Yu lɛk fɔ it Smoked Salmon? Lɛ wi no di bɛnifit ɛn bad tin dɛn ɛn it am! (Di Bɛnifit dɛn we Smok Salmon Gɛt Ɛlth)

We yu go na supamakit, mɔ na di say usay dɛn de it tin dɛn we dɛn dɔn frɔz, yu go dɔn si fish filɛt dɛn we dɛn pak fayn fayn wan ɛn we gɛt ɔrɛnj-pink. Bɔku tɛm dɛn kin kɔl dɛn tin ya ‘Smoked Salmon’. Sɔm pipul dɛn kin lɛk fɔ it dɛn wit krak krak, bred, ɔ ivin insay salad. Dis na it we rili te. Bɔt yu tink se i gɛt ɛni bɛnifit fɔ wɛlbɔdi biznɛs apat frɔm di we aw i de te? Ɔ ɛni risk de we wi nɔ no bɔt? Okay, tide wi go lan ɔltin bɔt dis Smoked Salmon.

Fɔs, wetin na smok salmɔn?

Bɔku pipul dɛn kin kɔnfyus di tu kayn smok salmɔn wit ‘lɔks’. Fɔ tɔk am simpul wan, lox na jɔs salmɔn we dɛn dɔn mɛn. Bɔt smok salmon na wan kayn salmɔn we dɛn dɔn mɛn wit sɔl ɛn afta dat dɛn kin smok am . Di salmon we dɛn kin mek we dɛn yuz dɛn tu we ya, difrɛn pan di teys ɛn di we aw dɛn kin pripia am.

Pan ɔl we salmɔn we dɛn smok nɔ gɛt bɔku kalori, di tin dɛn we i gɛt fɔ it rili bɔku. Lɛ wi tek tɛm luk wetin kin de insay 100 gram salmɔn we dɛn dɔn smok, we na lɛk af pam.

Wetin na di bɛnifit dɛn we pɔsin kin gɛt we i it smok salmɔn?

Smoked salmon nɔto jɔs wan fayn it. I gɛt bɔku bɛnifit dɛn fɔ wɛlbɔdi biznɛs.

1. I gɛt bɔku Omega-3 Fati Asid

Dis na di kwaliti we gɛt valyu pas ɔl fɔ Smoked Salmon. Omega-3 fat asid na impɔtant fat we wi bɔdi nɔ kin ebul fɔ mek fɔ insɛf, bɔt dɛn impɔtant fɔ wi wɛlbɔdi.

• Gud fɔ di at: Omega-3s de ridyus triglisɛrɛyd, we na wan kayn bad fat we de na di blɔd. Dɛn kin ɛp bak fɔ kɔntrol blɔd prɛshɔn ɛn ridyus di risk fɔ gɛt at sik.
• I fayn fɔ mek di bren wok fayn: Omega-3s impɔtant fɔ mek wi bren kɔntinyu fɔ mek di strɔkchɔ ɛn wok fayn. Dɛn kin ɛp fɔ mek tin dɛn lɛk mɛmori, ebul fɔ lan, ɛn kɔntrol di kɔgnitiv dɛklin we kin apin wit di ej.
• I de ridyus di inflamɛns: Di inflamɛns we nɔ de dɔn na di bɔdi na di rut fɔ bɔku sik dɛn we nɔ de mɛn lɛk dayabitis, at sik, ɛn kansa. Omega-3 na pawaful ejen fɔ kɔntrol dis inflamɛns.

2. Wan spɛshal sɔs we gɛt prɔtin

di protin implεnt fכ mek di mכsul dεm gro εn fכ mek di sεl dεm rεpair na di bכdi. Smoked Salmon gɛt bɔku prɔtin, so yu kin fil ful ivin afta yu it smɔl. Dis kin ɛp fɔ kɔntrol di we aw yu de it pasmak ɛn ɛp yu fɔ kɔntrol yu wet.

3. Valyu vaytamɛn ɛn minral dɛn

• Vitamin B12: Vitamin B12 impɔtant fɔ mek di nervɔs sistɛm wok fayn fayn wan, fɔ mek DNA, ɛn fɔ mek rɛd blɔd sɛl dɛn.
• Vitamin A ɛn E: Dɛn tin ya na pawaful antiɔksidant. Dɛn vaytamɛn ya kin ɛp fɔ mek di sɛl dɛn nɔ pwɛl bikɔs ɔf di bad bad tin dɛn we dɛn kɔl fri radikal dɛn we dɛn kin mek na di bɔdi.
• Astaksantin we dɛn kɔl:Dis antiɔksidant na in de gi salmɔn in fayn fayn pink-ɔrɛnj kɔlɔ. I rili gud fɔ di at. Bikɔs i de mek di bɔdi in bɛnifitful HDL kɔlɔstrel (gud kɔlɔstrel) bɔku ɛn i de ridyus di bad bad LDL kɔlɔstrel (bad kɔlɔstrel).

