If the foundation is weak, it collapses like a sandcastle. The same goes for health. The foundation of health begins with nucleic acids. Nucleic acids are essential nucleotide chains for all living organisms. The two most common types of nucleic acids are deoxyribonucleic acid (DNA) and ribonucleic acid (RNA). They play a vital role in providing genetic information to all cells. According to the American food and nutrition media 'EatingWell,' foods rich in nucleic acids include seven types: meat, fish, seafood, soybeans, peas, lentils, and mushrooms.

What benefits do nucleic acids have for health promotion? According to previous research findings, foods rich in nucleic acids provide various health benefits such as strengthening immunity, improving digestion, promoting rapid muscle recovery, reducing oxidative stress, and activating metabolism. Nucleic acids can be obtained through diet or produced naturally in our bodies. The necessary nucleic acids are usually produced sufficiently within the body. However, when health is not optimal, or when injured or growing, the body may require more nucleic acids than it can produce. In such cases, consuming foods rich in nucleic acids can greatly help replenish the deficiency. It is important to note that nucleic acid content can vary significantly between different foods.

The main nucleic acids are deoxyribonucleic acid (DNA) and ribonucleic acid (RNA)... essential basic components for living organisms.

 

Meat contains 1.5 to 8 grams of nucleic acids per 100 grams. It is a food source very rich in nucleic acids. Meat is also a good source of protein, iron, zinc, and vitamin B12. However, a diet rich in red meat or processed meat is closely associated with increased risks of metabolic syndrome, which includes heart disease, stroke, and diabetes. The American Heart Association (AHA) recommends consuming lean cuts, unprocessed fish, and plant-based protein sources rather than red and processed meats.

 

Fish is another source of nucleic acids. Like meat, fish provides 1.5 to 8 grams of nucleic acids per 100 grams. Fish are good sources of protein, long-chain omega-3 fatty acids, vitamin D, selenium, and iodine. The type of fish affects the kind and amount of nutrients consumed. Fatty fish tend to contain more omega-3 and vitamin D, while lean fish generally have higher iodine content. The American Heart Association recommends consuming fatty fish rich in omega-3s at least twice a week. However, the U.S. Food and Drug Administration (FDA) advises children, pregnant women, women trying to conceive, and breastfeeding women to avoid high-mercury fish such as mackerel, king mackerel, shark, swordfish, and tilefish. The FDA recommends low-mercury fish such as salmon, sardines, and lake trout.

 

Most vegetables contain little to no nucleic acids... exceptionally, mushrooms are rich in them.

 

Seafood also tends to be high in nucleic acids. Crustaceans (shrimp, lobster, crab, king prawns, etc.) and mollusks (oysters, clams, mussels, scallops, etc.) contain relatively high levels of nucleic acids. They provide about 0.5 to 1.5 grams of nucleic acids per 100 grams. Seafood is also a source of low-fat protein, omega-3 fatty acids, iron, zinc, and vitamin B12. However, seafood can be contaminated with heavy metals such as cadmium and mercury, so caution is advised. The FDA recommends that children and pregnant or breastfeeding women choose seafood with low mercury content, such as shrimp, clams, oysters, crab, squid, and lobster.

Three types of legumes, including soybeans, peas, and lentils, are all important sources of nucleic acids. Vegetarians can also enjoy the benefits of nucleic acids through legumes. Legumes provide 0.5 to 1.5 grams of nucleic acids per 100 grams. These legumes also supply protein, fiber, iron, folate, and magnesium. Sufficient intake of legumes has been shown to contribute to healthy longevity. Beneficial plant compounds found in legumes may help reduce the risk of inflammation, obesity, type 2 diabetes, heart disease, and certain types of cancer. The dietary fiber in legumes helps prolong feelings of fullness, aiding in weight loss and maintenance.

Nucleic acids are also present in mushrooms. Most vegetables contain very little nucleic acid, but mushrooms are an exception. Mushrooms provide 0.5 to 1.5 grams of nucleic acid per 100 grams. This amount is similar to that found in seafood and legumes. Mushrooms are a good source of vitamin B complex, fiber, copper, and antioxidants. They play a role in promoting health and protecting the body from disease. Including mushrooms in your diet can improve digestion, lower cholesterol levels, and enhance gut health. More research is needed on nucleic acids in foods.

 

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Most vegetables contain almost no nucleic acids.

However, mushrooms are exceptionally rich in nucleic acids.

It contains nucleic acids at a level similar to seafood and legumes.

 

There is no information about the nucleic acid at all.

Strengthening immunity, improving digestion

Rapid muscle recovery

Nucleic acids are good for reducing oxidative stress and activating metabolism.

 

Mushroom hot pot sounds nice. How about some warm food today?