Japanese delicacies or bomb? The whole truth about the land.

Japanese firmly rooted in our menu. So many people today can not imagine my life without sushi and rolls, but the common man does not even know what risks their health.

One of the main ingredients of sushi - raw fish. Do you know that it is a source of worms, dangerous to humans? Fans of Japanese cuisine great risk of contracting opisthorchiasis and diphyllobothriasis.






opistorhisov size 7 to 12 mm are parasitic in the gut, the bile ducts of the liver, gallbladder and pancreatic ducts. Diphyllobothriasis or a tapeworm lives in the small intestine up to 20 years and can reach 15 meters in length! These parasites can be picked up by eating raw river fish.






Also, there are many diseases that cause marine parasites. For example, the larvae cause a anizakidoz roundworms and hookworms. These worms affect almost all species of marine fish - cod, herring, perch, salmon and squid, octopus, shrimp and other crustaceans, mollusks. Statistics confirm that herring in the Baltic Sea are infected with nematodes by 30% and in the North - all 55-100%. Familiarity with this parasite could end very tragically - its larvae may provoke sharp abdominal pain, promote the development of acute ulcers and necrosis with perforation of the stomach wall and intestines.

So can you eat sushi?

completely disinfect the fish may be low or high temperatures:

1. Freeze 7 hours at minus 40 ° C or 14 hours at minus 35 ° C, 32 hours at minus 28 ° C. In conventional freezers parasites die and are not always able to live there for a few months.
2. Salting in saline density of 1 to 2 g / l at 2-4 ° C for 14 days.
3. Boiling for at least 20 minutes after boiling.
4. Frying lid closed for at least 20 minutes (10 minutes on each side).

These rules are strictly enforced in Japan - fish is always frozen before cooking. To us the technology sushi came somewhat modified and these rules are observed not so strictly.






I advise you to always ask the waiters restaurants with Japanese cuisine, some pre-treatment has passed the fish before cooking.

In no case can not:

Eat raw or lightly salted fish, shellfish and other seafood, which have not been pre-freeze. Eat jerky or dried fish, which have not been previously freeze as larvae opisthorchis in such fish are stored for months. This is particularly true of fish, for example, roach, roach, bream, carp, Silver and Gold carp, silver carp, tench, carp, ide, chub, saber fish, roach, rudd. Their infection is about 70%! Eat poorly cooked or deep fried fish.




If you do not want a lifetime to pay their health for a portion of the land, whether extremely careful! Waiters always wondered about the pre-treatment of the fish. And even better - to prepare homemade sushi, pre-processing the fish!

If your friends also love sushi, tell them about whether they can be there!

via takprosto cc

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