Nutritional characteristics:

1. Fish contains folic acid, vitamin B2, vitamin B12 and other vitamins, which can nourish and strengthen the stomach, diuretic and swelling, clear breasts, clear away heat and detoxify, relieve cough and relieve gas. It is effective in treating various types of edema, edema, abdominal distension, oliguria, jaundice, and lactation obstruction;

Fish 2. Eating fish has a good effect on fetal dysphoria and pregnancy-induced edema in pregnant women;

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3. Fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is helpful in preventing cardiovascular diseases such as hypertension and myocardial infarction;

4. Fish is rich in magnesium Containing vitamin A, iron, calcium, phosphorus, etc., eating fish regularly can also nourish the liver and blood, nourish the skin and nourish the hair.

5. Rich in complete protein. Fish meat contains a large amount of protein, such as yellow croaker with 17.6, hairtail with 18.1, mackerel with 21.4, silver carp with 18.6, carp with 17.3, and crucian carp with 13. The protein contained in fish is complete protein, and the amount and ratio of essential amino acids contained in the protein are most suitable for the needs of the human body and are easily digested and absorbed by the human body.

6. The fat content is low and mostly unsaturated fatty acids. The fat content of fish is generally low, most of which are only 1-4, such as yellow croaker 0.8, hairtail 3.8, mackerel 4, silver carp 4.3, carp 5, crucian carp 1.1, bighead carp (fathead fish) only 0.9, cuttlefish Fish only contains 0.7. The fat in fish meat is mostly composed of unsaturated fatty acids. Unsaturated fatty acids have longer carbon chains and can lower cholesterol.

7. The content of inorganic salts and vitamins is high. Both seawater fish and freshwater fish are rich in sulfur, as well as inorganic salts such as phosphorus, calcium, and iron. Fish also contains a large amount of vitamin A, vitamin D, vitamin B1, and niacin. These are nutrients that the human body needs.

In addition, the muscle fibers of fish are relatively short, the protein structure is loose, and the water content is relatively high. Therefore, the meat is relatively fresh and tender. Compared with poultry and livestock meat, it tastes softer and more tender and is easier to digest and absorb. . Therefore, it can be seen that fish has the advantages of high protein, low fat, rich in vitamins and minerals, good taste, and easy to digest and absorb.

Contraindications

Fish can be eaten by the general population.

1. People with various edema, swelling, abdominal distension, oliguria, jaundice, and lactation obstruction can eat it regularly.

2. People with chronic diseases should not eat too much.

Folding babies

Fish has been called one of the common food allergy factors of the American Academy of Allergy, Asthma and Immunology. Therefore, many experts recommend that children should not eat fish until they are one year old. The child's immune system and digestive system are better developed and more receptive to fish.

Food allergies occur in infants and children between 4 and 6 years old. Therefore, if your family has a history of allergies, such as hay fever, asthma, and food allergies, experts recommend waiting until your child is at least 3 years old before eating fish.

Folding liver disease

Because the composition of amino acids in fish protein is very similar to that of human protein, and the content in fish is much higher than that in pork and eggs. Moreover, fish meat contains more water and is tender and easily digested and absorbed by the human body.

Fish also contains an unsaturated fatty acid called eicosapentaenoic acid. This fatty acid has a low melting point, which is not only beneficial to the absorption and utilization of hepatitis B patients, but also prevents the accumulation of low-density cholesterol in blood vessels. deposition, preventing the occurrence of atherosclerosis and coronary heart disease. At the same time, eicosapentaenoic acid can directly block proteins with hormone-like functions in liver cancer cells, reversing the weight loss process in liver cancer patients. Therefore, it is still beneficial for patients with liver disease to eat fish.

However, patients with liver disease need to note that if the liver itself is not good, they must eat fresh fish when eating fish. Because fish meat contains more water and protein and less connective tissue, it is easy to spoil and deteriorate quickly. Some fish have just died and have already produced food poisoning toxins in their bodies. Therefore, fish must be fresh and not dead or pickled fish.

Folding Gout

Because fish contain purine substances, gout is caused by disorders of purine metabolism in the human body. The main manifestation is that the uric acid content in the blood is too high, which can cause a series of symptoms in people's joints, connective tissues and kidneys. If gout patients eat fish, their symptoms will worsen.

Patients with bleeding diseases such as thrombocytopenia, hemophilia, vitamin K deficiency and other bleeding diseases should eat less or no fish. This is because the 20-carbon 5-enoic acid contained in fish can prevent cholesterol from adhering to the blood vessel wall, which is very beneficial for patients with coronary heart disease and atherosclerosis. However, 2-octanoic acid can also inhibit platelet aggregation, thereby exacerbating bleeding symptoms in patients with bleeding disorders.

Folding liver cirrhosis

Fish fat contains 20-carbon 5-enoic acid. This is an unsaturated fatty acid, and its metabolite is prostaglandin, which has the effects of lowering blood lipids, lowering blood viscosity, and inhibiting platelet aggregation, which is beneficial to the prevention and treatment of cardiovascular diseases. But for patients with liver cirrhosis, it's just the opposite. Because it's difficult for the body to produce coagulation factors during liver cirrhosis, and the platelets are low, it's easy to cause bleeding. If you eat sardines, herring, tuna, etc. that are rich in 20-carbon acid, your condition will be worse. The rapid deterioration is like adding insult to injury. Therefore, patients with liver cirrhosis should not eat these fish.

Folding tuberculosis

Avoid eating fish during the anti-tuberculosis process. Tuberculosis patients who take isoniazid are prone to allergic reactions if they eat certain fish. In mild cases, nausea, headache, skin flushing, conjunctival congestion, etc. may occur. In severe cases, palpitations, numbness and swelling of the lips and face, rash, diarrhea, abdominal pain, etc. Difficulty breathing, elevated blood pressure, and even hypertensive crisis and cerebral hemorrhage.

Collapse others

As the saying goes, "Livestock meat is not as good as poultry meat, and poultry meat is not as good as fish meat." Fish meat is a food that is loved by the public. Fish meat is delicious and nutritious, and it contains a lot of protein. Eating fish has great benefits, but it needs to be eaten in moderation. If you eat fish in the wrong way, it can cause diseases and even be fatal.

You must also eat fish healthily, otherwise problems will occur.

If you are good at eating fish gall, you will not be able to reverse poisoning.

Fish contain fish gall, which is a very good traditional Chinese medicine. In medicine, fish gall is often used to treat malignant sores, red eyes, gallbladder pain, laryngeal paralysis and other diseases.

People often say that eating fish gall can improve eyesight, relieve coughs, clear away heat and detoxify, so although it tastes bitter, many people like to eat it. You must be careful when eating fish gallbladder, as it can easily lead to poisoning or life-threatening injuries. A few years ago, a woman almost died due to kidney failure caused by eating fish. Experts point out that fish bile contains extremely toxic toxins such as water-soluble "sodium carp alcohol sulfate". These toxins are heat-resistant and will not be destroyed by alcohol. Therefore, whether the fish bile is cooked or swallowed raw, it is Or taking it with alcohol can cause poisoning. Fish gall poisoning has a rapid onset, dangerous condition, and high mortality rate. Mild cases of poisoning may show symptoms such as nausea, vomiting, abdominal pain, and diarrhea. Severe cases may develop symptoms such as hepatomegaly, jaundice, tenderness in the liver area, oliguria or anuria, and percussion pain in the kidney area. If rescue is not performed in time, liver damage may occur. Renal failure until death.