The United States Department Of Agriculture And Health And Human Services 2010 Dietary Guidelines For Americans Was Released Today. Part Of The Guidelines Indicate That Pregnant And Breastfeeding Women Need To Eat More Seafood -- Eight To 12 Ounces A Week
The United States Department of Agriculture and Health and Human Services 2010 Dietary Guidelines for Americans was released today. Part of the guidelines indicate that pregnant and breastfeeding women need to eat more seafood -- eight to 12 ounces a week.
The United States Department of Agriculture and Health and Human Services 2010 Dietary Guidelines for Americans were released today. Part of the guidelines indicate that Americans in general need to eat more seafood -- eight to 12 ounces a week. Furthermore, the Guidelines address pregnancy and the consumption of seafood:
The Dietary Guidelines specifically clear up persistent consumer confusion by saying pregnant and breastfeeding women should eat at least 8 and up to 12 ounces (two to three servings) of seafood each week to boost babies' brain and eye development. (Source: PR Newswire)Currently, women who are pregnant and breastfeeding eat less than two ounces of seafood per week. That's not very much, particularly in light of the recommendation to eat eight to 12 ounces per week. My very favorite fish is grilled salmon. The following recipe is from SheKnows Fabulous Foods:
Ginger Glazed SalmonServes 4 Take a handful of ingredients you probably have on hand and you can prepare this dinner-party worthy salmon dish in minutes. Ingredients:
- 1/4 cup fresh orange juice
- 1/4 cup teriyaki sauce
- 1/4 cup Dijon mustard
- 2 tablespoons grated, peeled fresh ginger
- 2 tablespoons honey
- 4 salmon fillets
- Combine everything except the salmon in a large re-sealable plastic bag (make sure the bag is large enough to hold the marinade and all of the fish); add the salmon to the bag, press out any remaining air in the bag and seal it; turn the bag until all of the fish is evenly coated; place the bag in the refrigerator and marinate the fish for at least 30 minutes. Take the salmon out of the bag and set the marinade aside (don't throw the marinade away).
- Preheat the broiler. Spray a baking sheet evenly with nonstick spray; place the salmon on the baking sheet and cook for about 5 minutes on each side, or until the fish is cooked through (thicker fillets will need extra cooking time); baste the fish frequently with the marinade you set aside.
- Bring the remaining marinade to a boil in a small saucepan; let the sauce boil for about a minute, stirring frequently. Serve the sauce with the salmon. Serves four.