The main fishing grounds are the waters of the North Atlantic Ocean, the Baltic and Mediterranean seas. For 3000 years, it has been the main source of nutrition in many countries around the world. Fish is rich in monounsaturated fat and protein, so it can be a useful addition to your daily diet.
The benefits and harms of herring are largely determined by the content of docosahexaenoic (DHA) and eicosapentaenoic (EPA) acids in it. Clinical trials have proven the effect of these elements on the normalization of cardiovascular and immune systems. Acids remove toxins, improve vision, relieve inflammation.
Due to the presence of EPA and DHA in the product, the benefits of herring are great enough for hypertensive patients. Eating it helps regulate blood pressure.
Fish contains vitamins D and B12, selenium and phosphorus. Trace elements are involved in the formation of bones, increase resistance to infections, and improve performance.
The benefits of herring are widely recognized as an important source of protein. Eating 500 grams of fish per week in excess makes up for the lack of protein in the body. The presence of omega-3 fatty acids in the product makes it a desirable dish on the table of patients with high cholesterol and diabetes. Today, scientists have proven the benefits of herring for people suffering from ischemia and breast cancer.
Unfortunately, this nutritious and tasty product has very unhealthy qualities that fish lovers should know about. The harm of herring is associated with the ability of foods rich in protein over time to release the amino acid tyramine, which appears during the decomposition and decay of tissues. The substance lowers serotonin levels, which leads to migraines and high blood pressure. Experts recommend choosing fish carefully when buying, paying attention to the quality of the product.
The presence of tyramine makes the treat dangerous for people taking MAO inhibitors. The harm of herring to the body when a drug is combined with an amino acid can result in intracranial bleeding.
The result of the poor environmental situation in the world is reflected in seafood. Significant harm to the herring due to the accumulated polychlorinated biphenyls and dioxins during its life is quite large. Toxic compounds destroy the endocrine system, reduce potency in men, promote the development of endometriosis in women, affect abnormalities in sexual behavior, suppress immunity in general and lead to infertility.
The benefits and harms of herring, of course, largely depend on the general ecological situation on the planet. A large amount of protein and fat makes fish a desirable object of fishing in many countries, in Europe it is considered a delicacy and is called the “silver of the sea”.
Despite the harmful compounds that tend to accumulate in the treat, scientific sources claim that the concentration of toxic substances depends on the age of the herring and its size. Experts advise to eat fish less than 17 cm without restrictions, but no more than twice a week to eat a delicacy larger than 17 cm.