Shellfish are one of the 12 potential foods that can easily cause the classic indications of food allergy, including stomach upset, hives and angioedema (swelling of the eyes and lips). Others examples are berries (blueberries, raspberries, blackberries, strawberries), corn, eggs, fish, chocolate, legumes (lima beans, peanuts, peas, soybeans), milk, peaches, nuts, wheat, and pork.
Like raw meat, raw shellfish may carry various pathogens, including Salmonella bacteria. These organisms are killed by thorough cooking. Otherwise, it will cause parasitical, bacterial and viral infections or food poisoning.
People whose blood-cholesterol levels are unusually high are known to be at risk for heart disease, but experts are yet to agree as to the effects of dietary cholesterol on serum cholesterol.
Patients with hypercholesteremia, a metabolic syndrome that influences cholesterol creation in the liver, may profit from a diet low in dietary cholesterol, but no solid proof lowering a hale and hearty person’s consumption of dietary cholesterol will expressively change the extent of cholesterol he or she produces.
In 1986, the American Heart Association handed out new guidelines proposing that healthy adults lessen their intake of fat to 30 percent of overall calories and limit cholesterol consumption to 100 mg per 1000 calories or 300 mg per day, whichever is less (3.5 ounces of squid or octopus have 300 mg cholesterol).
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Also read: What You Need to Know About Botulism