Cooked Oysters & Iodine

Though oysters can be eaten raw, they should be cooked because of health risks.

Whether cooked or raw, oysters are a good source of iodine, an element that helps the thyroid function normally. Raw oysters, however, can contain harmful bacteria, so oysters should be cooked before eating.

Allergies

Oysters are classified as shellfish, so a person with a shellfish allergy will likely be allergic to oysters. Having a shellfish allergy, however, does not make a person more likely to have an iodine allergy, just as an iodine allergy will not make a person more likely to develop a shellfish allergy.

Iodine in Oysters

Iodine is generally measured in micrograms (mcg). Adults need an average of 150 mcg of iodine a day, which equals approximately four or five medium oysters.

Cooking Oysters

Oysters can be boiled, baked, or fried. Cooked oysters can be eaten alone, in chowders, or with other foods. Cooking oysters does not change their iodine content, though an individual recipe may contain more foods or seasonings high in iodine.

Iodine Overdoses

It is extremely hard to overdose on iodine. An overdose requires would require high concentrations of iodine. People who have diets high in iodine may have as much as 50 to 80 mg of iodine in their systems on average.

References

• ASCIA: Allergic and Toxic Reactions to Seafood
• Oregon State University: Iodine
• United States National Library of Medicine: Iodine in Diet
• The Global Gourmet: Little Known Facts about Oysters