The Benefits of Seafood for Endometriosis

Various studies on the influence between diet and symptoms or risk factors of endometriosis have indicated that it may be beneficial for women with endo reduce their consumption of red meat.^1,2 There are also numerous studies indicating that an increase in the consumption of good fats, such as those found in fish, may help to reduce pain associated with endometriosis. But what happens if you don’t like the taste of fish?

Even as a nutritionist, I am well aware of the benefits of increasing seafood in the diet, but I really had to force myself to begin eating it on a regular basis, because to me it just tasted too fishy! Now we eat fish at least 3 times a week. Here are a few proven techniques to turn even the most steadfast seafood haters into regular consumers.

Herbs & spices

This is one the best methods of disguising the taste of fish for those people that do not like the flavor of seafood. The quickest, cheapest ways of doing this is by preparing fish is a quick marinade. Try adding flavoring your fish in various herbs and spices. Good marinade combinations use a base of a fats (such extra virgin olive oil or room temperature butter combined with cilantro and basil), chili, oregano and garlic, smoked paprika and thyme, ground cumin and lime rind, or dill and chive.

Asian curry sauce for fish

This is a delicious way of serving fish and has absolutely no fishy flavor whatsoever. The sauce also has the added bonus of including turmeric which has traditionally been used for the treatment of inflammation and women's reproductive issues in many cultures. One of the active ingredients in turmeric, curcumin, has been shown to have anti-inflammatory activity against one of the chemical inflammation mediators seen in endometriosis.³

Ingredients

• 1 tablespoon of fish sauce
• 1 tablespoon of coconut oil
• 1 tablespoon of grated fresh ginger root
• 2 cloves of garlic, finely chopped
• 1 tablespoon of curry powder
• 1 tablespoon of ground turmeric powder
• 1 teaspoon of ground cumin powder
• 250mls of chicken stock
• 250mls of full fat coconut cream

Instructions

1. Place all ingredients except the stock and coconut cream into a blender or food processor. Blend until combined. This will usually take around 1 minute.
2. Heat a fry pan on the stovetop on medium heat. Place the curry mixture into the fry pan, and lightly sauté the mixture for a couple of minutes. Continue stirring the curry paste to ensure it does not burn.
3. Turn the heat down and add in the stock and coconut cream. Stir the liquid until it is combined, and continue to heat for 3-5 minutes.
4. Turn off heat. Your Asian fish curry sauce is ready!
5. Pour the warm sauce directly over the freshly cooked fish fillets of your choice. Serve with some jasmine rice and some steamed green vegetables.