Does eating Japanese sashimi regularly get parasites into the brain? On what basis?

Does eating Japanese sashimi regularly get parasites into the brain? On what basis? Cooked food has always been a favorite of people, and as a result, sashimi has caused many people to worry.

For this kind of meat food, raw and cold food diet combination, some friends are worried about parasites and other parasites after taking it, so they need to prohibit eating.

First of all, the living environment of the fish depends on the risk of parasites in its body. In fact, there is a risk of parasites in all species, due to the fact that viviparous animals in the water can provide a certain living environment for parasites. This parasite adheres to other microorganisms and can be ingested by the fingerlings, which can carry the parasites.

Therefore, in the nature of the seabed, although the sea surface has a relatively high salinity content and a cleaner natural environment, it is not possible to reduce the risk of parasites in fish species growing on the seabed compared with fish species in the water.

Secondly, in the storage of fish, low temperature can solve the parasite. As we all know, many of the sashimi that we drink are not fresh fish but are taken immediately. In the process of transportation and storage, cryogenic technology is different from the traditional cognitive ability of freezing, which is to freeze the fish, reduce its taste damage and can inhibit the growth and development of some pathogens, and even kill some germs and parasites.

As a result, cryopreserved sashimi is less likely to harbor parasites than fresh sashimi.

In the end, sashimi "companions" such as mustard and vinegar were less effective at insecticiding. Although both of them can indeed destroy parasites in the laboratory, they are tested under high concentrations of mustard and vinegar, and long-term immersion of sashimi containing parasites. Therefore, in this way, it is not very good to solve the parasite.

For friends who like sashimi, especially those with weak immunity, you can try to buy sashimi on regular platforms to ensure the safety of sashimi as much as possible. Reducing the frequency of sashimi can also reduce the risk of parasites. In general, there is a risk of parasites associated with sashimi, so we should try our best to ensure the quality of food and reduce the frequency of sashimi.

If you often eat a lot of sashimi, it is easy to get parasites, and it is okay to eat it once in a while, so you must be careful when eating it, and you can't overdo it.

No, it depends on the law of sashimi formation. Generally, fish in the deep sea will have fewer parasites themselves, and then the sashimi is frozen, so the probability will be a little lower. And the parasite walks around the body randomly, so it won't be so coincidental and go to your fuss.

Yes, because Yusheng contains Clonorchis sinensis, although this parasite mainly parasitizes in the liver, there is also a probability of metastasis.

Japanese people eat sashimi without fear of parasites.

Because the parasites in the body of marine fish are generally parasitic on the internal organs of animals, when they eat sashimi, marine fish will freeze the sashimi, and then it will be dipped in ingredients to eat, and freezing is also the same as high temperature, with the effect of disinfection and sterilization, even if you really eat the parasite, it will not survive for too long, and will be excreted with the digestion of the body.

Japan is equivalent to the sea on all sides, the land is surrounded by the sea, the fishing industry is very developed, and the fish eaten in Japan is generally eaten in the deep sea area, the fish grown in the deep sea area, the growth rate itself is relatively slow, the growth rate is slow, the meat quality will be more tender and good, and the number of human parasites in the deep sea area is relatively small, but there are still bacteria and microorganisms.

Reasons to eat sashimi dipped in soy sauce and wasabi:

Even eating sashimi dipped in soy sauce and wasabi is not effective in sterilization, and there are still many people in Japan who are hospitalized for eating sashimi. In 2016, there were 148,000 cases. However, in terms of medical treatment in Japan, the best technology for parasites is also very, very developed.

In addition, seafood in Japan is carefully selected before it is made into sashimi, which kills most of the parasites and bacteria. Therefore, Japanese people can get sick if they eat sashimi and the like, but their coping methods are very mature.

Eat less salmon and more tuna.

Let's take you to understand why eating sashimi can get parasites.

The incidence of parasitic diseases in Japan is both high and diverse. In order to control the parasite problem, Japan is very strict in source control, far from the living area of the sea fish, the second is frozen, the freshly caught tuna is not up to the standard of raw eating with fewer parasites. While the Japanese like to consume wasabi, which kills bacteria and parasites.

