In recent years, eating sashimi has also become a delicacy on the family dining table in our country. However, while sashimi is delicious, it also comes with numerous risks. News of infections from parasites and food poisoning due to improper consumption is endless. So, how can one consume sashimi or seafood products in the healthiest way?
Eat with wasabi
The antibacterial components in wasabi can kill bacteria such as E. coli and Staphylococcus aureus, and inhibit the growth of mold and other toxic bacteria in food. Furthermore, according to data from the Japanese Food Research Institute, wasabi can also inhibit the activity of cancer-causing substances and the activity of oxidizing enzymes in the liver. Therefore, it is best to eat sashimi with wasabi. However, experts remind that wasabi is highly irritating, so pregnant women and people with stomach or eye conditions should consume it in moderation.
Sashimi marinated in vinegar
Research by related institutions has shown that nearly half of raw-frozen and fresh-frozen aquatic products were found to contain Vibrio parahaemolyticus, which can easily lead to food poisoning after entering the human body. However, studies have shown that Vibrio parahaemolyticus is sensitive to acid and dies within 1-3 minutes in ordinary vinegar. Therefore, you can marinate sashimi in vinegar before eating, or add some vinegar during the cooking of seafood to effectively kill Vibrio parahaemolyticus. In addition, Vibrio parahaemolyticus is also sensitive to temperature and can be killed by heating to 56°C for 5-10 minutes. Therefore, it is recommended not to cook seafood for too short a time.
With the above methods for eating sashimi, are you also tempted to indulge? Indeed, sashimi retains the original flavor of the food and is very tempting. But in fact, sashimi should not be consumed in excessive amounts at once. The reason is that sashimi or shellfish sashimi contains a component called "antithiamin factor." If you consume large amounts of raw fish and shellfish, it can lead to a deficiency in thiamine (Vitamin B1).
Vitamin B1 is a water-soluble vitamin with limited reserves in the body. After 1-2 weeks of deficiency in the diet, the Vitamin B1 content in tissues will rapidly decrease, leading to Vitamin B1 deficiency. If Vitamin B1 deficiency occurs, symptoms such as fatigue, irritability, excitability, headache, nausea, vomiting, loss of appetite, gastrointestinal dysfunction, and lower limb fatigue and soreness may appear. As the condition progresses, "dry beriberi" or heart function failure and heart failure may occur. Therefore, sashimi should not be eaten in excess; a small taste is enough.
Sashimi is tempting, but it contains too many unhealthy factors. Therefore, the public should be more careful when selecting ingredients, try to buy from reputable and brand-assured stores to minimize the risks and enjoy the delicious food with peace of mind.