Traditionally, sea side folks slurp down glistening oysters, nutritional jewels of the sea. Their hard, deep-sea cold water highly calcified shells surround a fragile yet potent nutrition gold mine inside.
Mature at one year, oysters are an excellent source of vitamins A, thiamin, riboflavin, niacin, Vitamins C and D calciferol. Four or five medium size oysters supply your recommended daily allowance of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorus. Many of today's men are suffering from a zinc and manganese deficiency exacerbating prostate and ED complications. These succulent mollusks provide low calorie protein and an excellent source of essential omega-3 fatty acids. Fresh is best. Not, however, if they are deep fried and asphyxiated in tarter sauce. But you already knew that.
The National Heart and Lung Institute suggest oysters, or Mollusks are ideal food included in low-cholesterol diets. Since there are viral and bacterial health risks associated with eating these delicious bi-valves, be aware, so you can continue confidently eating these highly beneficial Bi-Valvular bottom dwellers.
What to Look for
Seek out the busiest fishmonger and request the freshest, iced, oysters. Politely ask the seafood manager their point of origin. An inspection sticker comes on each bag. You might ask to see it.
A closed oyster is good, an open oyster is bad. Give an open oyster a rap, if it doesn't close it's dead, beware. The nose-burning smell alone should warn you. A deceased oyster will taste awful and could definitely cause sickness. Anaerobic bacteria produce hydrogen sulfide, the rotten egg smell. Clams live in the anaerobic zone to avoid predators but extend siphons into the aerobic (Oxygen) zone to obtain food and oxygen.
Folklore reports briny oysters should be eaten only in months with "r's" in them -- September, October, etc. However, oysters can be eaten 12 months a year.
Common Pitfalls
Because raw oysters may carry bacteria, people with chronic liver disease, diabetes, weak immune systems or cancer should not eating raw oysters. Consult with your local PCP Integrative physician.
Canned oysters held at room temperature over time, are strong flavored, devitalized and chemically preserved. With your new knowledge, read ingredient labels plus; observe the expiration date.
Research indicates global warming increases the sensitivity of oysters to metal pollution, causing a deadly threat to native polluted areas. Global warming increases the sensitivity of oysters to metal pollution, causing a deadly threat to populations in polluted areas. It's your privilege to check the source before you purchase fresh clams. Cadmium levels in oysters which were not damaging to mitochondria at lower temperature become strongly toxic with increasing temperature.
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