Fish with bones in the human diet: a forgotten source of minerals and a biocentric paradox Introduction: Anatomy as an advantage From a biological point of view, fish bone tissue represents a complex organomineral complex that is fundamentally different from the bones of mammals. Its light, porous, often cartilaginous structure, impregnated with collagen, makes it potentially digestible. Including small fish with bones or whole canned individuals in the diet is an ancient practice that modern nutritionism reevaluates as one of the most effective and eco-friendly ways to replenish the deficit of vital macro- and microelements. Biochemical composition and digestibility: why bones are not waste Fish bones are not just calcium carbonate or phosphate. They are a bioavailable form of minerals integrated into a protein matrix. Calcium (Ca): The main element. In 100 grams of canned sardine or mackerel with bones, there is 300-500 mg of calcium, which is 30-50% of the daily requirement for an adult person. This is comparable to a glass of milk. Critically important is that in fish, this calcium is in an ideal ratio with phosphorus (approximately 1:1 or 1:1.5), which ensures its maximum absorption. For comparison: in red meat, the ratio Ca:P is strongly shifted towards phosphorus (1:20), which may even hinder the absorption of calcium from other sources. Phosphorus (P): Necessary for energy metabolism (in the composition of ATP), the health of bones and teeth. Fish bones are an excellent source of it. Trace elements: Concentrated in bone and cartilage tissue: Magnesium (Mg): Cofactor of hundreds of enzymes. Fluorine (F): In an easily digestible form, strengthening tooth enamel. Strontium (Sr): An interesting fact: strontium, which is often feared, in its stable (non-radioactive) form is a useful "companion" to calcium. Studies show that it promotes an increase in bone mineral density and may play a role in the prevention of osteoporosis. Fish, especially small species feeding ... Читать далее