Sushi
March 29, 2007
If you love to eat sushi, this next story has some information you don't want to miss. Dr. Mom has fished around to get the facts has them dished up and ready to serve.
Sushi may be one of the best sources of nutrition available to us. It is packed with protein and is low in fats. It is a good source of the omega 3 fatty acids which have been shown to raise the levels of high-density lipoprotein (good cholesterol); and then in turn, lower the levels of low-density lipoproteins (bad cholesterol).
There are different types of sushi: nigiri sushi, in which mounds of sticky rice are wrapped or layered with seafood and other ingredients; maki sushi in which sticky rice and other ingredients are rolled into a cylinder using thin sheets of dried seaweed; and sashimi, sliced raw fish, served with a variety of condiments. Not all sushi is raw fish; some types include cooked fish or seafood.
As with any raw food there is some degree of risk of food borne pathogens. Anyone eating raw fish should be aware of potential health concerns. A good itamae (sushi chef) is trained in the proper preparation of sushi and to detect any possible parasites. Freezing fish for at least 72 hours at 4 degrees kills the worms and their larvae. You may ask your waiter how the fish has been handled.
At a good sushi bar or restaurant, attention is paid not only to the combination of flavors but to the presentation of each dish.
Some Health Concerns:- Contaminants such as mercury
- Parasitic creatures such as round worms and flat worms
- Order sushi from reputable restaurants
- The FDA recommends that you don't risk eating raw fish if you are pregnant or have a compromised immune system
- Don't make your own sushi with raw fish unless you can freeze your fish for 72 hours at 4 degrees, home freezers usually can't reach temperatures this low.
- If making sushi at home, please use cooked fish or vegetables.
Special thanks for Jae and staff at Shogun's Sushi Bar
For additional sushi information: