Many people love fish. There are many more supporters of this food product than meat lovers. And even some vegetarians make an exception for seafood. There are many types of fish. By type it is divided into sea, river and lake. Culinary experts classify it as red and white, fatty, lean and “skinny”. And there are probably as many ways to prepare fish as there are types of fish. It is eaten boiled, pickled, fried, grilled, salted, dried, stewed, smoked and even raw. First courses are prepared from this product; it is present in salads and appetizers.
But many of those who love the taste of the inhabitants of the seas and rivers do not always know well why fish is useful. This article aims to shed light on this issue. for the body is undeniable. It is not for nothing that the ministries of health of many countries recommend consuming this product at least twice a week. But are all types of fish equally beneficial? Can this product be harmful?
Literally all inhabitants of bodies of water, both salty and fresh, have meat containing high-quality protein. It can be compared to dietary chicken because it is easily absorbed by the body. Fish also contains valuable minerals: calcium, zinc, selenium, iron, phosphorus, magnesium. Marine species are rich in iodine. Fatty fish, such as salmon, chum salmon, and trout, provide a person with an essential substance - the Omega-3 amino acid. Nutritionists prescribe this product to those losing weight, as it lowers cholesterol levels and at the same time saturates the body with protein.
The beneficial qualities of fish are also expressed in the fact that it improves the functioning of the nervous system, strengthens memory, normalizes the functions of the thyroid gland and metabolism, and blood clotting. Anyone who regularly uses this product lives a long time and retains sharp vision, strong nails and teeth into old age. Healthy people should also eat fish to prevent cardiovascular diseases.
Harm to the product. Poisonous fish
Here it is necessary to identify several types of dangers to humans. There are such as pufferfish or brown toothfish. Only licensed chefs can cook them: one mistake and the meal can be fatal. Fugu accumulates so many toxins in its meat that it can kill a person within one minute. Other types of fish are not so deadly, but can also cause discomfort - indigestion, diarrhea. These include Crimean barbel, triggerfish, sea pike, madder. But there are some types of healthy fish that have poisonous body parts. You should carefully and thoroughly remove the gills from them, wash off the mucus, select the bones, etc. An example of such a delicacy is sturgeon. It has valuable meat, but the vein that runs along the ridge is dangerous for humans.
Product health hazards
Even if we know how fish is useful, we must not forget that its valuable properties disappear due to improper storage. Repeated freezing turns even the most valuable species into a worthless and even harmful product. Unfavorable environmental conditions also directly affect the benefits of fish. Mercury and other toxic substances tend to accumulate in the head and liver of the carcass. Fish are very often infected with helminths. And to protect yourself from worms, you need to subject the product to heat treatment. The benefits of fish are directly influenced by the method of its culinary preparation. The salty product can be dangerous for people with kidney problems. Hot smoked fish is tasty, but it accumulates carcinogenic substances during such cooking.
advantages and disadvantages
Now let's talk about which product to choose. Let's start with the inhabitants of the seas. What fish is good for is its polyunsaturated fatty acids Omega-3 and Omega-6. These substances are not found in other foods. River fish has fewer amino acids. The meat of sea creatures contains bromine and iodine. They also provide us with much needed phosphorus. The mineral range of marine fish is much richer than that of river fish. There is molybdenum, cobalt, manganese, zinc, iron, copper, fluorine, sulfur, sodium, magnesium, potassium. Sea fish are not inferior in vitamin content to vegetables and fruits. They contain the entire line B, as well as PP, A, D and H. Fatty species of marine fish are rich in arachidonic and linoleic acids. These substances are a necessary component of the cell membranes of the brain. The disadvantage of sea fish is their high price. And people living in the interior of the continent often have access to frozen products, the nutritional value of which is lower than fresh, refrigerated ones.
