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How healthy is sushi? - Page 4

post #46 of 49
6/6/07 at 4:30pm
Quote:
Originally Posted by Nantucket Red View Post
I've also read that raw fish contain enzymes that aid in digestion and enable your body to absorb more of the nutrients than is possible with cooked fish or meat.

This is true of all meats and even milk and eggs (enzymes aside... I dunno about that)
Raw meat is more bioavailable. Cooking changes the proteins, and makes it much harder for your body to use/digest.
(contamination issues aside, it's far better for you... though those issues are not insignificant, a naturopath could help you a lot more than me)

A blue steak takes very little time to digest, and you get more nutritional benefit from it as well.

Many people who have trouble digesting milk have NO problem with unpasteurized milk, because it hasn't been 'cooked'
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post #47 of 49
6/7/07 at 7:52pm
Quote:
Originally Posted by ted View Post
I thought most salmon bought in US was farm raised - or maybe that's only frozen. Farm raised would eliminate the heavy metals problem.


Farm raised fish swim in the same waters that wild fish swim in, so they're subject to the same pollutants. Do you think they swim in a purified tank in a warehouse somewhere? That's expensive. The fish are confined in large nets in open water and are often fed corn (the cheapest thing available... same thing cows, pigs, and chicken eat). The flesh of farm raised salmon is grey (the natural pink color comes from eating shrimp), so dye is added to the feed to give the the expected color. Grocery stores are better about disclosing that now.

Tuna is often treated the carbon monoxide to maintain it's red color (otherwise it will turn brown in a few days). It's OK in minimal quanties, but still unsettling.

Fat from fish is healthier fat, but it's still fat. 2-3 times a weeks is plenty. If you must eat sushi every day, rotate the type of fish.
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post #48 of 49
6/8/07 at 9:43am
The Japanese have the world´s second longest life expectancy - despite the fact that so many consume the world´s most lethal product (tobacco). Diet must have something to do with it.

Sushi has nonetheless become less healthy. The incidence of anisakis (a nasty parasite) has risen a lot.
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post #49 of 49
6/8/07 at 9:48am
Quote:
Originally Posted by greg_atlanta View Post

Fat from fish is healthier fat, but it's still fat. 2-3 times a weeks is plenty. If you must eat sushi every day, rotate the type of fish.

Certain fatty acids such as DHA and EPA found in fish oils work differently than you'd expect. They rarely, if ever, get shuttled into adipocytes (fat cells). Instead they usually work their magic in the liver and muscle tissue. In fact, they increase beta-oxidation (the burning of fat by muscle and liver tissue) as well many other things. I shouldn't even have to mention that they are great for the old noodle.

That said, when I'm dieting I usually try and replace as much fat as possible with fish oils. Salmon contains more EPA/DHA per gram than just about anything you could dream of that wasn't produced in a factory.
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