Fish is a favorite of many people. It is very delicious and nutritious, rich in protein and various trace amounts of cloud elements. There are many different cooking methods for fish, and the taste and nutrition of the fish are different. For women, there are many benefits to eating fish. So what are the benefits for women to eat fish often? What are the benefits of women eating fish?

1, the benefits of women often eating fish

First, eating fish during pregnancy is good for the fetus.

Danish scientists have found that pregnant women who often eat fish are much less likely to have premature delivery and low birth weight babies than pregnant women who usually don't eat fish or rarely eat fish. If you eat fish once a week during pregnancy, the possibility of premature delivery is only 1. 9%, while pregnant women who never eat fish are 7. 1%。 The reason is that fish is rich in omega-3 fatty acids, which can prevent premature delivery and effectively increase the weight of babies at birth.

Second, pregnant women often eat fish to reduce the occurrence of depression.

American doctors have found that the more omega-3 a pregnant woman ingests from marine fish in the third month of pregnancy (referring to eating fish 2-3 times a week), the less likely she is to suffer from depression during pregnancy and after delivery. Scientists explained that omega-3 fatty acids are the key "building materials" of the brain. Without omega-3 in food, there will be less chemicals called serotonin in the brain, which will cause or aggravate depression.

Third, eating fish can prevent breast cancer

Studies have shown that the incidence of breast cancer among Icelandic women in Japan, South Korea and Northern Europe is low, which is related to their frequent eating of deep-sea fish. Finnish researchers have found that essential amino acids and omega-3 fatty acids contained in fish can inhibit the formation of cancer cells and prevent cancer cells from multiplying. If you eat fish twice a week, you can reduce the recurrence rate of breast cancer. Studies have shown that fish oil has a good effect on breast cancer and lymphoma. Cancer prevention can often choose to eat sardines, herring, yellow croaker, cuttlefish and so on.

Fourth, slow down the dysmenorrhea of girls

Danish experts found that girls with a history of dysmenorrhea were given two grams of fish oil every day, and after three months, their dysmenorrhea was improved. Experts believe that the omega-3 fatty acid rich in fish oil (including fish) can really relieve dysmenorrhea. The way for girls with dysmenorrhea to eat more of this fatty acid is to eat fish often, preferably deep-sea salmon and tuna.

In addition, women who eat more fish can also reduce the occurrence of stroke, and women with diabetes can often eat fish to prevent complications such as heart disease. However, it should be noted that pregnant women suffering from hemorrhagic diseases (including blood diseases), gout and allergies to fish are best not to eat fish.

2. Precautions for eating fish

It is suggested that 1: scales tend to aggregate heavy metals.

According to the analysis data of relevant laboratories, the highest concentrations of heavy metals in fish are scales, gills, viscera and fish. Therefore, when dealing with fish, the scales should be scraped off first. For some "scaleless fish" such as hairtail, eel, tuna, squid, sardines, etc., in fact, most of them also have scales, but the scales have degenerated to tiny and are not easy to be found. The scales of this kind of fish will also have heavy metal residues, which may be no less than the scales of scaly fish, so they still need to be scraped off with a knife before eating.

Suggestion: Grass carp and carp, etc., after scraping the scales, can still see a light black outer film on the fish. You can scald it with boiling water first, and then erect the blade to scrape it off. This treatment method can not only achieve the purpose of removing fishy smell, but also help to completely remove the pollutant residue on the surface of fish. In addition, for safety reasons, don't eat food made of fish scales, such as fish scale porridge.

Tip 2: Distinguish the food chain of fish skillfully.

The ability of different fish to accumulate heavy metals is different, which is determined by the food chain of fish. Generally, the heavy metal content of herbivorous fish is lower than that of carnivorous fish, and that of freshwater fish is lower than that of marine fish. Herbivorous fish, such as grass carp, crucian carp, carp, silver carp, etc., have tender meat and relatively many fishbones. They have no teeth of carnivores and feed on seaweed or aquatic plants. Therefore, the heavy metals in their bodies mainly come from the pollution of plants in water flow and water, which is relatively harmless to people after eating. However, another kind of fierce "carnivorous" fish will accumulate higher concentrations of heavy metals in their bodies because they survive by hunting other fish and shrimps. The obvious sign of this kind of fish is that they have obvious sharp teeth for biting food, such as hairtail, grouper and cuttlefish. When we deal with fish bellies, it is easy to find undigested small fish and shrimps. In addition, the heavy metal content of marine fish is often higher than that of freshwater fish.

Suggestion: Don't judge whether the fish is safe simply by its size. Although from a single species, small fish live in the water for a short time and naturally have less heavy metals, but at the same time, we should also consider the culture environment. For the same size, small fish from alpine lakes are definitely much safer than those in the waters near industrial pollution areas, while the five-year-old yellow diced fish is far smaller than the one-year-old grass carp, but its heavy metal content is probably more than that of grass carp.

Tip 3: Avoid high temperature and oil.

How to cook fish is the healthiest? In fact, it is very simple, avoid high temperature and oily. Before formal cooking, it is best to fry both sides of the fish with a little oil, which not only plays the role of removing fishy smell, but also helps to absorb fat-soluble vitamins from the fish. For example, steaming is a method of cooking fish with the least nutrient loss, and it is most conducive to maintaining the low-fat health characteristics of fish; Secondly, low fire stewing can keep the stability of beneficial fatty acids in fish; Then braise in soy sauce, but shorten the frying time appropriately.

Suggestion: Squirrel salmon and fried hairtail should be made as little as possible, because fish contains ω-3 long-chain unsaturated fatty acids, which are easily oxidized at the high temperature of frying, thus losing its protective effect on health. At the same time, the oil used for frying fish will generate "bad fat" that is harmful to the cardiovascular system at high temperature, which will increase the risk of cardiovascular diseases.

Tip 4: Other precautions

Separate raw and cooked utensils: eating fish and shrimp that are not fully processed may cause parasitic diseases. Cutting cooked food, mixed cold dishes or fruits directly with knives and chopping boards that have cut raw fish is easy to be contaminated by bacteria.

Don't eat too much fish: the protein content of fish is very high, and excessive consumption can easily lead to indigestion and internal fire accumulation.

Pay attention to the frequency of eating fish: experts recommend eating it 3~4 times a week or every other day, so that even if there is heavy metal pollution, it can give the liver a certain detoxification time and will not accumulate due to excessive intake. In addition, from the perspective of balanced nutrition, eating all kinds of animals and plants in an all-round way can help health.