So a little about fish
   Fish helps the heart: cholesterol in fish is one third less than in lean meat. It is extremely beneficial for the heart. At the same time, it’s easy and pleasant to eat fish without bread and potatoes with spices like horseradish, lemon juice or soy sauce. The connection between fish and heart was revealed during the study of the health and lifestyle of the Eskimos. They eat fish and almost do not eat vegetables, fruits. In this case, the hearts and vessels of the Eskimos are in excellent condition. After this study, fish and fish oil are vigorously promoted as a means of preventing heart attacks.
  Now a little more detail:

1. Fish protein is much healthier. Despite the fact that both fish and meat contain protein - essential amino acids that are necessary for the human body, the fish has much less connective tissue, so it is better absorbed. On average, a person absorbs fish protein by 98%, and meat protein by 89%. Therefore, you may wonder why overload your body with heavily digested food? Fish and seafood have high nutritional value not only due to protein, but also due to the increased content of fatty fish (such as salmon, salmon, rainbow trout, mackerel, herring, tuna, sardines) omega-3 and omega-6 fatty acids .

2. Meat euthanizes, and fish - arouses desire. Agree - after a rich rich borsch, homemade or purchased dumplings and sandwiches with smoked sausage, the only thing you want is to arrange an afternoon nap and a peaceful nap. In this case, any accomplishments, including love ones, remain for lovers of fish and seafood. Have you ever wondered why almost every recipe for an erotic dinner includes seafood? And they say that Casanova himself used to eat a few dozen oysters at a time, which is why he became famous in the boudoirs.

3. Fish provides more benefits for the figure. A portion of fish is digested one and a half to two times faster than a portion of meat. And fatty acids contained in fish and seafood accelerate metabolic processes. Moreover, if dietary meat is, as a rule, only chicken breast, then the variety of dietary fish is much greater, and the taste is richer and more useful. For example, the classic recipe - seafood soup will not leave indifferent even the most inveterate gourmets.

4. Fish is faster and easier to cook. If you need to figure out a nutritious breakfast in ten minutes, you can make a canned tuna salad. And when you are waiting for guests - put the fillet of sea fish on the grill, or sprinkle with lemon juice and put in baked foil. And you can calmly show off in front of the mirror, trying on outfits - the dishes will be beyond praise.

5. Fish is good for diabetics. Since they have a high probability of heart disease and heart attacks, and fish helps prevent this. A diet that includes foods low in fat (such as fish) helps control diabetes. Three “fish” dinners per week or 30 grams of fish per day reduce the risk of heart attack by 50%. Japanese and Eskimos, who regularly consume fish, are much less likely to suffer from cardiovascular disease. Fish is useful for both the brain and nerve cells, contributing to their regeneration. Fish, like apples, reduces the risk of Alzheimer's. There are not many products in the world rich in omega-3 fatty acids and all essential amino acids that are beneficial for the heart and blood vessels. They are abundant in fish, as well as vitamins A, D, E, iron, phosphorus, calcium, magnesium, zinc, and selenium.

6. Fish is good for bones. A large amount of calcium in the diet ensures that the bones are healthy and strong. This is especially important for women: after menopause, women have an increased risk of osteoporosis, a disease that thinns bones. In some canned fish (for example, sardines and salmon), as well as in small fresh fish (for example, fry) there are easily chewed soft bones. Along with dairy products, these bones are a good way to increase the amount of calcium in the diet.

7. Adherents of fish claim that fish is simply tastier. And if you can still argue with this fact, then the previous facts will make you think about its undoubted benefits.

Finally, the beneficial properties of fish have long been exploited by nutritionists. Experts believe that this non-greasy product (in its fattest grades only 25-30% fat) is also easily absorbed: the human body digests fish protein in 1.5–2 hours. In 100 gr. beef contains 19% protein, 9.5% fat, 0.4% carbohydrates, calorie content is 166. And in 100 gr. river fish on average contains 15.9% protein, 2.5% fat, 0.1% carbohydrates, calorie content is 91. Also, doctors recommend fish to people with a sick stomach and a "problem" thyroid gland.

