What is the use of sea fish? Properties, best recipes, harm and benefits of fish. The benefits of red fish

Fish has been one of the most important foods in the human diet since the dawn of the human race. Many types of river and sea fish today overflow the windows of our stores. It is sold fresh and frozen, salted, smoked, dried, various canned food and even sausage are made from it. What are the health benefits of eating fish?

The benefits of sea and river fish

One of the best sources of animal protein in the human body is fish. Eating fish is much more preferable for us than meat.

Its protein contains all the amino acids we need, and, unlike meat, fish contains a large amount of such an important amino acid as methionine.

There is little connective tissue and fat in fish protein (only about 30% in the fattest species), so it is faster and easier to digest. Fish is digested in the stomach in 1.5–2 hours, and, for example, beef in 5 hours. The percentage of digestibility of fish by our body is 94–98%, while meat is digested only by 85–89%.

The calorie content of fish is also less than that of meat. In 100 g of beef, you can find more than 160 kcal, and in river fish there are no more than 90.

In addition, fish is a very valuable food product also because it contains a fairly large amount of omega-6 and omega-3 polyunsaturated fatty acids and beta-carotene. These substances are involved in intercellular processes and are simply irreplaceable for the body.

Scientists have long noticed that in those countries where fish is the main and daily product on the dinner table, people are much less likely to suffer from cardiovascular diseases, they have almost no cardiac arrhythmia, shortness of breath, they are more active and less tired than "meat-eaters" .

It has been proven that if you eat sea fish at least once every 7 days, the risk of a heart attack is reduced by more than 2 times, and a stroke by 22%! Daily consumption of sea fish in food further reduces the likelihood of these diseases!

In addition, regular consumption of fish prevents the occurrence of cancer.

However, this effect is inherent only in oily sea fish: mackerel, tuna, herring, salmon, sardines and even sprat, and river fish almost do not have it.

Any fish contains many trace elements - magnesium, zinc, potassium, calcium, and especially phosphorus. Sea fish contains a lot of bromine, fluorine and iodine. Also in the fish there is iron, copper, manganese, sulfur, sodium, selenium and even gold. All types of fish are rich in vitamins B, D, E, and fish liver contains a high content of vitamin A.

In folk medicine, fish has long been used as a remedy. Fish glue helped with hemorrhages, fish oil healed wounds, the liver of oily fish relieved eyesores, and tench meat treated gout and fever.

Nowadays, such drugs as compolon, pancreatin, insulin and many, many others are produced from fish.

Sea fish is useful:

To reduce excess weight (there are quite few calories in it);

With various diseases of the gastrointestinal tract (easily digested by the stomach);

In diseases of the thyroid gland (contains a lot of iodine);

It has an antitumor effect (due to the high content of vitamins B and E, unsaturated acids in it);

It has an anti-inflammatory effect (again, iodine!);

Favorably affects the cardiovascular system, thereby reducing the risk of strokes and heart attacks (potassium, vitamins B, B1, D, unsaturated acids);

Improves eyesight (there are a lot of vitamins A and B2 in fish);

Reduces the level of cholesterol in the blood (due to the high content in it of unsaturated acids omega-6, omega-9, vitamins B3 and B12);

Contributes to the normalization of higher nervous activity (contains iodine, calcium, iron, magnesium, B vitamins, omega-3);

Increases lifespan.

River fish is less healthy than sea fish, but still preferable to any meat. Among river fish, zander, pike, bream and burbot are considered the most delicious and healthy.

The amount of protein and fat in different types of river fish is different. Perch, pike perch and pike have only 1% fat, and in bream, carp and catfish its content is 2.5%.

An interesting fact - in terms of the amount of protein contained, pike perch is ahead of chicken, and carp is superior to beef!

The healthiest fish is fresh fish, so try to eat it whenever possible. Frozen fish is no longer so useful, and smoked fish can be harmful in general.

During the spawning period, the fish is most useful and nutritious, and during the spawning period, it is the most depleted.

The daily intake of fish is 150–200 g for an adult.

Harm to fish

Like any other food product, fish can, along with the benefits, cause significant harm to our health.

