As most bodybuilders know, it’s all about taking in enough protein to maintain and support the muscles we have trained so hard to attain—as well as continuing to grow. Aside from beef, chicken, turkey and pork, fish is an excellent form of protein and omega-3 fatty acids.
According to the University of Maryland Medical Center, omega-3 fatty acids reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer and arthritis. Omega-3 fatty acids are highly concentrated in the brain and appear to be important for cognitive and behavioral function.
The American Heart Association recommends eating fish twice a week. Keep in mind that different types of fish hold varying amounts of mercury. Five of the most commonly eaten fish or shellfish that are low in mercury are shrimp, canned light tuna, salmon, pollock and catfish.
Avoid eating shark, swordfish, king mackerel or tilefish because they contain greater amounts of mercury.
—Ninette Terhart
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