I love oysters any way and every way, and if I could every day. But as a cancer survivor and also a lupus patient I have to listen to the warnings my mother and the medical professional give me. Especially my mother.

Cancer patients including lymphoma, leukemia, and Hodgkin's disease are at risk for getting seriously ill or even dying when eating raw or under-cooked oysters. Vibrio vulnificus bacteria is without a doubt something that affects at risk people including cancer patients, people with liver disease including alcoholism, stomach disorders, and people with low immune systems. The illness is characterized by fever, chills, nausea, vomiting, diarrhea, a sharp drop in blood pressure, intractable shock and possibly death. The majority of patients also develop painful skin lesions. The skin appears red then blisters develop quickly and erode into necrotic ulcers.

So do I have to cut out eating my favorite morsel from the sea? You can avoid Vibrio vulnificus bacteria by either not eating oysters or by eating them fully-cooked. Oysters are a good source for calcium, phosphorus, potassium, and vitamin A -- one of the antioxidants believed to help prevent cancer and protect against bacterial infections. Because of their copper and manganese content, oysters are credited with the prevention and treatment of anemia.

I choose to go the fully-cooked method. Here is one of my favorite recipes:

Spicy Asian Cooked Oysters

1 quart fresh shucked oysters, any size
2 T. butter
1 T. minced garlic
1/2 chopped onion
1 T. Worsheshire Sauce
1 T. Thai Chile Sauce
1 T. Oyster Sauce
juice of 1/2 fresh lemon
2 stalks thinly sliced celery
1 C. sliced red & green peppers
1 T. sesame oil
1 T. soy sauce
1 tsp finely chopped lemon grass
3 chopped green onions
1 T. chopped fresh cilantro
black pepper to taste

In a large saucepan, boil one quart of salted water. Add oysters, stir gently for 2-3 minutes. Remove oysters from pan, wash and rinse, set aside. In a large sauté pan, heat sesame oil and butter, add garlic, onion and lemon grass and sauté approximately one minute. Add oysters and simmer 2-3 minutes. Add remaining ingredients. Simmer, stirring gently until heated through. Add cilantro and green onions and stir well. Serve over steamed rice. Sprinkle with sesame seeds if desired.

Bon Appetit!