2, vegetarian dishes with yang and sores should be carefully eaten.
Taboo crowd:
1, gout patients.
Fish, shrimp, shellfish and other foods are rich in purine, and gout is caused by abnormal purine metabolism in human body. Therefore, gout patients should fast all meat and food with high purine content during acute attack. During the remission period, you should eat fish and meat quantitatively, and it is strictly forbidden to eat too much at one time.
At this time, fish with less purine can be selected appropriately, such as herring, salmon, tuna, white fish, lobster and so on. Use less fish with more purines, such as carp, cod, halibut, perch, eel and eel; Sardines, anchovies and fish eggs with high purine content are prohibited.
2. Patients with hemorrhagic diseases.
Fish fat contains eicosapentaenoic acid (EPA), which can prevent cholesterol from adhering to the blood vessel wall and is very beneficial to atherosclerosis. However, excessive intake of EPA will inhibit platelet aggregation, which will easily aggravate the bleeding symptoms of patients with hemorrhagic diseases and is not conducive to the recovery of the disease.
3, liver and kidney function is seriously damaged. Fish food is rich in protein, too much intake will increase the burden of liver and kidney. People with severe liver and kidney function should eat fish quantitatively under the guidance of a doctor.
4. People who take certain drugs.
Chlorpheniramine and diphenhydramine are histamine receptor antagonists, while histidine-rich foods such as fish and shrimp can be converted into histamine in the body. If these antihistamines are taken together, it will inhibit the decomposition of histamine, cause histamine accumulation, and induce dizziness, headache, palpitation and other symptoms.
5. People with allergies, especially those who have had skin allergies due to eating fish and shrimp foods, should be careful to eat fish so as not to cause allergies again.
Precautions for expanding data:
1, the fish is too red and white to eat. Because of the different kinds of fish, there are red-fleshed fish such as tuna and white-fleshed fish such as hairtail, but if the color of fish is too bright red or bright white, it is probably the "credit" of dyes.
2, the head is "eight points big." The size of a fish determines its taste and safety. Too small, the fish has not grown up and matured, the meat is not tender enough, and fishbones will come out. Too big means that the fish is old and the meat is rough, and many harmful substances may accumulate in the body. Therefore, it is more appropriate to buy fish with the size of "eight points". For example, 1.5 kg is suitable for carp and Wuchang fish, 0.5 kg ~ 1 kg for crucian carp and 4~5 kg for grass carp.
3. Don't buy fisheyes with muddy and collapsed gills. When buying "chilled fish", you should first observe its eyes and gills. Fresh fish have full eyeballs, clear corneas and bright gills. Secondly, the eyeball of fresh fish is not full, the cornea is wrinkled and slightly turbid, and sometimes the bleeding in the eye is red, and the gills are dark gray-red or gray-purple. Rotten fish eyes collapse or shrivel, cornea atrophy or rupture, gills are brown or grayish white.
Now kill the live fish and put it in to eat. The quality of freshly slaughtered fish is not the best, because fish will have a process of "acid discharge" and it will take some time to be more delicious. Small fish such as grass carp and silver carp should be refrigerated immediately and cooked after 2 hours; Big fish need to be refrigerated for more than 2 hours.
Don't choose the wrong color of water in the water tank. Buying live fish in the supermarket depends on the "water color". Because it reflects the quality of water, if it is dark green or blue, it may be that there are too many algae, which means that the water has not been changed and the water tank has not been cleaned for a long time, which may affect the health of fish. The fish in a clear and flowing water tank are generally more vivid.
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