There is a very specific kind of nostalgia that hits me when the weather turns warm and I think about family trips to the coast. I can almost smell the salty ocean breeze and hear the clatter of seafood crackers at a big, noisy wooden table.
Recently, I decided to treat myself to some beautiful, sweet lobster tails for a quiet dinner at home. But as I was cracking open the shell, I was reminded of a question that always seems to come up at these seafood feasts: “What on earth is that bright green stuff inside the lobster, and can you eat it?”
At 73, living alone, I am incredibly proactive about my health. Between keeping a close eye on my circulation, trying to understand those sudden, unexplained purple blotches on my arms, and doing everything I can to prevent cancer and protect my liver, I am very intentional about what I put into my body. So, I put the kettle on, grabbed my mug of ginger tea, and looked into the actual science of the “green goodies.”
