From Scratch Boston – Healthier than ever
Our species for millennia feeds on fish and seafood, moreover, the entire nation brought up on food from the sea. The fish are hunted and eaten since prehistoric periods, the oldest record of fish as food Homo sapiens is over 380 000 years.
How many fish we eat?
The recommendations say that in order to preserve health, a week should consume at least 2 times per 170 grams of fish. From this, it is advisable that at least one portion is “fatty” fish such as salmon, mackerel, herring, sardines and swordfish because these types of fish contain the most beneficial essential fatty acids.
The taste and nutritional value of fish
Given that the fish home water, not land, the fish has a specific structure that distinguishes it from land animals. Fish has a small, lightweight bone, soft connective tissue and muscle tissue pale as a result of the fact that the water is denser than air. Water is also responsible for the special taste of the fish. Namely, the sea water contains about 3% of the salt and at the optimal level of dissolved minerals within animal cells, about 1%.
How to balance their body fluids with salinity, most marine animals full station amino acids and related compounds with amines and just and free amino acids represent holders of flavors in fish. For the refined taste of fish are responsible and unsaturated fatty acids.The fish has a characteristic odor which is the responsibility compound called triethylamine. However, apart from giving a specific smell, triethylamine stimulates the secretion of digestive enzymes and facilitates the digestion of these foods.
It is known that fish is an excellent source of protein. Protein fish are easier to digest and more usable protein from meat and milk. Due to the very low content of connective tissue and nature of proteins that are the mostly short muscle fibers, there is little likelihood that it will occur after eating fish feeling of, let say weight in the stomach.
As an integral part of the diet, fish contributes to the overall amount of vitamins and minerals in particular. He is an outstanding source of vitamin B3, B12, D and A, and minerals calcium, iron, zinc, potassium, phosphorus and one of the most important sources of selenium.People who eat fish regularly reduce their risk of stroke, depression and mental deterioration that is associated with aging. However, by far the biggest boon offered by fish it for the health of the heart and blood vessels. The study by scientists from Harvard found that regular moderate intake of fish rich in omega – 3 fatty acids reduces the risk of cardiovascular disease by 36%.