Food from the sea

  Fishes of the sea and crustaceans contain 8-25 percent protein which content of essential amino acids do not yield a protein of beef.. Therefore they should be included in the menu of children and sick people who need to stimulate the recovery process. 

 In fish is soft connective tissue that breaks down five times faster than beef and almost completely absorbed. The fats of marine fish and crustaceans are rich in phospholipids, lecithin, essential acids and other biologically active polyunsaturated fatty acids.
 The meat of marine fish contain small amounts of vitamin C, however, many fat soluble vitamins - retinol, tocopherol, vitamin D and others. (2-3 times more than beef). Fishes of the sea, crustaceans are rich in minerals - phosphorus, calcium, magnesium, fluoride, micronutrient - cobalt, copper, zinc, iodine, etc.. In general, the lack of minerals in the diet increases the risk of cardiovascular diseases, cancer, endocrine disorders and many other diseases. Gifts of the seas are particularly rich in iodine. A daily healthy person needs iodine is 200 gamuts. Marine products contain from 30 to 300 or more gamuts iodine. Seafood can enrich our food with the optimal amount of iodine, which is particularly important for patients with impaired thyroid function. Furthermore, iodine acts anti sclerotic.
 Sometimes fish food is more useful than the meat, which is appropriate to take turns. However, liver and kidney disease, gout in heart damage and more. Fish dishes are not suitable. If systematic and rational use of sea products will enrich your daily menu with important and essential nutrients. You will be more healthy and vigorous.