Seafoud

Sea fruits or the fruits of the sea, as some call them, are marine creatures that live with fish, some of which live in the depths of the seas and oceans, and some of them live on coasts with a temperate or hot climate.

It is named by this name for its many shapes and colors, and because it is harvested from the seas. Seafood is one of the richest foods in nutritional value, and many of them are classified as expensive foods, such as caviar, which is sturgeon eggs.

We will learn in the following article about everything related to seafood.

kinds of seafood

Divided into two types:

crustacean:

oyster.

Shellfish.

Shrimp.

Crab.

Molluscs:

Such as squid, calimari, sardines, and octopus.

It has a high nutritional value, and is rich in soluble vitamins and minerals, in addition to being one of the most important sources of protein, iodine, omega-3, and fats - therefore, it should be consumed in moderation for patients with cholesterol - iron, zinc, calcium, vitamin A, and phosphorus.

The benefits of seafood

Because it contains many useful and important nutrients for the human body, the benefits of seafood are numerous, to rank first with fish in providing the body with all the nutrients it needs, benefiting the body in general, and protecting it from diseases in particular, and the most important of these benefits are the following:

1. The brain

Seafood is a meal rich in fats, as it contributes to the development of neural brain tissue, improves mood, and thus has a role in treating depression, and reduces the risk of Alzheimer’s disease.

2. The eye

Limit the symptoms of dry eye, and enhance the power of vision.

3. The heart

It reduces the risk of cardiovascular disease, and because it contains beneficial fats, which in turn regulate heartbeat.

Reducing the levels of triglycerides in the body, and increasing the levels of beneficial cholesterol, which leads to improved blood circulation, and the prevention of the risk of heart attack and sudden heart death.

4. The lungs

Reduce lower respiratory tract infections, pneumonia, reduce asthma symptoms, and reduce chances of developing chronic obstructive pulmonary disease (COPD).

5. Intestine

Limit ulcerative colitis, and some diseases resulting from it, such as Crohn's disease.

6. The skin

It contains many antioxidants that relieve the symptoms of some skin diseases such as: psoriasis and eczema, as well as limit the damage caused by the harmful rays of the sun, giving the skin freshness, vitality, and luster.

7. Muscles and joints

Reduce inflammation caused by rheumatoid arthritis, since seafood is a protein-rich meal, thus contributing to muscle building.

8. Sexual abilities

It is a natural sexual stimulant because it contains vitamins, minerals, omega-3, albumin, and an amino acid that has an important role in increasing fertilization.

9. Blood pressure

Reduces high blood pressure.

Therein lies a question

Despite all these benefits, is seafood meal suitable for pregnant women?

Seafood for pregnant women

The pregnant woman receives the attention of all those around her in providing everything that is useful and healthy for her and her fetus. She carefully studies everything she eats to obtain the maximum nutritional benefit that helps her pass one of the most important periods of her life.

A pregnant woman feeling nostalgic for her favorite food is normal, but she must follow the advice of the specialist doctor about what is beneficial for her and the health of her fetus.

Fish and seafood are among the most important meals for a pregnant woman, as they have many benefits, such as:

Promote fetal growth and development.

Reducing premature birth.

Central nervous system development.

Doctors advise pregnant women to avoid eating some seafood, but with advice, the most important of which are:

Avoid fish rich in mercury, such as sharks and mackerels, which cause a delay in brain development in the fetus and brain damage.

Tuna contains a small amount of mercury, so it is recommended to eat it sparingly.

Avoid eating raw fish and seafood such as sushi.

Stay away from sardines, fish, and salted fish in general, because preparing them incorrectly may cause damage and cause poisoning when eaten.

Avoid eating seafood and fish in rivers and lakes exposed to pollutants, as they are highly susceptible to PCBs.

Not eating raw oysters, that is, uncooked, can cause seaborne diseases, so you should not eat any type of shellfish during pregnancy.

Avoid eating smoked fish because it is contaminated with Listeria bacteria.

In general, seafood should be cooked well before eating it, and it is not recommended to eat it frequently, especially in the first three months of pregnancy.

We offer you, dear reader, the most popular recipes for preparing a delicious seafood meal.

Seafood casserole

Ingredients needed:

Half a kilo of mixed seafood.

Sliced green pepper.

Soft chopped onion.

Lemon.

cumin.

paprika.

3 cloves of garlic.

They forget, and Shammar.

How to prepare:

Seafood is washed well with water.

Season with salt, cumin, lemon, and garlic well, then add the star anise and fennel.

The mixture is placed in the refrigerator for an hour until the seasoning is absorbed.

Take it out of the fridge, add green pepper slices and chopped onions to it.

The mixture is placed in a casserole in a hot oven for 40 minutes, until fully cooked.

It is served hot, and with contentment and healing.

It is worth noting that seafood, like any food, is allergic to it immediately after eating it, so you should be careful and make sure that you are not allergic to it.

Allergy to seafood

A food allergy to seafood is defined as an abnormal response of the immune system to the proteins present in it, which may be from one type of them, or from all types.

It is one of the types of food allergy, and its symptoms vary from mild, such as a rash or nasal congestion, to severe symptoms that may threaten your life.

symptoms

Mild symptoms

itching or eczema;

difficulty breathing.

Feeling dizzy or dizzy, or even fainting.

Abdominal pain or diarrhea and vomiting.

Swelling of the lips, throat, and tongue.

Very dangerous symptoms

Allergies can also cause a very serious reaction that appears a few minutes after eating seafood.

This type of sensitivity is known as anaphylaxis, a medical emergency, which requires rapid intervention, by going to the emergency room.

Doctors resort to injecting adrenaline to relieve severe allergy symptoms that may expose the patient to serious dangers. These symptoms include:

Shock with sudden drop in blood pressure.

dizziness or fainting

Swelling in the throat, causing difficulty breathing.

Therefore, asthmatics and protein allergy sufferers should ensure that they do not have a history of allergy to crustaceans or seafood.

It is worth noting that crustaceans contain trace amounts of iodine, so the allergy to crustaceans has nothing to do with allergy to iodine or the contrast dye used in x-rays.

Diagnosis

Your doctor may recommend one or both of the following exams:

Skin test

Pricking the patient's skin with small amounts of proteins found in shellfish, and if inflammation or a rash occurs in this area, this is evidence that the patient is allergic to seafood.

blood test

It is a test of the amount of allergen-causing immunoglobulin E (IgE) antibodies to measure the immune system's response to seafood or shellfish.

treatment

Allergens should be avoided.

Rapid intervention by injecting epinephrine (adrenaline), in case of severe symptoms.

Treatment with antihistamines to reduce symptoms of itching and rash.

Seafood diseases

Raw soft shellfish contain norovirus, and studies have shown that this virus infects humans, cattle, pigs, and mice. Despite this, there were no indications of the danger of consuming soft shellfish.

It should be noted that there are some types of poisonous shellfish that are forbidden to be eaten, such as:

Obesogenic toxic shellfish (DSP).

amnesia trigger (ASP).

Paralytic poisonous shellfish (PSP).

It is worth noting that here are some diseases that affect shrimp, such as:

White Spot Syndrome Virus.

This virus has the ability to appear on most crustaceans, including shrimp, in the form of white dots at the beginning of infection, and the disease may develop into crust shedding.

IHHNV skin and tissue eating virus

Shrimp growth retardation is caused by the Parvoviridea virus.

HPV hepatobiliary parvovirus

It causes severe mortality in shrimp.

Yellow head virus (YHV).

Shrimp gills appear yellow and then turn yellow, a disease that also causes mortality in infected shrimp schools.