Lol. I think option #2 happens more often than we give it credit even today. There's nothing wrong at all with assertive gals who know what they want.

 

Does it make a huge difference if they are wild or farmed oysters?

 

Doubt you'll find wild in a regular shop. I used to get some seasonally from the Park Slope farmers market fish stand but had to shuck them myself. Just noticed there's GMO farmed now which I didn't know about, shouldn't be surprised there's nothing we haven't corrupted on this planet.

 

Yes avoid the gmo.

But with oysters the way they filter feed I don't think it matter if they are farmed or wild.

With other fish, I always pay more for wild say salmon, compared to soy pellet fed farmed sal on.

Oyster and other filter feeders as long as it's real sea water they are in its the same farmed as wild.

The reason I'm interested is that my parents property is right by the beach with wild oysters and muscles natural habitat.

I'm serious thinking about small time farming oysters myself. It would involve running a pipe out and pumping in sea water every high tide or so.

Anyway I'm in the research stage at the moment. Also interested in producing pearls

 

The more I read about oysters the more I want to eat them.,

I also just read that oysters provide more zinc per standard serving than any other food.

 

Smaller oysters like Kumamotos have the best, mildest flavor imo. Many of the larger ones I can't eat without citrus to tame the assertiveness.

 

I know 5 guys who would disagree with that now. Here they were yesterday during their Farm visit. 24 dozen eaten yesterday

 

That looks soooo good.

 

Those are humongous.

 

Notice everyone has a glass of red wine as well.

 

What are the nutritional differences between live oysters and frozen or smoked/canned?

https://www.ocado.com/webshop/produ...QEzSnmi1WgjjFIrukAl3jHZQnkKDuzqhoC0dwQAvD_BwE

 

I actually find a lot of the larger, warmer water ones (Gulfs) less flavorful and the smaller, cold-water oysters more salty/minerally and pleasing. But I'll definitely eat any of 'em.

 

What about the heavy metals found in seafood? What is the recommended way to mitigate that factor in consuming lots of raw oysters?

 

By eating the oysters. They are self-mitigating because of their high level of selenium.

 

Can anyone explain why I feel incredibly nauseous 1-2 hours after eating oysters? 12 and I am on the floor feeling so nauseous, 6 and I can work but it’s still there. Sometimes also happens with salmon but I can eat a gallon of ghee and high fat animal products with no issue.
Im assuming my liver but any ideas why would one type of fat could cause such a different reaction?

 

Oysters are considered low fat, so it would probably be something else about them that you aren't tolerating.

 

oysters a key source of 1H.

Wonder if this thread has not got sidetracked.
If I am correct,
I am still not sure if clarifying the situation will change anything.
------------
What is in the quoted research, is a method of analysis (of oysters).
That method's name is:

Here we apply high-resolution proton nuclear magnetic resonance (1H NMR)-based metabolomic analysis to C. virginica
-------------------------------------------------
The title suggests that oysters are a source of certain (hopefully beneficial) hydrogen.
-----
The following discussion immediately concentrates on DHA,
because it is one of the most favorites.
------
The thread was started in Dec 2017, shortly after the discussion on deuterium began.
------
The abstract of the research contains:

Mitochondrial metabolism appeared most pronounced in the adductor muscle with elevated levels of carnitine facilitating ß-oxidation, and ATP, and phosphoarginine synthesis, while glycogen was elevated in the mantle/gills and stomach/digestive gland.
-------------------------------

These days, Oct 2019, personally, I am on a lookout for increasing energy available to my body, and it looks like it will come from maximizing matrix water production.
That is coming mostly from foods rich in oleic acid, and watching thirst, and not flooding my body with excessive drinking (even when I am drinking only DDW-25).
Sunlight provides information for the system to work,
but
as far as energy is not even close to what this type of food provides (and body requires to function).
---------------------------------------------------
It happens
that oysters contain only minute amounts of oleic acid, nothing close to pigs lard, butter or avocado oil that are usually considered as good oleic acid sources.

https://skipthepie.org/finfish-and-shellfish-products/mollusks-oyster-pacific-cooked-moist-heat/


===========

===========
Oleic acid
https://en.wikipedia.org/wiki/Oleic_acid

Oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 cis-9. It has the formula CH3(CH2)7CH=CH(CH2)7COOH

 

Possibly oysters are good because they contain carnitine??
---------------------------------------------------------
From my post just above this one:

Mitochondrial metabolism appeared most pronounced in the adductor muscle with elevated levels of carnitine facilitating ß-oxidation, and ATP, and phosphoarginine synthesis, while glycogen was elevated in the mantle/gills and stomach/digestive gland.
-------------------------------
=============================
Beta oxidation
In biochemistry and metabolism, beta-oxidation is the catabolic process by which fatty acid molecules are broken down in the cytosol in prokaryotes and in the mitochondria in eukaryotes to generate acetyl-CoA, which enters the citric acid cycle, and NADH and FADH2, which are co-enzymes used in the electron transport chain.

 

I recommend buying a Geiger counter to measure your seafood.

I gave up all Pacific seafood after 2012, don't believe any safe threshold exists.

 

I would love to know how you cook your steak - is it at a very low temp?