Seafood, especially fish rich in omega-3 fatty acids. Unfortunately, beyond that offered nutrition, fish from polluted environments also store sediment cancer-causing chemicals. Instead of making the body healthy, the fish can cause health problems when consumed recklessly.
But, do not avoid the consumption of protein sources on this one. All you need do is find out whether the fish you buy is farmed or caught from the sea. Better to choose seafood or fish that has the lowest contaminant.
When buying, choose fish with smaller size, low fat, and not live in the deep ocean. Some examples are quite safe to eat fish such as herring, mackerel, anchovies, sardines, shellfish, wild Alaskan salmon, shrimp, tilapia, and Black Sea Bass fishing.
Types of fish should be reduced or avoided, among others: a large tuna fish, stingrays, swordfish, shark, king mackerel, marlin, and fish caught in deep water. Hazardous chemicals such as, Metyl Mercury and polychlorinated biphenyls (PCBs), are concentrated in deep waters.
White tuna, especially canned, tend to have higher concentrations of mercury than fresh tuna are small. Servings of seafood are ideal for mature about 4-6 ounces, and for children 2-3 ounces.
Although it can not reduce mercury levels in fish, there are a few tricks during the process to be more healthy dishes.
- Remove skin, fat and dark meat along the top or middle of the fillet.
- Discard mustard of crabs, and liver (tomaley) of the lobster.
- Bake or steam seafood pan that allows fat to drip away from the fish. Use a very hot pan or steamer. Avoid or reduce fish fry.
- Avoid sauces made from fatty fish or fish in the cooking liquid.
- Remove internal organs of fish before processing.
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