Is Japanese sashimi healthy to eat raw?

Fish, which is our common sashimi now, is also called raw fish. Many people think that raw fish is a Japanese way of eating, but as early as 823 BC, when Zhou Xuanwang was five years old, China recorded that raw fish was "silver carp" or "fat". In the pre-Qin period, sashimi was seasoned with onions and mustard. Later, it was introduced to Japan and became a very popular national recipe in Japan.

In recent years, eating sashimi has become a delicacy on the family table in China. However, sashimi is delicious and dangerous, and news of parasites and food poisoning caused by improper consumption is endless. So, how to eat sashimi or seafood products is the healthiest?

Dip in mustard

Mustard contains bactericidal ingredients, which can kill bacteria such as Escherichia coli and Staphylococcus aureus, and inhibit the growth of toxic bacteria such as mold in food. In addition, according to the data of Japan Food Nutrition Research Institute, mustard can also inhibit the activity of carcinogens and acidifying enzymes in the liver. So when eating sashimi, it's best to dip it in mustard and eat it together. However, experts warn that mustard is highly irritating, and pregnant women and people with stomach diseases and eye diseases should eat less.

Sashimi soaked in vinegar

According to the investigation of relevant institutions, nearly half of raw aquatic products and fresh frozen aquatic products were found to contain Vibrio parahaemolyticus, which is easy to cause food poisoning after being absorbed by human body. However, studies have shown that Vibrio parahaemolyticus is sensitive to acid and will die within 1-3 minutes in common vinegar. Therefore, eating sashimi can be soaked in vinegar first, or adding vinegar in the process of cooking seafood can also effectively kill Vibrio parahaemolyticus. In addition, Vibrio parahaemolyticus is also very sensitive to temperature. When heated to 56 degrees Celsius, it can die within 5- 10 minutes, so it is suggested that the cooking time of seafood should not be too short.

Are you ready to eat the above sashimi? Indeed, sashimi can keep the original flavor of food and is very attractive. But in fact, sashimi should not be eaten too much at a time. The reason is that sashimi or shellfish sashimi contains "anti-thiamine factor". If you eat a lot of raw fish and shellfish, it will lead to thiamine (vitamin B 1) deficiency.

Vitamin B 1 is a water-soluble vitamin with limited reserves in the body. After 2 weeks of dietary deficiency1~, the content of vitamin B 1 in tissues will drop rapidly, resulting in vitamin B 1 deficiency. If vitamin B 1 deficiency occurs, fatigue, restlessness, excitement, headache, nausea, vomiting, anorexia, gastrointestinal dysfunction, fatigue and soreness of lower limbs may occur. With the development of the disease, there may be "dry beriberi" or cardiac insufficiency and heart failure. So don't eat too much sashimi, just taste it.

Sashimi is tempting, but there are too many unhealthy factors. Therefore, citizens should pay more attention to the choice of ingredients, try to buy from reputable shops with brand protection, minimize the threat and enjoy the food with peace of mind.