Meat - This is a valuable food product, as it contains a lot of animal protein, which is the main structural element of all body tissues. The protein content in meat varies depending on the type and category. Most protein in 100 g of beef and chicken meat (up to 20 g), the lowest protein content - in pork (up to 14 g per 100 g of product). In addition to protein, meat contains phosphorus, potassium, iron, it contains almost all vitamins (especially B vitamins).
Fish  It is also rich in protein, the content of which ranges from 15 to 22 g per 100 g of product. In addition, the fish is rich in salts of potassium, magnesium, calcium, sodium chloride. It contains the necessary amino acids, phosphorus, nucleoproteins. Vitamins A and D are contained in the fat, liver, and eggs of some fish species. The amount of fat in different fish species is not the same, ranging from 0.5-30.5%. The most high-calorie and delicious fish meat is before spawning, and in the period after spawning, it becomes tough, tasteless, with little fat.

How much protein-based foods should I eat?

To replenish body reserves, it is enough to consume 10-15% of protein-rich foods. Excessive protein intake leads to disruption of the digestive processes and rotting. The toxic products of decay are partially absorbed in the intestines, enter the bloodstream and are carried throughout the body.
  Roughly the norms of daily protein intake depending on age are as follows:

• children under two years - 4 g per 1 kg of weight;
• children from two years to adolescence - 3 g per 1 kg of weight;
• from adolescence to 20 years - 2 g per 1 kg of weight;
• adults - 1 g per 1 kg of weight.

Nutritionists advise eating less red meat (no more than one serving per day), as well as eating a variety of foods from this group. You should eat fish more than twice a week. If you eat a meat dish once a day, it is better during lunch, and for breakfast or dinner fish, cottage cheese, a glass of milk, you will fully satisfy the body's need for animal protein. But, given the fact that there are simply no two absolutely similar people in nature, just as there are no unified abilities for digesting food, in choosing the amount of protein food you should focus only on your feelings. Choose your food according to your individual digestibility.

What is the danger of using protein foods?

In addition to healthy nutrients, meat contains purine bases, which in the body are converted to uric acid. If this acid accumulates a lot, the permeability of the renal capillaries may be impaired, osteochondrosis and other diseases can develop. In addition, excessive consumption of meat reduces the body's immune reactivity and leads to a decrease in its resistance to various diseases. When an animal is slaughtered, its metabolic products cease to be excreted by its circulatory system and meat-eaters absorb these toxic substances along with the meat of the animal. Nowadays, meat is "enriched" with many harmful substances and as a result, meat products contain many carcinogens and even metastasogens.
  In some fish species, during their spawning period, caviar becomes poisonous, in other fish species, separate viscera are always poisonous, the use of eggs and such viscera in food can cause gastroenteritis in humans (vomiting, indigestion, fever). In addition, worm larvae are found in fish - a broad ribbon and a cat fluke. A person is infected with these larvae most often when they try raw minced fish, eat raw frozen fish, sliced \u200b\u200b(sliced), poorly fried or slightly baked fish, etc. The most reliable way to neutralize fish affected by worms is to thoroughly heat them ( cooking, frying). It is imperative to keep hands clean when handling raw fish.

What can replace 100 g of meat?

100 g of meat completely replace:

• 175 g of fish
• 480 g of milk
• 115 g of cottage cheese.

What can replace 100 g of fish?

100 g of fish completely replace:

• 60 g of meat;
• 300 g of milk;
• 70 g of cottage cheese;
• 1.5 eggs.

• try to choose lean meat, cut out all visible fat;
• bake fish and meat under the grill or in the oven or steam instead of frying;
• try to eat fish twice a week - especially fatty species.

What is more useful fish or meat? Why do people ask such a question at all? Most often, when they want to switch to food without meat, replace it with fish and seafood. Now the root of the problems lies in the question of what is more beneficial than fish or meat. On the one hand there are tanned farmers who prove that there is no way to live without meat, and on the other, seasoned fishermen who defend the benefits of fish food.

