WHY WE EAT OYSTERS RAW.

Wairarapa Daily Times, Volume 3, Issue 769, 16 May 1881, Page 2

WHY WE EAT OYSTERS RAW.

j Mn*') Dr Willianv-Rob.etrtsjjin.'iis') interesting} lectures on the digestive fermerits^rit^) Oiir practice in regard to iis jjuite '■ exaobiion.al, -and a' 1 - striking example orfhe genoral Wrefctness of the popular jui'gmeuton dietetic questions. The oyster k almost the only auimahubstance which w:\ent habitually and by preference in the raw or uncooked state ; and it ip [interesting tosknow' that* f V there is a sound,., physdogical reason, at 4 Vi. tho bottom' of this preference. The fawn-colored mass wjiicli, constitutes, da'nlyiof the oyster is its liVerV 1 tfiis L " is litis else but a heap of glycogen. Aasqoiated with the glycogen, but withiieEQQ ' -fro m actual'dontact from it' during lire la its apiiropriatiye.;di'gestive.::fernient^the ! J hepatic diastaste. The mere crushing of the dainty between the teeth brings" these two bodies together, and the glycogen is at oncd digested iWithout.help^by,its. own ('j'l' diastaste. The oyster in the uncooked state, or merely warmed,;>is-jpjfaot'flelf* digestive. ~Bu,t, the, provision is wholly lost 'by cooking; for the heat employed immediately'destroys the associated ferment, - and, :a s < cooked oysterihas to be digested, like any other food, jby the eater's .own digestive powers." iT a '