Some 70-100 years ago, the situation with the ecology on our planet was completely different. And over the past decades, people have managed to spoil the air, water, and land so much that, unfortunately, many foodstuffs have moved from the category of useful to the category of unhealthy. Alas, this circumstance can be fully attributed to fish. Therefore, when eating a particular type of fish, it is first of all desirable to know where it was caught. Fish from ecologically polluted regions is also contaminated with various kinds of toxins and slags, which easily enter the body of a person who feeds on such fish. It would never occur to us to drink water from such a dirty reservoir, but we often do not think about the harm that fish caught in it can do to our body!

According to statistics from the US Department of Health, marine fish and seafood are the most common cause of all food poisoning and take first place in this sad list every year!

Such poisoning, in addition to feeling unwell, diarrhea, vomiting and headache, can lead to impaired functioning of the kidneys, the human nervous system, and in severe cases, death.

We all know what a terrible impression our rivers and lakes sometimes make on us. The oceans and seas, unfortunately, are no exception to this rule. Sea fish in the course of its life, like a sponge, accumulates salts of heavy metals, and lead, and mercury, and arsenic, and radioactive cesium, and other chemical elements that are very harmful to health.

Fish grown in special artificial reservoirs, despite the fact that they live in clean water, can also pose a threat to our health. This is due to the fact that such fish, as a rule, are treated with food made from the waste of the same fish production, in which there are plenty of harmful substances.

The larger and older the fish, the more harmful substances it contains, so small fish are more preferable for our food than large fish species. Shark meat, swordfish, king mackerel, giant mackerel, lofolatilus and some types of tuna are considered to be the most harmful.

Least of all mercury and its compounds are found in salmon, pollock, whitefish, catfish, light tuna (this species is used in the preparation of canned fish) and shrimp.

Mercury and its compounds are the strongest poison for the human body, and in addition, they have the ability to accumulate in it and cause incurable diseases, including cancer.

Symptoms of mercury poisoning can include depression, fatigue, inability to concentrate, headaches, and hair loss.

Few people know that fish is the only source of mercury in our body and there is no mercury in other foods!

Tuna may contain a special potent fish poison called ciguatera, which causes severe poisoning.

In many European countries, tuna and canned food from it are prohibited for consumption during pregnancy at the official state level!

During this period, pink salmon, nelma, beluga, chinook, saffron cod, saithe and hake, which is so common in our country, are also considered dangerous for the health of the expectant mother.

Smoked fish also does a lot of harm to our body. Carcinogens, which are formed in it during smoking, provoke the development of various kinds of cancer. The greatest danger in this regard is fish cooked by hot smoking, especially made not in industrial conditions, but in a handicraft way at the stake.

Cold-smoked fish is less dangerous, although it is not recommended to eat it more than once every 10 days, but there is no need to talk about its at least some benefit at all.

Today, very often unscrupulous manufacturers generally replace the process of smoking fish by soaking it in the so-called liquid smoke, which, in essence, is nothing more than tar. And although such a fish in its appearance and taste practically does not differ much from smoked fish, the harm from eating it increases tenfold!

Possible harm from fish

In healthy women, an excessive passion for fish and seafood can lead to infertility and problems with conception.

Toxins that may be contained in fish can be especially harmful to pregnant women, nursing mothers and young children. A large amount of marine fish eaten by this category of people can lead to breast cancer, fetal malformations and, as a result, to underdevelopment and dementia of the child. Therefore, the recommended dose of marine fish for such people should not exceed 350 g per week.

Fish can cause severe allergies, so people prone to this disease should be very careful about eating it.

Fatty fish should be avoided if you have problems with overweight, diseases of the gastrointestinal tract and liver, obesity and diabetes.

With gastritis, stomach and duodenal ulcers and other diseases associated with increased acidity of gastric juice, you should generally stop eating fried fish. If you suffer from these diseases, give preference to steamed dishes or eat boiled fish.

Fish is considered one of the most valuable food products. It is recommended to eat it weekly, at least twice. It is best to steam or boil. However, recently there has been a lot of information about the dangers of fish. Even deaths have been recorded after its use. So what is more in aquatic life: health benefits or life hazards?

Benefit

There are a lot of useful substances in the composition of fish. There are also vitamins A, E, and minerals. In particular, phosphorus, calcium, iodine, iron. Depending on the type, some elements are more, others are less.

