When I was a kid, I only ate food that I wanted. And those food was none other than all kinds of meat. I also did not eat vegetables. This diet went on for a long time. It was very long that I only started to like the taste of vegetables after I earned my degree and graduated. I can vividly remember how my taste buds first opened up to watercress. Yes, that was the dawn of me eating vegetables and with that, I also started eating seafood.
I never thought I would like and love veggies and seafood. Now, I have a love affair with both. I actually made my husband do the same thing. Not that he didn’t eat veggies and seafood before we got married; he just didn’t eat them often. Now, for as long as it’s cooking day for me, there’s always veggies and seafood at least three times a week. One seafood that hubby and I look forward to when we go to a seafood restaurant are oysters. Boy, do we love them. And we eat them raw. That incredible taste with lemon and some hot sauce is to die for. It’s so hard to stop. In fact, we last had them a few weeks ago when we went to a Japanese resto in Long Island. You should see how my husband and brother in law ate Gulf oysters with gusto. I did feast on baked oysters. Prepared in many different ways, oysters are nature’s bounty that I’m so glad we are blessed with.
Good as it is, as oysters are an excellent source of zinc, vitamin B-12, and omega-3 fatty acids, there are some issues that we need to be aware of, like risks related to health. It pays to be aware, and BeOysterAware.com dishes out all the necessary information we need to know.