Story

The Benefits of Seafood

For the Brain

  • Seafood does a lot of good for our brain. It not only provides vitamin B12 to complement neuronal connection, but also omega-3 a fatty acids which are essential for good memory. The brain, specifically the myelin, is made of 70% fat. The myelin sheath is the substance that protects the neurons and allows for a better nervous flow circulation. For this reason, it is especially important to eat fatty fish or fish roe at least twice a week. Some examples include wild salmon, mackerel, sardines, herring, anchovy, halibut, eel, and cod liver (for vitamin D). Oysters, clams, shrimps, and langoustines are some shellfish that are beneficial as well.

At least once a month, try to eat omega-3 rich foods, and during this time, avoid processed foods and pork and poultry fed with corn or soy.

For the Heart and Arteries

  • Omega-3 fatty acids are also very good for the heart and arteries. At least once a month, try to eat omega-3 rich foods, and during this time, avoid processed foods and pork and poultry fed with corn or soy. Foods infused with vegetable oils contain another fatty acid called Omega-6. This oil is not so good for you. When one ingests too much Omega-6, (which is easy on an American diet) it throws off the omega-3/omega-6 ratio. Too much of the latter (more than a 4:1 ratio) inhibits the benefits of the former. This results in a disruption of bodily functions and can lead to cardiovascular issues, and the development of allergies and inflammatory diseases.

Seaweed can help delay aging and minimize the defects caused by oxidative stress.

On the Benefits of Seaweed

Seaweed is central to Japanese cuisine, and the American diet should follow suit. Even if seaweed is not widely used in the west, it has great nutritional value. Seaweed is rich in iodine and micronutrients (like Wakame), as well copper, manganese, calcium, iron, vitamin A and B2. Also chock-full of antioxidants, Seaweed can help delay aging and minimize the defects caused by oxidative stress. It also prevents the development of some cancers. Try to eat at least 100g of seaweed once a week to really reap its benefits for your body.

Tweet

Follow us @beautyandwb
Marie-Laure de Clermont-Tonnerre

Marie-Laure de Clermont-Tonnerre is a journalist and author.
«La médecine personnalisée, retrouver et garder la santé» (Odile Jacob) was published in March 2012 after two years of investigation and research with general practitioner Dr. Jean-Claude Lapraz.
«Se soigner toute l’année au Naturel» (Prat) was published in 2012 and has sold over 250 000 copies. Her latest book «Etre en Bonne santé toute l’année : 20 cures alimentaires»  was launched in April 2015.

Instagram

Back to Top