The reason why you should not drink tea after eating seafood is similar to the reason why you should not eat 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. Therefore, it is best not to drink tea when eating seafood. In the same way, it is also best to have an interval of more than 2 hours.

2. Eating seafood and beer together provokes gout

It is best not to drink beer when eating seafood. Seafood such as shrimp and crab will form uric acid after metabolism, and excessive uric acid will cause gout, kidney calculi and other diseases. 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.

3. Eating seafood and fruits together 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 seafood.

Calcium in the fruit will also combine with tannic acid to form insoluble calcium, which will stimulate the gastrointestinal tract and even cause abdominal pain, nausea and vomiting. It is best to eat more than 2 hours apart.

4. There are many toxins in dead shellfish.

Shellfish itself carries a relatively high amount 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 still be produced.

Produce more amines and free radicals, which pose a threat to human health. After buying live shellfish, you can't store 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 due to seafood.

Body, but in the process of protein decomposition of seafood.

5. Don't eat chilled shrimp in vain.

Any seafood can only be made into steamed and boiled dishes in a highly fresh state. Aquatic seafood is different from meat in that it 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, resulting in amine substances, which will not reach the taste, flavor and safety of live shrimp in any case, and of course it is not suitable for boiled eating.

Yes.

6. seafood vitamin c will be poisoned when eaten together.

A variety of seafood, such as shrimp, crab, clam and oyster, all 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.

Ping. The valence of arsenic contained in shrimp is pentavalent. Under normal circumstances, pentavalent arsenic is harmless to human body. Theoretically, high doses of vitamin C and pentavalent arsenic will be transformed into toxic arsenic through complex chemical reactions.

When arsenic reaches a certain dose, it can cause human poisoning.

7. 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 the bacteria brought by water, there may be parasitic eggs in seafood, as well as bacteria and virus pollution caused by processing.

Generally speaking, it takes 4-5 minutes to cook in boiling water to be completely sterilized. Therefore, we must be careful when eating unheated seafood such as "drunken crab", "raw sea urchin" and "marinated seafood in soy sauce", and ensure the freshness and hygiene of the fish when eating sashimi.

8. Try not to eat shrimp heads and fish heads.

According to the professional explanation, a large dose of vitamin C will be taken only after taking 50 medium-sized apples or 30 pears or 10 oranges or eating green leafy vegetables above 3 kg raw. If heated and cooked,

During the adjustment process, 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, so

Try not to eat shrimp heads and fish heads.