Because of the desire of a person to a healthy lifestyle in the diet of many residents of large cities in the strong position occupied land. Dishes made with raw seafood found not only tasty, but also useful, taking a cue from the people of Japan.
Researchers studying the life expectancy and comparing the nutrition of the inhabitants of different countries and continents, came to the conclusion that the greater life expectancy of Japanese is due to eating large amounts of fish and seafood. So the land became the main dish and in the diet of Europeans. And while the land is still at the peak of popularity, this exotic meal ascribe all imaginable and unimaginable quality. And sometimes not very positive.
At the recently held another Congress of the American College of physicians engaged in gastroenterology, publicly stated that sushi is a very bad product, poor quality and great dubiousness. The reason is that marine organisms in the majority of infected bacteria. Therefore microbiologists in one voice: thermal processing of foods can relieve people from acute intestinal infections and stomach ulcers. It is known that raw fish very often infected with the parasite Anisakis.
The human body is not the best environment for its development, but, once in the stomach, its larvae can seriously affect human health. Especially to diagnose and treat disease caused by this parasite is extremely difficult.
Furthermore, scholars argue that the land contains a whole set of harmful chemicals.
Heavy metals and pesticides found in the marine products imported to us from "distant seas", reduce human mental abilities, affect reproductive function and contribute to the formation and development of cancer. In seafood many fatty acids, which cause weight gain. No wonder sushi is the main food for sumo wrestlers.
For the inhabitants of the land of the Rising Sun sushi, rolls and sashimi - national dishes, they use half-baked fish as food for many centuries and immunity to the causative agents of enteric diseases developed the East at a genetic level. In addition, it is impossible not to take into account the fact that the Japanese seafood are always fresh, and our tables they have to travel quite a long way.
Even if they deliver air transport inspection at customs control product quality take time. To this must be added the difference of air temperature, violation of conditions of transportation has a negative influence on the quality of the seafood.
Fish and other marine products - perishable goods and the risk of a poisoning is very high. Therefore, the question about the benefits and dangers of sushi is quite pressing.
Source: kamelek.com
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