It is a naturally healthy food that is good for the heart, the tonicity or the line ... praising it is not necessary
FISH, A PARTICULARY EFFICIENT ALLY FOR YOUR HEALTH
Mandatory for a varied and balanced diet, the fish is a core asset: has a low calorie intake (much lower than the meat) while containing proteins, vitamins, iron and very interesting minerals. It is very rich in vitamins A which is good for eyesight: the same vitamins as those contained in the carrot, the vitamins A of the fish improve the eyesight by building the photosensitive pigment of the eyes. the proteins contained in the fish make it a stimulating food while regulating the metabolism at the same time. The fish provide tonicity and vitality thanks to the phosphorus and the B and D vitamins, it also helps to have a good memory. Fish is also an ally against daily stress thanks to the vitamins E and B contained in it which are stress relief.
Moreover, the fish actively covers our oligo-elements needs: The zinc, copper, iodine, selenium intake can overcome the various deficiencies that may affect the nervous system.
A naturally balanced diet, fish is an excellent regulator of metabolism through its vitamin D which is known for its intestinal transit facilitator and regulator of metabolism. A regular consumption of fish increases the intestinal absorption and the mineralization of the cartilages in case of rickets or osteomalacia (vitamin D deficiency mainly due to the lack of sunshine).
TAKE CARE OF YOURSELF, PUT FISH IN YOUR PLATE
Fish is recommended for growing young children since oligo-elements, vitamins and Omega 3 optimize their growth.
It is also very popular with elders because it is rich in Omega 3, these famous acids are indeed real shields against cardiovascular diseases. In addition to that, fish is a trusted ally that fights aging symptopms such as wrinkles, because even when aging, the aging cells are prevented by selenium, a powerful antioxidant.
The World Health Organization - WHO - recommends consuming fish at least two to three times a week while varying the species to take advantage of the specific intake of each of them.
