Scientists Have Explained Why Rolls Are Dangerous To Health

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Scientists Have Explained Why Rolls Are Dangerous To Health
Scientists Have Explained Why Rolls Are Dangerous To Health

Video: Scientists Have Explained Why Rolls Are Dangerous To Health

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A few years ago, the head (at that time) of Rospotrebnadzor Gennady Onishchenko spoke about the dangers of eating rolls and sushi: “Why eat this fish affected by helminthic invasions? There can be no fashion in nutrition. The very fact of consuming such fish is not indifferent for the worse for your body. Today, to one degree or another, many world experts agree with this statement. In particular, the recently eminent American medical research center "Stanford University Medical Center" published a similar study.

What is good for a Japanese is death for a Russian

Something like this, in a nutshell, you can summarize the conclusions of American scientists. Traditionally in Japanese cuisine, fish is used that is not cooked, that is, exclusively fresh seafood or subjected to a single shock freeze. In Russia, the use of such a product is impossible due to geographical and economic reasons. Failure to comply with the recommended regimen and shelf life is an increased risk of helminthic invasions and the development of pathogenic bacteria in fish, where decomposition processes continue.

Genetic memory also plays a significant role. In particular, Dr. Alexander Myasnikov speaks about this in his books. For centuries, the predominantly marine diet of the Japanese with the addition of rice rich in carbohydrates has led to hereditary changes in their bodies. Thanks to this, the metabolism of the inhabitants of the Land of the Rising Sun is faster. Therefore, from the constant eating of rice, they practically do not get fat. In addition, the Japanese are immune to the effects of an overabundance of mercury, phosphorus and iodide compounds, which are so rich in marine flora and fauna.

Sushi with mercury and arsenic

Speaking about ecology, one cannot fail to note the pollution of sea and ocean waters with wastes from the chemical and heavy industries. Arsenic, mercury and dioxins (chlorine derivatives) are especially toxic. The danger of these substances is that they accumulate in living organisms. The content of toxic substances in salmon tissues can be several million times higher than in water, and significantly exceed the maximum permissible concentration. The accumulation of toxins in the human body leads to serious disorders.

More than others in this regard, dioxins are dangerous, embedded in receptors and suppressing their functions. Harvard studies have shown significant developmental delays in children whose diets include a large proportion of thermally unprocessed fish. In addition, such nutrition can cause irreversible changes in the brain of an adult, and it is especially dangerous for pregnant women because of the likelihood of toxic damage to the fetus.

And one moment. In Japan, it is customary to use it for cooking young fish, but in our country - mainly for economic reasons - they prefer giant salmon, tuna, and perches. But the longer a fish lives in seawater, the more it accumulates heavy metals and toxic compounds in its body.

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