Fish meat contains easily digestible protein, amino acids, Omega. After analyzing the composition, we can say about the benefits of fish:

• Fish meat contains high quality protein. It is well absorbed and saturates the body with essential amino acids.
• With regular use of fish, blood clotting normalizes, the level of bad cholesterol decreases. The product reduces the risk of vascular liming, blockage of capillaries.
• In the course of research, it was found that fish dishes normalize the activity of the thyroid gland, favorably affect the overall hormonal background.
• Fish is famous for its high content of phosphorus, which is necessary for muscles, tissues and bones. Vascular walls remain strong and elastic for a long time.
• Some varieties are very beneficial for the brain. Salmon, salmon activate mental abilities, increase efficiency.
• There are types of fish that prevent myopia, relieve eye fatigue. For example, pollock.
• Regular consumption of meat from marine life helps to strengthen the nervous system, normalize sleep.
• Those who prefer fish are not obese. It normalizes fat metabolism. Many of its types contain a minimum amount of calories.
• Who often has a fish on the table, he can boast of strong nails, chic hair and elastic skin.

Thus, the benefits of fish are multifaceted. Its importance is great for the health of the cardiovascular system, and for bone strength, visual acuity, and for immunity, and for the brain, and for beauty. The product contains Omega-3 and Omega-6 acids, which are necessary for the full functioning of the body. The beneficial effects of fish meat are felt by almost all systems of our body.

Harm

Unfortunately, not everything is so rosy. Only those fish that have grown in natural reservoirs that are not polluted by industrial waste are useful. Moreover, its growth was not stimulated by the omnipresent hands of man.

Fish can be harmful and even life-threatening because they absorb all the poisons in the water!

• In the meat of the same tuna or salmon salts of heavy metals were often found. In particular, lead, cadmium, arsenic and even strontium. These substances are hazardous to human health.
• The older the fish, the more poisonous elements it contains. And on the packaging in the store, the age of the seafood is not written.
• Rare fish farms can boast of the quality of their products. Biochemical additives are used to build mass. Often, sick individuals are also sold.

What can result in eating sick fish?

• Heavy metal salts harm the kidneys, adrenal glands and ovaries.
• Heavily infected individuals can provoke oncology and infertility in men.
• Old fish often spoil the composition of the blood, disrupt metabolism and hormonal levels.
• Irritation of the stomach, dysbacteriosis and diarrhea are the “lightest” consequences of a spoiled fish dish.

Worst of all, it is almost impossible to recognize a sick fish in a frozen product. But you can try.

• Always look at expiration dates.
• Pay attention to the abdomen: it should be light. Yellow indicates "antiquity".
• It is better to buy a cleaned fish. Most of the harmful substances accumulate in the intestines. And in the process of storage, poisons pass into meat.

calories

Different types of fish have different calories. Consider the most popular.

Contraindications

It is contraindicated for all people to eat sick and old fish. It is advisable to give up fish dishes during pregnancy. Poisoned individuals can cause physical and mental impairment in the unborn child. To treat yourself to a safe fish, send your husband fishing in ecologically clean areas.

Children cannot be completely deprived of fish. It is necessary for strengthening immunity, bone strength and mental development. The first fish feeding - from 8-9 months. Suitable low-fat varieties with delicate white pulp. Best of all, young ones who have not had time to grow to an impressive size. Naturally, only fresh. You can opt for ice fish, young cod, notothenia, hake, sea bass, blue whiting.

It is necessary to introduce fish into the diet of children a little bit: an allergy may appear.

The nutritional value

Vitamins and minerals

Consider the vitamin and mineral composition of fish on the example of low-calorie saffron cod.

Fresh fish, with such a rich composition, cannot harm. Cook right and provide your family with a portion of health.

Sep-12-2016

What is fish, the benefits and harms of fish for the human body, and does it have any medicinal properties? These questions often arise among those who care about their health and are interested in traditional methods of treatment, in particular, treatment with food. And this interest is understandable. Maybe in this article, to some extent, you can get an answer to these questions.

What is more useful to eat - meat or fish? Is all fish good for health and in what cases can eating fish harm us? Which fish is better - river or sea? What types of cooking fish are preferred, and which ones should be avoided? This will be discussed further.

Fish has been one of the most important foods in the human diet since the dawn of the human race. Many types of river and sea fish today overflow the windows of our stores. It is sold fresh and frozen, salted, smoked, dried, various canned food and even sausage are made from it. What are the health benefits of eating fish?

