Cod is a fish that populates the cold and open waters of the North Atlantic. The meats take a different name depending on the type of processing and storage. This fish is rich in beneficial properties ranging from high digestibility to large amounts of omega 3.
Salted cod fillets are called cod, while the whole fish, without head and dried, is called stoccafisso. The hake or the cod are fishing in the Mediterranean Sea, used above all to make breaded sticks that are very popular with the little ones. Easily digestible, it contains very few saturated fats and is rich in Omega-3 polyunsaturated fats, which reduce bad cholesterol and increase the good one. It has a high content of minerals like phosphorus, iodine, iron and calcium. Rich in proteins and B vitamins, especially vitamin B12 is also a good source of vitamin B6, necessary to keep the levels of Homocysteine low. This dangerous molecule damages the walls of the blood vessels associated with a considerable increase in the risk of heart attack and stroke.
A portion of fish a day, like cod, reduces the risk of incurring coronary heart disease, thanks to its high content of Omega-3. The consumption of this fish is also linked to a lower possibility of contracting colon cancer, thanks to the selenium and the vitamin B12 present in it, which protect the cells of the colon from the damage caused by the toxic substances present in some foods and carcinogenic chemicals. produced by some intestinal bacteria. Cod liver oil, obtained from the fresh liver of these fish, is refined and clarified with a filtration at a temperature of approximately 0 ° C. It was used to combat rickets in children and osteoporosis in adults, as well as being used as an ointment to speed up the healing process of burns, superficial wounds and sores. The oil is rich in vitamin A, vitamin D, F and Omega-3 fatty acids.