River fish: pros and cons
Yes, the inhabitants of fresh water bodies are inferior to their sea sisters in the number of amino acids. They do not contain iodine or bromine. But dieters know how fish is beneficial. It will not cause you to gain extra pounds, nor will it cause indigestion or diarrhea. River fish is low in fat, and its meat is easily digested by the body. In addition, this product is available to everyone. People living far from the sea can always buy fresh fish, recently caught in a nearby river or lake. And this product - because it is accessible and available in large quantities - is usually not too expensive. However, there is one thing. Fresh water bodies, especially ponds and lakes, are more polluted by humans. And the environmental situation directly affects the quality of the product.
Salmon is a favorite among culinary experts. These include salmon, pink salmon, chum salmon, coho salmon, chinook salmon, sockeye salmon and trout. Salmon contains the most valuable Omega amino acids. Of the sea fish, mackerel, notothenia, cod, halibut, rainbow trout, sardines, herring and tuna are highly valued. Of the river species, pike, pike perch and pike perch are considered the most useful. The carp family (which also includes crucian carp and carp) contains a lot of easily digestible protein, as well as calcium, zinc, potassium and sulfur. White tender perch meat is a dietary product. It only has 80 calories. In addition to low energy value, perch fish contain a lot of vitamins A, B, C, PP, E and D. Pike is considered an excellent antiseptic, and it is prescribed for infectious patients to eat it.
Sep-12-2016
What types of fish are there, 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 show interest in traditional methods of treatment, in particular in 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 healthier to eat - meat or fish? Are all fish healthy and in what cases can eating fish harm us? Which fish is better - river or sea? Which types of cooking fish are preferable and which should be avoided? This will be discussed further.
Fish has been one of the most important foods in the human diet since the very beginning 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 goods and even sausage are made from it. What are the health benefits of eating fish?
One of the best sources of animal protein for the human body is fish. Eating fish is much more preferable to 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.
Fish protein is low in connective tissue and fat (only about 30% in the fattest types), so it is digested faster and easier. 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 digestible 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 of them.
In addition, fish is a very valuable food product also because it contains a fairly large amount of polyunsaturated fatty acids omega-6 and omega-3 and beta-carotene. These substances participate 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%! Eating sea fish every day 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 fatty sea fish: mackerel, tuna, herring, salmon, sardines and even sprat, and river fish almost does 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. Fish also contains iron, copper, manganese, sulfur, sodium, selenium and even gold. All types of fish are rich in vitamins B, D, E, and fish liver has a high content of vitamin A.
Fish has long been used in folk medicine as a remedy. Fish glue helped with hemorrhages, fish oil healed wounds, the liver of oily fish relieved eyesores, and tench meat was used to treat 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 (it is quite low in calories);
- for various diseases of the gastrointestinal tract (easily absorbed by the stomach);
- for diseases of the thyroid gland (contains a lot of iodine);
- has an antitumor effect (due to the high content of vitamins B and E and unsaturated acids);
- has an anti-inflammatory effect (again, iodine!);
- has a beneficial effect on the cardiovascular system, thereby reducing the risk of strokes and heart attacks (potassium, vitamins B, B1, D, unsaturated acids);
- improves vision (fish contains a lot of vitamins A and B2);
- reduces cholesterol levels in the blood (due to the high content of unsaturated acids omega-6, omega-9, vitamins B3 and B12);
- helps normalize higher nervous activity (contains iodine, calcium, iron, magnesium, B vitamins, omega-3);
- increases life expectancy.
The benefits of river fish
River fish is less healthy than sea fish, but still preferable to any meat. Among river fish, pike perch, pike, bream and burbot are considered the most delicious and healthy.
The amount of protein and fat varies among different types of river fish. Perch, pike perch and pike have only 1% fat, while in bream, carp and catfish its content is 2.5%.
An interesting fact: in terms of the amount of protein it contains, pike perch is ahead of chicken, and carp is superior to beef!
Fresh fish is the healthiest, so try to eat it whenever possible. Frozen fish is no longer so healthy, and smoked fish can actually be harmful.
