El Sushi It is a typical Japanese dish that has become popular worldwide, in which it is combined rice, seaweed and fish, characterized by being served in a raw state, but at the same time it brings together healthy nutritional benefits and others to be careful.
As we all know the fish, seaweed and rice, are one of the best nutritional sources, for this reason this combination can be really healthy, however in some points certain studies have shown differences with respect to this concept, among them we will mention some pros and cons of the famous Sushi.
- Sushi and cholesterol
One of the fish used to make Sushi is the Cod Fish with their orange eggs that are used as filling, these are very rich in omega-3 fatty acids, whose ability is recognized to protect heart health.
However, it must be taken into account that fish eggs are also very rich in cholesterol, therefore consuming them in excessive amounts can raise blood cholesterol levels.
- Sushi and salt content
The levels of salt contained in sushi are low, but the one that has the soy sauce which is used as a complement to eat sushi, they are very high.
Thus, an envelope of soy sauce contains 1 gram of salt, the recommended consumption of salt per day being a maximum of 6 grams and excess salt induces hypertension among other things.
- Sushi and worms
Two studies presented at the American College of Gastroenterology reported an increase in infections by anisakiasis (roundworms), which is attributed to consume of raw seafood, in which are the larvae of this type of worms, which adhere to the walls of the stomach and intestines.
The symptoms that these worms present are abdominal pain, nausea, and diarrheaTherefore, it is recommended to freeze raw fish at temperatures of minus 20 degrees Celsius for 24 hours to eliminate the larvae.