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July 23, 2017

Recipe: Scallop Stir Fry

by Wendy Myers

Scallop-Stir-Fry

I love the taste of scallops smothered in gluten free soy sauce and ginger sautéed with veggies in a stir fry. You can’t get healthier than that! I skip the rice to make it truly Paleo. 

Scallops are an excellent source of vitamin B12, which is a very important nutrient for cardiovascular health. They are also a very good source of protein, selenium, phosphorus and choline as well as a good source of zinc, magnesium, and potassium.

Of course, like all fish, they contain omega-3 fats. Eight studies found that eating fish, such as scallops, as little as 1 to 3 times per month may protect against ischemic stroke, published in the July 2004 issue of Stroke

One thing to be wary of with scallops and other shell fish is that they do contain heavy metals like lead, arsenic and cadmium. You can still eat them, but I advise limiting shellfish to once a month due to this inherent issue. One way you can reduce the heavy metal content of shellfish is by getting your scallops from a high quality seafood market and purchase scallops that are in remote parts of the planet – away from industry. You can also take Biosil and Pectaclear or cilantro and chlorella right after consumption to bind to these heavy metals and escort them safely out of the body. Read More…

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