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Oysters

In season all year

Food Description:

The most common varieties of oysters are Pacific and Sydney Rock oysters. Oysters are filter feeders relying on a fresh flow of tidal water - if the water is polluted then the oyster will become contaminated. Known as an aphrodisiac possibly because they are such a good source of zinc - the mineral responsible in the production of healthy sperm.

Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.

General Information:

Category: Seafood - Crustacean
To Buy: Oysters can be purchased unopened, opened on half shell, or in jars. The true oyster afficionados would say that an oyster should be eaten the day its opened, be unwashed and sitting in its own juice. Buy the day you plan to eat them.
To Store: Keep opened oysters in the fridge wrapped in foil. They should be eaten the day of purchase. Unopened can be stored in the crisper section of the fridge wrapped in newspaper - use within 48 hours. Store unopened oysters in layers on the curved side to preserve their juice.
Tips and Tricks: Open an oyster by holding it in one hand wrapped in a tea towel to prevent cutting yourself on the hard shell. Hold the oyster flat side up and, using an oyster knife, insert it into the hinge. Work the knife using a levering action until you feel it give. Dispense with the upper shell and rest the opened oyster on a bed of rock salt. A serve of oysters is equal to about 6 oysters.

Nutrition (Per serve):

Weight (grams): 85
Carbohydrates, g: 0.6
Fat (g): 2.0
Monosaturated Fat , g: 0.2
Niacin (B3):
Calcium: The most abundant mineral in the body, calcium is essential for health of bones and teeth, and also for nerve transmission, cardiovascular health, muscle contraction and blood clotting.
Zinc: Antioxidant and immune boosting, zinc fights infection and plays a role in wound healing. It is essential for growth and health of reproductive organs, especially the prostate. Needed for healthy hair, skin and nails. Also necessary for bone formation.
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount
Energy (kJ): 262
Protein (g): 10.4
Saturated Fat, g : 0.8
Vitamin B2: Aids in the metabolism of fats, protein and carbohydrate. Also involved in maintaining mucous membranes and body tissues, good vision and health of skin.
Vitamin D: Produced in the body by the action of UV light on the skin. Necessary for the absorption of calcium and the regulation of phosphorus; this action maintains bone and teeth health as well as nervous system, heart and muscles and blood clotting functions. Contraindications: Taken in excess will accumulate in the body and cause toxicity.
Iron, mg: Main function is synthesis of red blood cells, thus delivering oxygen around the body and maintaining all bodily functions. Contraindications: Excess accumulation may play a role in development of heart disease.
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Phosphorus: Closely related to calcium, this mineral is an important component of bones and teeth and helps maintain the body's energy supply and pH levels.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: There's no better way than eating an oyster straight out of the shell served with lemon wedges and cracked black pepper.

Benefits the Following Health Conditions:*

Acne
Chronic Fatigue Syndrome
Low Energy
Malnutrition
Skin Conditions
 Anaemia
Immune Deficiencies
Low Libido
Prostate Problems

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.