Great nutrition seafood, some facts about cholesterol and seafood

Got a problem with cholesterol? I think you need to try Red Lobster restaurant, one of the best seafood restaurants where you can taste the best culinary. Here are some facts about cholesterol and seafood. Shrimp, squid and fish are delicious probably always avoid. Although it was tasty, seafood is often a 'suspect' causing rise in blood cholesterol levels. But whether it is true seafood so it triggers blood cholesterol? Many people who have high blood cholesterol levels began to leave the seafood. Though various types of seafood taste are very delicious, and rich in essential minerals, Seafood has long been dubbed as a trigger of blood cholesterol levels. In the human body there are 2 types of cholesterol. LDL (Low Density Lipoprotein) which is "bad" cholesterol that can clog arteries. HDL (High Density Lipoprotein) cholesterol is 'good' cholesterol that helps to demolish the 'evil'.

Nowadays we can do almost everything online, like finding this useful article. We also easily can find important information or buy fresh seafood online, like find info about lobsters or buy oysters.

Cholesterol is made naturally by the body and is necessary for the body to function properly. Among them maintain body cells stay healthy and produce essential hormones. The imbalance occurs when we consume much less healthy foods that trigger the body to produce "bad" cholesterol more. Effects and the risk is heart disease. Some foods are known as the source of cholesterol such as eggs, shellfish and other seafood species, though the food is actually very small impact on blood cholesterol levels.

Consumption of Trans fats in food type and the others were faster and more trigger levels of "bad" cholesterol in the blood. In other words, consumption of animal fat, coconut oil and Trans fat is more dangerous than eating seafood. Shellfish actually contains very little cholesterol, about 25 mg (for ½ cup steamed mussels), 150 mg (for ½ cup boiled shrimp) and 200 mg for 1 egg medium. So the consumption of fried foods, or foods processed with Trans fat would lead to the number of higher levels of bad cholesterol. Because it is more food to eat boiled shrimp, grilled squid or grilled fish in portions.

Raw Marinated Artichoke Salad

I stumbled upon the BSI (Blogger Secret Ingredient) Event and thought it sounded like fun.  This week the ingredient was artichokes.  With my recent live foods kick, I was worried about whether, this could work.

From Google, I learned that raw artichokes are commonly served in Greece and other countries.

Here's my first brush with raw artichokes:

This salad is the kind of thing you just throw together, so feel free to make substitutions or changes.  My recipe and instructions are below.

Raw Artichoke Salad Recipe

2 fresh artichokes
chopped tomatoes
marinated mushrooms (baby bella is what I used)  and onions
Kalamata olives
crumbled cheese (cashew cheese in this case)
greens (baby arugula in this case)
sliced scallions
olive oil
balsamic vinegar
lemon juice
Nama Shoyu or soy sauce
Italian spice blend

First, slice the mushrooms and onion.  Mix  a splash of Nama Shoyu, olive oil, and vinegar with a generous sprinkle of the spices.  Add the mushrooms and onions and mix to coat.  Refrigerate for a few hours or days.  The longer the better. (Shaking the bowl to mix it up occasionally is a good thing.)

Juice a lemon and mix with a bowl cold water to prevent the artichoke from browning.  Prepare the artichokes by removing tough outer leaves and the fuzzy choke as well as any purple leaves in the center.  Dip in lemon water as you work.  Slice the artichoke thinly and leave in the water while you prepare the salad.

Mix tomatoes, chopped olives, marinated mushrooms and onions in a bowl.  Add the artichoke slices and a splash of vinegar.  Stir again to combine.

To plate:  Start with greens, add the artichoke mixture.  Garnish with crumbled cheese and sliced scallions.

Hope you enjoy it!

The artichokes were a little tough at first, but the texture grew on me.  I've added my remaining artichoke slices to the mushroom marinade in the fridge and will check to see if that softens it up without destroying the color.

ETA: I'm so excited to say that this recipe actually won the contest.  It is very encouraging so see a vegan recipe beat out standard fare.  In this case raw vegan made the grade!