Dry-curing is a cold drying which provides complete dehydration of the product. Dried fish has a number of useful properties, the major of them is Omega-3 which promotes the cancer cells death. Small fish can be eaten with the bones, enriching your body with calcium. Also fish contains fluorine and phosphorus, which protects the teeth from possible damage.
Dried fish helps to prevent heart attack (infarctions). It is found that weekly consumption of dried fish can reduce the risk of this disease by fifty percent. Women consuming dried fish 2-3 times a week can reduce the risk of stroke by 48%. Dried fish is considered an excellent antidepressant. Eating fish is able to fill up the shortage of fatty acids and thereby increase the level of serotonin in cerebral tissues, which is the cause of depression. Dried fish entering into elderly person’s diet is able to reduce the probability of developing Alzheimer’s disease and senile dementia.
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