Mary Magdalene United.
In Italy, which is also surrounded by the sea, fish consumption is quite low despite the tam tam nutritionists. To increase consumption, just think that fish fats are not considered to contain more fat from the meat itself thin, which are a source of high protein of high biological value, vitamins and minerals. Dispelling some common places.
expensive.
Sure, there are species that are sold at prices salty, but we must keep in mind that the price has nothing to do with the value nutrient, so you can easily buy as less valuable but no less tasty.
NOURISHING SO MUCH.
Far from it: it is not in the stomach, 2 hours compared to 3 and most of meat, it is wrong to consider very nutritious, but it's just easier to digest because of the lack of connective tissue that results in a faster chewing and more rapid attack by digestive juices.
is difficult to digest.
We have already seen that it is not true. If it becomes very easy to digest, it is because it is cooked in an overly elaborate enriched sauces to make it more pleasing to the palate, while cooked simply with the addition of herbs only gets tastier. Laboratory experiments have lead to distinguishing the most common fish: very digestible race, cod, sole, sea bass, trout, sea bream, sea bream, sea bream, mullet cerniadigeribili, tuna, mullet, dogfish, swordfish, sardines, eel alicimeno digestible, herring, mackerel.
and thin.
We have already seen that even the most fat is considered more lean meat lean. Moreover, while the meat provides mostly saturated fats, unsaturated fatty fish provides that, as we know, are recommended for a healthy diet. It is full of thorns. true, but there are only fish with the bones. Aside from shellfish, which we will discuss in a separate chapter, the slices of fish sold as salmon, swordfish, tuna, hake, plaice, anchovy is thornless and ready for cooking. As for the others, once cooked, are relatively easy to fillet and the skeleton can be easily removed with the head and tail. fresh or frozen.
If you live in a seaside town the problem does not arise. Anyway, here are some rules to distinguish fresh fish from what ... three days reached the host. If the fish of the sea, has a faint smell of salt, if Freshwater has the characteristic of the species. If it's old man smell of ammonia, sweet, fecaloide his name correctly the smell of poop. The fresh product has a brilliant eye, raised, well-colored gills, moist, swollen abdomen, stretchy, skin tight and moist. The fish was not fresh eye dull and sunken, flabby abdomen and the skin dry and grinzosa.Se not live in cities near the sea, the frozen food offers better hygiene. Sometimes, frozen fish is sold as fresh or frozen. Just keep in mind what has just been said on the "aesthetic" of the fish.
FISH is a healthy food. The
also says the proverb, but keep in mind that live in polluted environments favors the accumulation of toxic substances in their meat, such as heavy metals. Not only that, the presence of germs contained in the digestive system make it more secure consumption when it is cooked, pace of the Japanese.
lose weight.
The iodine content in fish is assumed to many that can speed up your metabolism promoting weight loss. The reality, in patients with hypothyroidism is the possible administration of thyroid hormones to restore balance in the situation, not the iodine content in fish.
AS IT SHOULD EAT FISH.
If we consider that the ancient Romans ate a daily basis, while the meat was consumed occasionally being seen as a refinement, that today the per capita annual consumption is around 20 kg against 80 kg of meat, the recommended three times a week.
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