The harm and benefits of herring for the body

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-02 16:12

Forshmak, "fur coat", with potatoes, and just in lightly s alted form, with vodka - herring is always delicious. But nutritionists often claim that this product is supposedly unhe althy. Let's try to argue with this. Let's look at what substances are in such a food product as s alted herring. The benefits and harms for our body come from its components, and not from the fish itself. We cannot discount the ecological situation in the region where the herring was caught.

You also need to consider how the fish is prepared. This directly affects the calorie content of the product, which is important for those who follow the waist. Herring is often s alted, and the degree of soaking of fish in brine can affect the well-being of people with diseased kidneys.

You should also consider the variety. There are several types of herring, and the one found in the northern seas is much he althier. Indeed, to live in cold waters, fish accumulate fatty polyunsaturated acids Omega-3 in their bodies.

But let's take a closer look at the benefits andpossible harm to fish such as herring. And at the same time we will study the properties of her milk.

People's breadwinner

Satiety, excellent taste and low price make this fish a delicacy for the widest segments of the population. "Silver of the seas" - so the Germans poetically call herring. And earlier, when people fasted, it was this type of fish that dominated the tables. So what? Nutritionally, this fish could well compete with pork.

Herring live in various seas. And their population is still huge, when many species are threatened with extinction. Therefore, now this particular fish is being caught on an industrial scale, which affects the reduction in its price.

The benefits of herring have been noticed a long time ago. The Swedes even have a saying about this. It says: "If the herring is on the table, the doctor can stay away." And in Finland, a holiday is even dedicated to this fish. Herring Day is celebrated on the second of October. By this date, people from all over the world come to Helsinki to enjoy a variety of dishes from this "folk delicacy".

Varieties of herring

This fish family is very numerous - one hundred and ninety species. In addition to the herring itself (from the Atlantic and Pacific oceans), their relatives are found in the seas of these areas. The fish is known by many names. Even we use the names of sardine, sprat, herring, anchovy, ivasi, herring.

Benefits and harms to the body may vary depending on the type of fish. The most valuable areCaspian, White Sea and Pacific herring. But the Atlantic has the largest population. The inhabitants of the Mediterranean respect sardines, which were first caught off the coast of the island of the same name. But these are also crushed relatives of herring! The name "Iwashi" came to us from the Japanese language. This is the name of the sardine that lives off the coast of the Land of the Rising Sun.

Composition of herring

As you know, our body is affected by chemicals and their compounds. And this applies to any food product. The main benefit of herring is that it is rich in "correct fats". These are primarily valuable omega-3 fatty acids. Herring is a source of easily digestible protein, which is as much as twenty percent in fish. Two hundred and fifty grams of the product cover the daily allowance for an adult. But herring contains almost no carbohydrates. This fish holds the record for the amount of vitamin D in its composition. Therefore, it is recommended to eat it for children who have a tendency to rickets.

Herring contains substances such as eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. They normalize the cardiovascular system, remove toxins from the body, relieve inflammation and improve vision. Like any fish, herring contains phosphorus. But besides this mineral, its carcass contains selenium, iodine, calcium, fluorine, sodium, zinc and magnesium. It also contains vitamins A, B_{12 and PP.}

Fish calories

All the benefits of herring for the body can be nullified if consumedit in unreasonable quantities. After all, this fish is very oily. The calorie content of herring largely depends on the method of its preparation. If you stand on the scales every day with trepidation and cannot afford a single extra treat, stop at pickled fish. There are only 155 calories in such a herring. But if the fish is heavily s alted or fried, then its nutritional value will immediately increase to 261 kcal. When a herring is smoked in hot smoke, a certain amount of fat drains from it. Therefore, its calorie content with this method of preparation is 218 units per hundred grams of product. And if you are going to use fish in salads or cold appetizers, you will need to match its nutritional value with other ingredients in the dish.

Benefits of herring

Now let's find out how the chemical composition of fish affects our body. B altic and White Sea herring are rich in Omega-3. This polyunsaturated acid makes fish a delicacy useful for diabetics, hypertensive patients and he althy people too. After all, omega-3s are an excellent antioxidant that prolongs youth and reduces blood cholesterol levels. Phosphorus and selenium are involved in strengthening bones. They improve working capacity and memory, increase immunity. The DHA and EPA mentioned above 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. Particularly usefulis herring fat. It reduces fat cells (adipocytes), and this, in turn, reduces the risk of developing type 2 diabetes. The benefits of vitamin D are not worth mentioning. 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.

The effect of herring on sexual he alth

French doctors in the 18th century believed that fish of this family were an aphrodisiac. Especially herring, which improves the fertilization ability of the seminal fluid of men. But modern research has come to the conclusion that not all fish are equally useful. The unfavorable ecological situation affects all marine products and herring in particular. Dioxins and biphenyls accumulate in her meat, which lead to a malfunction in the endocrine system and reduce male potency.

The benefits of herring for women are expressed in the high content of omega-3 fatty acids. They not only prolong youth and preserve beauty due to the presence of oxidants, but also have a beneficial effect on the body during menopause. Pregnant women should especially lean on herring. Useful substances contained in fish strengthen the brain cells and vision in the fetus. But again, only herring caught in ecologically safe areas has these properties. Fish contaminated with dioxins can cause endometriosis in women and even cause infertility.

Harm herring

Alas, in this world, every product has positive and negative qualities. The herring is no exception. The benefits and harms of this fish, however, are incomparable. The negative qualities of the herring itself can only be due to individual intolerance to the product. All other harmful effects on the human body are the result of the unfavorable ecological situation in which the fish lived, its improper storage or preparation. After all, we often use herring not fresh, but s alted. And here lies the main catch. It is precisely because of the property of s alt to "bind" water that s alted herring (and especially spicy iwashi) should not be used by people suffering from kidney disease, edema, hypertension and heart disease. But they can eat smoked or fried sardines.

How to choose the right herring

"Silver of the Seas" should be literally clear, without a brownish coating. "Rust" on the sides of the herring indicates improper storage conditions. It does not hurt to ask about the region of origin of the goods. After all, the water in the B altic and Caspian Seas is not very clean, which directly affects the quality of fish. The benefits of s alted herring in this case are very doubtful. The body of a quality fish should be elastic, the gills should be dark red. If possible, choose young individuals, carcasses up to seventeen centimeters in length. They should smell fishy, without the slightest hint of rot. S alt or marinate better yourself. So you will be one hundred percentsure that you have a quality herring on your table.

Milk: benefits

Many housewives do not know what to do with the seminal fluid accumulated in the body of male fish. But herring milk 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 useful substance in milk is glycine. This amino acid is an indispensable helper in the fight against diabetes, as it prolongs the absorption of glucose by the body. The concentration of Omega-3 acids in milk is greater than in the herring itself. There is in the seminal fluid of males and derinat - sodium s alt, which strengthens the immune system. And, of course, milk is an excellent male potency enhancer.