Attention! Another exposure of professional bodybuilders. Find out why athletes use saury so actively, if there are better analogues of fish. More recently, an article about the benefits of saury appeared in one print publication. The author summarizes the research on the benefits of eating fish and provides scientific evidence for the optimal dosage of fish consumed, and even the way it is prepared. As part of this article, we will explain why bodybuilders eat saury.
Overview of Bodybuilder Physiology
Polyunsaturated fats can be irreplaceable, which indicates the impossibility of their production in the body. First of all, alpha-lipoic and lipoic acids belong to this group of substances. These substances do not play a decisive role for the body, except for the possibility of using them as a source of energy. However, they are the raw material for the production of arachidonic, docosahexaenoic and eicosapentaenoic acids. These substances belong to the group of long-chain polyunsaturated fats and are necessary for very important physiological processes.
Our body is designed in such a way that the more complex an organ is, the more polyunsaturated fats with long chains are its constituent elements. Let's say the gray matter of the brain contains about 13 percent docosahexaenoic acid and about 9 percent arachidonic acid.
These acids are precursors of endogormones, which have various effects on the body. For example, arachidonic acid is required for the secretion of endogormones that constrict blood vessels. What this can lead to is probably not worth explaining. In turn, eicosapentaenoic acid is a precursor of hormones that have opposite properties.
The production of hormones from these substances, which have opposite properties, is provided by the same enzymes. An increase in the concentration of one of the above acids leads to a decrease in the concentration of the other. Thus, it is necessary to maintain a balance between them. Long-chain polyunsaturated fats have been studied quite well, as their research has continued for several decades. As a result, they were combined into two groups and ranked as vitamin F:
- Omega-3 - lipoic and arachidonic acids.
- Omega-6 - alpha lipoic, eicosapentaenoic and docosahexaenoic acids.
Today it is well established that omega fats reduce the risk of developing diseases of the cardiovascular system by almost ten times.
Saury in the diet of a bodybuilder
Eicosapentaenoic and docosahexaenoic acids cannot be synthesized by plants growing on the planet's surface. Only a few types of algae can do this. After that, they enter the fish organism through the food chain. Moreover, the differences in the concentration of these substances in different fish species can differ forty times.
From this point of view, pelagic fish species (capelin, sardine, etc.) and large salmon species (sockeye salmon, pink salmon, etc.) are of the highest nutritional value. It should be remembered that this applies to raw fish, which is rarely eaten in this form. However, scientists have found that the concentration of eicosapentaenoic and docosahexaenoic acids not only does not decrease, but even increases.
This is due to the fact that during the canning process the fish loses water and some types of light acids, while polyunsaturated fats remain in the same concentration. We also note that it is fish meat, and not fat, that is of greatest value to humans. Saury is the leader in the amount of canned eicosapentaenoic and docosahexaenoic acids. To get one gram of fatty acids, a person needs to eat only 40 grams of the product.
How to cook saury in the oven? Learn the recipe for the Ducan diet in this video:
