Fish is a real storehouse of health-giving substances. Fish oil is an indispensable supplier to our table of omega-3 and omega-6 fatty acids.
Their benefits can be told endlessly, beginning with improving memory, vision and skin, ending with the fight against obesity( normalizes lipid metabolism) and preventing atherosclerosis. A total of 100 grams of red fish contains 1.5-2 grams of vitamin F( with a daily requirement of about 1000 mg).
But not every fish will benefit the body. How, among the abundance presented on the shelves of shops and markets, choose a quality product?
When is fish harmful?
It should be noted that up to 45% of the total fishery is fish grown in artificial reservoirs, in other words, in pens. Stiffness and stagnant water contribute to the development of various diseases in fish, so they are fed with herbicides or pesticides, which are known to be toxic substances with a whole bunch of harmful effects on the human body: mutagenic, carcinogenic and so on.
These substances accumulate in the adipose tissue of fish and, accordingly, the larger the fish, the more harmful substances therein are. In addition, when growing fish, growth hormones are used, which primarily negatively affects children: various endocrine diseases and metabolic disorders begin.
If we talk about red grades, a separate conversation deserves the coloring of fish meat. This negative moment is again associated with breeding under artificial conditions. In the natural environment, fish meat has a reddish color due to its diet( plankton, shrimp), in which there is a lot of natural natural dye - a carotenoid. Producers also feed the fish with soy products, fish production waste, so the meat acquires a gray tinge, and in order to give it a customary color, already use an artificially synthesized carotenoid. This dye worsens vision, promotes the development of "chicken" blindness and destruction of the iris of the eye.
Rules for selecting quality fish
Based on all of the above, when choosing fish, follow the following rules:
- Give preference to white varieties such as bream, pike, sea bass, cod, sea bass. First, in fish of these species less than 1% fat, and therefore, it accumulates less harmful substances, and secondly, it was not fed with dyes.
- If the choice has fallen on red fish, then the best purchase will be Pacific wild salmon, this is coho salmon, sockeye salmon, sima. However, this fish is very expensive, 600-700 rubles per kilo, or even more.
- Choose chilled or canned fish( in iron or glass jars).Frozen fish contain organochlorine compounds that retain moisture, which are also harmful to our body.
- Fresh fish has transparent eyes and gills bright pink or bright red, it does not have mucus and unpleasant odor.
Successful shopping for you and stay healthy!