Why Did They Eat Raw Fish?

People eat raw fish primarily to preserve its natural nutritional value and avoid potential contaminants associated with cooking processes.

Nutritional Benefits of Eating Raw Fish

According to the provided reference, eating uncooked fish offers distinct advantages regarding nutrient content. Uncooked fish has higher levels of valuable nutrients compared to fish cooked at high temperatures.

Key Nutrient Preservation

One of the most significant benefits mentioned is the preservation of heart-healthy fats. Cooking, especially at high heat, can reduce its nutritional value, especially the amount of heart-healthy omega-3 fatty acids found in fish. Omega-3 fatty acids are crucial for various bodily functions and are often a primary reason people include fish in their diet. Eating fish raw helps ensure these beneficial fats are consumed in their full amount.

Avoiding Chemical Contaminants

Another reason highlighted is the avoidance of contaminants. The reference states that uncooked fish is free from chemical contaminants. While the reference doesn't specify the source of these contaminants, it implies they can be introduced or formed during the cooking process itself.

Summary of Benefits

To summarize the reasons based on the reference:

• Higher Nutrients: Raw fish retains more of its natural nutrients.
• Omega-3 Preservation: Cooking reduces valuable omega-3 fatty acids, which are retained in raw fish.
• No Cooking Contaminants: Raw fish avoids potential chemical contaminants introduced by cooking methods.

Here's a simple comparison based on the information:

By choosing to eat fish raw, individuals aim to maximize the intake of beneficial nutrients like omega-3s and minimize exposure to potential contaminants linked to cooking.