Many people prefer seafood and pursue its delicious and smooth taste. In the face of countless seafood and various cooking methods in the market, everyone must be careful when tasting. If you don't pay attention to details, you will only sigh that seafood makes you happy and bothers you! Uncooked seafood contains bacteria. The bacteria in seafood are mainly Vibrio parahaemolyticus, which has strong heat resistance and can only be killed above 80℃. In addition to bacteria brought by water, there may be parasitic eggs in seafood, as well as bacterial and viral pollution caused by processing. Generally speaking, boiling water takes 4-5 minutes to completely sterilize. Therefore, we must be careful when eating unheated seafood such as "drunken crab", "raw sea urchin" and "sauce-fried seafood", and we must ensure the freshness and hygiene of fish when eating sashimi. There are many toxins in dead shellfish. Shellfish itself carries a lot of bacteria, and protein decomposes quickly. Once it dies, it will breed a large number of bacteria and produce toxins, and the unsaturated fatty acids contained in it are also prone to oxidative rancidity. Stale shellfish will also produce more amines and free radicals, which pose a threat to human health. After buying live shellfish, you can't keep them at home for too long. Cook them as soon as possible. People with allergies should pay special attention, because sometimes allergic reactions are not caused by seafood itself, but by substances in the process of protein decomposition of seafood. Seafood beer is the same as eating gout. It is best not to drink beer when eating seafood. Seafood such as shrimps and crabs will form uric acid after metabolism, and excessive uric acid will cause diseases such as gout and kidney calculi. If you eat a lot of seafood and drink beer at the same time, it will accelerate the formation of uric acid in the body. Therefore, when eating a lot of seafood, don't drink beer, otherwise it will have a negative impact on your health. Eating seafood and fruit will cause abdominal pain. Seafood such as fish, shrimp and crab are rich in nutrients such as protein and calcium. Fruit contains more tannic acid. If you eat fruit immediately after eating seafood, it will not only affect the human body's absorption of protein, but also the calcium in seafood will combine with tannic acid in fruit to form insoluble calcium, which will have a * * * effect on the gastrointestinal tract and even cause abdominal pain, nausea, vomiting and other symptoms. It is best to eat at intervals of more than 2 hours. The reason why drinking tea after eating seafood is not suitable for drinking tea is similar to that for eating fruit. Because tea also contains tannic acid, it can also form insoluble calcium with calcium in seafood. Eating seafood before or after eating seafood will increase the chance of combining calcium with tannic acid. So it is best not to drink tea when eating seafood. Similarly, an interval of more than 2 hours is also the best. Frozen shrimp should not be boiled. Any seafood can only be made into steamed and cooked dishes in a highly fresh state. Aquatic seafood, unlike meat, contains many low-temperature resistant bacteria, and protein decomposes very quickly. If it is kept in the refrigerator for a long time, the bacterial content of shrimp will increase, and protein will be partially denatured, producing amine substances, which will not reach the taste, flavor and safety of live shrimp in any case, and it is certainly not suitable for boiling. But chilled shrimps can be fried or fried at high temperature, and they can also be delicious. Vitamin C in seafood can poison many kinds of seafood, such as shrimp, crab, clam and oyster. All these contain the chemical element arsenic. Generally, the content is very small, but the increasingly serious environmental pollution may make the arsenic content in these animals reach a higher level. The valence state of arsenic contained in shrimp is pentavalent. Under normal circumstances, pentavalent arsenic is harmless to human body. Theoretically, high doses of vitamin C (more than 500mg of vitamin at a time) and pentavalent arsenic will be converted into toxic trivalent arsenic (arsenic) through complex chemical reactions, and trivalent arsenic can cause human poisoning when it reaches a certain dose. According to professionals, only when you eat 50 medium-sized apples or 30 pears or 10 oranges or eat more than 3 kilograms of green leafy vegetables at a time will you