The legend of the Gorgon says: once lived on earth three sisters, – Euryale, and Medusa Spheno. Older sisters could not be killed, and only Medusa was mortal. They lived close to the gardens of the Hesperides, in an island in the ocean where no one knows the road.
The audacity and vanity of the sisters were cursed by the gods, who turned beautiful women into winged monsters. Instead of hair on the head of the Gorgon writhed and hissed venomous snakes. their bodies covered scales, and from his mouth protruded fangs. They look awful turned anyone into stone. Gorgon continually floated through the air, and tore everyone in sight to pieces.
The gods came to help Perseus, when he went to get the Gorgon’s head. Hermes gave him his sword, and Athena gave the hero a brilliant copper shield. Once the head of the Gorgon was Perseus, her sisters wanted to avenge the Jellyfish. But thanks to the magic helmet, bestowing its possessor invisibility, Perseus disappeared.
In marine waters inhabited by many creatures, which, unlike mythical creatures represent a very specific threat to health and life. One of these creatures – jellyfish, the sea wasp killer. And in fact, to touch it is like to see the Gorgon’s head.
How dangerous is sea wasp?
The poison of this creature of nastolatki that with one dose can kill 60 people. Usually the sea wasp strikes its victim at once, to paralyze her and cause extensive contamination. This inhabitant of the seas far more dangerous shark because after seeing sharks, people sometimes survive. And the poison of the jellyfish killers and modern medicine is powerless. Continue reading
To table diet choose sea and river fish with low fat content. These include: bream, cod, pike, carp, walleye, carp, whiting, mullet, pike, flounder, saffron cod, Pollock, hake.
All these fish have different taste value. For example, cod or perch ideal for a variety of dishes, both casual and festive. Harsh meat and pike and odor needs special preparation — a list of dishes that can be prepared from this fish is rather limited. Bony bream requires careful handling, and flounder in two divided doses is cleared from the skin and bones.
Dietitians recommend eating at least 3 servings of fish per week. A standard serving is considered a 100 g cooked fillet without skin and bones. As a side dish to dietary fish prepare boiled or stewed vegetables — cabbage, potatoes, carrots, peas or asparagus. You can fillet and serve without garnish. To enhance the taste of fish you can pour fresh lemon juice and a sprinkle of white pepper.
If you are assigned to a diet limiting acidic foods, eliminate the lemon juice and spices
How to cook healthy rebuild
You should not restrict your diet of boiled fish. Diet meals can be steamed in the convection oven or slow cooker. Fish baked in foil, smothered in herbs, stewed in its own juice. When cooking is to reduce the amount of spices, eliminate the cheese, sour cream, mayonnaise and other high calorie additives. Some types of low fat fish made fry — like usually cook flounder and carp. However, for dietary table fried dishes are not suitable. Flounder can be baked, and from carp to cook meatballs or a casserole. Continue reading
First, of course, the seafood are valuable sources of useful protein. This protein is easier to digest than meat, quicker to digest. If on the digestion of beef, our body spends 5-6 hours, the fish is digested for 2-3. This is because muscle tissue is more delicate fish, rich in water, which is retained during cooking, leaving the fish in the juice.
Fish protein rich in essential amino acids, without which the human body cannot function properly. Among amino acids — tryptophan, lysine, methionine, and the most useful — taurine.
The most rich in taurine squid, shrimp, krill, sea bass, cod, tuna and other oceanic fish.
Secondly, fish and seafood is low in calories, which means that they can have losing weight and overweight. Women in Japan rarely suffer from overweight, because they eat little beef, replacing it, and other meat animals on the fish.
However, followers of Japanese cuisine you have to understand that one is not going to make their weight ideal. The fact that the Japanese also eat very little, and balanced, of particular importance are the appearance, the aroma, the taste of the dish and the portion size is minimal. Whereas in the West people are used to consume sushi in tens, arguing that they still do not get fat. Meanwhile, in large Kolichestvennaya carbohydrates — rice and salmon fat can cause weight gain. Be consistent until the end — let Japanese lunch will be limited to a bowl of miso soup, one portion of land (2-4 pieces), and a salad, for example, from seaweed. In this case, the extra weight really does not appear. Continue reading