Much has been written about the good fish makes when talking about prevention of stroke. But what is not known is that the preparation method plays an important role in the conservation of these beneficial effects.

A study published in Archives of Internal Medicine reveals that everything is fine if the fish in question is cooked, baked or boiled (it must be eaten at least three times a month to cash-but very bad if you think frying). In the latter case, instead of reducing the risk of stroke, it increases, and up to 44%.  In case of women, researchers found heart health benefits for women consuming greater amounts of shoyu and tofu.

From now you know that avoid the oil and baking is the way to go for cooking fish.

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