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This is The Amount of This Food You Should Be Eating

The latest CDC statistics on Cardiovascular disease are rather grim; With an alarming number of approximately 659,000 people dying each year in the US alone, CVD is not to be taken lightly. Cardiovascular disease (CVD) is the leading cause of death not only in the US, but also worldwide. Previous studies have shown that eating more seafood was associated with a reduction in all causes and CVD-related mortality. Seafood is known to contain the following: heart-healthy omega-3 fatty acids and omega-6 fats Iron Iodine (during pregnancy) Choline Based on information published by the FDA, Choline, for example, supports the development of the baby’s spinal cord. The iron and zinc found in fish help to support children’s immune systems. Protein, vitamin B12, vitamin D, and selenium are also other sources of nutrients derived from fish. Nonetheless, many people choose to limit their seafood consumption because of fear of mercury exposure from seafood. Most Common Way People Are Exposed ...
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Do This To Decrease The Loss of Vitamins During Cooking


The body does not manufacture most vitamins.  The only way these vitamins can be obtained is only through a well-balanced diet. However, cooking can destroy some of the vitamins in our foods. Water-soluble vitamins like vitamin C and B vitamins seem to be the most vulnerable to degradation in cooking. 

Microwave Or Steam

Although cooking helps to break down the thick cell walls of many plants, releasing the nutrients stored in them, which is actually suitable for stews and soups.
If you are not cooking soups or stews, to minimize the loss of vitamins during cooking, natural foods should be microwaved or steamed rather than boiled in water that will be eventually thrown out later.

Raw Vegetables Versus Cooked Vegetables

Many people believe raw vegetables contain more nutrition than cooked vegetables, but not in all cases; it depends on the type of nutrient. For example, when researchers analyzed the plasma of people in one study, they found that those who ate a raw food diet had higher levels of beta carotene, but their plasma lycopene levels were well below average. That’s likely because fresh, uncooked tomatoes actually have lower lycopene content than cooked or processed tomatoes.


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