View Full Version : Nutritional Info on Sushi
10-28-2003, 06:48 PM
Does anyone have any useful links, I've searched and I can't seem to find any. I need to know what the macronutrient breakdown is for my food journal since I eat so muchof it.
10-28-2003, 07:17 PM
This might help.:)
10-28-2003, 07:21 PM
Ace link, dude! Bookmarked.
10-28-2003, 07:52 PM
Hot dang! You the man Brad! Thanks!!!!
10-28-2003, 08:07 PM
Isn't sushi raw fish? So isn't it the same as a buying frozen cod? My question would be how well does the body digest it? Any difference?
I've never tried but I am willing to try anything once or twice.
10-28-2003, 08:40 PM
Originally posted by Berserker
Isn't sushi raw fish?
*** No, you're thinking of "sashimi." Sushi has to do with seasoned rice and cooked fish, of course one can use raw fish instead.
So isn't it the same as a buying frozen cod?
*** The one thing you have to keep in mind is parasites. Commerical freezers usually rid the fish of parasites in a couple days while home freezers may take up to several weeks.
My question would be how well does the body digest it? Any difference?
*** Here's an interesting snippet I found courtesy of www.realmilk.com
"The enzymes we need to consider when planning our diets are the third category, the food enzymes. These are present in raw foods and they initiate the process of digestion in the mouth and upper stomach. Food enzymes include proteases for digesting protein, lipases for digesting fats and amylases for digesting carbohydrates. Amylases in saliva contribute to the digestion of carbohydrates while they are being chewed, and all enzymes found in food continue this process while it rests in the upper or cardiac portion of the stomach. The upper stomach secretes no digestive juices whatsoever, but acts much like the crop of a bird or the first stomach of ruminant animals. It can be described as a holding tank where the enzymes present in raw foods do their work on what we have eaten before this more or less partially digested mass passes on to the lower stomach, about 30 minutes after food is ingested. Hydrochloric acid secretion occurs only in the lower stomach and is stimulated by the passage of food from the upper to lower stomach. (This hydrochloric acid does not digest meat, as is commonly believed, but activates the enzyme pepsinogen to its active form pepsin that digests protein.)
Enzyme research has revealed the importance of raw foods in the diet. The enzymes in raw food help start the process of digestion and reduce the body’s need to produce digestive enzymes. All enzymes are deactivated at a wet-heat temperature of 118 degrees Fahrenheit, and a dry-heat temperature of about 150 degrees. It is one of those happy designs of nature that foods and liquid at 117 degrees can be touched without pain, but liquids over 118 degrees will burn. Thus we have a built-in mechanism for determining whether or not the food we are eating still contains its enzyme content.
A diet composed exclusively of cooked food puts a severe strain on the pancreas, drawing down its reserves, so to speak. If the pancreas is constantly overstimulated to produce the enzymes that ought to be in foods, the result over time will be inhibited function. Humans eating an enzyme-poor diet, comprised primarily of cooked food, use up a tremendous amount of their enzyme potential in the outpouring of secretions from the pancreas and other digestive organs. The result, according to the late Dr. Edward Howell, a noted pioneer in the field of enzyme research, is a shortened life-span, illness, and lowered resistance to stress of all types. He points out that humans and animals on a diet comprised largely of cooked food have enlarged pancreas organs while other glands and organs, notably the brain, actually shrink in size. His research also uncovered the fact that the body recycles enzymes by absorbing them through the intestine and colon and transporting them in the blood back to the upper intestine to be used again. The body is thus designed to conserve its precious enzyme stores."
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