Fish - a traditional food in many national cuisines. It is "lighter" than meat, and even its fatty grades contain only healthy lipids. In most countries, local fish is cheaper than beef or pork, so you can not only diversify the diet, but also save a lot. Well, sea fish - a real godsend for slimming, as the Internet publication for girls and women from 14 to 35 years Pannochka. net Cod, haddock and lemonema contain the minimum amount of fat, and therefore can become a nutritional component even for those who choose extreme low-calorie diets. However, in recent years, more and more people have refused to use it, since information on the high content of mercury in marine fish is very common, and its health hazard. So is this product worth it?.

The use of fish The use of fish is obvious - it is a source of high-grade protein containing all essential amino acids. You can get these substances only with meat and dairy products, however the latter can contain a large amount of saturated fats adversely affecting the health of the heart and blood vessels. Fish is quickly digested and digested, which is important for people with a low acidity of gastric juice, they will not suffer from severity after a portion of this product.

Fatty varieties - salmon, trout, mackerel, Atlantic herring - contain lipids of omega-three. This is a key element for the functioning of the human hormonal system. In addition, omega-3 fats help maintain weight, as their consumption reduces appetite. And they are struggling with bad cholesterol and they can support the health of the heart and joints for many years. The use of oily sea fish helps maintain youth and beauty of the skin - cosmetologists recommend including in their diet 2 servings of salmon, trout or mackerel to delay the use of anti-wrinkle serum.

The harm of fish The history of the harm of fish began with the famous letter of the US FDA (this department controls the quality of food and medicines). In it, American doctors talked about the unsatisfactory quality of water in many reservoirs of the country, the high content of domestic waste, bacteria, heavy metals and chlorides. Fish, naturally, "absorbs" these substances from itself and can not be considered a product suitable for consumption if caught in a polluted pond. In the United States, it is prohibited to sell and eat fish caught in places other than specially designated water bodies.

In our country it is recommended to use local, river and lake varieties of fish grown in special nurseries, and not caught "in the wild". In case you buy marine fish, it is better to make a choice in large stores and supermarkets of seafood, where there is quality control of products.

The second danger associated with fish is the presence of parasite eggs in it. That is why it is not recommended to use the product raw or slightly salted, if you are not sure that there are no parasites there. Preferably eat fresh fish, not frozen. In the latter case, if the rules of storage of the product are violated, it may be damaged. Therefore, never cook frozen fish in the grill, first let it "melt" naturally and assess the freshness of the product by smell, and only then cook.

The last moment connected with the harm of fish is the way of its preparation. Do not eat too much salted, fried and dried products. This leads to the accumulation of sodium salts, increased blood pressure and disturbances in the work of the kidneys and liver. Fried fish dishes, especially with breading - a real catastrophe for both the figure and for well-being. Therefore, choose the foods correctly, and cook in healthy ways to get only the benefit, not the harm.

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