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The benefits and harms of cancers — 5 scientific facts about their impact on health

Crayfish are common in freshwater reservoirs throughout Europe. They are widely used in cooking and are distinguished by their delicate taste and juicy meat.

They contain a huge amount of vitamins and minerals, easily digestible proteins and valuable fats, as well as omega-3 fatty acids.

The rich composition determines the benefits of cancers for humans: they can improve the health of the heart and blood vessels, the brain and even contribute to weight loss.

5 useful properties

Below are 5 facts about how cancers are useful for the body (based on evidence).

1. Source of valuable substances

Boiled crayfish have a low calorie content (82 calories per 100 grams), but at the same time contain the following types of biologically active substances:

Name of the component Percentage of the recommended daily requirement (per 100 grams)
Vitamin B1 7 %
Vitamin B4 16 %
Vitamin B5 10 %
Vitamin B12 67 %
Vitamin E 11 %
Nicotinic acid 36 %
potassium 13 %
magnesium 8 %
sulfur 20 %
phosphorus 36 %
iron 13 %
manganese 26 %
copper 69 %
selenium 67 %
zinc 15 %
Omega-3 fatty acids 22 %

The presence of large volumes of easily digestible proteins with essential amino acids (up to 21 grams per 100 grams), as well as omega-3 polyunsaturated acids, is especially appreciated.

Cancers contain a number of biologically active components necessary for the normal functioning of the human body.

2. Prevention of autoimmune diseases

According to scientists from Switzerland and Norway , omega-3 fatty acids, which are rich in all arthropods, are able to establish the work of the immune system , as well as to prevent failures underlying the development of autoimmune pathologies (scleroderma, type I diabetes mellitus, rheumatoid arthritis, etc.).

Currently proven The effectiveness of omega-3 polyunsaturated acids in reducing the risk of rheumatoid arthritis and multiple sclerosis.

Regular consumption of cancers is the basis for the well-coordinated work of the immune system and is associated with a low incidence of autoimmune pathologies.

3. Improving the health of the heart and blood vessels

A significant part of cardiovascular diseases is associated with increased blood pressure and the formation of atherosclerotic plaques on the walls of arterial vessels.

River crayfish, due to the presence of omega-3 fatty acids in the composition, normalize the lipid profile in the blood (reduce total cholesterol, LDL, VLDL, TGA; increase HDL).

As a result, conditions are not created for the deposition of cholesterol crystals on the inner wall of the arteries, which means less likely pathologies such as coronary heart disease, myocardial infarction, and HIG will appear.

And potassium and magnesium in the composition of cancers relax the walls of blood vessels and reduce blood pressure. They can be used to prevent the early development of hypertension.

Also noted the effectiveness of seafood in order to prevent deadly cardiac arrhythmias.

Cancers are rich in nutrients that support the health of the cardiovascular system. With regular inclusion in the diet, deadly deviations are less common.

4. Weight loss

Crayfish meat is a low–calorie, high-protein product.

Studies carried out under the supervision of American scientists, show that high-protein diets promote weight loss.

Proteins cause mechanical overflow of the stomach and suppress hunger by activating the synthesis of "satiety" hormones (peptide YY, cholecystokinin). As a result, appetite decreases for several hours.

The ability of proteins to accelerate the breakdown of adipose tissue cells in order to obtain energy for the needs of the body is also noted.

According to information experts from Iceland, replacing any dish in the daily diet with seafood while maintaining the total calorie content leads to a decrease in body weight.

The inclusion of any seafood (including crayfish) in the diet leads to weight loss.

5. Improving brain function

Cancers are a valuable source of B vitamins (especially B12) and omega-3 fatty acids. These substances normalize the functional activity of the central apparatus of the nervous system and prevent the development of diseases.

According to the data British scientists, B vitamins reduce the risk of neurodegenerative diseases (Alzheimer's disease or Peak), as well as mental and cognitive disorders ( memory , attention , thinking) spheres.

