Seventy-five percent of the human body is made of protein and without protein, our bodies would be unable to heal from injury, stop bleeding or fight infection.
That is why eating protein is so important to staying healthy. Protein intake is not straight forward for Chronic Kidney Disease CKD patients because in some cases those with CKD are recommended to limit their protein intake while in others they need to increase their protein.
A significant percentage of the human body is made of protein and without protein, our bodies would be unable to heal from injury, stop bleeding or fight infection. In the case of those on dialysis, a low protein diet is no longer needed because dialysis removes waste buildup in the body. In fact since critical amino acids are removed during dialysis, a higher protein intake is needed to help keep patients well nourished and healthy.
High protein foods like meat, milk and eggs can be high in fat and cholesterol. Hence, if you have high cholesterol or cardiovascular disease, your doctor and dietitian may recommend eating protein-rich foods that are more heart friendly such as fish. While, people generally believe that all fish is good for them, they may be surprised to learn that some are not. Here are a few fish that the nonprofit, Food and Water Watch, recommends people should avoid.
Nearly 90 percent of the catfish imported to the U. The two varieties of Vietnamese catfish sold in the U. Avoid Atlantic Flat Fish such as flounder, sole and halibut that are caught off the Atlantic coast. They were found to have heavy contamination and are overfished. American Eel also called yellow or silver eel is a favorite of sushi lovers but is highly contaminated with chemicals such as mercury.
Fisheries are also suffering from some pollution and overharvesting. If you like the taste of eel, try Atlantic- or Pacific-caught squid instead. Imported shrimp is very hard to avoid, as 90 percent of shrimp sold in the U. However according to the study, "Imported farmed shrimp comes with a whole bevy of contaminants: antibiotics, residues from chemicals used to clean pens, filth like mouse hair, rat hair and pieces of insects.
Part of this has to do with the fact that less than 2 percent of all imported seafood shrimp, crab, catfish or others gets inspected before its sold, which is why it is that much more important to buy domestic seafood.Lobster shell disease -- a nasty business that can cause the shell to discolor or rot off completely -- has affected the southern New England lobster industry and reportedly is on the move.
The disease turns the color of the lobster shells from their signature red to a mucky brown color, making the lobsters unmarketable. Although it affects the lobster shells, the disease does not affect the taste of the lobster or harm the people who eat it, one expert told the Associated Press. The condition has plagued the southern New England lobster industry, the news outlet reports, and spread northward to lobster grounds off Maine.
Evidence of the disease first turned up in the Northeast the s, according to the Rhode Island Sea Grant. The disease is caused by a bacteria that enters the outermost layer of the lobster shell through pores. If the bacteria causes the shell and the membranes beneath it to fuse together, this can stop the lobster from molting, a process in which the lobster releases its shell while growing. In recent years, one in every three or four lobsters caught off southern Massachusetts and Rhode Island is diseased.
In Maine, the number of diseased lobsters remains small, but the growth rate is alarming to some. The disease is not contagious from lobster to lobster, and according to Kathy Castro, a fisheries biologist at the University of Rhode Island Fisheries Center, the disease could be linked to rising water temperatures, pollution and low oxygen levels in the water. Stumptown opening doors soon at downtown cafe and roastery. Hot Property.
About Us. Brand Publishing. Times News Platforms. Times Store. Facebook Twitter Show more sharing options Share Close extra sharing options. Lobster shell disease makes the lobster look pretty unappetizing. Sign Me Up. You may occasionally receive promotional content from the Los Angeles Times. Jenn Harris. Follow Us. Jenn Harris is a senior writer for the Food section and is also the fried chicken queen of L.
More From the Los Angeles Times. Column: The PPP is letting our small restaurants and businesses die. The PPP was supposed to save our small restaurants and businesses.
Carbs are for comfort, especially with this simple buttery garlic bread. This comforting take on an Italian-American favorite is a base recipe for garlic butter that can be made ahead and spread on bread to enjoy anytime — with a cheesy option too.
This aperol spritz recipe uses sparkling rose wine instead of plain prosecco and includes fresh citrus juice for a refreshing bubbly pink cocktail. The best and worst fresh food meal kits.Lobsters are a decapod crustacean that live in saltwater. Like most crustaceans, they must be cooked shortly after they die as their meat rots quickly. There are cooking precautions that chefs will take in order to make sure that lobster meat is fresh when it's served. There are also ways to know when lobster meat is no longer safe to eat.
