You can drink milk after eating seafood such as crabs. Eating shrimp can't lead to arsenic poisoning, which is equivalent to eating arsenic. So after eating seafood, it is best not to drink milk, but to drink warm water.

Seafood is not edible. Arthritis patients should avoid eating more seafood. Sea cucumber, fish, kelp and seaweed contain a lot of uric acid, which is absorbed by the human body and forms uric acid crystals at the joints, aggravating the symptoms of arthritis. Seafood cannot be eaten with beer. Eating seafood and drinking a lot of beer will produce too much uric acid and lead to gout. Excessive uric acid can be deposited in joints or soft tissues, leading to inflammation of joints and soft tissues. When gout attacks, not only the joints are red, swollen and hot, but even the whole body has a high fever, similar to sepsis. Over time, the affected parts of joints are gradually destroyed, and even lead to kidney calculi and uremia.

Don't eat seafood and some fruits. Fish and shrimp are rich in nutrients such as protein and calcium. If you eat it with persimmons, grapes, seafood, pomegranate, hawthorn, olives and other fruits, the nutritional value of protein will be reduced. Some chemicals in fruits will combine with calcium in seafood to form a new indigestible substance. This substance can irritate the gastrointestinal tract and cause abdominal pain, nausea, vomiting and other symptoms. So seafood and these fruits should be eaten at least 2 hours apart.

Shrimp should not be eaten with vitamin C. Scientists have found that eating a lot of vitamin C in aquatic crustaceans such as shrimp can be fatal. Arsenic, which is usually considered harmless, can be converted into toxic arsenic by vitamin C. Precautions: Pay attention to hygiene when eating raw seafood. In many places, eating raw seafood is very popular, such as shellfish such as oysters.

Experts stressed that if you want to eat raw seafood, you must pay attention to your health. Most seafood contains highly pathogenic bacteria. Seafood should be eaten at 4℃ 1-2 hours before freezing, and then soaked in salt water to achieve the purpose of sterilization. When cooking seafood, we should master the time, not too long, otherwise it will not only affect the taste, but also denature protein and reduce its nutritional value.