Large marine gastropod with extraordinarily high protein, vitamin E, and iodine content. Contains unique abalone-specific compounds including haliotis proteins with demonstrated hepatoprotective and anti-tumor properties. The oldest documented human seafood — South African coastal communities were eating abalone 100,000 years ago.
South African coastal communities have eaten perlemoen for 100,000 years — the longest documented seafood relationship in human history. Black American with Southern African ancestry trace back to communities that ate abalone as everyday nutrition. APEX returns that knowledge.
Iodine density in abalone directly supports thyroid function — hypothyroidism affects Black American women at twice the general population rate, often undiagnosed. Selenium cofactor for thyroid peroxidase enzyme is also present. The hepatoprotective haliotis proteins have preliminary evidence for liver protection relevant to NAFLD (non-alcoholic fatty liver disease) prevalence in Black Americans.
Fresh abalone requires tenderizing (pounding or marinating). Available canned at Asian grocery stores (more affordable). Slice thin, pound, sear quickly in hot pan with garlic and butter — overcooking makes it rubbery. Can be made into ceviche when very fresh.
Free, no account needed to ask.