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Eat Herring for Good Health

September 15, 2006

Popular Wisconsin snack can also help prevent heart disease and other health problems Milwaukee, September __, 2006…Did you know that eating herring can help protect against heart disease and stroke? It can also lower your blood pressure and cholesterol. And those are just a few of the health benefits.


Kim Wall, whose company produces the popular Ma Baensch herring, says herring is an abundant source
of the omega-3 fatty acids, concentrated in fish oil, that medical research has shown are key in the battle against heart disease. “Herring is naturally rich in omega-3s as well as being high in protein and calcium,” says Wall, a seafood expert. “In addition to heart benefits, people who eat fish are less likely to develop diabetes, arthritis, high blood pressure, migraine headaches, kidney disease and asthma. A new study shows eating a diet rich in fish can also prevent macular degeneration.”


According to the American Heart Association, fatty fish like mackerel, lake trout, herring, sardines, albacore tuna and salmon are high in two kinds of omega-3 fatty acids found only in fish, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These two fatty acids can help prevent heart disease, cancer and many other diseases. The human brain is also highly dependent on DHA, and maintaining DHA levels can help deter depression, schizophrenia, memory loss and Alzheimer’s disease. Herring contains 1.71 to 1.81 grams of omega-3 fatty acids per 3-oz. serving. The American Heart Association recommends eating fish (particularly fatty fish) at least two times a week.


“With the large variety of seafood now available, it’s easy to find several that you will love,” says Wall.
“Fish is simple to prepare and great on the grill. And don’t forget the seafood spread or herring on your favorite crackers as a fast and easy hors d’oeuvre.”


Baensch Food Products Co., a division of Wild Foods, Inc., packs premium Atlantic herring from Nova Scotia under the Ma Baensch brand. Founded in 1932 by the Baensch family, the company was purchased by Kim Wall in 1999. Today, the company continues to use the original family recipes for its herring marinated in wine sauce or sour cream and chive sauce. Headquartered in Milwaukee, Wisconsin, Baensch Foods is a member of the National Fisheries Institute and is kosher certified through the Chicago Rabbinical Council.