Animal muscles also store sugars, but they dissipate after death, leaving most meat essentially carb-free. Shellfish also make and store glycogen, but unlike fish and livestock they do not have livers, and the glycogen remains in their muscles when you eat them.
Some shellfish, anyway, is eaten moments after the death of the animal, or even before it , which would not allow the muscle sugars time to dissipate even if they were inclined to do so. Are they slow or fast? Are 8g of carbs from a pot of mussels just the same as 8g of carbs from a cracker, or a tomato? In a sense, a person with Type 1 diabetes is a perfect natural experiment, because he or she can see the blood sugar impact of foods without any interference from responsive insulin.
I myself began to suspect that the carbohydrates in shellfish are unusually slow-acting after experiencing several bouts of hypoglycemia when eating squid or clams or lobster, indicating that I had used too much insulin for the meal. I decided to put my own body to the test. On a recent sunny afternoon, I ate 48 raw oysters, without using any meal-time insulin. Why raw oysters? According to at least one source , raw farmed Eastern oysters, like the ones I ate, have the highest carbohydrate content per calorie of any common shellfish ingredient.
And as it happens, I live in an area known for its oysters. My home is near a salt-water bay, the banks of which were once packed with millions upon millions of oyster shells, shucked and piled by Native Americans over a period of at least a thousand years. But with four dozen on my platter, that added up to 36 grams, a substantial total, more than what you get out of a banana or two slices of Wonder Bread. Paleo-Inspired Recipes. What to Eat This Week. Living the Paleo Lifestyle. Modern Life.
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Addressing Disease with Diet. Preventative Care. Key Concepts The Evolutionary Approach. Macronutrient Ratios Versus Foods. Anti-inflammatory Diet. Nutrient Density. Low Glycemic Load. Scientific Myths. Key Nutrients Protein. Vitamin A. B Vitamins. Vitamin C. Vitamin D. Vitamin E. Other Micronutrients. Learn more. See the science. Cordially, Loren Cordain, Ph.
Zinc plays an essential role in the immune system and has been shown to reduce the duration of the common cold when provided as a supplement during the early stages. Including oysters in your meal plan will help prevent a zinc deficiency and bolster your immune system throughout the year. Seafood is a heart-healthy choice, and that includes oysters.
For adults, consuming 8 ounces of seafood per week is associated with a lower risk of heart disease. Oysters even contain some potassium, which helps lower blood pressure.
Substituting seafood for other types of meat is an effective strategy for supporting heart health. Preliminary studies show that certain components in oysters suppress the generation of osteoclasts which are responsible for bone breakdown and loss.
Although more human studies are needed to confirm this benefit, the protein and calcium content in oysters appear to be promising for bone health. Oysters are a lean protein, commonly eaten as an appetizer or as a main course.
Unlike many fried or breaded appetizers, oysters provide protein with minimal carbohydrates and fats.
Protein is known to impact several appetite hormones, providing a sense of satiety and reducing food subsequent intake. Iron from animal foods, like oysters, is more easily absorbed by the body. We absorb 2—3 times more iron from animal foods than plant foods. Additionally, oysters contain vitamin B12, which reduces the risk of another type of anemia called macrocytic anemia.
Shellfish allergies are common and may be triggered by exposure to oysters. Symptoms range from mild to severe, such as hives or eczema to more serious anaphylaxis. See your doctor if you suspect an allergy to shellfish. Antibiotics and penicillamine a medication for rheumatoid arthritis may interact with zinc.
Anyone with a compromised immune system should avoid eating raw oysters. Undercooked oysters can cause serious illness for people with the following conditions: diabetes, HIV, liver disease, alcoholism, cancer, hemochromatosis, steroid dependency, and certain stomach or bowel diseases. There are four common oyster species and dozens of different varieties. Oyster species include Eastern or Atlantic oysters crisp and salty , European Flat oysters lemony and metallic , Olympia oysters, and Pacific oysters mild, meaty, and sweet.
The only oyster indigenous to the West Coast is the Olympia oyster, which is also the smallest type. Once shucked, oysters are graded and sold based on size. Selects are the largest and standards are the smallest. Oysters are typically packaged into containers filled with their own liquid. Sizes range from 8-ounce, ounce, pint, or gallon containers. They used to say you should only eat oysters in months that have the letter "r" in them.
The months that don't have an "r" include May, June, July, and August and are the warmer months when bacterial contamination is more likely. However, with modern testing methods and harvesting practices, oysters that you buy today are safe year-round.
Oysters can be eaten raw, cooked, or used in dishes such as oyster stew. Generally, raw oysters are safe to eat, but just as with the consumption of any raw fish or seafood, there is a possibility of food-borne illness. Those who choose to eat raw oysters should be aware of these potential risks.
This is why major health organizations like the CDC recommend that they only be eaten cooked Oysters contain an exceptionally high amount of zinc. While this mineral is important for health, consuming too much can be harmful. Though zinc toxicity is most often associated with supplements, eating too many oysters too frequently can lead to negative health effects, such as reduced levels of the minerals copper and iron that zinc competes with for absorption. Raw oysters can carry potentially harmful bacteria and viruses.
Health organizations recommend that they be cooked before eating to avoid dangerous infections. Because they can pose a health risk, eat raw oysters with caution. To avoid infection, consume thoroughly cooked oysters. Still, raw oysters can contain potentially harmful bacteria, so enjoy them cooked to avoid infection.
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