The Health and Environmental Efficacy of Mussels

A bivalve with a soft shell, mussels are a tasty and healthy addition to any diet. Low in calories, they’re packed with protein and essential vitamins and minerals, including vitamin B12, iron, and omega-3 fatty acids. They’re also good for the environment, reducing greenhouse gas emissions and helping to filter water in estuaries. They’re delicious, easy to prepare, and very healthy – a win-win for everyone!

Mussels are a natural antibacterial, helping to fight infections and reduce bacterial load in our bodies. They’re also high in omega-3 fatty acids which help to fight inflammation, lower triglyceride levels, and improve cardiovascular health. They’re a great source of calcium, improving bone and teeth strength. Mussels are an excellent source of antioxidants, which are thought to protect against disease and slow down the aging process.

They’re also a source of fibre, which helps prevent heart disease, diabetes and obesity by improving digestion. They’re also a good source of selenium, which is important for immune system function and the production of thyroid hormones. Mussels are rich in Vitamin B12, which can be hard to get if you’re vegan or vegetarian, and also contain lots of iron, which is great for preventing anemia.

Mussels have some of the highest levels of natural anti-inflammatory compounds of any food, making them a great source of natural pain relief for arthritic joints. A study found that people with asthma who ate New Zealand green-lipped mussel extract had less daytime wheezing than those who didn’t.

This is because the mussels are consuming the inflammatory chemicals that cause asthma and other autoimmune disorders, decreasing their level in the body. They’re also rich in protein and Omega-3 fatty acids, which have been known to reduce the risk of heart disease, lower blood cholesterol, and improve overall circulation.

Mussel farming is a very cost-effective way to reduce nitrogen (N) and phosphorus (P) in nutrient-rich coastal waters. It’s also highly sustainable and environmentally friendly, with the added benefit of reducing waste in local landfills. In fact, mussel farms produce fewer greenhouse gases than many other aquaculture production methods. The mussels are also a natural filter, trapping and absorbing excess nutrients and sediments in their tissue, which helps to clean the water around them. This is why they’re often used in urban wastewater treatment plants as part of a biofilter to remove phosphorus and nitrogen from the water. This has helped to significantly reduce the amount of toxic runoff entering nearby rivers and lakes, and is a great example of nature’s nutrient recycling. The mussels themselves are a valuable resource, too – the discarded shells can be reused as a natural reef and habitat for other marine species. This helps reduce the number of introduced species and maintain biodiversity in local marine ecosystems. The shells can even capture carbon, further reducing greenhouse gas emissions.