Forshmak, "fur coat", with potatoes, and justsalted as vodka - herring is always tasty. But nutritionists often claim that this product is supposedly harmful to health. We will try to argue with that. Let's look at what substances are in such a food product as salted herring. The benefits and harms for our body come from its components, and not from the fish itself. You can not discount the ecological situation in the region where the herring was caught.
You also need to consider the method of cooking fish.This directly affects the caloric content of the product, which is important for those who follow the waist. Herring is often salted, and the degree of soaking fish in brine can affect the well-being of people with diseased kidneys.
Also consider the variety.There are several types of herring, and the one that lives in the northern seas is much more useful. After all, for living in cold waters, fish accumulates in its body fatty omega-3 polyunsaturated acids.
But let's take a closer look at the benefits and possible harm of such fish as herring. And at the same time we will study the properties of its milk.
Heartiness, excellent taste and low price make thisfish treat for the widest sections of the population. "Silver of the Seas" - so the Germans call the poetically herring. And earlier, when people held fasting, it was this type of fish that dominated the tables. So what? Nutritionally, this fish could well compete with pork.
Herring plants inhabit different seas.And their population so far, when many species are endangered by extinction, remains huge. Therefore, this fish is now commercially caught, which affects its price reduction.
The use of herring was noticed long ago.On this occasion, the Swedes even have a saying. It reads: “If the herring is on the table, the doctor can stay away.” And in Finland this holiday is even devoted to this fish. Herring Day is celebrated on the second of October. People from all over the world come to this date in Helsinki to enjoy various dishes from such a “national delicacy”.
This fish family is very numerous - one hundredninety species. In addition to the herring itself (from the Atlantic and Pacific Oceans), their relatives are found in the seas of these waters. The fish is known by many names. Even we use the names of sardines, sprat, herring, hamsa, ivasi, herring.
Benefits and harm to the body may vary.depending on the type of fish. Caspian, White Sea and Pacific herring are considered the most valuable. But the Atlantic has the largest population. Residents of the Mediterranean respect the sardines, who first began to catch off the coast of the island of the same name. But this is also shredded relatives of herring! The name "Iwasi" came to us from Japanese. This is the name of the sardine living off the shores of the Land of the Rising Sun.
As you know, our body is influenced by chemicalsubstances and their compounds. And this applies to any food product. The main advantage of herring is that it is rich in "right fats." These are primarily valuable omega-3-fatty acids. Herring is a source of easily digestible protein, of which there are as much as twenty percent in fish. Two hundred and fifty grams of product overlap the daily rate for an adult. But herring contains almost no carbohydrates. This fish is a record holder in the amount of vitamin D in its composition. Therefore, it is recommended for children who have a tendency to rickets.
The composition of herring has substances such aseicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. They normalize the cardiovascular system, remove toxins from the body, relieve inflammation and improve eyesight. Like any fish, herring contains phosphorus. But besides this mineral, in its carcass there are selenium, iodine, calcium, fluorine, sodium, zinc and magnesium. And it also contains vitamins A, B12 and PP.
All the benefits of herring for the body can come downon no, if you consume it in unreasonable quantities. After all, this fish is very oily. The calorie content of herring largely depends on the way it is cooked. If you stand on the scales with trepidation every day and cannot afford a single extra delicacy, stop at the pickled fish. In such a herring only 155 calories. But if the fish is strongly salted or fried, then its nutritional value will immediately increase to 261 kcal. When the herring is smoked in hot smoke, then a certain amount of fat from it flows. Therefore, with this method of preparation, its caloric value is 218 units per hundred grams of product. Well, if you are going to use fish as part of salads or cold appetizers, you will need to harmonize its nutritional value with the other ingredients of the dish.
Now let's find out how our body affectschemical composition of fish. Baltic and White Sea herring are rich in Omega-3. This polyunsaturated acid brings the fish into the category of delicacies, useful for diabetics, hypertensive patients and healthy people too. After all, Omega-3 is an excellent antioxidant that prolongs youth and reduces cholesterol levels in the blood. Phosphorus and selenium are involved in strengthening bones. They improve performance and memory, increase immunity. The above DHA and EPA help regulate blood pressure. Scientists have proven the benefits of herring for patients suffering from breast cancer and ischemia. Lipoproteins contained in fish reduce the risk of atherosclerosis and vascular and heart diseases. Especially useful is herring fat. It reduces fat cells (adipocytes), and this, in turn, reduces the risk of developing type 2 diabetes. The benefits of vitamin D is not worth talking about. It is indispensable in the fight against such a dangerous disease, as rickets. In addition, the vitamin has a beneficial effect on the functioning of the kidneys. Those who regularly consume this fish have better eyesight than those who neglect this product.
French doctors in the 18th century believed that fishThis family is an aphrodisiac. Especially herring, which improves the fertilization ability of male semen. But modern research has concluded: not all fish are equally useful. The poor ecological situation affects all sea products and herring in particular. Her meat accumulates dioxins and biphenyls, which lead to a failure in the endocrine system and reduce male potency.
The benefits of herring for women is expressed in largeOmega-3 fatty acid content. They not only prolong youth and retain their beauty due to the presence of oxidants, but also have a beneficial effect on the body during menopause. Especially should lean on herring pregnant. The nutrients contained in fish strengthen the brain cells and the vision of the fetus. But again, these properties are only herring caught in environmentally friendly areas. Dioxin-infected fish can cause endometriosis in women and even provoke infertility.
Alas, in this world every product haspositive and negative qualities. No exception and herring. The benefits and harms of this fish, however, are not comparable. The negative qualities of the herring itself can only be due to the individual intolerance of the product. All other harmful effects on the human body are the result of unfavorable environmental conditions in which the fish lived, its improper storage or preparation. After all, we use herring often not fresh, but salty. And here lies the main catch. It is because of the property of salt “to bind” salted herring water (and especially spicy ivasi) should not be used by people suffering from kidney diseases, edema, hypertensive patients and cores. But smoked or fried sardines they can eat unhindered.
«Серебро морей» должно быть в буквальном смысле clean, without brownish bloom. "Rust" on the sides of the herring indicates improper storage conditions. Does not prevent to take an interest and region of an origin of the goods. Indeed, in the Baltic and Caspian seas is not very clean water, which directly affects the quality of fish. The use of salted herring in this case is very doubtful. The body of high-quality fish should be elastic, gills - dark red. If possible, choose juveniles, carcasses up to seventeen centimeters in length. They should smell fishy, without the slightest hint of rot. Salt or pickle better yourself. So you will be one hundred percent sure that you have a high-quality herring on the table.
Many mistresses do not know what to do with seedliquid accumulated in the body of male fish. But herring milks should not be thrown away. They are very helpful. They have the entire line of vitamins B, as well as A, C, E and PP. The main beneficial substance of milk is glycine. This amino acid is an indispensable tool in the fight against diabetes, because it prolongs the absorption of glucose by the body. The concentration of omega-3-acids in milt is greater than in the herring itself. There is in the seminal fluid of males and Derinat - sodium salt, which strengthens the immune system. And, of course, milk is an excellent amplifier of the potency of men.
