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Oysters are the star of every seafood tower, especially when you top it with a squeeze of lemon and a dash of Tabasco. But they can make many people feel squeamish—understandably so.
Around a 3-ounce serving of raw oysters without the shells has about 5 grams of protein and exceeds daily adult needs for zinc and vitamin B12. How to safely consume oysters
Vibrio vulnificus was the bacteria responsible for the oyster deaths this summer, but there are plenty of other bacteria, viruses, and foodborne illnesses linked to undercooked or raw seafood.
It was once assumed that oysters were only safe to eat in months with the letter 'r' in their English and French names. This myth is based in truth, in that in the Northern Hemisphere, oysters are much more likely to spoil in the warmer months of May, June, July, and August. [55]
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The practice of eating live seafood, such as fish, crab, oysters, baby shrimp, or baby octopus, is widespread. Oysters are typically eaten live. [ 1 ] The view that oysters are acceptable to eat, even by strict ethical criteria, has notably been propounded in the seminal 1975 text Animal Liberation , by philosopher Peter Singer .
Oyster cultivation also avoids many of the negative side effects of plant agriculture: There are no bees needed to pollinate oysters, no pesticides required to kill off other insects, and for the most part, oyster farms operate without the collateral damage of accidentally killing other animals during harvesting. [54]
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