Sushi harmful yes or no?

But is sushi is really harmful?

The sushi fashion is exploding throughout Italy and amongst the fame and the flavour also risks come forward so much that last year during an important trade fair in Rome approximately 40 people very food poisoned.

Let us really understand when and how to eat sushi and what are the real risks and dangers.

WHAT IS SUSHI?

Sushi is a dish based on boiled rice and seasoned with rice vinegar, which in olden times was used for preserving fish.
We find nigiri sushi, consisting of thin strips of fish (tuna, salmon, wreckfish, squid) placed on rice and served accompanied with wasabi (a thick sauce based on horseradish), sliced ginger in brine and soy sauce.
Then there is the sashimi which is raw fish, served in strips or thin slices.

SUSHI HARMFUL YES or NO?

You must know that sushi and sashimi should not be prepared with fresh fish, freshly caught or that comes from the closest fish market, but the Italian legislation, which refers to the European standards (European Regulation 853/2004), says that the fish used for raw consumption should be left in the freezer at -20°C for at least 24 hours. Freezing kills parasites of raw fish.

A recent investigation has however revealed a very different story: out of 19 Japanese restaurants in Italy taken into account (in Rome and Milan) only three were complying with the norm of the freezing.

The first problem is a larva called Anisakis. If it has not been previously frozen as per regulations, this parasite remains and once swallowed it settles in the intestine causing allergic type reactions more or less serious, but also strong abdominal pains similar to those of a peritonitis.
Moreover if the fish has not been frozen and then nevertheless kept cool on its surface many common microorganisms may develop practically making it become a vehicle of poisoning (acute gastroenteritis) from microorganisms such as salmonella, staphylococcus, listeria or cholera vibrio.
If the fish has gone through a long process without being kept cold, it assumes a smell and changes colour, producing histamine i.e. a substance that has strong inflammatory and allergenic power.
Ingestion will cause reddening of the face, urticaria and other similar discomfort.

It is therefore the consumer’s responsibility to gather information on the restaurant, on the origin of the fish or the mode of cooking and preparation and although this seems to be impossible, in reality it is the only way to avoid the problems and by respecting the rules sushi does anything but harm.

The japanese cuisine based on fish in fact protects against cardiovascular diseases (heart attack, angina) thanks to the presence of fatty acids of the omega-3 series.
The omega-3 contribute to lowering triglyceride levels, as well as to improve the symptomatology of autoimmune and inflammatory diseases such as, for example, rheumatoid arthritis.

Take a look at our tried and tested method: Anti-Diet