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 beneficial vitamins and minerals. Thus, its meat is an excellent source of provitamin A, tocopherol and vitamin D. Thus, its systematic inclusion in the diet has a positive effect on the condition of the skin and hair, making them healthy. With this diet, the skin becomes smooth, acquires a pleasant natural color and a healthy glow. Vitamin D is necessary to maintain the normal condition of the skeletal system and teeth; it is thanks 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, river fish meat perfectly supports normal 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. Thus, magnesium in 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 intake of fish is 150–200 g for an adult.
Fish for pancreatitis
Despite all the beneficial qualities, it is necessary to exclude fish oil from the diet of patients with pancreatitis.
It is worth considering that with pancreatitis, even the healthy fat that fish contains has a negative effect on pancreatic cells, creating an increased load for them. The reason for this is the fact that lipase (an enzyme synthesized in the pancreas) is necessary to break down fat. In the acute phase of the disease, the enzymatic activity of the gland is purposefully suppressed, and during remission this enzyme is produced in insufficient quantities.
If the pancreas is inflamed, only certain varieties of sea and river fish can be included in the diet. The main condition for its choice for pancreatitis is the fat content; it is allowed to consume those varieties whose fat content does not exceed 8%.
Low-fat, in turn, can be divided into skinny and moderate-fat. The introduction of fatty fish dishes into the diet of a patient with pancreatitis is unacceptable in the acute stage and extremely undesirable during the period of remission.
Fish diet
Eating fish is a great way to lose weight. Nutritionists say that a fish diet fully meets the basic principles of losing weight. The principle of separate nutrition also makes its contribution, that is, there is pure consumption of proteins without mixing them with other elements. The amount of fats and carbohydrates in the diet will be limited, so the fish diet will be moderately fasting. The best period for a fish diet is winter. It is at this time that the body experiences the strongest need for vitamins, which can be replenished (in particular vitamin D, which fish is rich in), while simultaneously gaining a slim figure. You cannot repeat the diet immediately after finishing it; it is recommended to wait 6-8 weeks.
The basis of the diet, of course, will be fish. Which one should you choose? It is best to give preference to fresh, but it is not forbidden to sometimes cook frozen and include canned fish in the menu. The best dietary fish varieties are pike perch, hake, tuna, flounder, cod, and navaga. Pink salmon and salmon are higher-calorie varieties, but if desired, they can also be included in the menu, provided they are cooked without oil. In general, the best cooking methods are steaming, stewing or grilling. It is better to minimize the consumption of fried fish. And with any cooking method you should try to use less fat. It is also allowed to eat seafood (in the absence of allergies) - squid, mussels, shrimp; fermented milk products, fruits (except bananas) and eggs.
Harm to fish
Like any other food product, fish can, along with its benefits, also cause significant harm to our health.
Some 70–100 years ago, the environmental situation on our planet was completely different. And over the past decades, people have managed to spoil the air, water, and land so much that many food products, unfortunately, have moved from the category of useful to the category of harmful to health. Alas, this circumstance can fully be attributed to fish. Therefore, when eating a particular type of fish, it is first of all advisable to know where it was caught. Fish from ecologically polluted regions is also contaminated with various kinds of toxins and wastes, which easily enter the body of the person who eats 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 cause to our body!
According to statistics from the US Department of Health, saltwater fish and seafood are the most common cause of all food poisoning and rank first on this sad list every year!
Such poisoning, in addition to feeling unwell, diarrhea, vomiting and headaches, can lead to disruption of the human kidneys and nervous system, and in severe cases, to death.
We all know what a terrible impression our rivers and lakes sometimes make on us. Oceans and seas, unfortunately, are no exception to this rule. During its life, sea fish, like a sponge, accumulates salts of heavy metals, lead, mercury, arsenic, 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 waste from the same fish production, which contains plenty of harmful substances.
The larger and older the fish, the more harmful substances it contains, so small fish are more preferable for our diet than large species of fish. The meat of shark, swordfish, king mackerel, giant mackerel, lofolatilus and some types of tuna is considered to be the most harmful.
