The various facts are full of stories of poisoning due to oysters… We must not give in to this “oyster bashing” and above all reaffirm that those sold in France (for those who can afford it) remain an excellent food to consume without ulterior motive.
Admittedly, consuming raw oysters whose breeding has not been properly controlled involves risks. Only certain precautions can eliminate the danger: boil food, wash your hands after touching them or even avoid swimming in water low in salt when you have wounds. The recommendation will make foodies smile.
For nearly five years, it’s true that this type of infection has only been growing. This could be explained by global warming. The increasingly warm waters attract certain bacteria which find refuge in molluscs, seafood and fish.
Remember that French oysters are not specially raised in hot water… The answer lies in the origin of the oyster, which is very controlled in our country.
The oyster is a good source of animal protein, devoid of fat, and very rich in minerals! Phosphorus, copper, calcium, zinc… non-exhaustive list.
With 100 kilocalories and 11 grams of protein for a dozen, it can even be considered an excellent diet food… Provided you don’t eat too much bread and butter with it.
Specialists even recommend it for athletes. Finally, for those who still have doubts: there are excellent recipes with cooked oysters on the internet.
Doctor Jean-Francois Lemoine
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