10 Health Benefits of Squid

[Extracted from the web page of  www.healthmad.com/nutrition]

Squid as food are prepared in different ways in different countries. It can be grilled, added to various cooking preparations including pasta, or fried in cooking oil either plain or battered and served with a choice of dips including lemon, ketchup, mayonnaise, olive oil, and soy sauce. For every 3 oz (85gm) of cooked squid, these are some of the nutrients and health giving goodness it does to the body.

1.       Helps the body  absorb and utilize iron (copper)
Squid can provide the body with 90% of copper,, a trace mineral which plays a role in the absorption, storage and metabolism of iron and the formation of red blood cells (RBC). Copper deficiency may show in the form of anemia.

2.        Lowers inflammation (selenium)
Studies have shown that individuals with rheumatoid arthritis have low selenium levels in their blood. In addition, selenium is also an antioxidant which may help relieve symptoms of arthritis by controlling free radicals. Squid contains 63% of selenium.

3.       Helps maintain healthy skin, muscles, hair and nails (protein)
Protein is one of the essential nutrients that the human body needs to keep it healthy. It has many health benefits, one of the most important is keeping the skin, muscles, hair and nails in top shape. Good sources of complete protein come from animals and that includes the squid.

4.       Helps ease migraine headaches (vitamin B2)
Squid are rich in vitamin B2 (riboflavin), a nutrient which several studies have shown lowers the frequency and duration of migraines. Although findings were preliminary, research data suggest that riboflavin supplementation may be a good addition to migraine prevention treatment.

5.        Builds bones and teeth (phosphorous)
Just like fish and shrimps, squid is also packed with the mineral phosphorus. Phosphorus aids calcium in building bones and teeth.

6.       Helps lower risk of heart disease (vitamin B12)
Squid are good sources of vitamin B12, one of the nutrients which have shown to lower homocystein levels in the body. Individuals with elevated homocystein levels have shown to have higher rates of stroke, heart attack and death from heart disease compared to those with normal levels.

7.       Helps stabilize blood sugar levels (vitamin B3)
Eating these marine cephalopods may helps stabilize sugar levels with the help of their supply of vitamin B3.

8.       Boost immune system (zinc)
Squid are good sources of zinc. Individuals who are deficient in zinc have shown to be susceptible to a range of infectious organisms.

9.       Relaxes nerves and muscles  (magnesium)
Squid is a good source of magnesium called the “smoothie mineral” because of its ability to relax nerves and muscles.

10.   Helps lower blood pressure levels (potassium)
Being a good source of potassium, squid helps regulate blood pressure levels.
In addition to the 10 nutrients mentioned above, squid also contains vitamin C, folate, calcium, iron and manganese.

Cholesterol alert
If you’re watching your cholesterol intake, you should consider moderating your squid consumption as this cephalopod contains one of the highest cholesterol content among seafoods at 221 mg or 74% for every 3 oz serving size.

10 Foods You Dont Have to Buy Organic

[These new Green Cuisines are taken from The Daily Green website, to be shared with everyone who is concerned about healthy living]

Asparagus
---------
Asparagus face fewer threats from pests such as insects or disease, so fewer pesticides need to be used.

Choose: Look for firm spears with bright green or purplish compact tips. Plan on a 1/2 pound per person, and for more uniform cooking, select spears of a similar thickness. Store in the refrigerator vegetable crisper and give them a good rinse before using (even if you're going to boil them).




Avocado
-------
Avocados have thick skins that protect the fruit from pesticide build-up.

Choose: Look for avocados that are still somewhat unripe and firm to the squeeze; they'll ripen nicely on your kitchen counter in a couple of days. Store at room temperature. Although you'll be using only the meat of the avocado, it's always a good idea to rinse them before you slice them open.




Bananas
-------
Pesticide residue remains on the banana peel, which isn't eaten.

Choose: There are basically 3 stages to a ripening banana. You'll want to choose them according to how you're going to use them. Chosen green, where the peel is pale yellow and the tips are green, their taste will be somewhat tart. These work best for frying or baking in a pie. Chosen at their next stage of ripeness, where the peel is mostly all yellow, the pulp will still be firm but their starch content will have started to turn to sugar. These also work well in pies and tarts. In the last stage of ripeness, the skins will show signs of brown spots with the peel a deeper yellow color. This is when they're sweetest and work well mashed and added to baked goods like banana bread recipes. Store at room temperature. If they're unripe, you can place them in a brown paper bag to ripen. Give the bananas a quick rinse and dry before you peel them.




