Hope you all had a splendid weekend and got a chance to try out the Mango Smoothie.
On today’s health talk we will take a look at some of the common ingredients we use in soups- snails and water leaf. Oh yes! snails do have certain health benefits and so are a justified addition to soups :-).
Here are a few: Snails belong to the molluscan family (shellfish) and come in land snails, fresh water and sea variety. More Common in this part of the world is the land snail right? Nope! Periwinkle known as Isam in Ibo is also a specie of snail and whelks known as Mgbi in Bayelsa are both water snails.
The typical snail contains 80% water, 15% protein, and 2.4% of fat which is primarily healthy fat but even if it weren’t it’s still heather than beef which has a whooping 26% fat content. Calcium, iron, selenium, and magnesium are also found in snails.
We Know calcium and magnesium are both good for bones, muscles and general physical fitness. Iron helps with healthy blood production and circulation, but what does selenium do? Selenium is a trace mineral found in the soil which explain why our snails have it as their natural habitat is in the soil.
Selenium improves the immune system, helps with metabolism, cold sores, bacterial and viral infections. It has properties that are good for wounds and skin burns, shampoos containing selenium are good in getting rid of dandruff.
Water leaf on the other hand as a green vegetable contains large amounts of antioxidants which washes away toxins and free radicals from our systems before they can cause any harm. A water leaf rich diet is recommended for stroke and heart disease patients because like most vegetables it’s completely cholesterol free and rich in fibre.
Now you have solid reasons why you should eat green vegetables especially water leaf. Now imagine a soup that has both the goodness of snails selenium and water leafs anti – oxidants and fibres. This weeks midweek post will show you just that! Have a blessed week ahead. 🙂