Snails are a common delicacy in many parts of Africa, Europe, and Asia. In Nigeria and other African countries, they are often called “Congo meat” and are loved for their unique taste and nutritional value. While many people enjoy eating snails, it is important to understand both the health benefits and possible risks that come with consuming them.
Health Benefits of Eating Snails
1. Rich Source of Protein
Snails are packed with high-quality protein that the body needs for growth, tissue repair, and muscle building. Unlike red meat, snail protein is lean and low in fat, making it a healthier option for people trying to maintain a balanced diet or lose weight.
2. Low in Fat and Cholesterol
Snail meat contains very little fat and cholesterol. This makes it a good choice for people managing heart conditions or high blood pressure. Eating snails can help reduce bad cholesterol levels, which lowers the risk of heart diseases.
3. High in Iron
Iron is important for the production of red blood cells and the prevention of anemia. Snails contain a good amount of iron, making them an excellent food for people who need to boost their blood levels or improve energy.
4. Good Source of Omega-3 Fatty Acids
Many people associate omega-3 fatty acids with fish, but snails also contain this heart-friendly nutrient. Omega-3s help reduce inflammation, improve brain function, and lower the risk of stroke and heart disease.
5. Packed with Vitamins and Minerals
Snails are rich in essential vitamins such as Vitamin A, Vitamin E, and Vitamin B12. They also contain minerals like magnesium, calcium, phosphorus, and potassium. These nutrients support healthy bones, improve immunity, and enhance overall body functions.
6. Supports Weight Management
Because snail meat is low in calories and fat, it can be a good option for people trying to manage their weight. It provides enough protein to keep you full without adding unnecessary fat to your diet.
Health Risks of Eating Snails
While snails are nutritious, eating them without proper preparation can expose you to certain health risks.
1. Parasitic Infections
Raw or undercooked snails can carry parasites such as Angiostrongylus cantonensis, also known as the rat lungworm. This parasite can cause serious health problems, including brain infection. To avoid this, snails must be properly washed and cooked at high temperatures before eating.
2. Contaminants from the Environment
Snails often crawl through dirty or contaminated areas, which may expose them to pesticides, heavy metals, or harmful bacteria. Consuming snails from polluted environments can lead to food poisoning or other health issues.
3. Allergic Reactions
Some people may be allergic to snail meat without knowing it. Symptoms of an allergic reaction include itching, swelling, and difficulty breathing. If you notice any of these after eating snails, it is best to avoid them and seek medical advice.
4. Excessive Salt or Oil During Cooking
Although snail meat itself is healthy, the way it is cooked can make it less beneficial. Adding too much salt, oil, or pepper soup seasoning can increase fat and sodium intake, which may harm the heart and kidneys. Moderation is key.
How to Safely Prepare and Eat Snails
To enjoy the health benefits of snails and reduce the risks:
- Wash them thoroughly with lime or alum to remove slime.
- Boil them properly for at least 20–30 minutes before frying or using in soup.
- Avoid picking snails from polluted areas or unknown sources.
- Store cooked snails in clean, covered containers to prevent contamination.
Eating snails can be both delicious and healthy when done the right way. They are a great source of protein, iron, and essential nutrients that support good health. However, poor preparation or consumption of contaminated snails can lead to health problems. Always ensure proper cleaning and cooking before eating, and enjoy this natural delicacy in moderation.