For Your Health
Today, everyone is concerned about too much fat in their diet. We have learned that saturated fat raises blood cholesterol and high levels of cholesterol can lead to blocked arteries, heart attacks and strokes.
Most seafood is low in fat and cholesterol - containing less total 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. There are different types of cholesterol and seafood contains high levels of the "good" cholesterol - elevated serum high-density lipoprotein (HDL) is believed to transport cholesterol away from peripheral tissue to the liver and have an antioxident effect.
Prawns and squid have higher amounts of cholesterol but the higher levels are offset by the amount of Omega-3 polyunsaturated oil (called EPA or Eicosapentaenoic Acid) they contain.
In fact, seafood is a unique source of Omega-3. Omega-3 assists in blood circulation by lowering blood fats and preventing blood clot formation. Better blood circulation lessens the risk for a heart attack and stroke. The EPA in Omega-3 may even raise HDL's - the "good" cholesterol. Omega-3 is also believed to be an anti-inflammatory agent that aids in the reduction of such health problems 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 cellformation, 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.
Consult our nutritional chart on our packaging for exact levels of fat, cholesterol, energy and vitamins contained in each of our seafood products.
SOURCE: 1. Seafood for the Good Life... A Basic Introduction to Seafood Nutrition with Recipes, National Education & Research Foundation; 2. CSIRO Research; 3. Nichols, P.D., B.D., Virtue, P. and Elliot, N.G. (1998) Nutritional value of Australian fish: Oil, fatty acid and cholesterol composition of edible species. FRDC Final Report 95/122; 4.Seafood Savvy, NY Sea Grant/Cornell Cooperative Extension Bulletin 104IB226, 1992 and USDA Handbook 8-15, 1987 . 5. CHD Risk and Isolated Low HDL Cholesterol Levels by Richard
Sodovsky American Family Physician, Issue August 15, 2000.
Safety
Generally, seafood is very safe to eat. Seafood is as safe as, if not more safe than, other meat sources - chicken is 10 times more likely to cause illness. But no food is completely safe, and problems do occur.
Any animal protein consumed raw or partially cooked carries a higher potential for causing illness than food that is thoroughly cooked. Most illnesses that result in the general population from eating raw or partially cooked mollusk and shellfish are not life-threatening and commonly range from mild intestinal disorders to acute gastroenteritis. Although more serious illnesses can occur, they are rare in otherwise healthy individuals. The main sources of all of these illnesses are bacteria and viruses that are present in water due to human pollution.
Buy only from reputable sources. Be wary, for example, of vendors selling fish out of the back of their trucks.
* Buy only fresh seafood that is refrigerated or properly iced.
* Don't buy cooked seafood, such as shrimp, crabs or smoked fish, if displayed in the same case as raw fish. Cross-contamination can occur.
* Don't buy frozen seafood if the packages are open, torn or crushed on the edges. Avoid packages that are above the frost line in the store's freezer. Look through the window in the back for signs of frost. This could mean that the fish has either been stored for a long time or thawed and refrozen.
SOURCE: 1. Courtesy in part by the NCAA, National Sea Grant College Program, Department of Commerce, under grant number NA85AA-D-SG140, project number A/EA-1, through the California Sea Grant College Program, and in part by the California State Resources Agency. Publication date: August 1990. 2. Sea Grant Extension Program Publication by Robert J. Price, Seafood Technology Specialist Department of Food Science and Technology, University of California, Davis, California 95616, sponsored by NCAA through the California Sea Grant College Program. 3. Critical Steps to Safer Seafood by Paula Kurtzweil, FDA Consumer Magazine, Nov/Dec 1997.