‘The April Fools and Piscesis the title of the new episode of “Il Gusto della Salute”, the online chronicle created and coordinated by an immunologist. Mauro Minelli, southern Italy’s focal point for personalized medicine. “In the foreground A brief reference to the origins of the joke day traditionMe, the so-called April Fool, associated with the change of the calendar in distant times (from the end of March, passed to January 1, with the harassment of those who did not update the new dates) or, simply, the naivety of people who found in the net I joke like a poor fish, caught by trickery. Minnelli explains that other traditions will be linked to astrological mechanisms and the zodiac sign of Pisces…”.
But the focus of the episode is on fish as a valuable food and ally for our health.As explained in his speech Nutritional Biology Ilaria Vergallo: “Fish is an essential food in our diet; it contains Proteins of high biological value, and more digestible than those found in red meat. There are important minerals in fish And above all, mono and polyunsaturated fats like the famous Omega
3. From a purely nutritional point of view, fish can be divided into low-fat, semi-fatty and fatty: the former includes sea bream, cod and sole; to second courses snapper and swordfish; To the last of them, namely fat, salmon, mackerel, herring and others.
“Populations that prefer fish in their diet are very unlikely to grow high cholesterol Where Arteriosclerosis. Fish is good for you and should be eaten,” concludes Fergallo. Better if cooked, however, Minnelli resumes: “One of the dangers we face with raw fish is eating fear-infected meats. Anisakis, a potential host parasite in the intestines of several samples of oily fish and capable of being transmitted to the human body after ingestion of the latter, or eaten raw or undercooked. To escape the action of gastric juices, these parasites attack the mucous membranes with a perforating power causing acute or even chronic parasites. They are also possible Allergic reactions Up to anaphylactic shock, to sensitize to the heat-resistant antigenic proteins of the parasite. With proper cooking of the fish these risks are eliminated.
However, the possibilities remain Contraindicated for allergy sufferers due to histamine releasing abilities Of this food increases as the fish is consumed less fresh or loses its health properties through insufficiently controlled passages through the defined food chain. For the rest – concludes Minnelli – the fish is a legacy of noble Italian cuisine, which gives way to thousands of twists and the most refined tastes. ”