The fish contains all vitamins, micro- and macro elements, as well as Omega-3 and Omega-6 acids. This content of nutrients and enzymes is no longer found in any known food science product. Omega acid is the most valuable of all enzymes, their high content in fish, helps the human body to equalize the amount of lipid and vascular cholesterol. It is because of this property that nutritionists have become so fond of fish.
Cholesterol plaques are the main cause of atherosclerosis and the occurrence of heart attacks in humans. Fish is also the most favorite product of dieticians, the process of digesting fish takes about two hours, while digesting the same amount of meat will take about five hours.
Type of fish.
The fish is divided into three types: oily, medium and lean. Protein is the main building material in the human body, and in fish the average content of a high-grade and easily digestible protein is 15%, as well as irreplaceable elements necessary for the normal functioning of the body - iodine (for the central nervous system), zinc, phosphorus and fluorine. Erroneous is the assertion that useful properties are contained only in live fish.
Fish is amazing in this sense, the product, with competent storage, all useful and necessary substances and enzymes persist. But fresh river fish can be dangerous for the body. If the fish just caught from the river will contain eggs of worms, the use of such fish can negatively affect health. To avoid trouble, it will be sufficient to properly heat the product or saline with a significant amount of salt. It is also mistaken to assume that the higher the price on the price tag in the store for fish, the more useful substances in this fish are higher.
Price and quality.
Value for money - this definition is not about fish. If we take, for example, cod, in which a sufficiently high content of methionine, can prevent the deposition of fats in the organs and normalize the fat metabolism. And expensive varieties of fish, such as salmon, trout, refers to the types of fatty fish. The use of such fish is not recommended for patients suffering from obesity.
Useful properties of river fish.
A fish with a low fat content (lean - the fat content is not more than 8%) helps to cope with people with excess weight and atherosclerosis. In order to get all the useful properties of fish and nothing to lose, you need to properly prepare. The right way is to cook fish, as well as baking or cooking on an open fire. If the fish is baked in the oven, then you need to discard the foil, because all the fat will be on the fish. During the frying process, you must follow certain rules. The frying pan, preferably made of cast iron, should have thick edges. It is better not to cover the lid when frying, in order to avoid accumulation of excess moisture, or the appearance of the cooked fish will be unappetizing. Fish can be cooked on an open fire or in coals. From the point of view of useful enzymes, it is not the best option to salve fish.
All useful substances remain unchanged, but high salt content is inadmissible in use for people with kidney disease, the cardiovascular system. The use of smoked fish can adversely affect human health. When smoking, carcinogens appear, which, with regular use, contribute to the development of cancer. The highest content of such substances in hot smoked fish.
How to choose a quality fish?
There are a lot of fish in stores, but how correctly to determine the quality? The quality fish have red eyes, and the gills are dark red. If the gills have mucus, and the eyes are cloudy, this is the first call that the fish is not the first freshness. Slime on the surface of the skin should be colorless and free of foreign smells. When pressing on the scales, there should be no dents. At home, the freshness of the fish can be determined by putting it in a bucket of water, fresh fish sink to the bottom, and the stale will necessarily pop up. A deeper and more detailed study will require a special laboratory and specialists. What is the most useful fish, river or sea? Marine is certainly more useful - a high content of fatty acids, vitamins and also macronutrients. In food it is better to eat fish of medium or small size, since they do not have time to accumulate harmful substances. Just the right preparation will help reduce the concentration of harmful substances. Fish are not only used for food.
Properties, known to us from ancient times.
Even the ancient healers discovered and actively used the medicinal properties of river fish. Fish glue was used for bleeding, and in some tribes the liver of fatty fish was used to remove the thorns. Some fish species have bactericidal and antipyretic properties. As time goes by, science thanks to its achievements has advanced medicine far ahead. From fish now receive insulin, which is vital for people with diabetes, pancreatin and other medications. Fish is an amazing product that has a lot of positive moments.
Eating fish .
Regular consumption of fish and fish products reduces the risk of developing dangerous heart diseases - heart attacks, almost in half. The heart is the eternal engine of our body and the fish, especially the river, are ideal for prevention and treatment. You can not refuse to use this product because of dislike or harm. If there is fish at least once a month, then the positive effect will be much stronger than just eating meat products with vegetables. So do not forget about the properties of the fish, and primarily the river, because it often appears on our table, rather than the sea.