Shellfish (shrimp, oysters, mussels, crab, lobster) are dense animal foods: protein, copper, zinc, selenium, and iodine in useful amounts. Oysters and shrimp are practical copper sources when tissue iron runs high.[1]

deficiency of copper causes our tissues to retain an excess of iron, so foods such as shrimp and oysters which contain abundant copper should be used regularly.

— Ray Peat[2]

Practice

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Cooked shellfish with butter, lemon, and salt. Freshness matters for histamine load in leftovers. Farmed versus wild shrimp nutrition differs; breaded, fried shrimp adds seed oils; pair shrimp with sugar and minerals rather than as the only food.

Allergy is real for some people; that is a separate issue from the nutrient profile. See Copper, Iron, Zinc, Iodine, Protein.

See also

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References

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  1. ↑ Ray Peat, "Iron's dangers," raypeat.com.
  2. ↑ Iron's Dangers, Ray Peat newsletter