Learn to eat fish
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With the improvement of living standards, dietary habits have gradually become more scientific and balanced. Among various food sources, fish has gained recognition as a "scientific and healthy food." Incorporating fish into daily meals is now seen as a smart choice for maintaining good health. Fish is rich in high-quality protein and contains mostly unsaturated fatty acids, particularly EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), both of which are essential for human health.
EPA is known for its ability to support cardiovascular health by helping to keep blood vessels flexible and reducing inflammation. DHA, often referred to as "brain gold," plays a crucial role in brain development and function. It acts as a neurotransmitter and is vital for cognitive performance and neural health. Importantly, the human body cannot produce these two fatty acids on its own, and they are not found in plant-based foods. Therefore, they must be obtained through consumption of aquatic organisms like fish.
Different types of fish offer unique health benefits. For example, carp is considered warm in nature and is beneficial for reducing swelling, improving digestion, and promoting milk production. Its meat is rich in protein and amino acids, making it ideal for boosting intelligence, lowering cholesterol, and preventing heart and brain-related diseases.
Another variety, the fathead fish, is also warm in nature and helps with digestion, phlegm reduction, and asthma relief. It’s especially recommended for those with weak constitutions or symptoms like tinnitus and dizziness. Grass carp heads are believed to enhance brain function and improve mental clarity, while also helping with stomach pain and headaches.
However, not all parts of the fish are safe to eat. The bile of certain fish, such as herring, grass carp, and squid, can be toxic. These bile toxins can damage liver cells and lead to severe kidney failure if ingested. Since the toxins are heat-resistant, even cooked fish can cause poisoning. Therefore, it's strongly advised to avoid eating fish organs or gizzards.
For optimal health, it's recommended to eat more seafood, especially those rich in omega-3 fatty acids. However, large predatory fish like sharks, swordfish, and king mackerel should be avoided due to their high mercury content. To minimize exposure to contaminants, it's best to vary the types of fish consumed.
Certain groups should limit or avoid fish altogether. People with gout may need to be cautious, as some fish are high in purines, which can worsen symptoms. Individuals with bleeding disorders, such as hemophilia or thrombocytopenia, should also avoid fish because of their anti-platelet properties. Cirrhosis patients and those undergoing treatment for tuberculosis should consult their doctors before consuming fish, as it may interfere with medications or exacerbate conditions.
In summary, fish is a nutritious and beneficial food when consumed wisely. Choosing the right type, avoiding harmful parts, and being mindful of individual health conditions can help maximize its benefits.