The sushi boom in Russia still passed. True to many, this Japanese dish has become no longer exotic, but a familiar part of the diet. But disputes about the benefits and harms of land still do not subside. Let's try to answer the most common questions of
Question 1. They say that there is a lot of mercury in fish. So, a lot of sushi is dangerous?
Mercury is actually contained in some types of fish - including salmon and tuna, which are used to make sushi and rolls. However, to say that in one serving of sushi this fish is really abundant, it will be a clear exaggeration. Believe me, the bulk of this dish is rice, vegetables, algae and scrambled eggs. And even if you eat sushi daily, more than 150 grams of fish per week you will not eat. Meanwhile, the upper limit for the consumption of fatty fish is about 600 grams per week. For girls, pregnant and lactating women - half as much.
Question 2. Is it possible to consider sushi as diet food?
Compared with what we usually eat for lunch, you can. In the average portion of rolls - about 350 kcal, and the fat content is quite low - 3.6 g. Please note: only 2 grams are the so-called saturated fats, which are the cause of increased cholesterol. For comparison: in an ordinary hamburger of such fats about 15 grams.
Question 3. What harm from them?
The only dangerous component of this dish is salt. Many believe that soy sauce is almost a useful substitute for "white death".This is not true.2-3 teaspoons of the sauce can contain up to 1 gram of salt( the daily norm for an adult person is not more than 6 g), so it is better not to abuse this product. If you want to sharpen, try to replace it with ginger or mustabi mustard.
There is also a bike that, along with sushi, you can eat a batch of parasites that will then proliferate in your intestines and even your brain. Well, the parasites in the fish do live, but they die already at a temperature below -4 ° C.So if the players of your rolls are not caught from the river right in front of you, you do not have to worry.
Question 4. Rice is cereals. So you can get fat from sushi?
Theoretically, you can grow fat from anything - if there is this in excessive quantities. As for rice - this is really not a low-calorie product. It has a lot of carbohydrates, and those that are processed almost instantly.
But at the same time, in the same land, there is vinegar, which prevents the absorption of carbohydrates, and spices that temporarily speed up your metabolism. Consider that these effects counterbalance each other.
Question 5. Are sushi and sashimi equally useful?
No. Sashimi is, in fact, sliced fish fillets. In which, on the one hand, a lot of protein and fatty acids, and on the other - can again be mercury. So be careful. In one sashimi - half your weekly norm.
In addition to various parasites, raw fish can contain dangerous bacteria. As Russian scientists have found out, harmful microorganisms live in the Japanese, South China and the Philippine seas. It is from there in a wide range of ingredients for Japanese cuisine. The most dangerous thing is that it is almost impossible to identify the first symptoms of infection in a timely manner.
Talk about the fact that the use of sushi and sashimi can threaten serious health problems went for a long time. Last year two independent studies by Japanese scientists confirmed that unprocessed marine products often contain parasitic infections."In most cases, raw fish are infected with the Anisakis parasite. This species does not develop in the human body, but when it enters the stomach, its larvae can lead to serious clinical problems and the need for hospitalization, "the report, presented at the 72nd Congress of the American College of Gastroenterologists, said. And the infection of this class of poisoning is very difficult to identify. Larvae are often confused with other gastrointestinal diseases, which complicates the process of diagnosis and treatment. Parallel studies were also conducted in Russia. After several years of studying marine bacteria, scientists came to the conclusion that seafood, supplied from the Japanese, South China and the Philippine Seas, can be contaminated with dangerous microorganisms.
"Stentrophomonos bacteria were found in the sea a few years ago," Valery Mikhailov, head of the laboratory of microbiology of the Pacific Institute of Bioorganic Chemistry, Far Eastern Branch of the Russian Academy of Sciences, quotes Komsomolskaya Pravda.- Their age is about 10 thousand years. Most recently, we completed the study and came to impressive conclusions. It turns out that they could infect many marine organisms. "
According to experts, stotrotrophomonoses provoke different infections in the human body, for example staphylococcus aureus. And other viruses found in the same waters, for example, compilobacter, lead to a stomach ulcer. Disease bacteria only under the influence of high temperature. At the same time, cooks working with Japanese cuisine are ready to refute the fears of scientists: "Raw fish and other chilled seafood used in Japanese cuisine are delivered to large establishments only after passing the necessary tests. Together with the products, the supplier companies also apply the necessary certificates. "According to the expert, there are sushi or sashimi should be in the "right" place."It is better to give preference to the famous Japanese restaurant chains that have existed in Russia for several years. There, the products are always of high quality: a powerful turnover guarantees the freshness of seafood. In addition, can be caused not by the dish itself, but by the lack of basic sanitary conditions of the , the chef says.- Small cafes can buy cheap products in markets where there is no control at all. There it can be both infected and stale. "You can also visit national institutions, which the Japanese themselves open. They should also be all right, given that the expansion of national cuisine, Japan decides at the highest level. To reassure the admirers of Japanese cuisine, the expert specified that in the preparation of dishes most often only strongly frozen fish( the causative agents of most infections die at a temperature of minus 60 degrees).Then the fish is processed with various vinegar, replacing the marinade.