3 ms·

Cooked oysters but not raw ones? Does the cooking impart copper somehow?

• jdmichal 10y ago
  There could be bioavailablility issues with raw oysters. I have zero idea of whether or not that is true, but it's certainly possible. It could also just be a general policy to not endorse eating raw shellfish.
• nkrisc 10y ago
  Wild guess on my part, but I suppose it could be possible that cooking the oyster makes more of its copper available for absorption. No idea if that's true, just making up a theory to support the conclusion.
• metamet 10y ago
  Cooking foods actually decreases the bioavailability of a lot of minerals, copper included. Another reason oysters are great is because of their zinc content, which helps ensure your copper-zinc ratio is in balance and you don't overdo it on copper.
  • dualogy 10y ago
    I was aware of heat-sensitive vitamins/vitamers but not minerals, TIL!
  • Chris2048 10y ago
    > Cooking foods actually decreases the bioavailability of a lot of minerals, copper included. Don't you mean "copper not included" if cooked oyster imparts more copper?
    • metamet 10y ago
      I don't believe that cooking oysters imparts more copper.
      • Chris2048 10y ago
        Or the bio-availability of it. Since "raw oysters" is listed, but not cooked, it implies that the copper in oysters becomes non-bio-available as a result of cooking?
    • deleted 10y ago
      [deleted]
• dade_ 10y ago
  I did know that oysters are high in zinc. Interesting that zinc and copper are antagonists. Another great reason to eat more!