Scientists against tilapia
A pair of articles focusing on the fats in fish from the July 2008 issue of the Journal of the American Dietetic Association is puzzling consumers and health professionals alike. Consumption of fish, particularly oily fish, at least twice per week is recommended as a front-line fighter against heart disease because it is high in protein, low in total fat, and one of the only naturally-rich sources of long-chain omega-3 fatty acids.

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