Fish Facts and Myths

1. Fact number one: Fish fat is healthier than meat fat

2. Myth #1: Every fish is healthy

3. Pange

4. Other, of a thickness of not more than 10 mm

5. It's a blue tunic

6. It's a fish oil

7. Fact number two: fish can protect against cancer

8. Myth 2: all fish have the same nutrient content

9. Fact number three: frozen fish do not lose their nutritional value

10. Myth 3: The way the fish is prepared is irrelevant

1. Fact number one: Fish fat is healthier than meat fat

The harmful effects of saturated fats in meat have been known for a long time: their excess raises the levels of so-called bad cholesterol, contributes to atherosclerosis and other cardiovascular diseases, and even cancers, especially of the large intestine. Fats in fish, namely omega-3 and omega-6, belong to the group of essential unsaturated fatty acids that the body is unable to produce.

2. Myth #1: Every fish is healthy

Unfortunately, there are a lot of fish species that shouldn't land on tables.

3. Pange

has gained immense popularity, comes from Vietnam and, unfortunately, its nutritional value is insignificant is grown in polluted waters, and hormones and antibiotics are added.

4. Other, of a thickness of not more than 10 mm

imported from China, grown under conditions similar to that of pangos;.

5. It's a blue tunic

Highly contaminated with mercury, it is also threatened with extinction;.

6. It's a fish oil

is actually a group of fish that includes, for example, shellfish, squid, and crustaceans. They are fat and valued as delicious meat, but unfortunately they can cause various ailments, such as runny nose, nausea, dizziness and rash, and even food poisoning.

7. Fact number two: fish can protect against cancer

Almost everyone knows that a properly balanced diet based on healthy products can protect against many diseases. Fish reduce the risk of many diseases, including cancer. A study in Italy found that people who regularly ate fish had a much lower risk of developing cancers (especially of the digestive tract, spleen and ovaries). It is thought that this is due to the presence of omega-3 acids, which have anti-inflammatory effects.

8. Myth 2: all fish have the same nutrient content

In addition to the fact that not all fish are healthy, it is also important that fish are unequal. The main breakdown takes into account the fat content: lean fish are ideal for people on a reduced and light-fat diet, the most popular of which are tuna, strawberries, mint or sole; fatty fish, the healthiest, with the highest content of unhealthy unsaturated fatty acids (called omega-3), the most important of which include: iodine, omega-3s, macronutrients, sputum, and sputum.

9. Fact number three: frozen fish do not lose their nutritional value

There is a belief that frozen fish are of inferior quality because they lose their most valuable ingredients under the influence of low temperatures. Fortunately, this is not true and the potential loss of unhealthy ingredients is minimal. There are two completely different issues with frozenfish. One is the composition of the frozen product and the content of the so-called glaze. Unfortunately, sometimes it can happen that 50% of the product is not fish, but glaze itself.

10. Myth 3: The way the fish is prepared is irrelevant

Unfortunately, this method of preparation delivers harmful substances and at the same time steals those that are important and turns the fish into a real calorie bomb. The healthiest way is to prepare the fish in a stew or in an oven. It is also worth remembering that fish can be served in other forms, such as sandwich paste.