Hello, my friends, Svetlana Morozova. Have you already guessed what the article will be about? The next step forward in our knowledge of proper nutrition. Let’s find out what is true: in meat or fish. So!

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Parts of the whole

I propose to compare what is more useful fish or meat, in several respects. And start with the BJU:

•   . Protein content is on par with meat. And some types of fish are even more protein than meat, where the protein is the most, and this is horse meat and rabbit meat (21%). For example, in tuna 22%. And with meat we can get essential amino acids that we cannot synthesize on our own.

The advantage of fish is that its protein and amino acids are more easily absorbed by the body. In fish you will not find cartilage, tendons, because of which the meat is hard to digest, flatulence, heaviness in the stomach are formed.

Even remember the kebabs. They were marinated, marinated, the structure was softened. They ate with spicy sauce, which helps the meat to digest faster. But the severity is still there. Is it possible to notice this after a fish kebab? Unlikely.

• Fats. There are a lot of fats in meat. Compared to fish, heaven and earth are there, even if we compare the fattest varieties of meat and fish. The difference between meat fat is that it is refractory, i.e. for its kindling high temperatures are necessary. And melted fat impregnates meat, which makes its preparation easier, makes the structure more easily digestible. And the less the animal was fattened (leaner, in other words), the higher the melting temperature. And as we know, long high temperatures destroy the structure and amino acids. But, if you take a fatty pig with low-melting fat, there are more vitamins in it than in fish. Cholesterol, by the way, too.

And fish is a storehouse of omega-3 fatty acids. Take, for example, obtained from fish liver. And there are less harmful fats, even in the most oily fish, but what can we say about, which are most often recommended for diets.

For example, I spoke about table number 10 many times. Anti-atherosclerotic diet, otherwise - where it is recommended to completely replace meat products with fish.

•   . The only carbohydrate that can be found in meat and fish is glycogen. It is a slow, complex carbohydrate. But it is so small here that usually in the tables of meat and fish, where they simply put a dash. Only chicken meat is occasionally taken into account, where glycogen content is up to 0.6%. Moreover, the older the animal, the more carbohydrates.

But in offal, for example, in the liver or brain, carbohydrates from 4 to 10%. In fish liver up to 12%.

What is more useful fish or meat: delve into the nutritional value

BZHU considered. What other indicators are important for evaluation? First of all, calorie content. Consider the simplest example - a boiled dish.

• Veal - up to 100 kcal, the lowest calorie meat. But in terms of protein content is not the best option.
• Rabbit - 156 kcal. And very protein. No wonder that the same dietary meat.
• Horse meat - 167 kcal. Also protein meat, but tough, you need to cook for a long time. Therefore, not particularly dietary.
• Chicken - 170 kcal.
• Beef - 187 kcal.
• Turkey - 190-210 kcal, depending on the part.
• Pork - from 300 kcal, even if you take the leanest part. But the low-calorie pigs, within 110 kcal.

• Cod is the most dietary fish, only 69 kcal.
• Pollock - 79 kcal.
• Hake - 86 kcal.
• Tuna - 100 kcal.
• Bream - 105 kcal.
• Perch - 112 kcal.
• Pink salmon - 147 kcal.

So calorie more speaks in favor of fish. Especially if you have to strictly monitor calories. Therefore, for weight loss, they often choose a fish.

Secondly, let's look at the vitamin and mineral composition

What is present in meat:

• Vitamins: this is mainly group B, vitamin E and a little D. They provide the full functioning of the brain, blood-forming organs, immunity, nervous, cardiovascular and digestive systems, maintain our appearance in good condition.
• Trace elements: iron, sodium, magnesium, zinc, sulfur, phosphorus, potassium, iodine, fluorine, manganese, a little calcium.

And what is in the fish:

• Vitamins: they are more common in fish in every sense. This is vitamin A, group B, E, D, K. That is, for a person more benefits in different areas.
•   : phosphorus, calcium, magnesium, fluorine, zinc, chromium, selenium, sodium, potassium.

In this regard, what is more beneficial is fish or meat, do not lose to each other, but complement each other.

