MareScot
World Wide Suppliers of Live Shellfish
Why Eat Seafood?
Langoustine has higher amounts of cholesterol but the higher levels are offset by the amount of Omega 3 polyunsaturated oil they contain. Seafood is a unique source of Omega-3 which assists in blood circulation by lowering blood fats and preventing blood clot formation. Better blood circulation lessens the risk for a heart attack or stroke. Omega 3 is also believed to be an anti-inflammatory agent that aids in the reduction of health problems such as asthma, pulmonary disease, rheumatoid arthritis, multiple sclerosis, psoriasis and inflammatory bowel disease.
Seafood is also an excellent source of vitamins. It has high levels of Iodine for the thyroid, iron for red cell formation, zinc to help wounds heal, niacin for healthy skin and vitamin B for the metabolism. Clams, mussels and oysters are a particularly good source of zinc and contain more iron than red meat.
The majority of Seafood is an excellent source of protein which provides all the essential amino acids. The protein in seafood is easily digestible, making it a perfect nutrition source for people of all ages.
Seafood is low in sodium and a good source of vitamin B which provides minerals and traces of elements such as calcium, magnesium, potassium, phosphorus, sulfur, selenium, copper, zinc and iodine. All these elements are necessary for proper growth and development.
Seafood contains a very little amount of fat. Most varieties of shellfish contain less than 5% fat and is also lower in saturated fat than most other protein sources. If you substitute fish for some meat, you can considerably lower your total and saturated fat intake. Cholesterol levels are low to moderate in shellfish.
The bulk of seafood contains less fat than any other form of animal protein. A serving of shellfish is within the 300mg daily intake level recommended by major health organisations and there are no limits placed on shellfish for patients with high blood cholesterol levels.