Fish contains omega-3 fatty acids, which are extremely important for the human body. Improper storage and preparation can reduce the amount of nutrients in it, says nutritionist and geneticist Andriy Zolotarev.
According to the doctor, fish should be regularly included in the menu, and use different types. Cod has antitumor effects, salmon has a good effect on the cardiovascular system, a few and pollock improve the work of the central nervous system.
However, all the useful properties can be minimized by improper storage and cooking.
“If you buy fish, try to take only fresh, not frozen. Re-freezing, storage of polyethylene in vacuum packaging degrades its quality. Fats are rapidly oxidized and become toxic. Proper cooking of fish is not frying, but baking, steaming, says the doctor.
One of the main factors in the occurrence of pathologies in modern man is a deficiency of omega-3 fatty acids. The fact is that almost all cells in our body have a membrane, the work of which depends on the amount of fatty acids in it.
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