The glycemic index is often of interest to people. But there are practically no carbohydrates. Well, no, and there is no trial, so the glycemic index of meat and fish is not considered.

If we consider security, then with meat and fish you need to be more careful. Fish may contain worm eggs, absorb toxins from water. And the meat can be stuffed with antibiotics.

You can’t say what is better and more useful. In any case, you need to choose carefully, try not to buy either meat products or fish in unverified places, carefully heat-treat.

From life reports

By the way, there is such a branch of vegetarianism - pescarianism. Vegetarianists themselves are opposed to being considered pesketarians. Animals still kill.

But the pesketarians explain their position by the fact that the fish does not feel emotions and pain. And without animal protein, according to popular belief, one cannot live. So it turns out that these two circumstances seemed to be created for each other.

Doctors overwhelmingly do not support the rejection of meat. And the best diet is considered a balanced diet, where there are meat products and fish, and it is advisable to eat fish at least 2 times a week. And sometimes fasting days without animal protein. By the way, fasting days in Orthodoxy on Wednesdays and Fridays go well with these recommendations.

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In fact, all these 8 essential acids in meat, because of which all the fuss and rises, can be found in dairy products, fish oil.

You can eat balanced in fasting (especially since fish are sometimes allowed), and adhere to vegetarianism without harm to health.

Another thing is that it will certainly come out more expensive and confused. Then you ate 100 g of meat and got the entire daily rate of amino acids. And without meat, you need to think over the diet, choose products carefully.

I remember in one of the social networks they asked me what time I would like to be born. Of course, in the modern. Live, as you know, eat as you see fit. If you want - settle in McDonald's, if you want - become a raw foodist. And no Gulliver Wars to you.

But before this was not possible, even less than a century ago. Eat what everyone is eating. And don't show off.

Now everything is in our hands. I believe that my article will help you make the right choice.

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Along with vegetables, fish can be called the queen of any diet table! So, in marine fish a whole series of vitamins and minerals: vitamins of group B, vitamins A, D, iodine, phosphorus, manganese, potassium, magnesium, sodium, fluorine, copper, iron, zinc. And the most valuable is the content of omega-3 and omega-6 polyunsaturated fatty acids. What our body is sorely lacking. That without which to lose weight and be healthy is almost impossible!

Fish - a source of protein

Along with meat and dairy products, fish is a protein product. However, fish protein contains less fiber, it is more "tender", and therefore is absorbed much better. Protein of fish - 98%, meat - 88%. In addition, the body needs much less time to digest fish protein (read about the time of digestion of products here).

The protein of fish is combined with any products

We talked about the fact that for weight loss and improvement of the digestive system, protein and carbohydrate foods should be consumed separately. In other words, meat should be eaten with vegetables without a carbohydrate garnish, and cereals and flour products without meat. However, fish is an exception to the rule. You can eat it with any carbohydrate food: pasta, buckwheat, rice, potatoes, not to mention lentils, peas, beans, chickpeas (foods high in vegetable protein). It's all about the fat contained in the fish - omega-3 and omega-6. These unsaturated fatty acids prevail in vegetable fats. And carbohydrates are just combined with vegetable fats. In this combination, they are easily absorbed and, with moderate use, do not cause obesity. That is why you can safely eat fish with a side dish. However, do not forget that this meal should not contain animal fats. If you are just starting to separate protein and carbohydrate foods, then it is fish that will help you gradually abandon the usual combination of meat and side dish.

Which fish is better?

It is impossible to answer this question, because any fish is useful. This also applies to freshwater river and pond fish. Of course, sea fish is healthier, and oily fish is even healthier.

Fatty fish are a source of unsaturated omega-3 and omega-6 fatty acids, which give beauty to our skin, hair, nails, keep our heart, blood vessels in order, lower our level of bad cholesterol, and improve bowel function. Fatty fish include trout, salmon, herring, mackerel, and tuna. Of the rivers - carp, grass carp.

Another fish is either medium-fat: sea bass, pike perch, horse mackerel, pink salmon, low-fat herring, or low-fat: hake, pollock, pike perch, etc.

