The fish is considered, to reason, an indispensable food for a correct feeding and heals. The good reasons to the base of this conviction are many. In the first place the meat of the fish goes considered, regarding the content of the essential amino acids, to the same level of the other meats but with the advantage of a better masticabilità and digeribilità, characteristics render that it adapt also for who must hold a lighter diet for problems than health, the children or the old ones. The best digeribilità than a trout respect to a bistick, in order to make an example, is however a quality of which all can benefit: from the worker who has a short interval-catering, to the sportsman who wants to keep itself light before a muscular engagement.
But it is also a other important reason: the fish numbers from its part also a lower number than calories and of fat people it saturates. The fish, of sea or soft water, have in fact generally less fat people of the meats, and also the less lean qualities, like tonno or the blue fish, have of the typical fat people polinsaturi (absent in the meat) that they influence on the excessive “viscosity” of the blood, on the coagulation and the same permeability and elasticity of the cellular walls. Currently, the recommendations of the line-guide of the feeding of all the countries agree in encouraging the consumption of the fish, proposing at least two or three meal weeklies magazine made up of this food. It seems that the council has been recepito, finally, also from the Italians that in past figured more low to the step of the European scale of the consumption, in spite of the 8000 km of coasts.