Cod: benefits, harm

There is hardly a single person who has not tried delicious cod fish. Tender and juicy meat is served hot or cold and added to salads and soups. In addition to excellent taste, the product is very beneficial for the body. Cod is one of the first to be introduced into children's diets and is recommended for pregnant women, athletes and for dietary nutrition.

The benefits of cod

The habitat of cod covers the Atlantic and Pacific oceans. Fishing brings significant income. Cod liver is in particular demand due to its maximum content of unsaturated fats, the share of which is up to 74%. Consumption of Omega-3 helps reduce the level of “bad” cholesterol, reduces the likelihood of developing atherosclerosis in old age, and prevents the formation of cancer cells.

In childhood, fish oil consumption is important. To properly form the skeleton and prevent rickets, take vitamin D in combination with fish oil, so the substances are better absorbed by the body. As a result of their use, memory improves, mood increases, and the body's resistance to stress increases.

Other beneficial properties of cod are:

• High protein content. Cod pulp contains 16% easily digestible protein compounds. During the postoperative recovery period, during intense physical activity, and during the period of growth, proteins are necessary for the structure of new cells. In the diet, fish can replace meat products.
• The low fat content index (no more than 0.6 g per 100 g of pulp) allows people suffering from obesity, liver disease or other gastrointestinal diseases to consume a lot of teska.
• Fish is easily digested and absorbed by the body.
• Sea cod contains large amounts of iodine. Residents of the middle zone always experience a lack of iodine, which has a bad effect on memory, thought processes. Regular consumption of cod normalizes metabolic processes.
• The product contains many vitamins: almost all vitamins of group B, PP, D, C, A. Vitamins are involved in hematopoiesis and metabolic processes and must constantly enter the body.
• The presence of trace elements of sulfur, sodium, magnesium, phosphorus, calcium, iron, manganese, zinc ensures the prevention of diseases of the cardiovascular system, improves the condition of the epidermis and hair, and improves the oxygen supply to all organs.

The cost of a kilogram of fish is 100-130 rubles, for fillet you will have to pay 150-170 rubles. The product is available to people of any income, especially it is useful for children, elderly people and those with weakened immune systems.

Phosphorus promotes the restoration of cartilage tissue, which improves the condition of patients with atherosclerosis. Sulfur and zinc significantly improve the condition of the skin and increase its regenerative abilities. Zinc strengthens hair follicles, prevents gray hair formation.

Harm to cod

Any, even the most healthy product, if consumed excessively, can negatively affect health and cause an excess of certain substances in the body. In rare cases, when consuming cod, allergic reactions or individual intolerance to the product occur in the body. Eating large amounts of cod liver can cause digestive upset.

Contraindications for cod

In some cases, it is better to avoid eating this fish:

• Presence of cholelithiasis or urolithiasis.
• Inflammatory processes in the kidneys.
• Excess vitamin D, hypercalcemia.
• Severe hypotension, hyperthyroidism.

How to choose cod

You can get maximum health benefits only by eating quality fish. When choosing, you should pay attention to the skin and scales; they should not be damaged. Fresh fish have transparent eyes; the presence of cloudiness indicates a violation of the storage conditions of the product.

If the fish is sold with the head, then you can evaluate the appearance of the gills. The bright color and absence of unpleasant odor indicate the freshness of the cod. If the product is purchased in the form of fillets, then the plate should have a uniform color and no plaque.

There should be no dark areas or foreign debris in the glaze. If there are yellowish stains or spots on the surface of the carcass or fillet plate, then the fish begins to deteriorate. This product can cause food poisoning.

It is better to purchase cod fresh or in factory vacuum packaging.

In this case, the pulp will remain juicy and retain maximum nutrients. Do not buy groceries in subway passages; give preference to specialized departments and stores. Fresh fish can be frozen at home in vacuum bags. To prevent the flesh from becoming dry during cooking, you do not need to overheat the cod. Cook it at a temperature of no more than 50 degrees.  Sauce with horseradish and fresh herbs will help remove the specific fishy smell.