It’s not the oily fish, it’s the way you cook ’em

We’re told that oily fish-rich in the omega-3s-are the best to keep our brain healthy and ward off dementia, but a new study reckons that all fish are equal, and it’s the way you cook them that makes the difference.
Eating grilled fish-whether oily or not-once a week seems to feed the brain, say researchers. What matters is the way the fish is cooked: baking or grilling (broiling) fish is good for us, but frying isn’t.
People who eat fish once a week that’s been baked or grilled have larger regions in their brain that are associated with memory and cognition; in other words, they are less likely to suffer from dementia or Alzheimer’s, say researchers at the University of Pittsburgh school of medicine.
But the amount of omega-3s the fish contained didn’t have any bearing on brain health, something that surprised the researchers.
They based their findings on 260 people over the age of 65 whose lifestyle and diet were tracked for 10 years, and their brains were regularly monitored by MRI scans.
Frying any fish destroys the omega-3 fatty acids, they concluded, and didn’t benefit the eater.
(Source: American Journal of Preventive Medicine, 2014; doi: 10.1016/j.amepre.2014.05.037)

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