Soy is an interesting foodstuff in the hierarchy of health food options. On the one hand, it’s been a staple of the health food world for decades, and soy sauce itself is delicious. On the other hand, too much of a good thing can go wrong, and that’s definitely the case with soy overconsumption.

In short, there’s nothing “wrong” with soy, but there are plenty of signs you might have eaten too much.

1. Tingly Mouth

No matter how mouth-watering soy sauce might be, it’s safe to say that you don’t want your mouth tingling. Nevertheless, according to Dr. Partha Nandi, it’s a potential symptom of overeating soy.

2. Toilet Trouble

If you experience diarrhea and cramps right after eating soy, it may be a sign that you’ve eaten too much soy. On a related note, if you’re stuck in the bathroom not with incontinence but nausea, this too may be due to too much soy.

3. Additional Acne

Acne is normal, but too much can be a problem. If you have noticed a sharp uptick in the amount of acne on your face after eating soy, it may be causing skin inflammation.

4. Facial Swelling

This is another potential sign of inflammation or even an allergic reaction. If your face – especially your lips and tongue – starts to swell up after eating soy, stop and contact a doctor immediately.

5. Hormone Imbalances

Both acne and swelling could be a result of hormone imbalances caused by soy. Your diet is tied to hormone production. This can cause not just facial acne and swelling but mood swings and other negative consequences.

That’s why moderation is so important. This isn’t meant to put you off soy, but simply to say that we should enjoy things in moderation. If you’re suffering from any of the above conditions, you may want to consider the amount of soy in your diet.

We live in an age where detox diets are common, and it can be hard to keep up with what’s legitimate and what isn’t. That said, we can all agree that too much mercury can be a serious health crisis. Of course, if you believe that you are suffering from mercury poisoning, no single foodstuff is going to do the trick, and you should see a doctor.

However, if you’re looking for a quick solution to flush out a bit of extra mercury and “feel lighter,” you might want to turn to broccoli, cauliflower, and other cruciferous vegetables.

Why They’re Effective

For one thing, cruciferous vegetables are rich in sulfur, which in this context is good. Mercury tends to bind to amino acids that contain sulfur. You don’t want them binding to and building up within your home, which is why eating garlic, leeks, onions, broccoli, and similar cruciferous vegetables can be beneficial. The mercury binds to the sulfur in them, which can then allow you to excrete them.

What’s more, these foods can contain high amounts of cysteine, which in turn can make metallothionein, which is a metal binding protein.

Don’t Worry About Preparation

The big key for making sure that you cook these vegetables without losing their nutrients is to do away with thoughts that one method is “better” than another. There is all sorts of information about how frying, sautéing, boiling, and other cooking methods can destroy the vegetables or rob them of their nutrients. On the other hand, eating them raw isn’t guaranteed to help you get the most out of them, either. In short, the “best” method of preparation is whatever best fits your tastes. Thankfully, any way you eat them, cruciferous vegetables can have a small but tangible impact on your body’s mercury content.

Oysters may be a delicacy, but that doesn’t mean they make it easy on you when it comes time to dine. After all, their clamshell design is intended to help keep the squishy innards protected from predators – and that includes us. Sure, a fresh oyster is still worth the struggle.

But does it have to be a struggle?

Following this easy step-by-step guide can make the oyster opening process nice and easy.

Opening Oysters with a Knife

While it may seem hard, opening an oyster with a knife is actually fairly easy.

Special oyster shucking knives can make it even easier, though other kitchen and multipurpose knives can be used in a pinch.

First, make sure that you have the oyster firmly secured on a non-slip surface. Think towels and cutting boards, not slick countertops.

Next, you’ll want to push the knife into the oyster with a steady twisting motion. You’ll need to apply enough force to pry it open, but not too much or you’ll crack and spoil it. The best way to accomplish this with minimal mess or damage to the oyster is to slide it around the bottom.

Cut toward the middle along the bottom adductor muscle. Once you’re there, you should be ready to gently push upward and pop off the top shell.

Finally, you’ll want to remove the bottom shell. This is done the same way as the top shell, and should be easier now that it’s been removed.

Open with Heat

No knife? No problem. Grills, campfires, and other heating options can cause oysters to pop open.

That said, you need to be careful. Too much heat can spoil them or cause them to explode. Once you start hearing popping, the oysters are done and the heat should be lowered immediately.

Whether you use shucking knives or sufficient heat, these steps can make opening oysters easy.