Lobsters - What you need to know

Yes, Lobsters Really Are Healthy Food

Even though lobsters carry microbes in their flesh that tend to multiply once the crustacean is dead, they are still healthy food, not to mention they are also quite tasty.

People who want to reduce the risk of food poisoning considerably often cook lobsters alive, this being a highly practiced method, probably the most popular. But those who are sensitive to lobsters feeling pain choose a slightly more humane option.

In Canada and the US many supermarkets sell lobsters and the prices may vary from store to store. Offers are available in the No Frills Weekly Flyer Sales or in other supermarket weekly specials.

General nutrition and health benefits of eating lobster

One cup of stir-fry cooked lobster meat contains 129 calories, 28 grams of protein, 1 gram of fat and 0 carbohydrates.

The protein intake represents 16% of the daily recommended value. Lobster also contains 2% of the daily recommended Vitamin A value, 7% daily recommended calcium value and 2% daily recommended iron value. It is rich in copper and selenium and provides a decent amount of magnesium, vitamin E, phosphorus, zinc and vitamin B12.

Three main benefits attributed to eating lobster meat:

 

- Energy boost: the high protein concentration in lobster is ideal for children in the growth stage, but as well for people who are on a diet. Because it is rich in protein but low in fat lobster keeps you feeling fuller for longer and gives a generous boost to your energy levels.
- Positive brain activity: The omega 3 and the sea protein in lobsters interact to stimulate brain cell development, including supporting the formation of new cells. In addition, the content of minerals and vitamins support proper functioning of the nervous system while the level of choline found in lobsters provide protection from neurodegenerative diseases.
- Bone strength: The calcium and phosphorus levels help prevent various bone diseases to which many people are susceptible into their old age. Eating lobster on a regular basis is one way to prevent the development of frail bones and diseases such as osteoporosis, for example.

Lobsters have very tasty meat and a soft texture that appeal to most people, especially those who enjoy seafood and shellfish. While quite healthy, people with health problems such as cardiovascular diseases or high blood pressure should avoid lobster or at least eat it in moderation.