What kind of people should never eat loach? Misgurnus anguillicaudatus is edible for most people. As long as the consumption is controlled within a normal range, it will not bring any harm to the body. The only thing to note is that loach can't be eaten with some foods, such as river crabs. In addition, loach and crab can't be eaten together, especially for pregnant women. Crab is a kind of cold food, so it is necessary for pregnant women to eat less of this kind of food, and loach is also a kind of cold food, which is extremely unfavorable for pregnant women.

In addition, patients with rheumatism had better not eat too much loach, because the content of uric acid in loach will be relatively high. After this substance is absorbed by the human body, it is easy to form crystal salts of uric acid at joints, which will aggravate the condition of rheumatic diseases. Therefore, for rheumatism patients, loach is a taboo food.

Gourmet loach is in our hometown, especially when there is a lot of rain in summer. There are a lot of loaches in the river, and I often eat them when I was a child. Although loach is a freshwater fish, it tastes delicious. Raise your hand if you have eaten!

Compendium of Materia Medica mentions that loach can warm the middle warmer, invigorate qi, sober up and quench thirst. Warming the middle warmer and benefiting qi mainly benefits from its high protein, which is easily absorbed. Sobering up from hangover benefits from the rich B vitamins contained in Misgurnus anguillicaudatus, which are coenzymes of many enzyme systems in the body, and may participate in the metabolism of alcohol, but it certainly accelerates the overall metabolism level to some extent.

Rich in calcium, iron, zinc, selenium, magnesium and other elements, Misgurnus anguillicaudatus is a good tonic for middle-aged or children with calcium deficiency, women with iron deficiency anemia, and men who want to improve sperm quality. Misgurnus anguillicaudatus also contains a component called spermidine, which is one of the components in semen, but studies have shown that spermidine also has the functions of anti-aging, protecting cardiovascular and cerebrovascular diseases, regulating nerves (especially optic nerve) and improving metabolic diseases.

However, it is also mentioned in some data that loach is high in protein, low in cholesterol and low in fat. So it seems that there is no need to worry that eating loach often will be bad for cardiovascular and cerebrovascular diseases. In fact, it is true that loach contains high protein, but the cholesterol content is also higher, which is three times higher than that contained in the same amount of pork tenderloin, and the calories are also high, and 100 g can reach 96 kcal. Of course, compared with other fish, the content of cholesterol and fat is still low, and it also contains polyunsaturated fatty acids. Although the content is not as rich as that of saturated fatty acids in deep-sea fish, loach is still slightly better.

Although vitamin A and B are rich in vitamins, vitamin C is not contained at all, and vitamin E is very, very little. Pay attention to matching in diet. It can be used with foods rich in VC such as broccoli and pepper, bean products such as tofu and bean skin to make up for the lack of vitamin E, and it can also be slightly fried with vegetable oil rich in VE, all of which are good choices.

From the above introduction, everyone can see that loach is generally edible. The only thing to pay attention to is that the layer of mucus on the surface of loach, regardless of its efficacy, is recommended to be cleaned because it contains more aquatic bacteria.

Brief introduction of Dr. Yao

This doctor brother is from pharmacy, but he is also determined to be an excellent nutritionist. I don't know if he is handsome or not, but the content must be very handsome!