Fish, crustaceans, molluscs: our diet can be said to be varied and complete if we also find them on our table. As underlined by the Ministry of Health, the proteins present in fish are more digestible than other meats: this is due to the lower quantity of connective tissue. Not just proteins: in fact, fish contains sali minerals (calcium phosphorus and iodine), but it is mainly phospholipids and unsaturated fats ad high concentration of omega 3 to have beneficial effects on our health. One study showed, in fact, that a consumption of fish at least two to three times a weekcan reduce the risk of brain vascular damage under 75 years of age.
properties that are good for memory
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