Left uncooked, lobster meat will go bad within hours. This is why lobsters are frequently boiled alive. In an effort to be more humane, some lobster chefs will quickly jab an object into the lobster's head before dropping it in the boiling water. After the lobster has been cooked, the meat will last for three to four days refrigerated. If the lobster was frozen, it can last for several months. Many people still insist that a lobster should be cooked alive in order to ensure that the meat is good.
If you are eating lobster in a restaurant, you can tell that the lobster was cooked live if the tail is curled under its body. Many chefs are turning to more humane ways of cooking and may choose to kill the lobster before putting it in the water. This is a safe way to eat lobster and does not mean the meat is bad. There is no part of a lobster that is poisonous. This is a common misconception and reason why people believe that they must be cooked alive.
Since lobster meat rots so fast, it's very important that it's cooked promptly to avoid the meat going bad. Eating bad lobster can lead to food-related illness. You will know if lobster meat is bad if the consistency is very soft and cottage cheese-like. Bad lobster meat may also have a pungent odor. If you are dining out and are concerned about the quality of your lobster, ask your waiter for a replacement. If you have lobster at home that is questionable, it's best to just throw it away and not risk getting food poisoning.
Fish That All Chronic Kidney Disease Patients Should Be Aware Of And Avoid
Jamie Peacock began writing in for various blogs and Shakespeare Squared. She is an expert in travel, public health and shopping. Video of the Day. About the Author. How to Reheat Cooked Lobster Claws. How to Cook Previously Frozen Lobster.People with liver disease sometimes develop cirrhosis, which is scarring of the liver.
In the United States, cirrhosis is most commonly caused by drinking excessive amounts of alcohol, but it can also be due to certain medications or illnesses, such as hepatitis B or C or cystic fibrosis.
Avoiding certain foods may help limit the progression of cirrhosis, but there is no cure. Avoid all alcohol, since alcohol makes the liver work harder and can cause more damage. Limit salty foods to make a water retention and a type of swelling called edema less likely. Check food labels and avoid any foods with milligrams or more of salt. These foods include many processed foods, canned soups, cheeses and condiments.
People with cirrhosis also have difficulties combating foodborne illnesses and should thus avoid raw or undercooked meat, seafood or eggs; raw sprouts; and juices or dairy products that aren't pasteurized. Some people with cirrhosis may also need to limit protein, according to the National Digestive Diseases Information Clearinghouse.
Nutrition Diets Special Dietary Considerations. Jessica Bruso. Based in Massachusetts, Jessica Bruso has been writing since She holds a master of science degree in food policy and applied nutrition and a bachelor of arts degree in international relations, both from Tufts University. Stay away from salty snack foods. Share this article.We respect your privacy. All email addresses you provide will be used just for sending this story.
When people sing the praises of seafood, fatty fishes like salmon and mackerel seem to get all the attention. So how can you harness the healthiness of lobster without the potential pitfalls? Like other shellfish, lobster is also packed with nutrients. Dong, Ph. Chan School of Public Health. Lobster gets a bad rap for being high in cholesterol. And compared with some other foods, it is. But a serving of lobster actually contains less cholesterol than an egg, which has mg. And lobster has practically no saturated fat.
A study published in The BMJ found that those who consumed diets highest in saturated fat had an 18 percent greater risk than those who consumed the least.
For frequent lobster eaters, there are plenty of ways to enjoy it while keeping it a healthy, low-fat food. Serpa suggests skipping the melted butter and dipping your steamed lobster in some aioli or a spicy vinaigrette. Unlike butter, which is mostly saturated fat, the primary fats in these are the healthier monounsaturated or polyunsaturated types.
For those who take issue with dropping live lobsters directly into a pot of boiling water, there are some, potentially more humane, options. You can put the lobster in the freezer or ice water for an hour before cooking or use a sharp knife to pierce the area directly behind the eyes before boiling it.
A common mistake many people make when trying to lose weight is to avoid all fats. Sign In. Become a Member. Remember Me.Why We Eat Oysters Alive
Not a member?Shell disease is an epizootic, or temporarily prevalent and widespread, disease found on lobsters. Sailing with us is Joe Kunkela former professor and now professor emeritus at UMass Amherst, who is investigating a shell disease found on some lobsters.