The least mercury and its compounds are found in salmon, pollock, whitefish, catfish, light tuna (this is the type 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 food products!
Tuna may contain a special, potent fish poison called ciguatera, which can cause severe poisoning.
In many European countries, tuna and canned tuna are prohibited for consumption during pregnancy at the official state level!
During this period, pink salmon, nelma, beluga, chinook salmon, navaga, pollock, and hake, which is so common in our country, are also considered dangerous to the health of the expectant mother.
Smoked fish also causes a lot of harm to our body. Carcinogens that form in it during the smoking process provoke the development of various types of cancer. The greatest danger in this regard is fish prepared by hot smoking, especially those made not in industrial conditions, but in an artisanal way over a fire.
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 any benefits at all.
Today, very often, unscrupulous manufacturers generally replace the process of smoking fish by soaking it in so-called liquid smoke, which in its essence is nothing more than tar. And although such fish in its appearance and taste are practically no different from smoked fish, the harm from eating it increases tenfold!
Let's figure out what are the beneficial properties of fish for humans, can it harm our health? Often these questions arise among people who care about their health and monitor proper nutrition. Let's weigh the pros and cons, but everyone will have to decide for themselves whether to use this product or not.
What are the benefits of fish?
A lot has been written about the benefits of seafood, but what is fish good for? As you know, our body needs a balanced diet to function. That is, we must eat proteins, fats, and carbohydrates. But all these components must be useful, otherwise we will either not receive enough of the necessary substances from food, or consume them in excess, gaining extra weight in addition.
We get healthy fats from fish: it contains omega-3 fatty acids, which are not only completely absorbed by our body, but also have a lot of positive properties, such as reducing the risk of cardiovascular diseases, memory development, improving vision, cell restoration, preservation of youth and many others.
Phosphorus, contained in fish in the right amount, improves performance, increases endurance, invigorates and regulates the functioning of the nervous system. If you've been feeling tired and lethargic lately, perhaps there's simply not enough fish in your diet? An easy way to test this is to cook fish soup or make a tuna salad.
Sea fish contains iodine, which has a beneficial effect on the functioning of the thyroid gland. This is why sea fish is more popular than its river counterparts.
Literally all inhabitants of bodies of water, both salty and fresh, have meat containing high-quality protein. It can be compared to dietary chicken because it is easily absorbed by the body. Fish also contains valuable minerals: calcium, zinc, selenium, iron, phosphorus, magnesium.
The beneficial qualities of fish are also expressed in the fact that it improves the functioning of the nervous system, strengthens memory, normalizes the functions of the thyroid gland and metabolism, and blood clotting. Anyone who regularly uses this product lives a long time and retains sharp vision, strong nails and teeth into old age. Healthy people should also eat fish to prevent cardiovascular diseases.
The healthiest fish
Which fish is healthier than others? In fact, there is no clear answer to this question. Those people who live close to the sea can be sure that they are buying fresh sea fish. But in supermarkets you can’t always find good quality fish products. But this is not a reason to deny yourself fish dishes!
River fish is always on sale, and its price is much lower than sea fish. Therefore, we can confidently answer the question: “Which fish is healthy?” in one word - any! The main thing is how you cook it. After all, fish fried in oil may be too high in calories. It is better to bake rib steaks in the oven or use a double boiler for preparing fish dishes.
As for the harmful properties of sea fish, they can be avoided if you remove the fish head before cooking - it accumulates all the harmful substances from the water in which the fish lives. By the way, if your diet contains fish products, this has a positive effect on your skin and hair.
Another advantage of eating fish is that it helps reduce cholesterol in the blood, so it is an indispensable product for people with heart problems. To replenish iron deficiency in the body, you should eat river fish rather than sea fish.
Salmon is a favorite among culinary experts. These include salmon, pink salmon, chum salmon, coho salmon, chinook salmon, sockeye salmon and trout. Salmon contains the most valuable Omega amino acids. Of the sea fish, mackerel, notothenia, cod, halibut, rainbow trout, sardines, herring and tuna are highly valued.