take in a large dose of vitamin C. If you go through the heating cooking process, the vitamin C in food will be greatly reduced. Therefore, it is not dangerous to eat fruits or vegetables while eating seafood, as long as it does not exceed the above amount. Metal elements are easy to deposit on the head of seafood. Try not to eat shrimp heads and fish heads. Packaged seafood should be refrigerated. If the seafood has been thoroughly cooked at high temperature, just put it in the freezer immediately and finish the next meal. If the seafood is not fully heated but dead, it should be put into the cold room, thawed before the next meal, and then thoroughly heated and cooked. Don't crave the fresh taste. Because the protein of seafood is delicate in texture and decomposes quickly, you should eat it within one day after taking it home, and it is not advisable to store it for a long time. Five types of people should not eat seafood often 1, and patients with gout, hyperuricemia and arthritis should not eat seafood. Because the purine in seafood is too high, uric acid crystals are easy to deposit in joints and aggravate the condition. 2. People with allergies should be careful to eat seafood, because there is no good prevention method for seafood allergies except avoiding eating specific allergens. Red meat fish rich in histamine should also be eaten less. 3. Pregnant women and lactating mothers should eat less seafood, because the seafood pollution in China is very serious at present, especially the mercury content generally exceeds the standard, and mercury will affect the brain and nerve development of fetuses and babies. 4, hyperthyroidism should eat less seafood, because too much iodine will aggravate the condition. 5. People who eat cold food on weekdays and are prone to diarrhea and gastrointestinal sensitivity should eat less seafood to avoid abdominal pain and diarrhea. Vitamin C in seafood can poison many kinds of seafood, such as shrimp, crab, clam and oyster. All these contain the chemical element arsenic. Generally, the content is very small, but the increasingly serious environmental pollution may make the arsenic content in these animals reach a higher level. The valence state of arsenic contained in shrimp is pentavalent. Under normal circumstances, pentavalent arsenic is harmless to human body. Theoretically, high doses of vitamin C (more than 500mg of vitamin at a time) and pentavalent arsenic will be converted into toxic trivalent arsenic (arsenic) through complex chemical reactions, and trivalent arsenic can cause human poisoning when it reaches a certain dose. According to professionals, only when you eat 50 medium-sized apples or 30 pears or 10 oranges or eat more than 3 kilograms of green leafy vegetables at a time will you take in a large dose of vitamin C. If you go through the heating cooking process, the vitamin C in food will be greatly reduced. Therefore, it is not dangerous to eat fruits or vegetables while eating seafood, as long as it does not exceed the above amount. Metal elements are easy to deposit on the head of seafood. Try not to eat shrimp heads and fish heads. Although seafood is delicious and some are nutritious, there are still dietary taboos for all kinds of seafood. Hairtail (1) should not be eaten by people who are allergic to hairtail (2) should not be eaten when taking isoniazid (3) obese people should not eat more loach and should not eat with dog meat. Kelp should not be eaten with licorice. Crucian carp (1) should not be eaten with mustard, pork liver, pork, garlic, chicken and venison. (2) Chinese yam, magnolia officinalis, Ophiopogon japonicus and licorice fish (1) should not be cooked with mint; (3) Not suitable for eating with duck. Yellow croaker (1) should not be fried in beef or sheep oil; (2) Resistance to Schizonepeta tenuifolia. Not suitable for eating with wine, fruit, melon, pork and amaranth. Snails avoid scorpions. Catfish (1) should not be eaten with beef liver (2) should not be fried with beef and sheep oil (3) should not be eaten with eel (1). Avoid dog blood and dog meat. Eating with catnip (2) Avoid catnip, which makes people vomit blood. (3) The blue eel is poisonous, while the yellow eel is nontoxic. Poisonous eels eat 250 grams at a time, which can be fatal. Sea eel should not be eaten with ginkgo and licorice. Black herring (1) should not be fried with beef or sheep oil; (2) Oyster meat should not be eaten with Schizonepeta, Atractylodes macrocephala and Atractylodes macrocephala, nor with sugar.