The lesions start out microscopic, but once visible, hundreds of organisms, such as other bacteria, protozoans and nematodes, can be found living in the infected area. During the s, about 1 in 10, lobsters may have been seen with shell disease. Minerals composing the shell include calcium, phosphate and magnesium. Think of it as a barrier between the lobster and seawater where a lot of mineral mixing is happening. Have you ever noticed that a lobster feels a little slippery?
The slippery feeling is that protective barrier. In order to grow, lobsters molt their hard, exterior shell. Leading up to molting, a reserve of calcium carbonate and minerals in the endocuticle, or inner shell layer, are reabsorbed through the epidermal cell layer.
Maine lobsters plagued by shell-eating bacteria
A new, soft shell matrix is formed underneath the old shell. Once molted, they eat their old shell, bringing all the rest of the minerals back into their body. They use the reabsorbed and eaten minerals to establish their new shell. But their new shell has to be bigger so they also need to consume more minerals from their diet.
This time of shell establishment is the vulnerable phase when shell disease may sneak in. As global warming changes the temperature and chemistry of the ocean, lobsters may find it increasingly difficult to obtain the necessary amount of minerals, added to what they already have stored, and regrow a shell to its maximum thickness and hardness as well as building reserves for its yet bigger shell next year.
Possibly, those areas of mineral thinness, or shell weakness, are spots of vulnerability to shell disease. The mineralization is a process that spans multiple years, and the lobsters need an adequate mineral supply to achieve a healthy cuticle that is not vulnerable to infection.
We are making it harder for the lobsters by feeding them low-calcium bait. We could possibly have a healthier lobster population in the face of ocean acidification if we feed them a higher calcium carbonate bait. But if a lobster has shell disease, not all is lost! If they are able to shed their shell, the disease goes with it, and they are safe.
First, younger lobsters benefit from multiple molts a year as they are growing very fast.In the late s, lobstermen in Rhode Island began to notice strange black spots on the shells of lobsters being held in tanks. By the s, a similar condition, now known as lobster shell disease, started to appear in wild populations. Then in the mids, a more virulent form of the disease emerged in southern New England waters. Holes often fully penetrated the shell, causing the hard shell to fuse with soft membranes underneath.
The disease left lobsters susceptible to bacteria or viruses and interfered with their ability to molt their shells and grow. In extreme cases, the entire shell rotted, killing the lobsters. Although the lobster meat itself is not affected, the unappetizing appearance of afflicted lobsters makes them much harder to sell whole. The disease was a big factor in the percent decline in lobster catches in Buzzards Bay between andwhich forced many lobstermen out of business, he said.
At the time more than half of the lobsters in coastal areas of southern New England and Long Island Sound were affected by shell disease. More recently stocks have begun to recover somewhat, Adler said, but up to 30 percent of southern New England lobsters are still affected, and the disease has started to show up in other areas, including Nova Scotia and Maine.
Researchers do not yet know what causes the disease or makes lobsters susceptible, said Tim Verslycke, a biologist at Woods Hole Oceanographic Institution. The epidemic could be the result of an accumulation of factors, Verslycke said. Marine animals face many threats these days, including warming ocean temperatures, fishing pressures, and increased exposure to chemical pollution from industrial sources and pesticides. Researchers have found that the disease is not contagious from lobster to lobster, as is often the case with other lobster diseases.
Previous studies have found higher levels of certain chemicals in shell-diseased lobsters than have been found in healthy lobsters. One clue comes from observations that make lobstermen especially nervous: reports of egg-carrying female lobsters shedding diseased shells with unhatched eggs still attached. Normally, that is a very finely tuned process that is hormonally regulated. Verslycke has examined the effects of human-made chemicals on invertebrate hormone systems, including those that regulate molting.
The WHOI study will examine how environmental stresses, such as chemical exposure, might change the way specific genes are expressed, or turned on or off, in diseased lobsters, as compared to non-diseased ones.
What Are the Dangers of Under Cooked Lobster?
What makes lobsters susceptible? Open Slideshow. An image of a diseased lobster shows the ravages caused by epizootic shell disease, which has spread through New England waters. The disease causes black spots that often turn into deep holes in lobsters? The holes leave lobsters susceptible to bacteria or viruses and interfere with their ability to molt their shells and grow.