One of the best sources of animal protein in the human body is fish. Eating fish is much more preferable for us than meat.

Its protein contains all the amino acids we need, and, unlike meat, fish contains a large amount of such an important amino acid as methionine.

There is little connective tissue and fat in fish protein (only about 30% in the fattest species), so it is faster and easier to digest. Fish is digested in the stomach in 1.5–2 hours, and, for example, beef in 5 hours. The percentage of digestibility of fish by our body is 94–98%, while meat is digested only by 85–89%.

The calorie content of fish is also less than that of meat. In 100 g of beef, you can find more than 160 kcal, and in river fish there are no more than 90.

In addition, fish is a very valuable food product also because it contains a fairly large amount of omega-6 and omega-3 polyunsaturated fatty acids and beta-carotene. These substances are involved in intercellular processes and are simply irreplaceable for the body.

Scientists have long noticed that in those countries where fish is the main and daily product on the dinner table, people are much less likely to suffer from cardiovascular diseases, they have almost no cardiac arrhythmia, shortness of breath, they are more active and less tired than "meat-eaters" .

It has been proven that if you eat sea fish at least once every 7 days, the risk of a heart attack is reduced by more than 2 times, and a stroke by 22%! Daily consumption of sea fish in food further reduces the likelihood of these diseases!

In addition, regular consumption of fish prevents the occurrence of cancer.

However, this effect is inherent only in oily sea fish: mackerel, tuna, herring, salmon, sardines and even sprat, and river fish almost do not have it.

Any fish contains many trace elements - magnesium, zinc, potassium, calcium, and especially phosphorus. Sea fish contains a lot of bromine, fluorine and iodine. Also in the fish there is iron, copper, manganese, sulfur, sodium, selenium and even gold. All types of fish are rich in vitamins B, D, E, and fish liver contains a high content of vitamin A.

In folk medicine, fish has long been used as a remedy. Fish glue helped with hemorrhages, fish oil healed wounds, the liver of oily fish relieved eyesores, and tench meat treated gout and fever.

Nowadays, such drugs as compolon, pancreatin, insulin and many, many others are produced from fish.

The benefits of sea fish

Sea fish is useful:

• to reduce excess weight (there are quite few calories in it);
• with various diseases of the gastrointestinal tract (easily digested by the stomach);
• in diseases of the thyroid gland (contains a lot of iodine);
• has an antitumor effect (due to the high content of vitamins B and E, unsaturated acids in it);
• has an anti-inflammatory effect (again, iodine!);
• favorably affects the cardiovascular system, thereby reducing the risk of strokes and heart attacks (potassium, vitamins B, B1, D, unsaturated acids);
• improves eyesight (there are a lot of vitamins A and B2 in fish);
• reduces the level of cholesterol in the blood (due to the high content of unsaturated acids omega-6, omega-9, vitamins B3 and B12);
• contributes to the normalization of higher nervous activity (contains iodine, calcium, iron, magnesium, B vitamins, omega-3);
• increases lifespan.

The benefits of river fish

River fish is less healthy than sea fish, but still preferable to any meat. Among river fish, zander, pike, bream and burbot are considered the most tasty and healthy.

The amount of protein and fat in different types of river fish is different. Perch, pike perch and pike have only 1% fat, and in bream, carp and catfish its content is 2.5%.

An interesting fact - in terms of the amount of protein contained, pike perch is ahead of chicken, and carp is superior to beef!

The healthiest fish is fresh fish, so try to eat it whenever possible. Frozen fish is no longer so useful, and smoked fish can be harmful in general.

During the spawning period, the fish is most useful and nutritious, and during the spawning period it is the most depleted.

River fish also contains a lot of highly useful vitamin and mineral substances. So its meat is an excellent source of provitamin A, tocopherol and vitamin D. Thus, the systematic inclusion of it in the diet has a positive effect on the condition of the skin and hair, making them healthy. With such nutrition, the skin becomes smooth, acquires a pleasant natural color and a healthy glow. Vitamin D is necessary to maintain the normal state of the skeletal system and teeth, it is due to its sufficient intake in the body that normal absorption of calcium occurs. This substance helps to achieve rapid recovery from fractures, as well as prevent their occurrence and the development of osteoporosis.

In addition, the meat of river fish perfectly supports the normal state of vision.