Bɔt, sɔm tin dɛn de bak we wi nid fɔ tek tɛm wit.

I impɔtant fɔ no di ɔda say na di kɔyn, ɛn bak di fayn say. Sɔm tin dɛn de we wi fɔ no bɔt we wi de it smok salmɔn.

1. Fɔ it bɔku sodium (sɔl).

Dis na di big ɛn impɔtant risk wit smok salmɔn.

Salmon we dɛn smok gɛt lɛk 672 miligram sɔdiɔm pan ɛvri 100 gram. Bɔt 100 gram fresh salmon gɛt smɔl smɔl sodium, we na lɛk 75 miligram. Imajin di difrɛns!

Di Wol Ɛlth Ɔganayzeshɔn se di maksimam sɔdiɔm we big pɔsin we gɛt wɛlbɔdi fɔ it fɔ wan de na 2,000 miligram. Di American Heart Association se if yu nɔ gɛt 1,500 miligram nɔmɔ, i fayn. So if yu it 100 gram smok salmɔn, yu go gɛt pas wan pat pan tri sɔl we yu de it ɛvride insay wan it.

2. Risk fɔ gɛt kansa

Risach dɔn sho se if pɔsin it bɔku bɔku mit dɛn we dɛn dɔn smok ɛn fɔ lɔng tɛm, i kin mek i gɛt sɔm kayn kansa smɔl, lɛk kansa na di kɔlorektal . Dis nɔ min se if yu it salmɔn we dɛn dɔn smok, dat go mek yu gɛt kansa. Bɔt i fayn fɔ lɛ wi nɔ it am pasmak as yu abit.

3. Risk fכ baktri infεkshכn - Listeriosis

Dis na sɔntin we wi fɔ rili no bɔt. Mɔ di salmɔn we dɛn kin smok kol kin gɛt wan baktri we dɛn kɔl Listeria monocytogenes . Dis baktri kin mek wan denja infεkshכn we dεn kכl Listeriosis.

Pan ɔl we dis nɔ go rili afɛkt pɔsin we gɛt wɛlbɔdi, .

• Fɔ mama dɛn we gɛt bɛlɛ
• Fɔ di wan dɛn we dɔn ol
• Fɔ di wan dɛm wae gɛt wik imyun sistɛm (e.g. pipul dɛm wae gɛt kansa, pipul dɛm wae gɛt HIV, pipul dɛm wae nɔr gɛt shuga we dɛn nɔr kin kɔntrol fayn) .

Dis infekshɔn kin rili denja.

Aw i sef?: I sef fɔ pik ‘ɔt-smok’ salmɔn. Dɛn kin mek salmɔn we dɛn kin smok kol we di tɛmpracha nɔ kin rich 10-32 digri sɛlshiɔs. Bɔt dɛn kin mek salmɔn we dɛn kin smok wit ɔt we di tɛmpracha pas 63 digri sɛlshiɔs. Dis ay tεmprachכ de kil baktri dεm lεk Listeria.

So wetin na di bɛst ɛn sef tin fɔ du?

Di bɛst we fɔ gɛt di valyu omega-3 ɛn ɔda nyutrishɔnal bɛnifit dɛn we salmɔn gɛt we nɔ gɛt di risk dɛn we smok salmɔn gɛt na fɔ it fresh salmɔn we dɛn kuk .

Yu kin tek wan pis fresh salmon ɛn:

• Bek
• Gril fɔ mek yu yuz am
• Stim
• Ɔ fɔ mek i go fit wetin wi lɛk, mek am bi brot we nɔ gɛt bɔku ɔyl ɛn we nɔ gɛt bɔku sɔl.

Salmon we dɛn kuk dis we i kin kip ɔl in omega-3, vaytamɛn, ɛn prɔtin. I nɔ gɛt sɔl bak we de ambɔg am, ɛn di risk fɔ gɛt listeria baktri kin dɔn kɔmɔt kpatakpata.