14. Scallops
Scallops are typically regarded as one of the healthiest seafood options. They are 80 percent protein and have a low fat level, which might help you feel filled for longer and are high in vitamins and minerals. They also contain a lot of antioxidants. These nutrients protect your body from cell damage, which is linked to a variety of chronic disorders. Scallops are used in traditional East Asian medicine to cure illnesses such as diabetes and dyspepsia. Scallop proteins are also being studied in modern research for their possible application in anticancer medicines and cancer treatments. While this research is ongoing, numerous studies have found that the nutritional content of scallops can provide health benefits. Fresh scallops should be accessible in your area during the fishing season, but they’re also available frozen at most stores all year. Scallops are generally regarded as safe for most people, but they may pose complications for those who have specific medical conditions. When adding scallops to your diet, keep the following health concerns in mind: Because scallops are a part of the shellfish family, avoid them if you are allergic to seafood such as oysters, mussels, and clams. Scallops contain purine, a chemical that, in persons who are sensitive to it, can cause kidney stones. Purine, in excessive doses, can also cause gout. Heavy metals like as mercury, lead, and cadmium have been discovered in scallop samples by researchers. While the quantities are below what is deemed toxic for human consumption, excessive amounts might cause health issues such as cancer. Shellfish caught in polluted or algae-infested waters may contain bacteria that induce stomach pain and diarrhea. Because shellfish fishing locations are routinely inspected for this disease, you can reduce your risk by purchasing from a reliable supplier. Pregnant women should avoid shellfish such as scallops due to the danger of harmful germs and heavy metals in some seafood.
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