Needful things in Seafood

Omega 3  Reduces lung inflammation, wards off cancer, protects your heart, relaxes blood vessels and thereby lowers blood pressure, prevents blood clots, raises good Cholesterol, promotes healthy heart rhythm and healthy joint movement.  Correct amount: 2 to 3 servings a week.

Too much: (6-7 times a week) heart attaches & stroke

Food: Cold water fish, Salmon, Sardines, Mackerel, Rainbow Trout, White Fish, Pickled Herring Tuna, Shellfish Flaxseed oil and Leafy Greens (purslane).

Iodine  Vital for Thyroid health. Thyroids control metabolism and how fast and well our bodies burn calories. Affects every part of our bodies.

Too little: Swollen Thyroids (goiter), low thyroid hormone, overweight, fatigue

Too much: Nervous, shakes, too skinny

Food: Iodized table salt, Crustaceans (Shrimp, Crabs, Lobster and Crawfish)

Copper  Helps form collagen, a fundamental protein in bones, connective tissue and skin. Helps our bodies use stored Iron and helps maintain immunity. Involved in pigmentation of hair, skin and eyes, anti-oxidant

Too little: fatigue, brittle discolored hair, high blood pressure, skeletal defects and infertility.

Too much: nausea, muscle pain and stomach ache.

Food: Oysters, Liver

Cholesterol Recent time trials have shown that eggs, liver and Crustaceans, etc. do not raise Cholesterol levels even though they are full of Cholesterol. The beneficial minerals and vitamins in them make them important to our overall well being. The fat that they contain is not the bad kind.

Salt (Seafood from the Ocean does not need salt).  In the latest time trials, they found that a no salt diet caused arteries to clog. Salt was the abrasive that helps keep our arteries cleaned out. The problem is using too much salt. All things should be used in moderation.

If you work in the heat and perspire (sweat) a lot, you will need more salt to prevent dehydration. Thatís why people put salt blocks out for Deer and farmers put salt blocks out for their livestock. There is no need to put salt in canned goods. They already have enough salt in them. I donít use salt in salads because the dressing has enough in it already.

If you have high blood pressure and/or fluid retention and your Doctor puts you on a low salt diet, use it sparingly. If your Doctor told you to quit using salt and you arenít eating fish (mainly Crustaceans - shellfish), you are setting yourself up to have a thyroid problem. Please eat something with iodine in it.

If you accidentally put too much salt in a recipe, peal a small potato and drop it in the mix. After about 20 minutes, it will absorb the extra salt.