Seafood is a nutritious food, but experts recommend that eating seafood is also important because seafood is a respectable food but also a food that is harmful to the body. Seafood is a food source that provides excellent vitamins and minerals for the body.
According to studies in the composition of seafood contains many natural minerals. Most types of seafood contain unsaturated omega 3 oils that help circulate blood well, prevent the formation of thrombosis, reduce the risk of cardiovascular disease and stroke.
Therefore, eating a lot of seafood will not increase fat accumulation or gain weight because omega 3 is unsaturated fatty acid that helps minimize the amount of cholesterol loaded into the body of bodybuilders. Very rich in protein
For those who regularly practice or practice their hands, abdomen, thighs, it is especially important to add protein to the body. And in seafood protein content is very high. According to the study, about 150g of seafood (fish, shrimp, crab, clams, oysters …) will provide about 50-60% of daily protein needs. Besides, providing a reasonable and adequate amount of protein will help prevent edema, arrhythmias, fatigue, anemia …
Bacteria in seafood are mainly relatively hot bacteria, only temperatures above 80 degrees C can kill. In addition, seafood also contains many parasites and pathogens caused by processing. Therefore, seafood that needs boiling water can kill bacteria. When eating steamed crabs, marinated seafood, hygiene and freshness of seafood should be ensured.
The types of seafood hard shelled with many bacteria and fast protein resolution so when they die they produce more toxins and unsaturated fatty acids are also easily oxidized. So all kinds of hard-shelled seafood are not easy to cause acidic roots to threaten health.
Live seafood should not be stored in the refrigerator for too long, so it should be quickly processed. The number of people eating seafood is often mistaken as the susceptible reactions are not caused by seafood but by the processing of baked goods, the resolution of proteins in seafood.