In the Japanese diet, steak is fried until it is half-cooked, and it is eaten with wasabi to avoid a fishy smell. The same goes for sashimi. In a word, eating habits, one person cannot live in a "vacuum", and everyone will inevitably breed "parasites" in their bodies.

Japanese medicine has long since entered the ranks of developed countries, and parasites are hidden in sashimi, and the Japanese must know that eating sashimi will definitely try to eliminate them.

<> in order to maintain the taste and edible value of sashimi, the internationally accepted method is to freeze. In the United States, raw marine fish must be frozen at -35 for more than 15 hours, or frozen at -20 for 7 days before they can be eaten. The European Union's regulations in this regard are that most of the sashimi eaten by Japanese people is marine fish, and most of the parasites of marine fish cannot form a complete life cycle in the human body, so they cannot survive in the human body on a large scale.

Reduces the probability of infection.

Microsporidia can parasitize the muscles of shrimp, cod, and eels. Microsporidia are a class of very small insects that live inside cells. The worm body is generally parasitic in tissues such as **, gills, intestines, kidneys, gonads, liver, spleen and bladder.

And in parasitic sashimi (called in Japanese"Sashimi"It is one of the most representative and distinctive foods in Japanese cuisine. Before the Edo period, sashimi was mainly made of sea bream, flounder, flounder, and sea bass, and the flesh of these fish was white. After the Meiji era, the parasites of tuna and cold-water fish with red flesh caused little harm to humans.

Many freshwater fish parasites have evolved to form a reproductive process that circulates between aquatic and terrestrial animals, so they are particularly susceptible to infecting humans.

It shouldn't be very good, because sashimi actually has to be carefully processed before it can be eaten, but it is not ruled out that there is such a possibility.

Personally, I think there must be related parasites in the body, so I think we must pay attention to it when we eat sashimi.

Japanese sashimi.

It is famous all over the world, and many people will come to it. Actually, some of the developed Western countries.

There is also a good habit of eating raw, and even if some of them can be cooked, very few of them are produced and processed to fully cooked. Everyone is more familiar with the steak, most of which are only 5 minutes cooked, and the moment they are cut, you can see that there are also bright red blood dripping down, and even some are eaten directly raw. Concern about the high number of parasites in raw food.

Harm to physical health. But why do Japanese people who often eat food raw without worrying about parasites?

OneThe quality of the ingredients is high

For example, in the production of sashimi, the key is to use fresh fingerlings, or to refrigerate them quickly after they are caught, thus reducing the burden of intermediaries. Then there's the high temperature environment.

The next one is not conducive to the reproduction of germs or viruses, and it can also be reasonably sterilized. Then, in the process of solving, we also pay great attention to cleaning work to prevent the meat from being polluted by the environment during operation. In fact, the chance of high-quality meat actually carrying parasites is very small, and more bacterial infections are mostly caused by vertical processing stages or long-term exposure to gases, and if they can be reasonably prevented, there is generally no need to worry too much about parasites.

IIAttach great importance to physical condition and have regular physical examinations

Japan is one of the few economically developed countries in Asia, and the living conditions of its residents are still very affluent. They pay more attention to the health industry.

They develop a good habit of regular physical examinations, especially for women, and there are free routine physical examination programs in our country.

Therefore, some problems can be detected in time, coupled with developed medical technology, it is also a guarantee of physical and mental health. Many people around us basically go to the hospital when they are sick or feel sick. Therefore, just go and get checked, it is generally problematic.

In fact, many serious illnesses are actually moved out entirely. Therefore, people are especially afraid to go to the hospital, thinking that if they go to the hospital, they will become sick if they are not sick. Therefore, we are all very afraid of parasites.

Therefore, many people are very disgusted when it comes to eating raw food, and even feel nauseous and want to vomit.

