Turkey meat against stress, liver for athletes, veal for diet and steak for the tired

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Turkey meat against stress, liver for athletes, veal for diet and steak for the tired
In one experiment, subjects had to choose a certain type of meat. Most chose red meat on days when they needed strength and penetration. The respondents chose fish and seafood on days of rest and relaxation. Psychologists are trying to solve this dilemma. Psychologists claim that the choice of food depends on the type of personality. It is more an interpretation damaged by experience than a scientifically proven interpretation. Thus, psychologists say that people who choose meat are passionate and impulsive, while people who choose fish are gentle and more refined. Both meat and fish are certainly high-value foods. In recent years, more and more nutritionists say that people should eat less meat (especially red) and more fish. Meat is not so bad because it provides the body with useful substances that give strength and vitality and prolong life by maintaining the state of mind. Experts agree that people’s diet should include both meat and fish.

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  1. For immunity-meat gives the body proteins for building and rebuilding the body. Proteins from meat are part of the antibodies that are renewed in the body every 3 weeks. They protect people from infections. Meat also gives people zinc, which also protects against infections.
  2. Feeling of fullness – lean meat contains the most high-quality proteins. These proteins give a feeling of satiety and can “cut” the appetite of people who want to eat constantly. Nutritionists say that people who choose a few slices of Prague ham for breakfast have less need for the next meal. Lean meat contains choline, betaine, inositol and other substances that promote the breakdown of fat and the conversion of fat into energy and water.
  3. Boiled meat increases appetite – soup with meat is recommended for people who have no appetite. By cooking meat in water, it is broken down into amino acids and peptides (quickly resorbable proteins that stimulate the secretion of gastric juices and open the appetite).
  4. The amount of meat for a meal – scientists say that 1 gram in 1 kg of body weight – is the amount people need for proteins from meat. A person with a body weight of 50 kg needs 50 grams of protein per day. This corresponds to a steak weighing 250 grams. 100 to 150 grams of meat per day is enough for people because they get proteins from eggs and plant foods (beans, peas, lentils, cereals).
  5. Correct choice of meat – 100 grams of lean meat contains 20 to 22 grams of protein. Lean meat, veal, chicken, turkey and pork tenderloin contain little fat (only 2 to 10 grams). Meat provides the body with iron (1.7 to 2.5 mg, which is easily used from meat). Iron is mostly found in red meat and turkey, and slightly less in chicken. Meat facilitates the utilization of iron from plant foods.
  6. Meat is an important food – lean meat is an excellent food because it contains proteins and amino acids (which participate in the creation of hormones). Tryptophans from meat build serotonin – the hormone of happiness. People enjoy a meal with meat and achieve calmness thanks to serotonin. Meat is a source of arginine (which stimulates the production of somatotropin, which slows down aging). It also contains proline (necessary for the strength of tendons and ligaments). Meat is supplied with vitamins B1, B2, PP and B12. These vitamins are important for the production of erythrocytes and the good functioning of the nervous system.
  7. Lean meat – vitamins A, D and E dissolve in fat. Meat contains hidden fat (from 2% to 17%), depending on the type. Meat contains 70 to 100 mg of cholesterol. These are mostly saturated fatty acids. Fatty acids ingested in excessive amounts endanger the blood vessels, brain and heart. These vitamins are best used from other foods.
  8. Excessive intake of meat – meat contains little calcium and a lot of phosphorus. Excessive intake of meat can cause excess phosphorus and loss of calcium. This imbalance favors osteoporosis. Meat and offal in large quantities harm people with gout and kidney diseases.
  9. Fish – marine fish contains as much as 2% of minerals and slightly less iron than meat. It contains a lot of iodine, which stimulates metabolism. People who regularly eat fish have healthy and elastic skin and a low level of fat in their blood.
  10. Blue fish – blue fish with a silver-blue sheen are sardines, mackerel, herring and tuna. They contain about 16% protein, vitamins A, D, B2 and B12. Blue fish is rich in calcium and zinc. It is rich in omega-3 fatty acids that protect blood vessels from arteriosclerosis, heart attacks, and strokes. It is recommended for all populations, especially the elderly.
  11. The choice of fish – lean fish (for example, hake) is an excellent choice because it contains little fat (0.3 – 1.7 g, which provide 65 to 75 calories in 100 grams). They can be used in larger quantities than recommended. Fatty fish (salmon, mackerel) contain a lot of omega-3 fatty acids. If any type of sea fish is eaten twice a week, the risk of heart attack, heart and blood vessel disease is reduced. Fish strengthens cell membranes and slows down aging. Essential fatty acids from fish are important for normal fetal development.
  12. Vitamins in fish – fish is rich in vitamin B1, B2, B12, which is necessary for the proper functioning of the nervous system. It contains a lot of vitamin D which protects bones from osteoporosis. Sardines also contain vitamin E. Fish is easy to digest because it has less connective tissue than meat. Regular intake of fish helps in the treatment of psoriasis.
  1. Fish on the menu – fish spoils easily and quickly loses vitamins and minerals. fish is best prepared by steaming, in the oven or on the grill. This way nutrients and vitamins are preserved. Fish left in the air for several hours can easily spoil and cause poisoning. Large and medium-sized fish (e.g. tuna) can contain large amounts of harmful substances found in seawater. That is why it is recommended to alternate consumption of large and small fish.
  2. Seafood- molluscs or so-called seafood should be cooked for at least 15 minutes to avoid poisoning and for all harmful substances to come out of the meat. Mackerel, tuna, sardines should be kept in the freezer at the lowest temperature. Fry these fish immediately after taking them out. Some now. Otherwise, stomach problems, headaches and skin rashes may occur. These disturbances are probably caused by the growth of bacteria that release histamine.
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ContactSardina d.o.o.. Ratac 1, 21410 Postira CROATIA. tel: + 385 21 420 590 fax: + 385 21 632 236. Fish Market. tel: + 385 21 420 290 info@sardina.hr.

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