Oysters have been eaten for over 2000 years. The first, at least in Europe, they were tasted by the ancient Romans. They also learned to transport these molluscs in aquariums to keep them fresh. But if it were not for Catherine de Medici, a native of Florence, the French might not have become the main lovers of oysters. It was the 14-year-old princess who taught the local courtiers to eat these mollusks.

A machine that automates its own maintenance, construction, water filtration, building itself as a fortress and ensures ecological stability that’s so efficient that it required zero human labor. And… we eat them all…

If mussels, clams, and oysters help to filter the water in the ocean, are there any residue left behind in their bodies? Often we wonder if they are actually safe for human consumption.

Recall, a team of American and Italian scientists has scientifically proven that oysters contain rare amino acids that increase the content of sex hormones. Oyster meat contains protein, fat, glycogen carbohydrate, minerals (iron, zinc, copper, calcium, iodine, phosphorus), nicotinic acid, and the vitamins B1, B2, B12, and PP. Total 6 oysters – and the body’s daily need for iron and copper is provided.