In addition to vitamins, this food product is an excellent source of a number of mineral elements. It contains a significant amount of calcium, iodine, iron, as well as magnesium, phosphorus, zinc and selenium. All of these elements are extremely important for our body. So magnesium in the composition of river fish has a positive effect on the activity of the nervous system, eliminating the aggressive effects of stress. Accordingly, eating fish effectively normalizes night sleep and relieves irritability. Zinc, by the way, will be very useful for males, as it plays an important role in normalizing the activity of the reproductive system.

The daily rate of fish consumption is 150–200 g for an adult.

Fish with pancreatitis

Despite all the useful qualities, fish oil should be excluded from the diet of patients with pancreatitis.

It is worth considering that with pancreatitis, even the healthy fat that fish contains negatively affects the cells of the pancreas, creating an increased load for them. The reason for this is the fact that lipase (an enzyme synthesized in the pancreas) is necessary for the breakdown of fat. In the acute phase of the disease, the enzymatic activity of the gland is suppressed purposefully, and during remission this enzyme is produced in insufficient quantities.

With inflammation of the pancreas, only some varieties of sea and river fish can be included in the diet. The main condition for its choice in pancreatitis is the fat content, it is allowed to use those varieties whose fat content does not exceed 8%.

Lean, in turn, can be divided into skinny and moderately fatty. The introduction of fatty fish dishes into the diet of a patient with pancreatitis is unacceptable in the acute stage and highly undesirable during remission.

fish diet

Eating fish is a great way to lose weight. Nutritionists say that the fish diet is consistent with the basic principles of weight loss. The principle of separate nutrition also contributes, that is, there is a pure consumption of proteins without mixing them with other elements. The amount of fats and carbohydrates in the diet will be limited, because the fish diet will be moderately unloading. The best period for a fish diet is winter. It is at this time that the body experiences the strongest need for vitamins that can be replenished (in particular, vitamin D, which is rich in fish), while getting a slim figure. It is impossible to repeat the diet immediately after its completion, it is recommended to wait 6-8 weeks.

The basis of the diet, of course, will be fish. Which one should be chosen? It is best to give preference to fresh, but sometimes it is not forbidden to cook frozen and include canned fish in the menu. The best dietary varieties of fish are pike perch, hake, tuna, flounder, cod, saffron cod. Pink salmon and salmon are more high-calorie varieties, but if desired, they can also be included in the menu, provided that they are cooked without oil. In general, the best cooking methods are steaming, stewing or grilling. The use of fried fish is best kept to a minimum. And with any method of cooking, you should try to use less fat. It is also allowed to eat seafood (in the absence of allergies) - squid, mussels, shrimp; dairy products, fruits (excluding bananas) and eggs.

Harm to fish

Like any other food product, fish can, along with the benefits, cause significant harm to our health.

Some 70-100 years ago, the situation with the ecology on our planet was completely different. And over the past decades, people have managed to spoil the air, water, and land so much that, unfortunately, many foodstuffs have moved from the category of useful to the category of unhealthy. Alas, this circumstance can be fully attributed to fish. Therefore, when eating a particular type of fish, it is first of all desirable to know where it was caught. Fish from ecologically polluted regions is also contaminated with various kinds of toxins and slags, which easily enter the body of a person who feeds on such fish. It would never occur to us to drink water from such a dirty reservoir, but we often do not think about the harm that fish caught in it can do to our body!

According to statistics from the US Department of Health, marine fish and seafood are the most common cause of all food poisoning and take first place in this sad list every year!

Such poisoning, in addition to feeling unwell, diarrhea, vomiting and headache, can lead to impaired functioning of the kidneys, the human nervous system, and in severe cases, death.

We all know what a terrible impression our rivers and lakes sometimes make on us. The oceans and seas, unfortunately, are no exception to this rule. Sea fish in the course of its life, like a sponge, accumulates salts of heavy metals, and lead, and mercury, and arsenic, and radioactive cesium, and other chemical elements that are very harmful to health.

Fish grown in special artificial reservoirs, despite the fact that they live in clean water, can also pose a threat to our health. This is due to the fact that such fish, as a rule, are treated with food made from the waste of the same fish production, in which there are plenty of harmful substances.

