Why Dr. Hoody endorses this recipe:

Valentine’s Day is coming.    Get a Valentine a gift, maybe some flowers, and, read this to improve your intimacy by what you eat!

Eating certain foods affects our body chemistry and causes us to release sex hormones.  In the Journal of Neuroscience, studies indicate the importance of smell in the attraction and arousal of our partners.

The brain mechanisms involved in hormone regulation are triggered by, among other things, smell. For example, a chemosignal present in male sweat alters endocrine levels in women and is a key reason we are attracted to the opposite sex.

The good news is the food we eat increases the secretion of these chemicals, called pheromones. Pheromones are chemicals sent from one body to another within the same species to communicate danger, to mark territory, or to attract a mate.

With proper food selection, we can control this. So, this month’s recipe includes food known to increase our pheromone secretion and increase our attraction to our mate for Valentine’s Day.

Oysters are known to be a top choice to help create an amorous evening. Oysters are high zinc content.  Zinc is essential to produce the male hormone, testosterone. Women also need testosterone, and it plays a key role in the female libido.

Oysters also play a role in the production of Dopamine.  Dopamine acts on the brain to enhance both males and female’s libido, sexual arousal and orgasm.

So, for Valentine’s Day, eat oysters and dark chocolate!

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 Grilled Oysters with Pico de Gallo

Ingredients

• 2 roma tomatoes, seeded and chopped
• 1/4 cup finely chopped red onion
• 1 large jalapeno, seeded and chopped
• Handful of cilantro, chopped
• Salt
• Pepper
• 3 limes
• 18-24 oysters, scrubbed clean (see note above about safe handling of oysters)
• 1/2 cup shredded monterrey jack cheese

Instructions

• To make the pico de gallo, stir the chopped tomatoes, red onion, jalapeno, cilantro together in a bowl with the juice of 1 lime and a pinch of salt and pepper.
• Slice the remaining 2 limes into thin wedges for serving.
• Heat grill to high.
• Place closed oysters on the grill and cook covered, 5-7 minutes or until opened (smaller oysters will open in ~5 minutes, larger ones might take a few more minutes).
• Remove to a platter and let cool slightly.
• If any of the oysters remain closed, throw them out – they are not safe to eat.
• Preheat the broiler.
• Using a dull knife, pry the shells completely open and discard the top shell.
• Top each shell with a pinch of shredded jack and place on an oven-safe dish/baking pan (covering the bottom with something like dry beans, uncooked rice, or salt will keep the oysters from sliding around or tipping over).
• Broil for ~1 minute, just to melt the cheese.
• Top with a spoonful of pico and serve immediately, with extra lime wedges.

Notes

Yields: 3-4 servings, or 9-12 appetizers

Estimated time: 45 minutes

(Recipe from: https://www.thebrewerandthebaker.com/archives/11211)