Oysters are part of the human diet for thousands of years. They’re some of the most delicious food in the world, and many would agree on that, also they are very nutritious.
You can enjoy the oysters fried, steamed, grilled, raw from the shell, or added in many different dishes from different cuisines. They’re sometimes considered a gourmet food, and a lot of people are choosing them for the first date, because of their aphrodisiac qualities.
However, did you know that the oysters might be still alive when you eat them? Usually, they are killed right before they’re served or raw when they arrive at the table, because of several reasons.
First of all, keeping the shell alive preserves its freshness and keeps its taste, nutrients, and texture. When we’re buying oysters, they are usually kept alive on ice.
In addition, they are ‘filter feeders’, and they ingest all that they find around them in the water, including microbes and infections. Subsequently, to bring down the danger of tainting, the shellfish is kept alive to the extent that this would be possible.
However, Alex Lewis, RD, LDN, says:
The hazard for this kind of defilement stays littler in commonness than other foodborne disease risks (like salmonella contamination with chicken).
You shouldn’t stress over the safety of the consumption of shellfish, as infections are genuinely uncommon. Before they are served for us, they have been given a health certificate, and have been cleaned.
They are kept in clean running water for in any event 12 hours, to dispose of any possibly destructive contaminants.
They are low in calories, however high in supplements. They are wealthy in omega-3 unsaturated fats, which support brain health and fight inflammation in the body, and iron, which is essential for the vehicle of oxygen all through the body.
Clams are a rich wellspring of selenium, zinc, vitamin B12, and vitamin D, all of which reinforce the insusceptible framework, lower cell harm, and direct digestion. About six shellfish contain five grams of protein, with under 1.5 grams of fat.
Clams contain a ground-breaking cell reinforcement, called 3,5-Dihydroxy-4-methoxybenzyl liquor (DHMBA), which forestalls oxidative pressure, brings down irritation, shields the liver from harm, decreases heftiness and insulin opposition and fibrosis.
Clams are additionally heart-solid, and their utilization brings down circulatory strain and the danger of coronary failures and stroke. They fortify the bones, improve eye health, supports the mind-set, and keep the hair, skin, and nails sound.
They are a fantastic decision when you need to lose a few pounds, and lift your energy levels.
Other’s that love oysters, should know that there are some risks linked to their consumption, therefore make sure to follow these tips:
- Throw away any oyster that doesn’t open during cooking
- Don’t eat them if they’ve already been damaged or opened
- Cooking eliminates the bacteria completely, that might be found in oysters
- Ask for a shellfish tag, as retailers and restaurants are required to keep it for 90 days after purchasing it. If the tag is older than 2 weeks, avoid eating those oysters
It is best to choose cooked oysters, or just be smart if you eat raw oysters (make sure they’re alive or freshly killed right before you eat them) and understand that there’s some risk there.
If you take all of the precautions that are necessary, you can enjoy oysters and all of the health benefits that they can provide!