Lobster has a lot of positive qualities in terms of impact on health. After all, this is a real storehouse of vitamins, minerals and polyunsaturated fatty acids, which have a beneficial effect on the nervous and immune systems, blood vessels. Seafood is the prevention of malignant formations, activates cell regeneration, but in case of gout and a tendency to allergies, they should be used with caution.
Before talking about the beneficial properties of lobster, it is necessary to clarify that this name is common to two types of large sea crayfish: lobster and spiny lobster. The lobster group also includes the lobster's closest relative, the langoustine. If such an introduction of Anglicism into the Russian language introduced some confusion, especially since the lobster outwardly does not have the main sign of crustaceans - claws, then there can be no mistake in the chemical composition and properties of these marine inhabitants. Everything that will be said about the benefits and dangers of lobster applies equally to both lobster and lobster.
Decapod crustaceans are considered a valuable non-fish seafood, mainly harvested in the Atlantic waters. Freshly cooked lobster is available today in a number of expensive restaurants, where the visitor can choose the live specimen they like from the aquarium. Gourmets prefer Norwegian lobsters, which have an excellent gourmet taste, although they are not very large (20-22 cm). Keeping live lobsters in a restaurant is far from a tribute to culinary fashion. In the body of crustaceans, pathogenic microorganisms live, which, after the death of the animal, begin to secrete toxins. It is impossible to slow down or stop this process, and lobsters, even stored in the refrigerator, lose their useful properties after 2 days.
Experts recommend purchasing the lobster alive. If you buy a frozen product, make sure that it has been stored at a temperature not exceeding 18 ° C.
Like many marine life, the lobster contains the bulk of the substances that make up the periodic table. It is especially rich in choline (vitamin B4). The predominant minerals are selenium, zinc, copper, manganese, phosphorus, iron, potassium, calcium, sodium. The role of zinc is great in guiding sexual function, selenium has a beneficial effect on the nervous system. Only 100 g of the product can satisfy the daily requirement of the human body for selenium - by 65%, in iodine and copper - by 30%, in magnesium - by 20%, in calcium - by 10%. Lobster is rich in polyunsaturated fatty acids, which fight cancer, increase immunity and reduce the risk of cardiovascular disease.
The optimal weight of a lobster, intended for boiling as a whole, should not exceed 600-700 g. There will be no more than 35% of tasty meat from this weight, including valuable liver and caviar (if a female is on the dish). But this is quite enough to get gastronomic pleasure and improve your health. Despite the fact that 100 g of lobster contains only 90 kcal and 75 of them is an easily digestible protein, nutritionists do not recommend using it more than 1 time per week. The ban is associated with a high cholesterol content, which accounts for 95 mg per 100 g of the product. Lobster is contraindicated for people suffering from gout, because its meat contains a large amount of purines, which cause the accumulation of uric acid in the tissues.
The harm of a lobster is also determined by the fact how much the habitat is saturated with salts of heavy metals. These animals absorb toxic substances from the environment.
Culinary delights from lobster are not limited to boiling it together with the shell. It is grilled, meat is added to soup and fish and seafood salad, baked with vegetables and put as a filling in baked goods. Many famous weight loss diets include lobster as a low-calorie food, but this marine animal can only be called dietary. Doctors say that lobster meat is difficult for the stomach to digest, although it has a rich taste.
