Shrimp is rich in nutrients needed by the human body. Proper consumption can bring many benefits to the human body. However, due to the nutritional content of lobster, some people will develop allergic symptoms after eating it. So What should I do if I am allergic to shrimp? What should I do if I get pimples after eating shrimp allergy? If the allergic symptoms are not severe, there are some ways to solve them in life. Here are the details on what to do if you are allergic to lobster.

1. Avoid eating spicy food

If you are allergic to shrimp, do not eat spicy and irritating food, as well as seafood, beef and other foods to prevent the allergic symptoms from getting worse.

2. Allergen test

There are many reasons for allergies to shrimp. It is recommended to do an allergen test first to understand the cause of the allergy and then provide targeted treatment.

3. Drug treatment

Shawn allergy can be treated with anti-allergic drugs. Specific medication must be carried out under the guidance of a physician, and medication cannot be used without authorization.

4. Who should not eat shrimp?

People suffering from allergic rhinitis, bronchial asthma, recurrent allergic dermatitis, allergic diarrhea, and people allergic to high protein , should not eat shrimp.

5. Things to note when eating shrimp

1. If the flesh is soft and inelastic, it is most likely a dead shrimp

The biggest fear when buying crayfish is encountering dead shrimps, because Crayfish decompose quickly after death and produce histamine and other toxic substances, which can breed harmful bacteria. Eating crayfish can easily lead to diarrhea and other gastrointestinal infections, which is harmful to health. After the cooked crayfish is served, if there is a strong fishy smell, the shrimp body spreads straight, the flesh is soft and inelastic, the color becomes darker, and the shell has more sticky substances, then it is most likely that it is a dead shrimp. Made.

2. The carapace of good shrimps is very complete. When eaten, it is served with ginger and vinegar

The criteria for selecting shrimps are complete individuals, intact carapace, clear shell, dense muscles, and telson. Those with strong stretchability, clean body surface and dry feeling are better. Those with deterioration, discoloration, cold red body surface, blood streaks, loose internodes or abnormal odor are not suitable for consumption. When eating, the shrimps should be rinsed and washed. When tasting, be sure to add ginger and vinegar, which can not only relieve the fishy smell and increase the freshness, but also generate heat and cold, help digestion, and have a sterilizing and disinfecting effect.

3. The longer the shrimp dies, the more toxins it accumulates

Shrimp is rich in histamine, which is the main component that makes it taste delicious. But once the shrimp dies, histamine is decomposed by bacteria into histamine substances that are harmful to the human body. In addition, the stomach and intestines of shrimp often contain pathogenic bacteria and toxic substances, and they are easily putrefactive in the body after death. Especially as the shrimp's death time prolongs, more toxins accumulate in the shrimp's body, and poisoning will occur if eaten. In addition, there are many metacercariae of paragonimiasis and Vibrio parahaemolyticus in shrimps. If you eat undercooked shrimps, you will be easily infected with paragonimiasis and cause gastrointestinal poisoning. Fresh shrimp should not be stored after being cooked and must be reheated for the second time.

4. Feed with clean water for 24 hours before cooking and processing at home

Experts say that when citizens cook crayfish at home, they must cook it thoroughly at high temperature. This can be done by observing the color of the cross-section of the shrimp. Use it consistently to determine if it’s done. It is recommended that before cooking and processing, the shrimp must be fed with clean water for about 24 hours to allow the shrimp body to spit out metabolites. In addition, the dirt on its body must be washed with a brush. At the same time, the gut that hides a lot of sediment and bacteria must also be removed, and then thoroughly washed with clean water 2-3 times.

5. Do not eat shrimp heads that accumulate toxins and pathogenic bacteria

"The head part of crayfish must not be eaten." The head of crayfish absorbs and processes the most toxins. It is also the part where pathogenic bacteria and parasites are most likely to accumulate. In addition, you should exercise moderation when eating shrimp, and don’t eat too much at one time, because shrimp is a high-protein food, and some people with allergies will have allergic symptoms to crayfish, such as red spots, bumps, etc., so it is best not to eat them crayfish. Crayfish is an aquatic product with high purine content, so gout patients should not eat it.

6. It is not advisable to take vitamin C tablets after eating shrimp

Researchers from the University of Chicago in the United States found through experiments that shrimp and other shellfish contain a high concentration of "five vitamins". valent arsenic compounds”. This substance itself is not toxic to the human body when eaten, but after taking vitamin C tablets, it can turn the originally non-toxic arsenic compound into toxic arsenic trioxide, that is, arsenic, which can endanger people's lives.

7. Allergy patients should note that shrimp is not edible for everyone

Patients with certain allergic diseases, such as bronchial asthma, recurrent allergic dermatitis, allergic diarrhea, etc. , about 20% of patients can be provoked by eating shrimp. Therefore, those who are allergic to shrimp should not eat during the remission period or the attack period.