HEALTH BENEFITS

I took an interest in Shrimp because of their anti-inflammatory and antioxidant properties. These properties come from the bioactive compounds contained in the Shrimp, specifically the carotenoid Astaxanthin and omega-3 fatty acids, EPA and DHA.

HOW I USE SHRIMP

As a woman with Multiple Sclerosis (MS),I use Shrimp to help manage my MS. When I discovered that inflammation causes MS relapses, with relapses being the worsening of current or creation of new MS symptoms, I incorporated Shrimp into my beneficial diet to do the following:

• Use their anti-inflammatory properties to help manage inflammation.
• Use their antioxidant properties to protect the cells of the body from oxidative stress, which is linked to disease, a major source of inflammation.

So, Shrimp help manage inflammation and a major source of inflammation.

And managing inflammation, helps manage my MS.

PREFERENCES

I prefer to use frozen prepared (ie. peeled and deveined) Shrimp, rather than fresh whole Shrimp. Since I have arms and hands weakened by my MS, frozen prepared ingredients are easier to work with, making them helpful cooking shortcuts.

HAVE SHRIMP HELPED ME?

Yes. I believe that Shrimp have contributed to the anti-inflammatory nature of my beneficial diet.

I have not witnessed or identified any other benefits, but i look forward to seeing what the future brings.

CAUTION

Due to the ever possible occurrence of product contamination, I always double check my sources and check ingredient lists before trying a new item.

Allergic reactions can happen to anyone, so I do my research and keep my eyes open to any potentially dangerous reactions, especially drug interactions, when I try anything new.

Ingesting large amounts of anything can also be harmful, so I always consume in moderation.

-Jen, aka. Power Chair Dorothy

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REFERENCES

Banaszak, M., Dobrzyńska, M., Kawka, A., Górna, I., Woźniak, D., Przysławski, J., Drzymała-Czyż, S. (2024). Role of Omega-3 fatty acids eicosapentaenoic (EPA) and docosahexaenoic (DHA) as modulatory and anti-inflammatory agents in noncommunicable diet-related diseases – Reports from the last 10 years. Clinical Nutrition ESPEN, 63, 240-258.

Cholidis, P., Kranas, D., Chira, A., Galouni, E. A., Adamantidi, T., Anastasiadou, C., & Tsoupras, A. (2024). Shrimp Lipid Bioactives with Anti-Inflammatory, Antithrombotic, and Antioxidant Health-Promoting Properties for Cardio-Protection. Marine Drugs, 22(12), 554.

Yaqoob, Z., Arshad, M. S., Imran, M., Munir, H., Qaisrani, T. B., Khalid, W., Asghar, Z., & Suleria, H. A. R. (2021). Mechanistic role of astaxanthin derived from shrimp against certain metabolic disorders. Food science & nutrition, 10(1), 12–20.

Science Direct: Shrimp

Encyclopedia Britannica: Shrimp

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Not in Kansas Anymore (www.notinksanymore.com) is a site/blog authored and managed by Jen, aka. Power Chair Dorothy (pwrchr-dorothy). This site/blog is intended to provide educational and research information, and to share the author’s journey.

The author of this site/blog is not a medical physician and this site/blog does not provide medical advice. This site/blog contains information that should not be used in place of a visit, call, consultation or the advice of your physician or other qualified healthcare provider. If you choose to apply or implement any information posted at this site/blog, you do so at your own risk.