Learn Japanese to avoid eating fish poisoning
The risk of poisoning by eating fish
Fish contain unsaturated fatty acids (Omega 3), protein, vitamins A and D, phosphorus, magnesium, zinc, iodine ..., very good for cardiovascular health, osteoarthritis, brain ... The the Food Drug Administration (FDA) recommends, everyone should eat 227-340 grams of different types (divided into 2-3 meals per week) per week, would be beneficial to health.
However, fish is also easy to become a double-edged sword when eating improperly or eating infected type, contain toxins. World Health Organization (WHO) recommends eating raw fish or undercooked processing will have high risk of getting parasites, bacteria. The fish can also contain many symbiotic microorganisms, when eaten raw they will follow into the body poisoning.
The secret of the Japanese eat raw fish
Is the national celebrity favorite fish dishes, estimates Japan consumes nearly 10% of world fish production. On average, Japanese people eat fish more than 5 times higher than other countries. In particular, and shamisi sushi (raw fish salad) are the traditional food of the Japanese people, often using ingredients of tuna, one of the types contain high levels of heavy metals such as mercury among the highest. To limit toxic substances in marine fish, Japanese people have the habit of using wasabia (processing mustard) when eating sushi, sashimi raw fish dishes as well as many others. This is a detoxifying herbal high surcharges.
The active ingredient in wasabia isothiocyanates help activate the transcription factor Nrf2, thereby increasing protein synthesis molecules promote detoxification processes in the liver. At the same time, wasabia enhance antibacterial and anti-contamination from outside, inhibiting, reducing the accumulation of bacteria, heavy metals. This helps Kupffer cells were activated not excessive, thereby actively antitrust, protection and regeneration of damaged liver cells. The study also showed that, using medicinal herbs help increase Nrf2 up on 3 times in just 6 hours.
In addition, there is sashimi, served with sauces such as soy sauce, soy sauce, ginger and some vegetables such as perilla, mint and white radish or seaweed status only. In addition to increasing the flavor, they also help kill harmful bacteria and parasites commonly found in raw seafood.
Sashimi is "cut fresh meat to eat". The origin of this name can literally rooted traditional harvesting methods. Standard sashimi fish are caught by the fishing line separately. Immediately after catching the fish, people used spikes pierce the brain do we die immediately, then put in the stone mill. This process is called the Ike jime. Because the meat of dead fish too quickly should only contain a very small amount of lactic acid. Iced fish so will keep fresh for about 10 days without being tainted. Conversely, if the fish die slowly, quality will decline
Japanese people often choose seafood caught in the coastal areas, because the fish here delicious, nutrient rich. When conducting the processing, to food to keep purity, taste, chefs often use instruments made of wood by acid in the rice when mixed rice with vinegar will react if the use of a material metal.