It is enough to eat oily fish 2 times a week, on other days - oily fish. This is if you like fish. If you are just starting to love her, then 2 times a week eating any fish will do you good!

Why do fish lose weight?

The thing again is fish oil - omega-3 and omega-6. Unsaturated omega-3 acids are involved in burning subcutaneous fat. Remember, rich in this particular fatty acid.

Man is what he eats, and it’s hard to argue with that.

After all, food is the only source of building material for our body.

In this article, on a bowl of control scales, what will the meat outweigh: the beneficial properties of the meat or the harmful ones?

What is useful meat: to whom and in what portions

There are many people inclined to "meat-eating". And this is confirmed by significant positive aspects of consumption of meat products in food.

Who benefits from meat, and in what doses should it be consumed?

It is worth noting that meat consumption also depends on human activities.

Who should increase the dose of meat consumption to 100-150 g per day?

People with severe physical exertion

Children and the elderly

Young people during puberty

Athletes

Pregnant

For people with hard physical labor, meat, due to its protein content, will help restore lost strength. Athletes are confident that gaining muscle mass without meat products is almost impossible.

Doctors give instructions to pregnant girls to include meat in their diet. Deficiency of B vitamins, which meat is so rich in, can lead to impaired vision and hearing of the unborn baby.

A growing body needs meat to fully develop the brain, maintain muscle mass and stabilize hemoglobin levels.

Meat is recommended for older people due to the fact that with age the memory function weakens due to a deficiency of vitamin B12. Such a vitamin is just present in animal products. Meat also contains collagen, which is designed to slow down the aging process. Dietitians recommend eating dietary chicken meat, as in old age the body is weakened and you should not overload it with heavy food.

Useful properties of meat: is it possible to do without it

To bring meat into your daily diet or not? - everyone has their own answer to this question. In general, you can live without meat, replacing the intake of animal protein with other products, but is it worth it?

Meat is a powerful charge of protein. And protein is the basis of all functioning systems in the body. The meat of young animals is especially useful, since collagen fibers that are difficult to digest are found to a small extent in its content.

The meat contains a huge amount of vitamins, amino acids and trace elements, including selenium and zinc. Zinc deficiency threatens with impaired sexual function, worsening overall well-being and slow healing of wounds. And selenium is responsible for the normal passage of processes in the antioxidant systems of the body.

The next beneficial property of meat is the prevention of anemia! Being a source of iron, meat increases the level of hemoglobin in the blood.

The meat leads to active brain activity, prevents the fragility of joints and provides the right amount of vitamin D.

The main and perhaps most significant disadvantage of meat is its heat treatment, during which carcinogens, the substances that cause cancer, are formed. And it is proved that people who consume a lot of red meat are more likely to suffer from cancer of the gastrointestinal tract: large intestine, stomach.

Therefore, it is necessary to carefully approach the choice of meat. Buy fresh, high-quality and environmentally friendly meat. Try to take meat from private merchants who have their own farms with their cattle.

Which meat is healthier: beef, chicken, pork, fish

Each type of meat has its advantages and disadvantages. We have to figure out which meat is healthier and why?

Unlike other types of meat, chicken is the most harmless and easy for the stomach. Limiting yourself to eating chicken is optional.

Chicken meat  - one of the main sources of protein. Chicken meat contains 22% protein, beef - 18.4%, even less protein in pork - 13.8%. In it, to a greater extent than in other types of meat, there are more unsaturated acids, due to which it is perfectly absorbed and serves as a prevention of many heart diseases.

Chicken meat is an excellent dietary meat that normalizes lipid metabolism, blood pressure and sugar levels.

The fat content of chicken is several percent higher than the fat content of lean pork. In chemical composition, they are almost identical.

Chickens purchased at the store often contain antibiotics, which are added to the feed to increase their weight. Therefore, the meat should be carefully processed and boiled meat, changing the water.

The benefits of pork  It consists in the vitamins contained in it (B12, D) and trace elements (phosphorus, sulfur, calcium, iodine).