Of the river species, pike, pike perch and pike perch are considered the most useful. The carp family (which also includes crucian carp and carp) contains a lot of easily digestible protein, as well as calcium, zinc, potassium and sulfur.
White tender perch meat is a dietary product. It only has 80 calories. In addition to low energy value, perch fish contain a lot of vitamins A, B, C, PP, E and D. Pike is considered an excellent antiseptic, and it is prescribed for infectious patients to eat it.
Product health hazards
Even if we know how fish is useful, we must not forget that its valuable properties disappear due to improper storage. Repeated freezing turns even the most valuable species into a worthless and even harmful product. Unfavorable environmental conditions also directly affect the benefits of fish.
Mercury and other toxic substances tend to accumulate in the head and liver of the carcass. Fish are very often infected with helminths. And to protect yourself from worms, you need to subject the product to heat treatment.
The benefits of fish are directly influenced by the method of its culinary preparation. The salty product can be dangerous for people with kidney problems. Hot smoked fish is tasty, but it accumulates carcinogenic substances during such cooking.
Sea fish: pros and cons
Now let's talk about which product to choose. Let's start with the inhabitants of the seas. What fish is good for is its polyunsaturated fatty acids Omega-3 and Omega-6. These substances are not found in other foods. River fish has fewer amino acids. The meat of sea creatures contains bromine and iodine.
They also provide us with much needed phosphorus. The mineral range of marine fish is much richer than that of river fish. There is molybdenum, cobalt, manganese, zinc, iron, copper, fluorine, sulfur, sodium, magnesium, potassium. Sea fish are not inferior in vitamin content to vegetables and fruits. They contain the entire B line, as well as PP, A, D and H.
Fatty species of marine fish are rich in arachidonic and linoleic acids. These substances are a necessary component of the cell membranes of the brain. The disadvantage of sea fish is their high price. And people living in the interior of the continent often have access to frozen products, the nutritional value of which is lower than fresh, refrigerated ones.
River fish: pros and cons
Yes, the inhabitants of fresh water bodies are inferior to their sea sisters in the number of amino acids. They do not contain iodine or bromine. But dieters know how fish is beneficial. It will not cause you to gain extra pounds, nor will it cause indigestion or diarrhea. River fish is low in fat, and its meat is easily digested by the body.
In addition, this product is available to everyone. People living far from the sea can always buy fresh fish, recently caught in a nearby river or lake. And this product - because it is available and available in large quantities - is usually not very expensive. However, there is one thing. Fresh water bodies, especially ponds and lakes, are more polluted by humans. And the environmental situation directly affects the quality of the product.
Product harm: poisonous fish
Here it is necessary to identify several types of dangers to humans. There are poisonous fish, such as pufferfish and brown rockfish. Only licensed chefs can prepare them: one mistake and the meal can be fatal. Fugu accumulates so many toxins in its meat that it can kill a person within one minute.
Other types of fish are not so deadly, but can also cause discomfort - indigestion, diarrhea. These include the Crimean barbel, triggerfish, hedgehog fish, barracuda, sea pike, madder. But there are some types of healthy fish that have poisonous body parts.
You should carefully and thoroughly remove the gills from them, wash off the mucus, select the bones, etc. An example of such a delicacy is sturgeon. It has valuable meat, but the vein that runs along the ridge is dangerous for humans.
Poisonous fugu fish Fish is a dietary product
Fish dishes are irreplaceable if you plan to stick to a diet. Since it has a high protein content, but at the same time low calorie content, eating fish makes it easy to lose excess weight. In addition, fish proteins are better absorbed than meat proteins. Those losing weight are advised to eat chicken for lunch and cook fish for dinner.
Don't forget that the more varied your table is, the more nutrients you will get! You don’t have to buy the same fish all the time—experiment and discover new options for quick and easy dinners.
Despite its lightness, due to its high protein content, a fish dinner will be quite high in calories, but these will be “healthy” calories. During the cooking process, meat loses 40% of water, and fish only 20%. Therefore, fish dishes delight with their softness and juicy taste.
