When eating seafood and river fresh food, it is advisable to combine it with ginger and rice wine, which can warm the stomach and aid digestion. This is a traditional dietary combination in my country. It can also be combined with mustard, perilla leaves, curry seasonings and other seasonings to warm the gastrointestinal tract and promote digestion and absorption. In Japanese cuisine, wasabi, perilla and shredded radish are used with sashimi, which is a very reasonable combination. Green mustard and perilla both help eliminate the cold and uncomfortable feeling after eating. Sulforaphane in radish is considered to be a beneficial ingredient for gout according to modern research. \x0d\ In terms of staple food, people who are prone to diarrhea after eating seafood are suitable to drink warm glutinous rice porridge or brown rice porridge. Hot porridge can not only warm and comfort the gastrointestinal tract, but also promote the excretion of uric acid. Nowadays, people serve a large amount of seafood first at banquets, eat it on an empty stomach, and then eat some rice at the end. This is a very unhealthy practice. If you drink some hot porridge first and then eat an appropriate amount of seafood, you will feel much better. If you already feel weak or painful in your gastrointestinal tract, drink hot ginger soup and heat porridge to recover, and you will be back to normal in a few hours. \x0d\　Health advice:\x0d\　1. Eat seafood from reliable sources to avoid the risk of food poisoning and contamination. \x0d\　2 When eating seafood, it is not advisable to eat too much at one time, 100 grams each time is appropriate. \x0d\　3 It is not advisable to eat a large amount of seafood on an empty stomach, or to eat seafood as the main food. It should be combined with staple food and cooked vegetables. \x0d\　4 Seafood should not be paired with beer, sweet drinks and fruit juices. It should be paired with hot porridge and hot soup. \x0d\　5 People with poor gastrointestinal function are suitable for using spices that warm the stomach and dispel cold, such as ginger, mustard, green mustard, curry, perilla leaves, cinnamon, etc. However, gout patients should not use irritating seasonings such as chili pepper and Sichuan peppercorns.