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Avando Loss
@vandolos
Cooks boil or steam live lobsters. When a lobster is cooked, its shell's color changes from brown to orange because the heat from cooking breaks down a protein called crustacyanin, which suppresses the orange hue of the chemical astaxanthin, which is also found in the shell.[57] According to the United States Food and Drug Administration (FDA), the mean level of mercury in American lobster between 2005 and 2007 was 0.107 ppm.
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