Knowing which fish is the healthiest for a person, you can create your menu so that there is definitely room for a fish dinner at least once a week. Although it doesn’t matter which fish is healthier, because you don’t have to always buy only expensive sea fish, river fish also has a lot of vitamins and beneficial properties of fish.
Why fish is good for humans: video
A lot of fascinating and educational material has been written about the benefits of fish for the human body and for the male body, in particular. But can the elements that make up the main sea and river product harm men’s health? You will learn about this by reading our article.
The benefits of fish for the male body
The benefit of fish for men is to saturate the body with high-quality protein, vitamins, microelements, as well as the necessary amount of polyunsaturated fatty acids. Modern doctors advise using fish in your diet at least twice a week. This will help prevent heart disease, reduce the risk of various inflammatory processes, and also have a beneficial effect on the circulatory system as a whole, and on cleaning blood vessels from cholesterol plaques.
| Fish name | Potassium | Calcium | Magnesium | Phosphorus | Iron |
|---|---|---|---|---|---|
| Vobla (fresh) | 160 | 40 | 25 | 220 | 0,6 |
| Pink salmon | 335 | 20 | 30 | 200 | 0,63 |
| Zuban | 400 | 45 | 35 | 150 | 2 |
| Far Eastern flounder | 320 | 20 | 35 | 400 | 0,7 |
| Carp | 265 | 35 | 25 | 210 | 0,8 |
| Chum salmon | 335 | 20 | 30 | 200 | 0,63 |
| Bream | 265 | 25 | 30 | 220 | 0,3 |
| Pollock | 420 | 40 | 55 | 240 | 0,8 |
| Halibut black | 450 | 30 | 50 | 220 | 0,8 |
| Saira | 285 | 15 | 20 | 220 | 0,8 |
| Sardine | 385 | 80 | 40 | 280 | 2,45 |
| Stellate sturgeon | 335 | 30 | 35 | 220 | 0,63 |
| Cod | 340 | 25 | 30 | 210 | 0,65 |
| Tuna | 350 | 30 | 30 | 280 | 2 |
But the main reason why a man needs to eat fish regularly is. After all, we all know that the quality of potency directly depends on blood flow to the genitals. Plus, sea fish is rich in omega-3 amino acids, which are a prophylactic agent that prevents prostate cancer.
In addition to the above beneficial properties, systematic consumption of fish is necessary for men for:
- optimal blood clotting;
- prevention of metabolic disorders;
- restoration of normal functioning of the thyroid gland and bile ducts;
- improving the quality of vision;
- strengthening teeth and bones, improving the condition of skin and hair;
- stabilizing the nervous system, reducing irritability and getting rid of insomnia;
- increasing immunity, endurance and strength.
Harm of fish to the male body
The attitude of modern man to water resources, be it marine fauna or freshwater bodies, is not particularly thrifty. Pollution of rivers and lakes with wastewater, dumping of toxic waste into the seas and oceans contributes to the accumulation of chemically active substances in water, of which the most dangerous are salts of heavy metals. The harm caused by fish, which absorb all toxic substances and live in environmentally polluted waters, causes irreparable harm to human health.
Today it has been scientifically proven that the chemical elements contained in fish organs: mercury, cadmium, zinc and mercury contribute to male infertility, genetic and cellular changes in the body. In addition, lead, chromium, copper, strontium and other toxins lead to kidney disease, decreased mental abilities, and the occurrence of cancer.
Harm to the liver and digestive organs of sea fish is caused by chlorinated hydrocarbons and polychlorinated biphenyls contained in fatty varieties (salmon, trout).
The difference between sea and river fish
The difference between sea fish and river fish lies in the difference in the composition of components and nutritional value. Seafood contains more saturated fatty acids (arachidonic, oleic, linolenic) that protect the male body from premature aging. The content of trace elements, protein and iodine is also significantly higher than that of freshwater inhabitants.