The larger and older the fish, the more harmful substances it contains, so small fish are more preferable for our food than large fish species. Shark meat, swordfish, king mackerel, giant mackerel, lofolatilus and some types of tuna are considered to be the most harmful.

Least of all mercury and its compounds are found in salmon, pollock, whitefish, catfish, light tuna (this species is used in the preparation of canned fish) and shrimp.

Mercury and its compounds are the strongest poison for the human body, and in addition, they have the ability to accumulate in it and cause incurable diseases, including cancer.

Symptoms of mercury poisoning can include depression, fatigue, inability to concentrate, headaches, and hair loss.

Few people know that fish is the only source of mercury entering our body and there is no mercury in other foods!

Tuna may contain a special potent fish poison called ciguatera, which causes severe poisoning.

In many European countries, tuna and canned food from it are prohibited for consumption during pregnancy at the official state level!

During this period, pink salmon, nelma, beluga, chinook, saffron cod, saithe and hake, which is so common in our country, are also considered dangerous for the health of the expectant mother.

Smoked fish also does a lot of harm to our body. Carcinogens, which are formed in it during smoking, provoke the development of various kinds of cancer. The greatest danger in this regard is fish cooked by hot smoking, especially made not in industrial conditions, but in a handicraft way at the stake.

Cold-smoked fish is less dangerous, although it is not recommended to eat it more than once every 10 days, but there is no need to talk about its at least some benefit at all.

Today, very often unscrupulous manufacturers generally replace the process of smoking fish by soaking it in the so-called liquid smoke, which, in essence, is nothing more than tar. And although such a fish in its appearance and taste practically does not differ much from smoked fish, the harm from eating it increases tenfold!

Everyone has a need for protein foods, but many prefer to fill their diet with different varieties of fish instead of meat. For those who are close to such food as fish, its benefits and harms should be known.

Useful fish

What exactly is the use of fish?

Diet experts and experts on the mechanisms of action on the body of various foods at all times have focused on the mandatory consumption of fish and all kinds of seafood. Thanks to the fish in our diet, the body gains the ability to be healthier, this is due to the improvement of the natural regulation of the level of fat in the blood, as well as effective control of pressure. If you eat enough fish dishes, then at the same time diabetes is prevented, the likelihood of headaches decreases, joints become healthier, and arthritis processes are facilitated. A high concentration of fatty acids, called omega-3, allows you to properly dilute the composition of the blood, which is a natural obstacle to the formation of blood clots. Fish as a whole cannot be called a fatty product, since it is known that its most fatty species include about 25-30% fat, which is easily digestible. Everyone needs to understand that the fish we eat, or rather, the protein from this product, is processed and fully absorbed in just one and a half, maximum two hours. If you eat beef, the body will absorb it for about five hours. It does not hurt to know some more interesting data: one hundred grams of beef contains protein (19%), fats (9.5%), carbohydrates (0.4%), the caloric value here is 166 units. For comparison, we give similar characteristics of a 100-gram serving of river fish, which contains protein (15.9%), fats (2.5%), a small percentage of carbohydrates (0.1%), here the calorie content is equal to 91 units.

The benefits of sea fish

Connoisseurs of dishes from sea fish get a large mass of useful substances. These are lysine, the amino acid taurine, fatty acids with a polyunsaturated composition - this is omega-3. It also includes methionine, tryptophan, a number of vitamins, such as A, D, F, E. And you also need to indicate that these dietary types of fish include many minerals, including magnesium, manganese, fluorine, zinc, lithium, boron, calcium , bromine, iodine, phosphorus, iron, copper. For people who daily include a 100-gram portion of sea fish in their diet, the risk of developing cardiovascular pathologies is much lower. In general, everything that marine fish brings to health is beneficial, and harm is practically excluded here, it can only occur due to the poor quality of the product.

The benefits of river fish

River fish available to us in the freshest form is significantly cheaper than sea fish. Together with this product, the body is saturated with many useful trace elements, the supply of proteins is replenished, and they are easily digested.

salmon

The salmon family includes fish species: trout, salmon, chum salmon, pink salmon. It is believed that with the frequent consumption of these varieties of fish, the aging process is inhibited, the prevention of diseases of the cardiovascular system is achieved, and visual acuity increases. The elderly need the substances included in red salmon flesh.

