Oyster Basics

Oyster Basics The oyster is a bivalve mollusk with a thick, rough, irregular grayish or brownish shell. The top shell is larger and flatter than the lower one, which is concave and houses the body of the oyster. Oysters are classified as either flat or cupped—the flat varieties are more common in Europe.

Oysters thrive in both tropical and temperate seas, but those found in temperate waters mature less quickly, often taking as long as 4–7 years to grow to a length of 3"—a size that tropical oysters sometimes attain in only 2 years. The slow-growing oysters found in temperate waters are renowned for their flavor.

A Brief History of Oysters Eaten since prehistoric times, oysters are relatively easy to breed and have been grown in oyster beds for more than 2,000 years. The oyster was a particular favorite of the Romans and Gauls, who were the first to cultivate it on a large scale. In ancient Greece, oysters were used as ballots as well as food: electors voted by scratching their choices onto the surface of the shells. Today, the leading oyster-producing countries are the United States, Japan, Korea, and France, but the oyster is also farmed in numerous other countries, including South Africa, Australia, New Zealand, and Canada.

When to Eat Oysters The ample, shiny flesh of oysters can be grayish brown, pearl-gray, or beige, and may be even slightly green if the oyster has fed on seaweed. Its consistency changes during the reproductive season (from May to August in the Northern Hemisphere), becoming milky and soft. For this reason, it’s often said that oysters are edible only during months that contain the letter “r” (from September to April). However, they aren’t actually inedible during the summer months, just less appetizing and more perishable. At any rate, this restriction is no longer always applicable—at least for cultivated oysters—because American researchers have invented a new genetic procedure that makes oysters sterile, effectively ending the reproductive cycle and eliminating the period during which they are less flavorful.

Beware Contaminated Oysters Like all mollusks, oysters are particularly vulnerable to pollution or toxic algae, and oysters harvested from contaminated waters can cause moderate to severe food poisoning. Don’t eat oysters you’ve caught yourself unless you’re sure that the water in which you found them is clean. Symptoms of illness from oysters include tingling in the lips, neck, or face, as well as headaches, dizziness, general weakness, and breathing difficulties.

How Oysters Are Named In North America, oysters are often named for the areas they inhabit. Bluepoint and Cape Cod oysters are among the most popular varieties in the United States, while Caraquet (named for Caraquet Bay in New Brunswick) and Malpeque (cultivated on Prince Edward Island) oysters are renowned in eastern Canada. Likewise, the most sought-after Australian variety is known as the Sydney rock oyster.

Oysters and Pearls Oysters are also prized for their magnificent pearls, which, unlike those of other mollusks, are large enough to be fashioned into jewelry. A pearl forms when a grain of sand or a piece of the shell becomes lodged inside the oyster, which then secretes a nacreous liquid in order to protect itself from this foreign body. Cultured pearls are produced by inserting a tiny pearl inside the shell, thus prompting the oyster to secrete layers of calcium carbonate. The most beautiful pearls are produced by oysters in the Pinctada genus, which live in warm-water seas. The Chesapeake Bay was once home to oysters beyond our wildest imagination — oyster reefs built so tall that they grazed the bottoms of boats that sailed the Bay. Their meat grew so plump that those who partook required a knife and fork to cut them. Oysters also played a key ecological role in the Chesapeake, filtering algae and providing habitat and shelter for other animals and underwater plants. Today, the Bay stands at a difficult crossroads. Decades of overharvesting and diseases such as Dermo and MSX have left the Chesapeake’s iconic oysters in a precarious state. With the native oyster at historic lows, scientists and policy makers are exploring ways to restore oysters to the Bay. Reef building, establishing protected sanctuaries, and breeding for disease resistance may all be key to fostering a comeback of the Bay’s native oyster, Crassostrea virginica. Introducing a non-native oyster is another possible solution, albeit contentious. Currently, the states of Maryland and Virginia are evaluating whether an Asian oyster, Crassostrea ariakensis, might help restore a viable oyster population to the Bay. Researchers, resource managers, conservationists, and those in the industry are considering whether the risks of such an introduction would outweigh the potential benefits. With many possibilities, but no clear-cut solution, the restoration of oysters in the Chesapeake

faces an uncertain future.

OysterMax® is a micronutrient complex of trace elements, vitamins & omega fish oils in a bioactive, amino acid matrix. This oyster extract has naturally elevated levels of organic zinc to improve skin, hair & nails, boost immunity and increase libido in men and women. OysterMax® is a high potency oyster extract powder. Each bottle contains the concentrated extract of over 60 high quality oysters. It has the highest concentration of natural organic zinc of any nutritional supplement on the market today. It contains 59 trace elements, 12 vitamins, 19 amino acids including taurine, and the essential fish oils EPA and DHA. This high potency oyster extract can help increase energy and vitality and is excellent for good sexual health in men and women. It also boosts immunity and helps maintain collagen and keratin production for healthy skin, hair and nails. Dr. Ananda S. Prasad is considered to be the world’s leading expert on the trace mineral zinc and its metabolic effects on human beings. He is author of the book, Biochemistry of Zinc, which is the most comprehensive publication on zinc and the symptoms of zinc deficiency, and has somewhere between 200 and 300 peer-reviewed publications. He has stated unequivocally that "Zinc deficiency is prevalent throughout the world, including the USA." Much of work of Dr. Prasad and his associates is referenced on this site. Oyster Extract Oysters are the highest known natural source of zinc and contain all of the 59 trace elements required by the human body. OysterMax® oyster extract is sourced from carefully-selected oysters grown in the clean, unpolluted Atlantic waters of the west of Ireland. We use a proprietary process that does not damage or destroy any of the essential nutrients and minerals.

Oyster Shell - Mu Li Symmetry Products with Oyster Shell (Mu Li): Tranquility, Calcium Coverage Used in traditional Chinese medicine to support normal heart function, blood pressure, and a restful night sleep. Oyster shell serves to sedate and calm. Oyster Shell supports normal body temperature at night, and has a calming effect and is said to calm the spirit. Also it supports normal digestive tract function. Body meridians that benefit from oyster shell are the liver and kidney. Oyster shell serves to: *Pacify the liver and subdue the yang *Soften hardness and release nodules

Oyster Shell is suggested for deficient yin of the liver and kidneys and upward flaring of yang manifests. Oyster shell (Muli) is often used in combination with Dragon's bone (Longgu), and White peony root (Baishao) in Chinese herbal remedies. Oyster Shell is also known as: Mu li, Muli, Concha Ostreae