Unique product – sea fish.

Given the drastic imbalance of the modern diet towards omega-6 fats and deficient in omega-3, our main objective will be as follows: the reduction of arachidonic acid (omega-6) and the saturation of the body alpha-linolenic acid (omega-3) and its derivatives, i.e. eicosapentaenoic and docosahexaenoic fatty acids. In order to supply the body with omega-3 fats, you need to determine which products they are contained.

The best source of omega-3 fat is primarily fatty ocean fish. The oily fish – fish that live in cold waters, so omega-3 fatty acids it most.

Besides dokozagexaenova and eicosapentaenoic fatty acids contained in fish fat already in finished form, and not in the form of alpha-linolenic acid. Thus, they do not have to compete with omega-6 fats for enzymes. Therefore, eating oily fish, we are creating favorable conditions in the body to produce “good” eicosanoids over a short path.

Fish rich in omega-3 fatty acids: mackerel (mackerel), herring, salmon, tuna, trout, sardines, halibut, cod, salmon, herring, salmon, hake, flatfish, sprats, mullet, sea bass, sturgeon, squid, anchovies, eel, etc.

Also omega-3 girasolereale – fish ROE, cod liver, shrimp, oysters, marine clams, squid, etc.

It is important to remember that omega-3 fats are present in seaweed.

That is, omega-3 fats are found in fat sea fish and other seafood.

In the fat river-fish omega-3 is also contained, but in very small quantities.

It should also be noted that fish is preferable to use fresh, not frozen. Very well, if the fish caught in the wild, not farm-raised, as content in fish omega-3 fats impact the sight of her power.

Choose fish Coldwater seas get omega fatty acids by eating plankton, which produces them for their own needs as “antifreeze” to lipid membranes does not freeze even at low temperatures. Same fish farms fish feeds mainly on flour and feed, and not on plankton and algae.

During Smoking and salting the fish also loses some portion of the omega-3 fat, with freezing during the year – up to 50%.

If the fish is canned, vegetable oil protects well enough omega-3 fats from breaking apart. In fish, canned in its own juice or in aqueous solution, omega-3 fats will be much less.

Also it should be noted that the fish will be most useful if it is eaten in boiled or baked form, steamed, but not fried.

A recent clinical study showed that populations consuming fish in large quantities, significantly less common diseases of the heart and circulatory system than those who did not drink or drink very rarely, for example once a month.

Thus, patients with skin diseases, as well as everyone who cares about their health, fish and seafood must be included in your menu at least 1-3 times a week. Remember that if you start to eat fish at least once a week, then it will bring tangible benefits to your health.

I hasten to say that, certainly, many of you have heard that fish is an allergenic product. And maybe even your doctor has forbidden you to eat it. Therefore, I emphasize that if Allergy to fish and other seafood you have, then sea-fish is just need at least 2 times a week, preferably more often.

By the way, the river fish are more commonly allergenic than the sea. Young children as complementary foods are first introduced by marine fish, and the river much later.

I also want to mention that the fish is very desirable to consume more without adding a lot of animal and hydrogenated fats, without sour cream, butter, no Mayo. In this situation, while the use of these products will supercharge the cells of other fats, not omega-3, and thus, will deprive the fish of its use. Optimal in all respects will be a combination of fish and olive oil plus garnish.

About seaweed – it’s a good thing. But be careful. Sea Kale is often sold in boxes with lots of preservatives. The benefits of such product will not, even if you’ll put in two pounds of seaweed a day. Always look the part (this habit to start now, later you’ll understand why).

Fish consumption in our situation it is not only a way to help the body cope with chronic skin diseases, but prevention and treatment of many other serious diseases.

So, omega-3 fats do his useful work. Scientists have calculated that only 30 g of fish per day (any) reduces the risk of myocardial infarction two times. It also reduces the risk of sudden cardiac death, arrhythmia cured. Generally there is a very positive effect on the cardiovascular system.

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