Sea Fish: Benefits And Harm

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 “m” jay eaters”.

However, this effect is characteristic only of fatty sea fish: mackerel, tuna, herring, salmon, sardine, and even kingfish, and river fish almost does not possess it.

Any fish contains many trace elements – magnesium, zinc, potassium, calcium, and especially phosphorus. There is a lot of bromine, fluorine, and iodine in marine fish. Fish also contains iron, copper, manganese, sulfur, sodium, selenium, and even gold. All types of fish are rich in vitamins B, D, and E, and fish liver has a high content of vitamin A.

Benefits of eating sea fish

• Promotes heart health due to the high content of omega-3 fatty acids in fish. In fact, they can significantly reduce the risk of cardiovascular diseases such as arrhythmias, strokes, and heart attacks. Although many people prefer to get their omega-3 fatty acids in capsules, scientists agree that direct consumption of seafood is better.
• Improves the condition of the joints – regular consumption of seafood has been proven to alleviate the symptoms of arthritis.
• Supports vision. A 2014 study published in the journal Investigative Ophthalmology & Visual Science shows that those who consume omega-3 fatty acids found in seafood are less likely to develop age-related macular degeneration, a disease that can lead to vision loss. Fish and shellfish can also improve night vision.
  Improves skin condition – seafood helps retain moisture in the skin. Your skin’s natural “glow” depends more on what you eat than what you put on it directly. The omega-3 fatty acids in seafood protect the skin from the sun’s ultraviolet rays, and recent studies have found that fish oil can help reduce acne breakouts.
• Increases intellectual ability – seafood can reduce the risk of developing Alzheimer’s disease. Recent research suggests that long-term consumption of omega-3 fatty acids from seafood can improve cognitive performance in older women.
• Fighting depression. Recent studies have shown a link between omega-3 fatty acid intake and the risk of depression and found that omega-3 fatty acid intake may not only reduce the risk of depression but may also treat depression.
• Improves the course of pregnancy. Research shows that eating more fish contributes to the increase in the weight of the newborn because it helps the growth and development of the fetus. Seafood consumption also helps reduce the likelihood of premature birth and is necessary for the development of the central nervous system.
• Improves immune function. Increasing your omega-3 intake may reduce symptoms of asthma and certain allergies. Selenium is a powerful antioxidant found in seafood that is known to improve the immune system.

Possible harm from fish

• Toxins that can get into the fish from the water and accumulate in it are especially harmful. Especially, attention should be paid to pregnant women, nursing mothers, and small children. A large amount of marine fish consumed by this category of people can lead to breast cancer, malformations of the fetus, and, as a result, underdevelopment and mental retardation of the child. Therefore, the recommended dose of sea fish for such people should not exceed 350 g per week.
• Fish can cause severe allergies, so people prone to this disease should be very careful when eating it.
• Fatty varieties of fish should be avoided in case of problems with excess weight, diseases of the gastrointestinal tract and liver, obesity, and diabetes.
• In the case of gastritis, stomach and duodenal ulcers, and other diseases associated with increased acidity of gastric juice, it is necessary to completely abandon the use of fried fish. If you suffer from these diseases, give preference to steamed dishes or eat boiled fish.