Why Are Scallops a Keto Paleo Thyroid Superfood?
If you look at the macro ratios of scallops (10% carb 8% fat 80% protein) you will immediately think “HEY! Those are not Keto at all, what are you talking about?!”
So what DOES make scallops such a wonderful Keto Paleo food?
Yes the macros are not perfectly keto, the fact is that we use many ingredients in Keto Paleo recipes which might be a little higher in carbs, but when combined in the right ratios with other ingredients (like butter) they become perfectly suitable! It’s all about combinations and portion size!
So what is that secret ingredient which makes scallops such a power food, especially for your thyroid!
The magic in scallops comes from the minerals they contain!
They are rich in
- potassium = great for keto adapting, when more electrolytes are needed PLUS important for thyroid health!
- phosphorus = indispensable ATP energy production
- magnesium = indispensable for thousands of enzymatic processes of the body!
- SELENIUM = the number one indispensable trace mineral for thyroid health!
Selenium and your thyroid
- Selenium is a necessary nutrient for thyroid health. First of all selenium is needed for the conversion of thyroid hormones. If you are selenium deficient, your labs (THS) might be normal, but you will still experience all the symptoms of hypothyroidism, because the hormones don’t get converted and don’t reach the cells.
- Selenium is needed to convert iodide to iodine inside the thyroid, with out iodine there is no raw material to make hormones!
- Selenium protects the thyroid from oxidative damage from excess iodine exposure.
While this trace mineral has enough benefits that might want to make you supplement it on a daily basis, there has been studies proving that excessive supplementation with isolated (non-organic) selenium can easily become toxic.
So the best answer again lies with eating the right foods!
Scallops are a great (delicious) source of selenium, so are brazil nuts, crimini and shitake mushrooms, cod, tuna, shrimp and halibut.
The power of umami
What is umami? It is defined as “Umami, or savory taste, is one of the five basic tastes. It has been described as brothy or meaty.” In short is that flavor we often crave when we crave salty foods.
The combination of salt, butter and the secret ingredient – anchovies – gives this dish that peculiar craveable flavor! You will never have tasted scallops this flavorful, I promise.
- Serves: 2 servings
- Serving size: 4 scallops
- Calories: 289
- Fat: 10.5 gr
- Carbohydrates: 5.7 net
- Fiber: 1gr
- Protein: 5 gr
- 2.5 tablespoons butter
- 2 garlic cloves, finely sliced
- 2 anchovy filets
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 8 scallops
- 1 large zucchini, spiralized or grated into strips.
- In a medium skillet melt the butter on very low heat, then add in the garlic. Cook the garlic for about 5 minutes, without letting it brown. If the garlic starts turning brown immediately lower the heat. Add the anchovies and start mashing them with the garlic using a fork.
- Cook until they have formed a smooth paste, and the garlic is completely cooked, about 10 more minutes.
- Raise the heat to medium and add the scallops to the skillet. Cover with a lid and cook until done but not overcooked, 3 to 5 minutes depending on the size of the scallops. If cooked too long they will become rubbery and tough! Turn once while cooking. Sprinkle with the salt and pepper.
- Remove the scallops and 2 tablespoons of sauce from the skillet, and set aside, keeping warm.
- Add the zucchini to the skillet and saute' until just tender, about 2 to 3 minutes.
- Serve the scallops on the zucchini, dividing the sauce on top.