Seafood lowers stroke risk, keeps heart healthy
A single serving of seafood a week can help you cut down the stroke risk by as much as 50 percent. The amino acids, vitamins, minerals and protein content in the seafood will not only helps stay healthy, but also shields the heart from stroke, and other heart diseases.
Prawns, crabs, sea fish, squid and even octopus carry very high amount of vitamins, amino acids and minerals. Salmon, and cod fishes are a big resource for natural omega 3 fatty acids.
Unlike the red meat, seafood will not affect the blood cholesterol levels. So it’s safe to take a serving or two per week.
Fresh seafood is always better than frozen, as it contains lesser sodium quantities.
Some popular seafood items and the health benefits
Salmon: It’s high in Omega 3 fatty acids, and is known for its ability to guard heart, and even the eye sight.
Crabs: Sea crabs too contain higher levels of protein, calcium, zinc, and Omega 3 fatty acids.
Squid: Squid is a best natural source of Vitamin B, Omega 3 fatty acids and minerals like calcium, zinc and copper.
Oysters: They are high in zinc, Omega 3 acids and proteins. Oysters contain ‘amino acid lyrosine’, which is known for reducing stress levels.
Seafood is good for health in many ways. At the same time, people with high blood pressure and pregnant women need to talk to their personal doctors before adding them to the diet chart!