What advantage is gained by consuming oysters raw versus cooked regarding heat-labile compounds?
Answer
Maximizing the intake of every heat-labile compound present.
When oysters are cooked, the heat applied can cause a slight reduction or degradation in the levels of certain vitamins or enzymes that are sensitive to temperature changes, referred to as heat-labile compounds. Consequently, consuming oysters in their raw state ensures that the highest possible amount of every present heat-labile nutrient is ingested. However, this maximum nutritional intake comes with the mandatory trade-off of accepting the elevated risk posed by potentially harmful waterborne bacteria, such as *Vibrio* species.
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