Fish is a rich source of nutrition, containing high quality protein, vitamin D, E, calcium, iodine, phosphorus, DHA and especially omega-3 fatty acids.These nutrients bring many health and beauty benefits.From cardiovascular protection, enhancing vision and brain function to support the immune system, strong bones and help skin beautiful.Therefore, experts recommend eating at least 2 meals a week, equivalent to 340g of fish.
However, nutrition and benefits from fish depend on the type of fish and the way of processing.If the processing is incorrect, fish can bring harm to health.Here are 4 ways to process fish to avoid:
1. Raw or unripe fish
Many people think that eating raw fish or raw fish retains many nutrients, is a "great" dish.However, this type of fish eating has many health risks.Because raw fish is easily contaminated with toxins and pathogenic microorganisms such as tapeworms, worms, and listeria bacteria.If not carefully processed, fish can cause poisoning or accumulating toxins, long -term microorganisms.Items such as fish salad, sashimi, unexpected fish hotpot are easy to make you get sick.It is best not to eat or limit eating as much as you can eat from the time when you have a clear origin, ensure hygiene.
2. Grilled fish, smoked
Grilling fish at high temperatures or smoked can produce benzopyrene, carcinogens type 1 according to warnings from the World Health Organization (WHO).If you eat the burning or burning fish, the amount of poison increases significantly.In addition, the baking process reduces the nutritional content, causes protein and fatty acids in the fish to be metamorphic, producing toxic substances for the body, especially for fish smoked with oil.
3. Salted fish and dry out
Dried fish or salted fish may contain methyl nitrite and dimethylnitrosamine, carcinogens.WHO folded salted fish and dried/dried into type 1 carcinogens.circuits, affecting cardiovascular.Improper storage of dried fish can lead to the growth of harmful microorganisms and histamine causing allergies or molds containing Aflatoxin causing cancer.
4. Fried fish too carefully or fried many times
The frying process reduces the nutrition of the fish and produces uneasy trans fats for health.In particular, frying fish at too high temperatures or frying many times can produce benzopyrene.According to WHO this is a carcinogen, changing DNA structure and increasing the risk of stomach, liver, lung and heart failure.In addition, frying fish reduces vitamins and minerals, and increases purin, not good for people with gout.Therefore, it is not advisable to prioritize the processing of greasy fish, do not fry too carefully or repeat many times
Source and photo: QQ, Family Doctor