THINK PINK! 

Salmon with Roasted Vegetables web.jpeg

The pigment responsible for giving salmon, shrimps, prawns, langoustine, crabs and lobster their pink colour when cooked is a plant chemical called astaxanthin which is synthesised as a direct result of the micro-algae they feed on. Research suggests that this naturally-occurring plant chemical may be the most powerful antioxidant to go under the microscope thus far and has been shown to provide the body with an internal sunscreen, protecting us from the damaging effects of UV rays from the sun. Small amounts of UV light are beneficial as it enables the body to make Vitamin D which aids in the absorption of calcium, helping to form and maintain strong bones. And there are many more rather exciting properties…