Tips on Eating Seafoods Healthily

Seafood is different with meat because it contains a lot of bacterias which have strong resistant to low temperature and protein is degradated in particular fast. If the seafoods are put in refrigerator for a long time, the number of bacterias in seafoods like shrimp will be increased and parts of the protein has changed into amine material. The primary taste, flavor and safety can’t be guaranteed no matter what skills you use. However, ice-cold shrimp can be fried to become a delicious food.

A variety of seafoods such as shrimp, crab, clam, oysters, etc contain a chemical element called arsenic. In general, the content is handful. However, serious environmental pollution may make the content of arsenic in seafoods body reach a high level. In theory, combined with this chemical element, high doses of vitamin C, which means the daily intake is more than 500 milligrams, will form into toxic trivalent arsenic, which we often call it arsenic.

According to specialists, vitamin C can only be absorbed with a large amount only when eating 50 medium-sized apples or 30 medium-sized pears or 10 oranges or more than 3 pounds raw green leafy vegetables at one time because the vitamin C in food will be greatly reduced in the process of cooking. Metal elements are easily deposited in the head of seafoods, so not to eat the head of fish or shrimp.