Fish, and its humungous benefits!

Typical Facts
Fish is a good source of protein and it constitutes about 17 - 20 %. It is a good source of all essential amino acids. These proteins are rich in lysine and threonine, supplement effectively with cereal proteins. Small fish eaten along with bones are a rich source of calcium. The caloric value of the edible portion depends upon its fat content and thus on the season. During the spawning season, the fat content may rise and the caloric value can increase. Studies have proven that eating fish decreases heart diseases. And thanks to the world wide knowledge of fish being good for the immune system, especially cod liver oil capsules, help in improving the overall immunization power and quality of your skin.

One of the most popular food items of the non-vegetarians, its usually one's favorite food, as its light on the stomach and cooks fast for a growling tummy. The added benefit of a glossy skin sure leaves one spellbound. Nutritionally rich and tasty, fish vary in shape, size, color, skin, bone, and taste. What's even more unique a quality of fish is that it is rich in essential fatty acids (read skin).

They contain protein and many other major nutrients. A staple food in many parts of India and Japan, they are most likely connected with brighter brains and sharper minds. The taste of fish, of course depends upon its origin, irrespective of it being a salt-water or freshwater fish, its lovers swear by the quality. Unlike meat, fish is generally slimy and can be consumed in large doses without the heavy lethargic feeling that you might ideally get from barbecued meat. Of course a lot depends on your style of cooking, but if cooked or rather steamed it serves the dual purpose of health as well as food quality.

The most important quality why fish are so popular are thanks to their omega 3 fatty acids are essential for the healthy development of the eyes and brain. A rich source of long chain n-3 Pufa, that's biologically more active than its parent member namely alpha linolenic acid, fish largely helps in providing several health benefits.

The fish supplements mentioned above contain large quantities of long chain n-3 Pufa, typically used in the treatment of hyper-triglyceridaemia, thrombosis, and inflammatory diseases. Thyroid conditions are largely treated either with fish or its not-so-great vegetarian option, the eggplant. Oily fish such as mackerel and trout have been shown to relieve some symptoms of psoriasis and should form a regular part of the patient's diet. This may be due to the omega 3 fatty acids or to the large amounts of vitamin D present in it.

All about Fish Oils
It is understood that those who consume eat salt-water fish on a regular basis do not have mineral deficiencies. Interestingly, fish is the only food that contains minerals like copper, and vitamins A and D. Shark, cod, and halibut liver oil is most rich in these vitamins. Fish. Oil extracted from the fish liver is deodorized with vitamin E & antioxidants added to prevent it from going rancid.

The oil is an excellent source of vitamin A and D. Two teaspoons of cod liver oil provide about 1200 mg of vitamin A, 20 mg of vitamin D and about 2 gm. of omega 3 fatty acids. Because of a high concentration of these vitamins, cod liver oil has been used to prevent and treat conditions such as xerophtalmia; an eye disease caused by vitamin A deficiency and rickets, a bone disease caused by lack of vitamin D. Shark liver oil also contains squalene, which is utilized by the body to produce cholesterol. Glycerol, a substance present in shark liver oil ethers may help to protect against cervical cancer. Fish body oil contains less vitamin A and vitamin D, but is rich in omega fatty acids.

The consumption of fish and specially shellfish is one of the commonest causes of food allergy. When fish is not cooked properly, it may lead to stomach upsets and skin rashes. This happens with many people frequently who are not habituated to cooking fish. Since it cooks fast, people seldom realize that the fish is still in its nascent condition. It is these situations, that most people prefer fried fish, adding in more cholesterol than is required. The danger of bones becoming caught in the throat is another disadvantage while consuming fish. So if you're really fond of fish or are fascinated by the way it gets cooked, remember patience like in all things pays most in this situation!