Middle-aged and elderly people, especially women, should eat more seafood. Unsaturated fatty acids in seafood can reduce low-density cholesterol in blood and anticoagulation, thus reducing the chances of coronary heart disease, hypertension and stroke in the elderly. Experts believe that pregnant women and lactating women should eat less seafood, up to 1-2 times a week, each time below100g, and do not eat goldfish, swordfish and other marine fish with high mercury content.

Health experts stressed that if you have to eat raw seafood, you must pay attention to hygiene. It is suggested that seafood should be refrigerated at 4℃ 1-2 hours before eating, and then soaked in light salt water to achieve the purpose of sterilization.

When cooking seafood, grasp the time and don't cook it for too long, otherwise it will not only affect the taste, but also reduce the nutritional value. In addition, it should be noted that live fish should not be cooked immediately after slaughter, and it is best to wait 15 minutes until the muscles of the fish become soft.

Taboos with other foods

There are taboos between drugs, so is food, and seafood is no exception. It is not advisable to drink beer when eating seafood, which will easily lead to a sharp increase in blood uric acid level and induce gout. Seafood should not be eaten with fruits rich in tannic acid, such as persimmons and grapes. If eaten, it should be at least two hours apart, because tannic acid will destroy the high-quality protein in seafood and greatly reduce the nutritional value of seafood.

Recently, the news that the mercury content in seafood exceeds the standard is often seen in newspapers, which makes many people feel drums: Can you still eat seafood? American nutrition experts believe that seafood including fish, shrimp, crab and shellfish should still be an indispensable part of people's daily diet.

Nutritionist Dr. Dick Slode published an article in the latest issue of the Journal of the American Medical Association. He said that middle-aged and elderly people, especially women, should eat more seafood, and it is best to ensure that it is100g twice a week. Unsaturated fatty acids in marine fish can reduce low-density cholesterol in blood and prevent coagulation, thus reducing the chances of coronary heart disease, hypertension and stroke in the elderly.

However, some people really should eat less seafood. The mercury content in seafood is getting higher and higher. If pregnant women and lactating women often eat seafood (more than 4 times a week, each time 100g or more), it will affect the nervous system development of the fetus and newborn, and some symptoms will not appear until the child is 7 years old or even 14 years old. Experts believe that pregnant women and lactating women should eat less seafood, up to 1-2 times a week, each time below100g, and do not eat goldfish, swordfish and other marine fish with high mercury content.

Patients with gout, arthritis and hyperuricemia should eat less seafood. Because of the high content of purine in seafood, patients are prone to form uric acid crystals in the body after eating, which aggravates their illness. In addition, patients with hyperthyroidism should eat less seafood, because the iodine content in seafood is high, and too high iodine content will aggravate the condition.

Pay attention to hygiene when eating raw seafood.

Raw seafood is very popular in many places, such as oysters and other shellfish. Experts stressed that if you have to eat raw seafood, you must pay attention to hygiene. Most seafood contains highly pathogenic bacteria. It is suggested that seafood should be frozen at 4℃ 1-2 hours before eating, and then soaked in light salt water to achieve the purpose of sterilization.

When cooking seafood, you should grasp the time and don't cook it for too long, otherwise it will not only affect the taste, but also denature protein and reduce its nutritional value. In addition, it should be noted that live fish should not be cooked immediately after slaughter, and it is best to wait for 15 minutes until the muscles of the fish become soft, which is conducive to the decomposition of protein into amino acids, which is easy to be absorbed by the human body and has the best taste and taste.

Taboos with other foods

There are taboos between drugs, so is food, and seafood is no exception. It is not advisable to drink beer when eating seafood, which will easily lead to a sharp increase in blood uric acid level, induce gout, and lead to gouty nephropathy and gouty arthritis.

Seafood should not be eaten with fruits rich in tannic acid, such as persimmons and grapes. If you want to eat, it should be at least 2 hours apart, because tannic acid will destroy the high-quality protein in seafood and greatly reduce the nutritional value of seafood.

The head of marine fish is rich in mineral arsenic. Arsenic is nontoxic in pentavalent state (As5+), but it will be transformed into toxic trivalent arsenic (As3+) under the action of a large amount of vitamin C, and its toxicity is equivalent to * * * *. Therefore, vitamin C pills should be avoided within 2 hours before and after eating marine fish. However, a proper amount of vegetables and fruits containing vitamin C (less than 500g) will not be poisoned when eaten with marine fish.

Eat raw seafood, fresh river fresh, beware of illness from the mouth.

Expert: Eat raw seafood and river fresh to guard against diseases. From the mouth to the morning news, raw seafood and river fresh are delicious, but all kinds of parasites can't be prevented. Recently, the data from Shanghai parasitic disease prevention and control department sounded the alarm again. The number of people suffering from parasitic diseases due to eating raw Haihe fresh is increasing day by day, with an increase of 30% in the first half of this year compared with the same period last year.