Foods you avoid BUT SHOULDN’T Part 17: OYSTERS

Foods you avoid BUT SHOULDN’T Part 17: OYSTERS

Why we avoid it: People either love them or hate them -- there’s no in between. They look like giant gobs of snot swimming in seawater. Why we should eat it: Oysters are the richest source of zinc you can find, which is likely why they have the reputation of being an aphrodisiac. Zinc is a key mineral for sperm production and…

by Patrick Owen

Why we avoid it: They’re small, slimy, transparent, wriggling snake-like creatures that crawl around the mud. Good luck sliding one down your throat while smiling. Why we should eat it: Eels aren’t snakes at all but a type of fish that lack pelvic and pectoral fins. As fish, they’re a fantastic source of mega-healthy omega-3 fatty acids. They also contain a good amount calcium, magnesium, potassium, selenium, manganese, zinc and iron. For the carb-conscious, eel does not contain any sugar, is low in sodium and high in phosphorus. Eel is so delicious and healthy that stocks have become limited worldwide. Japan loves its unagi (fresh water eel) a bit too much, eating about 70% of the world’s catch. Declining eel populations in the US, Japan and Europe have incited governments to place them on the red list of species at risk of extinction. In London, baby eels -- called elvers -- were once a cheap dish and the staple of the poor. But now because eel populations are so low, a small serving of elvers can cost a fortune. So give the eels a break and eat them sporadically. Scientists are busy trying to figure out a way to better raise unagi from eggs, but until then, try catfish sushi: It is equally ugly, equally delicious and equally nutritious.

Foods you avoid BUT SHOULDN’T Part 4: EEL

Why we avoid it: They’re small, slimy, transparent, wriggling snake-like creatures that crawl around the mud. Good luck sliding one down your throat while smiling. Why we should eat it: Eels aren’t snakes at all but a type of fish that lack pelvic and pectoral fins. As fish, they’re a fantastic source of mega-healthy omega-3 fatty…

by Patrick Owen