Fish is a very nutritious type of food with numerous dietetic qualities, easily digestible due to its high content of proteins, vitamins (A, D, E, B12) and minerals (Phosphor, Iodium and Potassium). More than that, fish contains the so called “good fat” which is non dangerous, high is no saturated fatty acids and also essential fatty acids like Omega 3 and 6, that cannot be synthesized by itself by our organism.

Advantages:

– decreases the risk of cardiac diseases

– the essential oils offer fluidity to the blood and diminish inflammatory effects, decreasing the risk or arthrosclerosis

– Omega 3 and 6 diminish psoriasis and poliarthritis symptoms.

– fish contains D vitamin, essential in Calcium absorption

– iron from anchovies and tuna is 30 times better absorbed than the iron from vegetables

– oysters have aphrodisiac properties, stimulating the estrogen and testosterone, assuring a high sperm quality

– fats contained in fish meat have a positive effect on HDL cholesterol (the good cholesterol), increasing its quantity

– seafood have a low calorie content, being indicated for diets

Disadvantages:

-Shrimps are high in Calcium, but also in cholesterol

-All seafood may contain toxic quantities of pollution metals (Mercury), so be careful from where you purchase them.

-Fish that is consumed raw must be extremely fresh

-The fish skin shouldn’t be consumed due its high fat content

-Salty fish is contraindicated for high blood pressure or hepatic diseases.