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Oily swimmers like salmon and sardines tend to get all the health credit for their high doses of omega-3 fatty acids, but consuming any type of fish may be better than eating none, at least for diabetics. A British study of more than 20,000 people found that diabetics who ate at least two servings weekly of any kind of fish were four times less likely to have a blood protein indicating kidney disease than those who ate fewer than one serving per week. Researchers speculate the unique amino acid composition in fish might help stabilize blood-glucose levels.
TRY: Wrap a fillet of sustainably sourced haddock or tilapia in aluminum foil with a little olive oil and lemon juice. Add olives, sliced tomatoes, and green peppers. Bake at 350 degrees for 20 minutes or until fish starts to flake.