THEORY OF GRILLING

Theory of Grilling

Theory of Grilling

Background

Several randomised controlled tests have illustrated the beneficial consequences of omega-3 polyunsaturated fatty acids on both coronary morbidity and death in patients with coronary, as well as in inflammatory and autoimmune diseases. However, whereas the beneficial result of fish has been mostly ascribed to its specific fatty unpleasant composition, some investigations have shown that fish protein furthermore performances a function in such a benefit. Fish is seldom consumed raw but it is generally prepared nourishment in distinct modes before consumption. Moreover, nowadays fish is kept iced for somewhat long time span before being ...