r norman wrote:
> On Thu, 10 Nov 2005 15:57:46 GMT, pete <pfiland@xxxxxxxxxxxxxx> wrote:
> >r norman wrote:
> >> Marine shellfish have the same body fluids as sea water.
> >> Therefore,
> >> eating oysters and clams, or shrimp and lobsters,
> >> or octopus and squid
> >> produces the same salt/water problems as drinking sea water.
> >They do not taste anywhere near as salty as sea water.
> Are you sure that your cooking and food preparation techniques do not
> alter the salt/water composition of your food? Try catching them
> fresh out of the ocean and eating them with no preparation.
I've eaten live clams and oysters at oyster bars and at home and on
other occassions I've tasted sea water while swimming at the beach.
Octopus and lobster, I always boil before eating,
and I've only eaten cooked shrimp,
so I'll say that I don't know what they taste like live.
> If you drain the blood/hemolymph fluids, which are high in NaCl, the
> actual tissue is low in Na+ but high in K+. It has the same osmotic
> pressure (salinity) as seawater and so has the same osmotic effect on
> the body, but without the sodium loading.