Vitamin B12 found in crayfish meat, reduces the level of homocysteine in the nervous tissue. An excess of this substance is associated with a high incidence of psychiatric diseases.

The works of Indian specialists should be noted separately. They installed that low vitamin B12 intake by women during pregnancy leads to developmental disorders, difficulties with processing and memorizing information in the first 9 years of children's lives.

Cancers are necessary to maintain the full functioning of the brain, to prevent neurodegenerative abnormalities.

Safety and Harm

In some cases, cancers can be harmful to health. Side effects include:

  1. Mercury poisoning. Crayfish can accumulate mercury and other heavy metals contained in water during their lifetime. Excessive consumption of them can cause symptoms of poisoning. Special care should be taken to include crayfish in the menu of children and pregnant women.
  2. Dyspeptic disorders. Excessive intake of proteins and saturated fats into the body can lead to malfunctions of the digestive system and lead to stool disorders (diarrhea or constipation), bloating, spastic pain in the lower abdomen.
  3. Helminthiasis. In rare cases, with incomplete heat treatment of crayfish meat, infection with some bacterial agents, tapeworms and flatworms is possible.
  4. Allergic reactions. Are caused by the sensitization of the body to cancer proteins. Allergopathologies, as a rule, are of a pronounced systemic nature and proceed according to the type of anaphylactic shock.
Thus, the addition of cancers to the diet has contraindications and is associated with some health risks. It is recommended to take a competent approach to their reception.

Rules of selection and preparation

There are several basic rules for choosing fresh crayfish on store shelves:

  1. Activity. You should only buy live crayfish. They should be as active as possible, not "sleeping". Dead chilled crayfish are a potential source of spoiled and bacteria–infested meat.
  2. Water. The liquid in which the crayfish are located should be transparent, free of any impurities.
  3. Shell. Crayfish can shed their shell and grow a new one. The absence of chitinous cover indirectly indicates the poor quality of meat (without a shell, they lose weight, since the "flows" of nutrients are aimed at building a shell).
  4. Appearance. The presence of any spots (black or white), chips and cracks on the shell is unacceptable. These are signs of bacterial and fungal infections, careless storage after catching.

It is recommended to choose crayfish for cooking, they contain more protein and vitamins, less mercury and other heavy metals.

Of course, boiled crayfish are the most popular and useful.

The cooking scheme is as follows:

  1. Rinse thoroughly under cold water.
  2. Pour water (to the top) and let stand for at least 20-30 minutes. Then drain the water and let it brew again. Repeat the procedure 3 times.
  3. Put the crayfish in a saucepan (it is better to use an enameled one), pour water (to the top), add salt (1 tsp per 1 liter of water). If necessary, add spices and herbs (dill, onion, bay leaf, mustard, pepper).
  4. Bring the water to a boil and cook for about 15 minutes. A sign of readiness is the rich bright red color of crayfish.
  5. Turn off the stove and let it brew for about 10 minutes. This will add softness and juiciness to the meat.

After cooking, crayfish require cleaning. The procedure can be represented as follows:

  1. Inspect the tail section. Caviar may be hiding under it. Get it (if there is one).
  2. Separate the limbs and divide them by joints, squeeze out the meat. If the size of the cancer is small, there is practically no meat in the legs.
  3. Open the claws at the edges using scissors, remove the meat.
  4. Put the crab on the back and break the abdomen. Break the shell, detach the head. A large amount of meat will be hidden inside.
Following the simple rules of selection and preparation will allow you to get a really high-quality and delicious product.

Conclusion

  1. Thus, the meat of crayfish is saturated with proteins and fats, vitamins and minerals.
  2. With regular use, they are able to reduce the incidence of diseases from the immune, central nervous and cardiovascular systems.
  3. In addition, cancers are extremely popular in diets aimed at maintaining and reducing body weight.
  4. The most important point of healthy consumption is a competent attitude to the choice of product on the shelves and preparation.
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