From pasta and cheese to mayo and beer, ivillage.com asked nutrition experts to share what some may consider as unhealthy foods that may actually be better for the body than we realize. Read on for the good news from www.ivillage.com/foods-a
A natural aphrodisiac, these shelled sea dwellers have been touted for their sexual appetite-enhancing benefits for centuries, but they have other health benefits too. “These jewels of the sea are very low in fat and high in protein, and they are a great source of zinc which is hard to get and needed for a strong immune system (not to mention the creation of sperm),” says Theresa Albert, DHN, RNCP, a nutritionist and author of Cook Once a Week, Eat Well Every Day.
Never had one and definitely not something I want to try no matter how nutritious! Just not my cup of tea.
Some oyster food facts from www.foodreference.com/ht
- It is believed that Chesapeake Bay oysters have been gathered by humans for over 6,000 years.
- Chesapeake Bay oyster production in the late 19th century was over 111 million pounds; in 1980 it was 22 million pounds; in 1990 it was less than 4 million pounds.
- The average 3 inch oyster filters about 50 gallons of water a day.
- The city of Crisfield, Maryland is built on a foundation of oyster shells.
- Americans eat more oysters than anyone else in the world.
- The record for shucking oysters is held by Frenchman Marcel Lesoille, who shucked 2,064 oysters in one hour.
- Sonya Thomas ate 36 dozen oysters in 10 minutes for the world record.
Oyster Bisque - Light
2 (8 ounce) containers oysters ( or bottled)
1 (8 ounce) bottles clam juice
1 tablespoon hot water
1/4 teaspoon saffron threads, crushed (can be omitted, use turmeric for the colour, just enough to give a nice pale yellow colour)
1 teaspoon butter
1 cup coarsely chopped red onions
1 cup coarsely chopped celery
1/4 cup all-purpose flour
3/4 teaspoon ground coriander
3 cups 2% low-fat milk
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
- Drain the oysters in a colander over a bowl, reserve the liquid.
- Add enough clam juice to the oyster liquid to make one cup and set aside.
- Reserve the remaining clam juice for another use.
- Coarsely chop oysters.
- Combine water and saffron, if using, in a small bowl and set aside.
- Melt the butter in a large saucepan over medium heat.
- Add the onion and celery, cook for 5 minutes, stirring frequently.
- Stir in flour and coriander, cook 1 minute.
- Add the oyster liquid, saffron water if using, or tumeric, and milk, stirring with a whisk.
- Cook until thick, about 12 minutes, stirring frequently.
- Add the oysters, parsley, salt and cayenne.
- Cook 3 minutes or until edges of oysters curl.
Serving Size: 1 (290 g)
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat 45
Total Fat 5.0 g
Saturated Fat 2.3 g
Cholesterol 49.2 mg
Sodium 392.9 mg
Total Carbohydrate 21.0 g
Dietary Fiber 1.2 g
Sugars 8.9 g
Protein 12.4 g
“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.”
~ Ernest Hemingway, ‘A Moveable Feast’