benefits and harms to the body, useful properties and contraindications for women, men

1. Improves overall well-being.

Pink salmon contains a large amount of vitamin D. 100 g of fish will cover the daily need for this vitamin. This is important because vitamin D deficiency is linked to many diseases, from cancer and multiple sclerosis to rheumatoid arthritis and heart disease. Most of the inhabitants of our country suffer from vitamin D deficiency, since we have more cloudy days than sunny days during the year, and vitamin D is synthesized in the body precisely thanks to the sun. Therefore, be sure to include pink salmon in your diet to replenish the reserves of this vitamin, especially in winter.

2. Strengthens the skeletal system.

Researchers have found that regular consumption of omega-3 fatty acids helps prevent osteoporosis. Researchers at Ohio State University found that women with higher levels of omega-3 fatty acids in their blood were less likely to have fractures. Inflammation promotes resorption – the process of destruction – of bone tissue. Since pink salmon is a natural anti-inflammatory food, it is a great way to strengthen your bones and avoid osteoporosis.

3. Provides cognitive health.

Omega-3-rich foods have been shown to improve the performance of various brain functions, including improving memory. In addition, vitamins A, D, and selenium in pink salmon help protect the nervous system from age-related damage and may act in the same way as an antidepressant. Research shows that long-term consumption of pink salmon can help prevent and treat Alzheimer’s and ease the symptoms of Parkinson’s disease.

4. Prevent ADHD in children.

ADHD is attention deficit hyperactivity disorder. Research shows that the cognitive health of children who regularly consume pink salmon improves cognitive health as much as their parents. Various studies show that including pink salmon in the diet of preschool children prevents ADHD symptoms and improves academic performance in schoolchildren. Concentration and memory also improve.

5. Strengthens the heart.

Rich in omega-3 fatty acids, pink salmon helps reduce chronic inflammation and the risk of atherosclerosis, hypertension, and stroke. In terms of dosage, a study published by the School of Medicine and Pharmacology (University of Western Australia) reports:

“Health authorities are currently recommending at least two fatty fish meals a week. This equates to approximately 500 mg of eicosapentaenoic acid and docosahexaenoic acid per day (two key omega-3 fatty acids). Eating pink salmon can help lower cholesterol levels and reduce the risk of coronary heart disease and type XNUMX diabetes.

7. Protects against cancer.

Based on reviews of 2000 scientific papers on omega-3 fatty acids and cancer, it can be concluded that omega-3 fatty acids can have a profound effect not only in preventing cancer, but also in fighting cancerous tumors that have already formed. It should be noted that some of these studies show that cancer patients generally experience significant improvement even by consuming pink salmon once a week.

8. Stabilizes hormones.

Pink salmon normalizes the thyroid gland and central nervous system. 150 g of pink salmon meat a day, 2 times a week, can even out the hormonal background of a woman. Omega-3 fatty acids can ease the symptoms of PMS and menopause. They normalize the menstrual cycle and relieve painful periods.

9. Rejuvenates the skin.

Due to the high levels of omega-3 fats in pink salmon, eating this fish will help restore skin elasticity. In addition, the carotenoid antioxidants astaxanthin found in pink salmon can significantly reduce the effects of free radical damage that causes premature aging. Dr. Perricone, an internationally renowned dermatologist, recommends that his patients consume pink salmon three times a week for healthier skin. Thanks to the inclusion of fish in the diet, the skin will acquire an even tone, become soft and smooth.

10. Healthy, smooth hair.

The fatty acids contained in pink salmon nourish the hair follicles from the inside, leaving hair smooth, strong and healthy. They also repair damaged strands and prevent split ends.

1. There can be negative consequences of overuse.

With excessive use of pink salmon, the production of hormones can become too active, which will irreversibly lead to dysfunction of the thyroid gland. Experts recommend to consume no more than 150 grams of pink salmon per day, no more than three times a week.

2. Individual intolerance is possible.

Do not use pink salmon if you have an individual intolerance to seafood, as well as an increased sensitivity to their components. If you are diagnosed with chronic liver disease, an excess of iodine or phosphorus in the body, then before adding pink salmon to your diet, consult your doctor.

3. Provokes problems with the gastrointestinal tract and liver.

If you have gastrointestinal or liver problems, do not eat salted fish. In this case, it is best to steam or grill it. Eating pink salmon fried in oil can also provoke diseases of the gastrointestinal tract and liver. In addition, from fried in the body harmful cholesterol accumulates, which can lead to clogging of blood vessels and the formation of atherosclerotic plaques. Excessively salted and peppery fish can provoke the formation of ulcers or gastritis.

4. Contraindicated in certain diseases.

Do not use pink salmon if you have urinary tract problems. During pregnancy, pink salmon can be consumed in a strictly limited amount, and it is better to refuse to introduce it as a complementary food for an infant. Do not eat pink salmon at night, its excessive use leads to swelling of the limbs.

• The nutritional value
• Vitamins
• Macronutrients
• Trace Elements

Pink salmon can be cooked in many ways: fry, bake in the oven, salt, smoke, grill, steam, charcoal. This fish is suitable for salads, cold appetizers, sushi. You can buy canned fish and make sandwiches out of it. As a side dish for pink salmon, use potatoes, rice, pasta and any other cereals you like.

The habitat of pink salmon is the northern regions of the Pacific Ocean and the lower reaches of the rivers of the Arctic Ocean. It is found along the American and Asian Pacific coasts. It can be seen off the coast of Sakhalin, the Kuril Islands, Hokkaido. Pink salmon live for 3 years and is very prolific. It got its name due to its characteristic feature. In males, before spawning, a hump-shaped growth is formed above the spine near the head.

The main catch areas are the lower reaches of the Amur and western Kamchatka. Pink salmon is affectionately called “pink salmon”, but it tends to change its color when migrating from freshwater rivers to the sea and back. Most often, pink salmon can be seen in a light blue color. During spawning, its abdomen becomes white-yellow, and the back turns pale. Pink salmon prefers cold water (5-10 degrees).

Pink salmon is the most important fishing object in Russia. Hundreds of thousands of tons are harvested annually. Russian catches account for about half of the world’s total. Pink salmon is the earliest salmon. The fry go into the sea, reaching a length of 3 cm and at the same time weighing 200 milligrams. Pink salmon lives in the sea only for a year; after spawning, it dies. On an industrial scale, pink salmon is bred in Sakhalin and Alaska.