Cod

In the cod family - burbot, cod, haddock, pollock, hake. It is cod fish that are famous for their best dietary qualities. Pregnant women need to eat fish of these types. Cod fish liver is useful for everyone. Fish from this family is saturated with proteins, phosphorus, vitamins, calcium.

Perch

A low-fat product suitable for dietary purposes is fish from the perch family, which includes: perch, pike perch. Microelements and proteins abound in this fish. Sea bass is useful to eat due to the high content of the amino acid taurine, a large amount of minerals, and the presence of vitamin B.

Carp

The cyprinid family includes the carp itself, as well as the popular crucian fish. These types of fish are taken to alleviate thyroid diseases. The substances included in the composition of the fish have a positive effect on the musculoskeletal system, mucous membranes and skin.

herring

Fish: herring, sardines, belonging to the herring family, are saturated with easily digestible fat by 33%. From this food product, you can get significant doses of vitamins A, D, E and many trace elements.

Pike

When eating pike, the body receives doses of a natural antiseptic. The constant use of pike fish helps to resist infections and viruses. Low-calorie pike is positioned as a dietary product, including only 3% fat.

When is fish unhealthy?

With regard to sea fish, it should be rightly noted that the average consumer has a low chance of finding a truly high-quality product among frozen products. Repeated freezing and thawing provokes a complete loss of nutrients.

Fans of river fish should be extremely careful with it due to the fact that it is considered less clean, unlike sea fish. This statement was born from the peculiarities of its habitat, which is prone to pollution, damage by heavy metals, saturation with radionuclides, pesticides, which, of course, applies to local living beings.

It has been noticed that among the fish sold in modern retail outlets, a considerable percentage of the goods grown with the participation of hormonal preparations. It is not uncommon for fish kept on farms to have an unnatural pale hue, therefore artificially tinted fish is found on sale. It is clear that these measures do not add utility to the product.

It happens that dangerous mercury, various radioactive substances, harmful metals, organochlorine compounds are found in marine and freshwater fish. The carcinogenic effect of these substances on the body cannot imply benefits.

Unfortunately, the water part of the planet is saturated with a significant proportion of pollution, so it can be difficult to determine the safety or usefulness of fish. The characteristics of fish as a food product are completely dependent on the conditions of its maintenance and the purity of this environment.

If fish is eaten, the benefits and harms from it may well be obtained. Therefore, it does not hurt to make a valuable habit - to treat any type of fish with extreme caution and buy these products where the likelihood of their freshness and quality is higher.

High-quality and nutritious nutrition directly affects the health and well-being of a person. Vegetables, fruits, meat products, cereals and fish products should be eaten regularly. Each of these products affects the human body in its own way, and in addition to saturation, it performs its function even at the cellular level. Fish is a product strongly recommended to eat at least 2 times a week. In this article, we will understand what exactly is useful for eating freshwater fish, that is, the one that lives in lakes and rivers.

What is useful river and lake fish?

Fish meat is rich in easily digestible proteins; it is not only a dietary food, but also an extremely useful product. Protein is necessary for the growth of the body and for the creation of new tissues, in particular muscle. The proteins contained in fish are necessary for athletes, people with increased physical activity, as well as for those who want to get rid of accumulated extra pounds.

By the way, it also makes sense for those who are losing weight to include river fish in their diet, as it activates the processes of burning subcutaneous fat, even if the fish itself is very fatty.

Fish contains a fairly large amount of vitamins such as A, D, tocopherol. The use of freshwater fish in food has a positive effect on the condition of hair, skin, bones, teeth, vision.

Including in freshwater fish there are a number of trace elements, such as calcium, magnesium, iodine, zinc, iron, phosphorus and selenium. For our body, this is an incredible storehouse of useful substances, because thanks to them the heart muscle is strengthened, brain function and memory are optimized, stress conditions are neutralized, sleep improves, immunity is strengthened.

Eating river fish reduces the risk of cardiovascular disease, diabetes, thrombosis, and even cancer.

Low-fat fish soup and steamed fish will quite benefit people suffering from gastritis.

The taste difference of freshwater fish is that sea fish has a specific smell that not everyone likes.

Why should you be careful with river fish?

Also, the quality and useful properties of fish, of course, can be negatively affected by its habitat. Fish is capable of accumulating heavy metals and other dangerous substances in itself, therefore, in order for the fish to be eaten to prolong life and improve health, one should carefully approach the choice of this product when buying.