IIIThe customs and customs of the region

People in each region have their own diets, and the Japanese have a tradition of eating cooked food, so when you look at fresh meat, it is a delicious food, and you will feel sick and vomit when you look at it. In fact, if you eat food in Japan, you will also encounter the problem of parasite infection, just like you eat bad ingredients and have diarrhea, so you can easily solve this problem. So it's no wonder, just like we sometimes eat raw apples to have diarrhea.

It doesn't feel like a problem, so I inherited such a habit. Therefore, for each of the habits of other people, everyone does not need to imitate it, the same kind of food, suitable for others, not necessarily suitable for everyone. Therefore, it is necessary to combine your own specific situation, and do not blindly follow suit.

Because Japan is close to the sea, they often eat seafood, and they have eliminated all the parasites when they make it, and they think that sashimi is also very delicious and good for the body, so they especially like to eat it.

Because Japanese people have high requirements for fish fillets, and they like to dip in wasabi, there are basically no parasites.

This is the food culture of Japan, because they are close to the sea, they prefer to eat seafood and raw food, and they enjoy the deliciousness of the food itself.

Japanese people eat sashimi for fear of parasites. Sashimi is so popular in Japan that many diners in Japan have come to the rescue. Some people are obsessed with sashimi, thinking it is delicious and tender, while others are disgusted with it and think it is unhygienic.

The following is an elaboration on "Are Japanese people not afraid of parasites when eating sashimi", and interested friends can continue to read and understand.

1. For Japanese people, it is not that they are not afraid of parasites in sashimi, but they are used to and like to eat sashimi. Because of their love for sashimi, Japanese people pay more attention to the handling of sashimi to make their food safer and more hygienic.

2. When the Japanese process sashimi, they will try their best to cut it into thin slices, the purpose is to make it taste better, and the purpose is to make it better to kill the parasites when it is frozen at low temperature.

3. In Japan, people generally choose deep digging fish to make sashimi, and these deep-sea fish have fewer parasites, plus the Japanese have been living in the offshore area and have certain antibodies to parasites, so they generally don't worry about the problem of parasites in sashimi.

4. Japanese people add wasabi to sashimi when they eat it. Mustard is similar to garlic in that it has a bactericidal effect. In addition, Japan's medical treatment is relatively developed, and the prevention and control of parasites is relatively in place.

<> eating sashimi can prevent raw insects by consuming garlic, mustard, related medicines, etc. Sashimi generally contains parasites, so it's best to eat less or no sashimi. By reading the above specific introductions to "Are Japanese people not afraid of parasites when eating sashimi" and "How to prevent raw insects after eating sashimi", I hope that you can provide a reference.

Sashimi is a food that is generally harmful to human health, so it is recommended to reduce or not eat it.

Japanese people eating sashimi are not afraid of parasites.

When Japanese people eat sashimi, they dip it in some soy sauce and wasabi, and both soy sauce and wasabi have a very strong bactericidal effect. Therefore, if you eat sashimi, if there are parasites, it will be killed, and it is difficult for parasites to survive.

Most of the fish in sashimi are taken from the sea, and they have been baptized by the waves and trained by the sea. The meat becomes very tender and firm, elastic, and most of the fish have fewer spines, which is very suitable for human taste.

Seafood resources

The Japanese are reluctant to let go of sashimi when they can import other foods because it tastes so good. Coupled with the dipping sauces made by the Japanese, it can be said that the most delicious sashimi in the world for the Japanese is sashimi. Sashimi is not only popular in Japan, but also in Japan.

The islands of Japan are surrounded by the sea on all sides, and seafood is abundant, making it relatively easy to catch. And according to the season, choose to eat raw seafood.

There are also fewer parasites in marine fish than in freshwater fish, and some people say that it is due to Japanese genetics. If you eat sashimi for a long time, you already have antibodies in your body, so you won't be infected with parasites. Japan has strict regulations on food safety testing, and it must be fresh and pollution-free marine fish.

Generally, it is not eaten raw directly by live vertical infiltration fish, and it must be refrigerated at a certain key temperature to sterilize and kill insects before it can be sliced and eaten raw.