Short Answer: Scallops are good for high blood pressure. Because they have protein, omega-3 fatty acids, and vitamin B12, and they are low in sodium and fat.
High blood pressure is a condition that affects your arteries, which are the blood vessels that carry blood from your heart to other parts of your body.
In high blood pressure, your body’s blood pressure is consistently too high, which means that the force of the blood pushing against the artery walls is too strong.
This can lead to various health problems, such as heart attack, stroke, kidney damage, and vision loss.
One of the key factors in managing high blood pressure is diet.
What you consume can affect your blood pressure levels, which can impact your high blood pressure symptoms and overall health.
To effectively manage high blood pressure, you should consume potassium, magnesium, and calcium rich foods like bananas, spinach, and yogurt, and avoid sodium, saturated fat, and alcohol rich foods like processed meats, cheese, and beer.
Now, scallops are a type of bivalve mollusk, meaning the interior muscle is surrounded by two shells.
People usually cook them by searing, baking, or grilling them, and serve them with various sauces or seasonings.
Scallops are good for high blood pressure because they contain protein, omega-3 fatty acids, and vitamin B12.
Protein can help lower blood pressure by relaxing blood vessels and reducing inflammation.
Omega-3 fatty acids can help lower blood pressure by improving blood flow and preventing blood clots.
Vitamin B12 can help lower blood pressure by maintaining healthy red blood cells and nerve function.
Three ounces of cooked scallops can give you 20 grams of protein (40% of your daily needs), 0.3 grams of omega-3 fatty acids (15% of your daily needs), and 2 micrograms of vitamin B12 (83% of your daily needs).
Protein can positively affect high blood pressure by relaxing blood vessels and reducing inflammation.
Omega-3 fatty acids can positively affect high blood pressure by improving blood flow and preventing blood clots.
Vitamin B12 can positively affect high blood pressure by maintaining healthy red blood cells and nerve function.
Furthermore, scallops are a low-sodium and low-fat food, and low-sodium and low-fat foods are good for high blood pressure.
Because, sodium can increase blood pressure by retaining water and making the blood volume higher.
Fat can increase blood pressure by clogging the arteries and making them narrower.
You can eat up to six ounces of scallops per day safely.
More than that can cause allergic reactions, mercury poisoning, or shellfish poisoning.
Also, you shouldn’t eat scallops if you have shellfish allergy, kidney disease, or gout to prevent anaphylaxis, hyperkalemia, or uric acid buildup.
Because, scallops can trigger an immune response, contain high amounts of potassium, or increase the production of uric acid.
You can buy fresh scallops in your local market or can order them from online.
Always choose scallops that are moist, firm, and translucent.
Because, scallops that are dry, mushy, or opaque may be spoiled, overcooked, or treated with chemicals.
You can store them in an airtight container in the refrigerator for up to two days or in the freezer for up to three months.
Finally, remember, maintaining a healthy lifestyle, including a balanced diet, regular exercise, stress management and essential medical care is key to managing high blood pressure effectively.
I always recommend my high blood pressure patients to follow a high blood pressure-friendly diet to improve their overall well-being, and enjoy a longer and healthier life.