Winter temperature and reproductive success in shell-fish in the Dutch Wadden Sea


People of all ages can eat different types of seafood. Seafood and shellfish provide a variety of nutrients and proteins that are important parts of a healthy diet. Crustaceans have many nutritional benefits. There are also risks that you should be aware of. The heart-healthy nutrients found in shellfish are also essential for brain health. In fact, several studies have confirmed that inadequate blood levels of vitamin B12 and omega-3 are risk factors for problems with brain development in children and healthy brain function in adults. Some studies also suggest that vitamin B12 and omega-3 fatty acids may enhance each other's activity and promote brain health. A study of 168 older adults with mild intellectual disability found that B vitamins slowed the progression of brain problems compared to those with lower blood levels of omega-3 fatty acids. Some types of crustaceans contain zinc, which boosts immunity. This mineral is necessary for the development of the cells that make up the body's immune defenses. It also acts as an antioxidant and protects against inflammatory damage. Her study of 62 healthy adults over the age of 90 found that zinc deficiency was associated with decreased activity of certain immune cells. Regular consumption of crustaceans, especially oysters, clams, lobsters and crabs, improves zinc status and overall immune function. Crustaceans can accumulate heavy metals such as mercury and cadmium from the environment. Humans cannot excrete heavy metals. Over time, accumulation of these compounds in the body can lead to organ damage and other health problems. Found to contain levels of cadmium those are twice the recommended intake for Crustaceans can also contain mercury, but generally less than larger fish. The FDA recommends that an adult eat her 3 to 5 ounces (85 to 140 grams) of low-mercury fish twice a week. If you eat the same amount of shellfish per week or less, heavy metals shouldn't be a problem. Eating contaminated shellfish can lead to food poisoning. In fact, mollusks such as clams, scallops, oysters, and mussels accounted for more than 45% of his seafood-borne cases of food poisoning in the United States from 1973 to 2006. Crustacean food poisoning can be caused by bacteria, viruses, or parasites that are inherited from the environment. The pathogen thrives on raw and improperly chilled crustaceans. Proper storage and preparation of shellfish is therefore an effective way to prevent food poisoning. Pregnant and lactating women, the elderly, and those with weakened immune systems should avoid raw or improperly prepared crustaceans. They can aid weight loss, boost immunity, and boost brain and heart health. However, shellfish may contain heavy metals, which can cause food poisoning and allergic reactions. Nevertheless, crustaceans can be a nutritious and delicious addition to the balanced diet of the healthiest people. However, there is almost no limit to how many crustaceans you can eat in a week. This means that you can add a variety of mollusks, mussels and crustaceans to your diet. Crustaceans are rich in protein and most of them are very low in fat. Crustaceans are low in calories, but preparation and cooking are very important. For example, 3 ounces of steamed or boiled shrimp has 85 calories, but the same amount can be fried or breaded. That equates to 240 calories. Some of the calories come from the proteins found in crustaceans, and the body uses proteins to make enzymes, hormones, and antibodies that enable new cell growth.