Sushi nutrition - is sushi really so healthy for you?

Sushi nutrition - is sushi really so healthy for you?

The nutritional advantages of sushi are a topic that has been discussed for a long time and the sushi lover is often employed. It is also something that thinks about the Sushi as an alternative source of food for better health in your diet or to compensate for the adverse effects of a normal western diet that is often rich in unhealthy fats (trans and saturated) and red meat, processed food and calories.

But is sushi a better choice? Is it yes really healthy for you?

Maybe the best way to make this decision is to take the most common ingredients for the production of sushi and to disassemble it individually. Tear them and try to find out whether they are actually healthy for you or not.

we start with the most obvious dominant ingredient in this arena. And the one who is exactly the definition of sushi ... sushi rice.

sushi rice

rice is a good protein source (1 cup delivers 25% of the recommended daily dose) and carbohydrates and slowly digests, whereby its energy is gradually released. It is also gluten -free (which makes it an excellent choice for people with wheat allergies), contains very little saturated fatty acids, contains neither cholesterol nor sodium and is rich in thiamine (vitamin B) 1 ).

thiamin is a coenzyme that helps the body convert carbohydrates into energy (glucose), which burns and not saved.

This may explain why people in Japan, where rice is eaten in almost every meal, have a obstacle rate of only 3.2%, which is about the same 10 times less than it is here in the United States.

rice vinegar

Reis vinegar has had many medical advantages in Japan for over 2,000 years. And all essentials in general were used in almost all countries in the world that range from seasoning and preserving rice to a skin territories to use in cancer prevention due to its anti -cancer properties. Vinegar was even praised by the Babylonians, Hippocrates and Muhammad.

rice vinegar contains 20 different types of amino acids, 9 of which are essential because they cannot be made from other connections in the human body.

Some of the alleged health benefits of rice vinegar are:

• strengthens the immune system
• lowers the cholesterol level
• increases the body's ability to absorb nutrients
• lowers the blood sugar level
• kills bacteria on contact such as salmonella and streptococci
• preserved food
• reduces blood pressure
• helps with digestion
• is gluten -free
• helps to remove urinary tract infections
• reduces high blood sugar
• helps to relieve pain and symptoms by sunburn, jellyfish, insect bites and headache
• helps to neutralize free radicals, damage the cells, cause aging and degeneration
• reduces cholesterol formation by neutralizing part of the harmful oxidized LDL cholesterol

With vinegar, the list seems to go on and the positive health benefits seem to have no end.

nori

nori is very rich in vitamins and minerals. In particular, iodine - but also contains A, B1, B2, B6, Niacin and C. and compared to land plants contain 10 to 20 times as many of these essential vitamins.

nori is also known for containing the formation of cholesterol deposits in the blood vessels, and is rich in protein (up to 50% of its dry weight).

It is also a good source for glutamic acid, amino acid and a neurotransmitter, which is important for learning and memory.

ginger

It has long been assumed that ginger offers many advantageous medical advantages, from supporting digestion to the prevention of skin cancer to elimination of nausea.

In fact, the Chinese prescribed ginger over 3,000 years ago as a remedy for digestive problems. And for centuries the Ayurvedic tradition in Tibet and India has been using ginger to treat inflammatory joint diseases such as arthritis and rheumatism.

ginger has been used by cultures around the world for thousands of years to treat diseases. It is one of the few foods that have survived the test of the time and that is still used today to treat the same diseases that were used for treatment centuries and sometimes millennia ago.

The difference between then and now is that science and medicine now begin to support what some cultures have known since hundreds or even thousands of years. In fact, this ginger is as close to healing all super roots as we could ever have.

wasabi

WASABI is known to have antibacterial properties and is also rich in vitamin C, B6, protein, fiber and the minerals calcium, potassium, manganese and magnesium.

It also stimulates saliva production and supports digestion.

wasabi also contains connections that are referred to as glucosinolates and converted by enzymes into ITCS (isothiocyanates) when water is present when it is gripped by chewing or grinding.

There are current research results that show that Wasabi can be useful in combating seasonal allergies and asthma and can also inhibit the platelet aggregation (blood clotting) that could be used in the treatment of heart attacks.

There is also a growing basis of evidence that ITCs can act against cancer cells.

Fish in sushi quality

Almost everyone has already heard of the advantages of eating fish compared to other types of meat, especially red meat.

Only a small portion of fish delivers up to half of the protein that we need every day. It is also low in calories.

white fish like Wolfsbagsch and Red Snapper have fewer than 100 calories per 3 1/2 ounces. Mackerel, eel and tuna have fewer than 200 calories.

fatty fish such as tuna, salmon, sea trout, herring and sardines are rich in omega-3 fatty acids that can effectively prevent heart diseases, stroke and arthritis.

According to the Mayo Clinic, the food of only 2 portions of fish per week (about the size of a card game per portion) could reduce the risk of dying from a heart attack. Especially when this fish is rich in omega-3 fatty acids.

Fish is eaten practically every day in Japan. No wonder that heart diseases and strokes in Japan almost exist in comparison to the United States. There are about 30 out of 100,000 deaths from heart diseases in Japan. In contrast, there are 106 per 100,000 in the United States. Over 3 times higher.

Without a doubt, fish must be one of the strongest ingredients that contributes to the health advantages of consumption of sushi.

vegetables

All types of vegetables are used to make sushi.

vegetables are rich in vitamins, minerals and fiber. In population groups in which a good amount of fruit and vegetables are consumed, cancer occur less frequently.

plants also contain secondary plant substances that protect the body from diseases.

and one of the best things on the vegetables used in sushi is that it is used most of the time in its natural raw state.

cucumber, avocado and carrots are usually cut into slices and used raw. If they are cooked at all, they are usually only blanched. If spinach is used, it is usually blanched.

All of this means that the vegetables used in sushi contains as many vitamins and minerals as possible, since it is not cooked to death before use.

Green tea

Although it is officially not an ingredient for the production of sushi, it is usually available at the table almost every sushi meal that was ever served in a sushi restaurant.

For thousands of years and in almost all countries in the well -known world, green tea has long been praised for its alleged ability to improve health.

From the extermination of simple bacterial and viral infections to control or healing degenerative diseases such as stroke, cancer, cardiovascular diseases and osteoporosis, the claims are numerous and some are hard to believe.

In fact, the evidence is so overwhelming that the Department of Chemo Prevention by the National Cancer has developed a plan for the production of tea connections that are to be used as a chemical prevention against cancer in studies in humans.

The evidence must be quite strong if the National Cancer Institute works on plans for attempts to attend people.

Summary

Overall, sushi seems to be a very healthy food as long as they stay away from the fusion sushi that is frying, use low -fried soy sauce, avoid seafood with high cholesterol levels and avoid and avoid spices such as mayonnaise.

The use or ordering of brown rice instead of white rice is also a healthier choice, although white rice is still a healthy choice, just not quite as high on the health manager as brown rice.

Finally, we just say it that way. If every American in the United States would replace any fast food meal that he would otherwise get with a sushi meal, our health costs would probably decrease, our life expectancy would probably increase and the quality of life would probably improve drastically.