Many people say that eating fish does not make you fat. Is this true? In fact, this statement makes sense, of course, it is also related to the cooking method of fish. If you use the same cooking method, eating fish is less likely to gain weight than red meat such as beef or pork. Fatty acids in fish.
Red meat such as beef and pork contains a large amount of saturated fatty acids, while fish meat contains a large amount of unsaturated fatty acids. Saturated fatty acids can promote cholesterol production, while unsaturated fatty acids can reduce cholesterol and neutral fat.
In addition, fish contains DHA and EPA which promote the activation of brain cells. They are also unsaturated fatty acids, which can prevent blood coagulation and keep the blood fresh. It is very helpful to prevent myocardial infarction, cerebral hemorrhage and other cardiovascular diseases.
For example, yellow croaker, carp, saury, and catfish, which we usually eat, are rich in DHA and EPA, so we may eat more yellow croaker in spring, carp in summer, saury in autumn, and more in winter. Catfish can enjoy different fleshy fish in each season. You can take in abundant DHA and EPA throughout the year, and you don t have to worry about eating too much fat and getting fat.