Week 6 – Day 1

When I was young, my mother, brother and I visited my sister in Saskatoon Saskatchewan. One of our outings was to a location where we swam… with shrimps! This wasn’t one of those “swim with the NAME THE FISH” type place, but simply the place we swam in also was where shrimps lived! I can’t recall where this was, but I do remember those little critters swimming around us.

Today, I prefer my shrimp on a platter than swimming around me! Shrimp has often had a bad rap due to its level of cholesterol which has been known to be high. Steamed shrimp, which is naturally low in fat, can be safely included in heart-healthy diets for people without lipid problems, conclude scientists from The Rockefeller University and the Harvard School of Public Health in a report published in the American Journal of Clinical Nutrition.

A Diet Rich in Shrimp Increased LDL Cholesterol Levels (bad cholesterol) but the ratio of ‘Good’ and ‘Bad’ Cholesterol Stayed Favorable. In fact, it raised the HDL cholesterol levels (good cholesterol) more than more than it increased levels of LDL, and the scientists concluded that the resulting HDL to LDL ratio was favorable.

Shrimp are loaded with selenium. Several population studies suggest that the risk of death from cancer, including lung, colorectal, and prostate cancers, is lower among people with a higher intake of the trace mineral selenium.

I prefer my shrimp either “naked” (not breaded) cooked and cold served with a nice tangy tomato base sauce, in a paella or cooked on the barbecue. As in the case of most food, any excess of one type can lead to complications, therefore, MODERATION is always a good approach.