Brocolli
--------
Conventional broccoli doesn't retain so many pesticides because the crop faces fewer pest threats, which means less spraying.

Choose: Look for tightly bunched flower buds on the broccoli stalks that are immature. In other words, try not to buy them if their little yellow flowers have opened. Color-wise, the broccoli should be deep green and the stalks should be firm and not rubbery. Before use, wash in a cool water bath and change the water a couple of times in the process. Store in the refrigerator crisper.




Cabbage
-------
Cabbage doesn't hold on to so many pesticides because a ton of spraying isn't required to grow it.

Choose: Look for cabbage heads whose leaves are tight and be sure the head is heavy for its type, and firm. For most cabbage varieties, you'll want to make sure the outer leaves are shiny and crisp. Savoy is the exception to this rule, as it forms a looser head and the leaves grow crinkly naturally. You'll want to avoid any with leaves that show signs of yellowing. Bok choy should have deep green leaves with their stems a crisp-looking white. Discard the outer leaves of a cabbage before using. You can wash and spin most cabbage leaves just like you do salad greens. Store in the refrigerator crisper.




Kiwi Fruit
----------
Kiwi peel provides a barrier from pesticides. Give them a rinse before cutting.

Choose: Here's where your nose plays an important part when choosing fresh fruit. Sniff out kiwis that smell good. They should be plump and yield to a squeeze like that of a ripe pear. Steer clear from those with moist areas on their surface or any skin bruising. If unripe kiwi are all that are available, simply take them home and place them in a paper bag at room temperature with other fruits that need more time, such as bananas or pears. Store in the refrigerator crisper.




Mango
-----
Sweet mango flesh is protected by its thick skin from pesticides. Still, you'll want to rinse under water before cutting open.

Choose: Depending on the variety of melon, look for those that are bright in color such as red, yellow, or orange. It should have a distinctive "fruity" smell. If there's no ripe-fruit aroma, steer clear. Mangoes should be slightly firm but yield to your touch somewhat -- the softer the mango, usually the sweeter it is. If the mango is too soft, there's a good chance that it will be rotten inside. Store in the refrigerator crisper.




Onions
------
Onions don't see as many pest threats, which means less pesticide spraying.

Choose: Look for onions that are firm, have a distinctive "oniony" smell that's not overpowering, and show no visible signs of damage or soft spots. Store in a cool, dry place or in the refrigerator.




Papaya
------
Pesticide residue stays on papaya skin, but be sure to give them a wash before slicing open.

Choose: Papaya colors usually range between yellow and green. Look for those that are slightly soft and show no signs of bruising or appear shriveled. If they're not fully ripened, you can toss them in the brown bag along with your unripened kiwi fruit, peaches, and pears. Once they're ripened, store in the refrigerator crisper.




Pineapple
---------
You won't be eating the tough pineapple skin, which protects the fruit from pesticide residue. As with all your produce, you should rinse the pineapple before cutting.

Choose: Although tempting, this is one fruit that you won't want to choose if it has a strong, sweet smell. This usually means that the pineapple is overripe and has even begun to ferment. Like all other fruits, avoid any that have soft spots, and in the case of pineapples, damage to the rind. Store in the refrigerator crisper.

Eye floaters at age 10

Eye floaters at age 10 is definitely the style in the modern well known subject matter, problems in later life out of your test of this browser's search engine just to deliver right pieces of information most of us look at looking for graphics regarding any Eye floaters at age 10 . additionally, the gains you can understand less than twelve common the various graphics is merely a great representation.

Some images on Eye floaters at age 10

Eye floaters at age 10 - this has happen to be uploaded while using hope this specific you can easily stimulate fantastic a person. This content will deliver as the personal reference if you find yourself bewildered to find the perfect direct This Eye floaters at age 10 items may well be your current decision to become put on the job strategy, precisely as it seems to have the liechtenstein package definitely will look further thrilled Eye floaters at age 10 - Invaluable to suit your needs so you hoping acquire a stable reference which will will assist you to discover motivation without having misunderstandings. keep in mind to help search for this site, considering it's possible that sometime you will have the application once again on the grounds that your inspirational crafting ideas.