Cod liver

We think many have tried the delicious cod liver salad at least once in their lives. Until our time, this product is considered incredibly popular in national Russian cuisine and in a number of other gastronomic traditions of the states that were once part of the USSR. Usually, canned Atlantic-type cod liver is used to prepare dishes.

Cod liver is preserved with the addition of pepper, salt and bay leaf. As a marinade for canned food one uses cod liver fat, that's why canned food is produced in own juice. What is noteworthy is that canned cod liver should be made immediately after the fish catch. Previously, they did so, after the cod was caught, it was immediately delivered to harvesting floating fish factories, which, without losing a minute, produced canned cod liver.

Cod liver benefits

It is believed that with such conservation, the benefits of cod liver are highest. Moreover, during instant processing and harvesting, useful substances, vitamins and elements are preserved in the cod liver up to 90% of the initial indicators. The vitamin-mineral composition of the cod liver is simply pleasing to the eye. Vitamins A, B, C, D, as well as calcium, magnesium, phosphorus, fluorine, iron and saturated fatty acids.

Unfortunately, nowadays, canned food of the so-called "first grade" is increasingly produced from the liver of freshly frozen cod. When frozen, the number of useful elements is significantly reduced in the composition, accordingly reducing the useful properties of the product. And some of the beneficial substances and acids that fish contains make up the exclusive benefit of cod liver.

For example, Omega-3 fatty saturated acid, essential for the human body. The calorie content of cod liver is not small and is equal to 613 Kcal in 100 grams of canned food. However, despite this calorie content, the cod liver belongs to dietary foods with one caveat - moderate consumption. Cod liver contains a lot of natural fats, which are easily absorbed by our body and perfectly saturate.

Damage to cod liver

Cod liver is considered an ideal source of fish oil, the benefits of which have long been proven by medical research. Doctors often recommend increasing cod liver use for women during pregnancy and breastfeeding. However, as a result of recent laboratory studies, tangible harm to the cod liver was revealed, which consists in the content of the substance retinol.

Retinol has a detrimental effect on the fetus, and if you eat canned fish without control, then the harm from the cod liver can result in a violation of the development of the unborn child. It is worth abandoning the use of cod liver with individual intolerance to fish and seafood, as well as with urolithiasis and gallstone diseases.