Seafood

With a score of 20:60 we lose to Japan and Europe in terms of the number of kilograms of seafood eaten per year.

Doctors and nutritionists unanimously argue that squid, shrimp, mussels and other seafood should be on our table at least three times a week, or even more often. But which of us listens to their recommendations? Units! The rest of the "fish days" are from case to case. Maybe you should reconsider your menu?
From squid to shrimp
According to doctors, seafood reduces the risk of developing cancer, allows you to keep your heart healthy, protect your blood vessels and even ... get rid of wrinkles. Even the ancient Greek philosopher and gourmet Archestratus, the author of the first cookbook, said that the most wholesome food is that which is caught in the sea. Not without reason half of his recipes was devoted specifically to seafood dishes. Without exception, they are rich in protein, which is more in them than in meat, and also contain trace elements essential for metabolism - iodine, manganese, copper, zinc, fluorine.
Shrimp has a lot of vitamin B12, and mussels are rich in selenium, at all times they were considered aphrodisiacs. It is enough to eat only 50 g (!) Of any seafood per day to provide your body with the daily norm of iodine, which is so necessary for us to function properly in the thyroid gland.
Seafood - a pantry of polyunsaturated fatty acids, including ome-ga-3. Thanks to them, our skin remains young and supple.Most omega-3 fatty acids are found in mussels and oysters. Do not forget about the most powerful antioxidant - vitamin E, which is also present in seafood, it protects cells from the effects of free radicals.
According to gastropsychologists (it turns out there are some!), Those who love and often cook seafood dishes may not be afraid to fall into the tenacious embrace of stress. What is especially nice, you can feast on these delicacies without fear for the figure: 100 g contains only 60 to 120 kcal.
Culinary educational program
► All seafood must be cooked very quickly - 3-4 minutes. Otherwise, they will turn out tough, dry, as if rubber.
► Mussels, shrimp and squid go perfectly with white wine, chili pepper, olive oil, garlic, basil.
► When buying frozen shrimp, pay attention to their tails. They should be rolled up.
► Squid is better to buy unpeeled, with a mauve skin. If removed, the seafood has been processed and its meat may be harsh.
► When buying frozen mollusks and crustaceans, make sure that seafood is by no means stick together in one lump and covered with a thick layer of ice.
The article was published on the materials of the magazine "Good advice" 7/2014
Photo: PR
Material prepared by Julia Dekanova

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