How to eat fish sauce properly?
Normal people use 5-10ml per day, equivalent to a tablespoon; people with high blood pressure, diabetes, kidney failure, gout eat 1-2 ml, equivalent to a teaspoon.
Nutritionist Le Kim Phung, former lecturer at the University of Medicine and Pharmacy in Ho Chi Minh City, said fish sauce is fermented from pure anchovies with salt and water, and brewed for 12 to 18 months to produce the essence. Traditional fish sauce is rich in minerals and vitamins.
Fish sauce has more than 30% amino acids and protein, full of vitamins and minerals. Fish sauce is produced in combination with enzymes found in fish and leads to self-decomposition or self-digestion of fish. Enzymes play a role in supporting the immune system, eliminating free radicals to slow down the aging process, preventing arthritis, cancer and neurodegenerative diseases. Hydrolyzed fish protein produced during the fermentation process helps improve musculoskeletal capacity, muscle growth, and increase exercise performance.
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| The color of standard fish sauce is bright yellow, dark brown. Photo: Cam Anh |
Fish sauce can affect health and cause chronic diseases if consumed for a long time containing toxic chemicals. Some types of fish sauce contain harmful bacteria such as clostridium which causes headaches and diarrhea.
Pharmacist Phung recommends using naturally fermented fish sauce without added chemicals. Store fish sauce in a cool, dry place with a stable temperature, do not refrigerate as this can cause the salt to crystallize in the product. Pay attention to the expiration date, always check the color, mold and taste of the fish sauce after opening the lid.
Standard fish sauce has a strong salty taste but a strong aroma, and a sweet taste on the back of the tongue. When buying, shake the fish sauce bottle gently. If you see the water flowing down slowly and condensing on the bottle, it means it has a high protein content. To check, place the fish sauce bottle facing a light source, shake the bottle vigorously, and then turn it upside down. If you see a lot of sediment falling from the bottom of the bottle, it is a sign of salt precipitation and some other additives, and should not be used.
