Shellfish mollusks, containing a serum cholesterol-lowering effect of Deltamethasone 7-cholesterol and 24-methylene cholesterol, they both inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol unique role, so that the body cholesterol down. They are more potent than the commonly used cholesterol-lowering drug, glutathione. People often have a refreshing and pleasant feeling after consuming shellfish, which is undoubtedly beneficial in relieving some troublesome symptoms.

Scallops suitable for the crowd:

General population can eat. High cholesterol, high blood fat body, as well as suffering from goiter, bronchitis, stomach disease and other diseases can also be. Rich in protein, omega-3 fatty acids, B vitamins, magnesium and potassium, low calorie and no saturated fat. Regular consumption of scallops can help prevent heart disease, stroke and Alzheimer's disease. Weight watchers should consume them appropriately.

Scallops are not suitable for people:

People with chronic diseases should be cautious of eating shellfish, shellfish sex more cold, so the spleen and stomach cold people should not eat more.

Precautions:

Scallops are seafood, cold in nature. It is safer to eat oranges and scallops two hours apart.

1, eat seafood do not eat food containing more tannins, will be diarrhea, including oranges, persimmons, tea and some other

2, eat seafood also eat less food high in VC, will be poisoned, including fruits, VC tablets and so on.

3, shellfish itself is very rich in fresh flavor, cooking, do not add monosodium glutamate (MSG), should not put more salt, so as not to lose the freshness of the anti-loss, shellfish in the mud intestines should not be eaten.

4, fresh shellfish color and luster normal and glossy, no odor, smooth feel, good elasticity; not fresh shellfish color faded or no luster, sour taste, sticky feel, poor elasticity. Fresh red scallop is yellowish brown or light yellowish brown, glossy, good elasticity; not fresh red scallop is grayish yellow or light green, no luster, no elasticity. Don't eat uncooked shellfish to avoid infecting diseases such as hepatitis.