chinese cabbage + 150g oyster mushroom + 200g water spinach
* 1 kg fresh noodle + 200g onion + 200g pumpkin flower
* 300g tiger prawn + 300g squid cut in rings + 200g New Zealand beef, sliced + 150 g fish ball cut in half + 150g pork liver, sliced
Preparation:
-Clean pork bone and cut white radish in 6-7cm wide slices; cube the carrot and slice the leeks. Combine the bone and water in the stockpot. Bring the stock to a boil over low heat. Skim the surface of oil, as necessary. Simmer 3 to 4 hours. Add the vegetables during the last hour of simmering. Strain the stock. Add stock to the other stockpot; add lemon leaves, lemon grass, chilli, ginger, galangal and coriander. Simmer 15 to 20 minutes and then add Tom Yam paste and adjust seasoning.
- Wash the vegetables and cut into 3 to 4cm except oyster mushrooms. Place vegetables, seafood and meat on the plate.
- Add stock in clay pot and bring the stock to a boil over low heat. Add meat, seafood and vegetables and simmer 1 minute. Add fresh noodles and serve immediately.
The hot pot is served every day except Sunday at Omni Saigon Hotel’s Cafe Saigon, 253 Nguyen Van Troi Street, Phu Nhuan District, Tel: (08) 844 9222 Story Link
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