Pork is a leader in the content of vitamin B1 necessary for the normal functioning of the nervous system. The benefit of pork is also its assimilation. Pork is easily digested and digested by the stomach, which positively affects the digestive system.

The presence of selenium in pork restores damaged cells, promotes the renewal and growth of normal cells, protects against heart disease and supports good vision.

Pork also helps to reduce the concentration of cholesterol in the body and favorably affects the functioning of the heart and blood vessels.

Beef  differs in the high content of vitamins and minerals:

Cobalt

Beef has the highest iron content. What is iron? Iron is an element necessary for the synthesis of hemoglobin, which ensures the delivery of oxygen to the cells of the body. The advantage of beef - iron is in it in an accessible form and is perfectly absorbed.

Beef is a champion in zinc, which is necessary for the normal functioning of the prostate gland in men.

Boiled beef helps the body recover from colds and infections.

Beef is low in fat and is considered lean meat. This quality makes it indispensable for dieters and diabetics.

By the minimum cholesterol content, white chicken meat is second only fish, which is often referred to as a product that can replace meat. Fish protein is an excellent building material for fabrics. The fish is not inferior in the amount of useful trace elements and vitamins.

The question “what kind of meat is healthier?” Does not have a clear answer. The best solution would be to combine different types of meat with fish. But do not overload the body and do fasting days several times a week, eating exclusively light foods, fruits and vegetables.

Each type of meat has its own advantages, so choose the meat that is useful to you.

Meat for children: good or bad

The presence of meat in the diet of children, according to most doctors, is mandatory. The functioning and development of the body is impossible without protein, amino acids and collagen - substances that are so rich in meat. A number of amino acids contained in meat are necessary for the proper development and growth of children. If the decision is made not to eat meat, it is necessary to find alternative ways of entering animal protein into the body. Otherwise, a disorder of the nervous system, anemia and fragility of muscle tissue are provided.

Pediatricians recommend starting the introduction of meat supplements in the form of the least allergenic veal or beef, but be sure to reach the age of 1 year. This is due to the fact that the period of active formation of the body falls on the interval from 1 to 2 years.

Please note that the meat you need to choose the most dietary and lean. It is best served boiled. Note that the daily requirement for meat of children under three years is 65 g.

Why vegetarians do not eat meat

There are different opinions about vegetarianism. But now more than 10% of the world population consciously switched to a plant lifestyle. And this figure has a tendency to constant growth. Why do people refuse meat? There are various reasons for this.

1) moral reasons. Vegetarians protect animals and urge them not to cause suffering. Caring for the animal kingdom, the idea that you eat a poor animal that succumbed to torture and death, can not remain indifferent.

2) Economic - vegetarians are convinced that plant foods will save a lot of money. The price of meat, in their opinion, is overstated, and it does not represent a benefit to eat it. But often maintaining a vegetarian diet (buying special vegetarian products) entails a large amount of cost.

3) Religious beliefs (Hinduism, Buddhism).

4) Ecological - vegetarians say that raising animals negatively affects the environment.

5) Medical reasons - plant food allows you to protect yourself from a number of diseases. Researchers have proven that among vegetarians, coronary heart disease and myocardial infarction are 5-10 times less common.

American scientists have proved that the transition to a healthy lifestyle, namely a low-calorie vegetarian diet, completely regress atherosclerotic plaques in the vessels without the use of additional drugs. Vegetarians have hemoglobin 20% higher than those who are not a supporter of plant-based nutrition. Athletic vegetarians can fight cancer cells: a simple change in diet makes blood so hostile to cancer.

Plant food contains all the substances necessary for the human body: proteins, minerals, amino acids and vitamins.

A person on a vegetarian diet is recovering faster. And they turn to doctors, as a rule, with a preventive purpose, and not with diseases. Vegetarianism is an easy, enjoyable and healthy lifestyle to be happy.

Man is an integral system. And yet: to be or not to be meat at the dinner table? The answer will be: eat quality and properly cooked meat in a metered form.

Listen to your body, choose the type of meat that will be most beneficial to your health, and be healthy!