Seafood can enhance sexual performance. Male semen contains a lot of zinc. When there is insufficient zinc in the body, it will affect the quantity and quality of sperm. Oysters, shrimps, and crabs among seafood are very rich in zinc. One small oyster is almost equal to a person’s daily zinc requirement (15 mg). Oyster is rich in glycogen or taurine, which can also improve liver function and nourish and strengthen the body. Disadvantages: Undercooked seafood contains bacteria. The bacteria in seafood are mainly Vibrio parahaemolyticus, which are relatively heat-resistant and can only be killed above 80°C. In addition to the bacteria brought by the water, seafood may also contain parasite eggs and bacterial and viral contamination caused by processing. Generally speaking, boiling in boiling water for 4-5 minutes is considered complete sterilization. Therefore, you must be careful when eating seafood that is not heated and cooked, such as "drunken crab", "raw sea urchin", "soy sauce marinated seafood", etc. When eating sashimi, you must also ensure that the fish is fresh and hygienic. Dead shellfish contain many pathogenic toxins. The shellfish itself has a relatively high bacterial load, and the protein decomposes quickly. Once dead, a large number of bacteria multiply and produce toxins. At the same time, the unsaturated fatty acids contained in them are also prone to oxidation and rancidity. Stale shellfish will also produce more amines and free radicals, posing a threat to human health. After purchasing live clams, do not store them at home for too long and cook them as soon as possible. People with allergies should pay special attention, because sometimes allergic reactions are not caused by the seafood itself, but by substances in the decomposition process of seafood proteins. Eating seafood and beer together can easily lead to gout. It is best not to drink beer when eating seafood. Shrimp, crab and other seafood will form uric acid after being metabolized by the human body. Excessive uric acid can cause gout, kidney stones 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, be sure not to drink beer, otherwise it will have adverse effects on the body. Eating seafood and fruits together will cause abdominal pain. Fish, shrimp, crab and other seafood are rich in nutrients such as protein and calcium. Fruits contain a lot of tannic acid. If you eat fruit immediately after eating seafood, it will not only affect the body's absorption of protein, but the calcium in the seafood will also combine with the tannic acid in the fruit to form insoluble calcium. It can cause irritation to the gastrointestinal tract and even cause symptoms such as abdominal pain, nausea, and vomiting. It is best to wait at least 2 hours before eating. Drinking tea after eating seafood will cause stones. The reason why you should not drink tea after eating seafood is similar to the reason why you should not eat fruits. Because tea also contains tannic acid, it can also form insoluble calcium with the calcium in seafood. Eating seafood before or after eating seafood will increase the chance of calcium combining with tannic acid. Therefore, it is best not to drink tea when eating seafood. For the same reason, it is also best to leave more than 2 hours apart. Chilled shrimp cannot be eaten boiled. Any seafood can only be steamed or boiled when it is highly fresh. Aquatic seafood is different from meat. They contain many low-temperature-resistant bacteria, and their proteins decompose very quickly. If left in the refrigerator for a long time, the bacterial content of the shrimp body will increase, and the protein will be partially denatured, producing amine substances. In any case, the taste, flavor and safety of live shrimp will not be achieved, and of course it is not suitable. The best way to eat boiled rice. However, chilled shrimp can be stir-fried or fried at high temperatures and still taste delicious. Eating seafood with vitamin C can cause poisoning. Various seafood, such as shrimps, crabs, clams, oysters, etc., contain the chemical element arsenic in the body. Generally, the content is very small, but increasingly serious environmental pollution may cause the arsenic content in these animals to reach high levels. The valence of arsenic contained in shrimp is pentavalent. Under normal circumstances, pentavalent arsenic is not harmful to the human body. Theoretically, high doses of vitamin C (a one-time intake of more than 500 mg of vitamin C) and pentavalent arsenic will transform into toxic trivalent arsenic (what we often call "arsenic") after a complex chemical reaction. Trivalent arsenic can cause human poisoning when it reaches a certain dose. Only if you consume 50 medium-sized apples, 30 pears, or 10 oranges at one time, or eat more than 3 pounds of raw green leafy vegetables, will you get a large dose of vitamin C. If it goes through the heating and cooking process, the vitamin C in the food will be greatly reduced. Therefore, there is no danger in eating fruits or vegetables while eating seafood, as long as the amounts above are not exceeded. Metal elements are easy to deposit on the heads of seafood, so try not to eat shrimp and fish heads. Seafood taken home should be refrigerated. If the seafood has been cooked thoroughly at high temperature, just put it in the refrigerator immediately and heat it before eating.

If the seafood has not been fully heated but is already dead, it should be placed in the refrigerator, thawed before the next meal, and then heated and cooked thoroughly. Don't be greedy for the fresh taste. Since the protein in seafood is delicate and decomposes quickly, it should be eaten within one day after taking it home and should not be stored for a long time.