The benefit of river fish lies in the absence of proteins that irritate the nervous system. Plus, a small amount of iodine and vitamin D helps prevent the development of the disease in people suffering from kidney failure and metabolic disorders.
Another significant difference is the cooking features. Usually river fish is used completely for cooking, with the exception of the entrails. The heads of some species are added when cooking soups, making the first courses richer and richer in taste.
The benefit of sea fish lies in cooking only the fillet part, since its head, fins, scales and entrails contain a large number of harmful elements that contribute to the occurrence of various kinds of diseases.
Varieties of sea fish
Sea fish, numbering about 5 thousand edible species, is considered more environmentally friendly and edible. The inhabitants of the deep sea, most often found on the shelves of our stores, their descriptions and properties will be discussed further.
So, the types of sea fish:
- Salmon– useful for its low calorie content, with sufficient amounts of proteins, fats, vitamins and omega-3. Salmon raised in artificial conditions does not retain the properties inherent in their wild relatives, and stuffed with antibiotics and hormones will do more harm than good to the male body.
- Mackerel– one of the most beloved varieties in our country. Mackerel is most useful during the autumn catch. In addition to a large amount of omega-3, it is rich in vitamins D and B-12.
- Cod– the best protein source. Unsurpassed taste and nutritional qualities make it one of the most favorite varieties. It is a raw material for the production of natural fish oil. The beneficial properties of cod are its caviar and liver.
- Herring– is perfectly absorbed by the human body, and in addition it is saturated with phosphorus, potassium, calcium, sodium, magnesium and other useful microelements. In Russia, herring is popular in salted form.
Varieties of river fish
Types of river fish are not as nutritious as their marine relatives, but according to nutritionists, such useful microelements as phosphorus and calcium found in river fish are better and faster absorbed by the body.
For example, pike perch meat, which is distinguished by its taste, is rich in protein and taurine.
Perch lives in reservoirs only with clean water, so its meat can be confidently called an environmentally friendly product.
Carp or common carp is known for its dense and juicy meat, which does not contain a large number of small bones, and therefore is ideal for daring culinary experiments.
Carp grown on special farms in artificial reservoirs are not inherently harmful, since antibiotics and hormones are rarely used in their breeding. This species grows quickly in natural conditions.
Proper nutrition is the key to good health for many years. It is difficult to imagine a well-designed weekly menu without fish. The benefits of fish were noted many centuries ago, so the tradition came to us - one day a week it is mandatory to eat fish (the famous “fish day”).
Fish fillet is a source of easily digestible protein, microelements, vitamins, but the most valuable thing in fish is fat, which consists of polyunsaturated fatty acids (omega 3 and omega 6) and is completely absorbed by the body.
When talking about the benefits of fish, it is worth focusing on which fish is healthier: river or sea. River fish or fish from freshwater bodies have lower protein and fat content, and lack iodine and bromine, which are always present in sea and ocean fish.
The benefits of fish caught from the depths of the sea are undoubtedly greater than the benefits of fish caught from the nearest river. Sea fish, in addition to being rich in iodine and bromine, saturates our body with phosphorus, potassium, magnesium, sodium, sulfur, fluorine, copper, iron, zinc, manganese, cobalt, molybdenum. The range of vitamins contained in sea fish fillets is significant; these include B vitamins (B1, B2, B6, B12), vitamin PP, H, in small quantities, as well as fat-soluble vitamins A and D.
Why is it good to eat fish?
Fish (not only fillet, but also liver) saturates the body with the most valuable fatty acids, linoleic and archidonic acids (the famous and omega 6), they are part of the brain cells and are a building material for cell membranes. Omega 6 also reduces the level of harmful cholesterol in the blood, minimizes the risk of developing atherosclerosis, which has a beneficial effect on the functioning of the circulatory and cardiovascular systems.
For the endocrine system, in particular for the successful functioning of the thyroid gland, it is extremely useful, which is rich in sea fish. For your information, 200 g of mackerel contains the daily requirement of iodine, in a form that is completely absorbed by the body. 
