Eating Oysters Safely
Seafood like Gulf oysters are a great way to make a low carb diet interesting. Six raw oysters add up to about 57 calories. They contain 5.9 grams of protein, 2.1 grams of fat and 3.3 grams of carbohydrate. They are also an excellent source of Zinc (76mcg), as well as Vitamin B12 (16.3mcg).
So what is stopping us from enjoying these slippery dudes on a regular basis? Well, some of us may be in the at risk groups for exposure to the food borne bacteria that is commonly in oysters. The bacteria that we are talking about is called Vibrio vulnificus and it does not make healthy people sick. However, people who suffer from conditions such as liver disease (from hepatitis, cirrhosis, alcoholism, or cancer), iron overload disease (hemochromatosis), diabetes, cancer (including lymphoma, leukemia, Hodgkin’s disease), stomach disorders or any condition that results in a weakened immune system are at risk. Go to BeOysterAware.com for more details.
If you want to minimize the risk, you have options. The easiest thing is to opt for fully cooking your oysters. If you prefer the raw experience, you can buy oysters that have been processed in such a way as to reduce the bacteria to non detectable levels. The industry has developed a few ways of doing this. Individual quick freezing works and so does a heating and cooling pasteurization method. They can also use a heat and pressure pasteurization method. I have to assume that there is a detectable difference in taste. Roughly 10% of the oysters sold in the USA are subjected to either individual quick-freezing (IQF), low heat pasteurization or heat-cool pasteurization (HCP), or high-hydrostatic pressure (HPP). I have purchased IQF seafood before and I was satisfied with the product.
