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We are big fans of sushi - especially tuna - and a number of IFBB professional bodybuilders are fans too. Even a triple winner Olympia, Jay Cutler, who closely monitor his nutritional program, is eating sushi in before competition period when his days in line with a high proportion of carbohydrates. "This is a very pure food, rich in proteins," Cutler said. "Even when preparing for competition, do not worry about carbs in rice in the days to their high content."
What Jay is concerned about is the amount of protein and fat that is found in sushi that you and I eat - that is exactly what most distinguishes one type of tune from another. Rodelio Aglibot, executive director of the restaurant Koi in Los Angeles, says that there exist several different names for tuna with low fat. "Hawaii people call it ahi tuna, the Japanese sushi menu is equivalent to the Maguro. Both of these species come from yellowfin tuna, tuna species with very little fat," says Aglibot. "But even fatty tuna like bluefin and bigeye tuna, are still very healthy because of their large amount of good omega-3 fatty acids."
Aglibot says that you should be wary of the kind sushi called toro. "It's a very bold piece of fish with its belly that is often too rich for many people's plates."
The amount of fat in the yellowfin tuna is variable, about four grams per 200 grams of tuna, and the proteins can reach the value and 50 grams in one such portion. On the other hand, the bluefin tuna in one such portion can have 15 grams of fat, but also about 50 grams of protein. Both species have a very good choice for bodybuilders.
One of the biggest issues that arises in the proper selection of fish is its freshness. "We always look for fish that is sticky " he says. "Such a tuna should be good. If the surface is worn, it means that the old or previously frozen."
We recommend that you eat fish at least twice a day, either on classical way or sushi style.
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