Researchers at the University of Vancouver have bad news for sushi lovers: The amino acids in raw fish likely prevent healthy intestinal function.
“According to our recent studies, it seems likely that the amino acid isoleucine chemically neutralizes fiber present in the gastrointestinal tract, thus making the trip of waste through the intestines more arduous,” said Dr. Michelle Kajimi, a leading researcher at the University of Vancouver. “Isoleucine is prevalent in the flesh of many aquatic animals, but tends to break down when exposed to high temperatures associated with cooking.”
Typically, fiber, unlike other carbohydrates, does not break down during the digestive process. The nutrient, therefore, ends up lining the sides of intestines and other organs of the digestive system, acting as a natural lubricant.
So far, researchers have conducted lab studies of combining isoleucine with fiber molecules, and noticed that the resulting chemical reaction creates an unexpectedly high amount of glucose, the digestible sugar molecule that often results from the mixing of most carbohydrates with typical stomach acids. After seeing those results, researchers then conducted experiments with mice, adding isoleucine to the food portion of the treatment group. After waiting a week, the researchers then tracked the bowel movements of the mice over the next four weeks
“We saw that the control group had bowel movements 172% more frequently than the mice with the altered food,” claimed Dr. Kajimi.
Sushi, sashimi, and other raw seafood are quite popular in the Pacific Northwest. Will these test results change the consumption habits of some Vancouverites?