Learn how Japanese people eat fish to avoid poisoning

Wasabia people often use Wasabia (used for processing mustard) when eating raw fish to eliminate toxins, bacteria .

Parasites, bacteria, toxic substances or heavy metals from fish can cause poisoning or long-term storage in the body. They create a constant burden on the liver, causing it to deteriorate quickly and seriously affect health.

Risk of poisoning by eating fish

Fish contains many unsaturated fatty acids (Omega 3), protein, vitamins A, D, phosphorus, magnesium, zinc, iodine ., very good for cardiovascular, bone and joint health, . The US Food and Drug Administration (FDA) recommends that each person should eat 227-340 grams of fish of all kinds (divided into 2-3 meals a week) weekly, which will be healthy.

However, fish is also easy to become a double-edged sword when eaten incorrectly or ingested, containing toxic substances. The World Health Organization (WHO) recommends that eating raw or undercooked fish will have a high risk of infection with parasites and bacteria . Fish can also contain many symbiotic microorganisms, when eaten raw they will follow the body causing poisoning.

Fish can also be poisoned by polluted water or impregnated, marinated by preservatives.

In addition, fish can be poisoned by polluted water or impregnated, marinated by preservatives, and chemicals that help freshen or keep fish for long periods of time beyond regulations. The risk of contaminated or containing heavy metals such as lead, chromium and mercury . is also very high. Statistics from the Institute of Biodiversity Research (USA) show that up to 84% of the world's fish contain a large amount of mercury harmful to human health. In particular, large species of fish, living in deep sea layers such as mackerel, tuna, fat, sword . always have higher levels of mercury and heavy metals than baby species.

Besides being able to cause poisoning such as abdominal pain, diarrhea, vomiting ., the bacteria, parasites or heavy metals from fish entering the body will cause long-term consequences for health, especially in the liver. Accordingly, single-sided toxicity will directly activate Kupffer - the type of immune cell located in the sinus cavity , overactive . They cause this cell to release inflammatory substances such as TNF-α, TGF-β, Interleukin . causing damage, destroying liver cells.

On the other hand, toxins also cause the liver to work continuously when performing the detoxifying role, producing intermediate products that continue to activate Kupffer cells excessively. It again causes more serious damage to the liver cells, causing it to weaken and damage quickly. When the detoxifying role and many other important roles of the liver weaken, many serious consequences for the whole body will result.

The secret to eating raw Japanese fish

Well-known as a country that enjoys fish dishes, it is estimated that Japan consumes nearly 10% of the world's fish production. On average, Japanese people eat five times more fish than other countries. In particular, sushi and shamisi (raw fish salad) are two traditional Japanese dishes, often using ocean tuna ingredients, one of the highest concentrations of heavy metals such as mercury. To limit toxins in marine fish, Japanese people have a habit of using wasabia (mustard processing) when eating sushi, sashimi as well as many other raw fish dishes. This is a kind of medicine with high detoxification properties.

The active ingredient Isothiocyanates in wasabia helps activate the transcription factor Nrf2 , thereby increasing the synthesis of protein molecules that promote detoxification in the liver. At the same time, wasabia enhances its antibacterial and anti-toxic properties, inhibits, reduces the accumulation of bacteria, heavy metals. This helps Kupffer cells not overactivate, thereby actively fighting poisoning, protecting and regenerating damaged liver cells. The study also showed that using medicinal herbs helped increase Nrf2 by 3 times after only 6 hours.

Wasabia enhances antimicrobial and anti-toxic properties from outside.

In addition, sashimi is available, served with sauces such as soy sauce, soy sauce, ginger and some vegetables such as perilla, mint and sliced ​​white radish or seaweed. In addition to increasing flavor, they also help kill harmful bacteria and parasites that are common in fresh seafood.

Sashimi is "cut fresh meat to eat". The origin of this name is literally derived from traditional harvesting methods. Standard sashimi fish are caught by separate fishing lines. Immediately after catching fish, people use piercing spiked nails to make them die immediately, then put them into a grindstone. This process is called Ike jime. Because the fish died so quickly, the meat contained only a very small amount of lactic acid. Therefore, chilled fish meat will be kept for about 10 days without being spoiled. Conversely, if the fish dies slowly, the quality will decrease

Japanese people often choose seafood caught in the coastal areas, because the fish here are delicious and nutritious. When carrying out the processing, to keep the food pure and delicious, the chefs often use tools made of wood because the sourness in the rice when mixed with the vinegar will react if used with the material. metal.