In addition, their absorption
from the alimentary tract is quite complete; that is, they contain
little or no waste material. But, just as cooking has much to do with
the digestibility of other protein foods, so it has with oysters. For
this reason, the housewife who wishes to feed her family this food in
its most digestible form must thoroughly understand all phases of
its cooking.
85. HEALTHFULNESS OF OYSTERS.--Much illness has been attributed to
oysters, and without doubt they have been the cause of some typhoid and
some ptomaine poisoning. A knowledge of the reason for these diseases
has done much to eliminate them. It is now definitely known that much of
the typhoid caused from eating oysters was due to the conditions under
which they were grown. In their growth, oysters fasten themselves to
stationary things, such as rocks or piles driven into the ground
underneath the water, and they obtain their food by simply opening the
shell and making use of minute particles of plant and animal life that
they are able to extract from the water. When the water was not clean or
when sewage was turned into it, typhoid germs were transmitted to
persons who took oysters as food. At present, there is scarcely any
danger from such causes, for more care is now given to the conditions
under which oysters grow. Ptomaine poisoning from oysters was caused by
eating them when they had been improperly cared for in storage or had
been taken from the shells after they were dead.
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