You can eat seafood in moderation in confinement. Some seafood can be eaten in confinement, but it is best to eat only 1-2 times a week, and control it below100g each time. Seafood refers to dishes made from marine animals, including fish, shrimp and shellfish. The nutritional characteristics of seafood are high protein and low fat, and the contents of trace elements such as calcium, iron, zinc and iodine are high. Eating seafood properly during confinement can not only supplement protein, but also promote physical recovery. Some marine fish also have the effects of enriching blood and promoting lactation, improving milk quality and beauty beauty. But cold seafood, such as crabs, should be eaten carefully by pregnant women. It is also best for women with allergies not to eat seafood. Maternal women should not eat more seafood because of their weak gastrointestinal function. Try not to eat seafood containing parasites or bacteria such as snails. Benefits of eating seafood in confinement:

Promote postpartum recovery

Seafood is rich in protein and contains a variety of amino acids, especially nutrients such as marine fish and protein, which are easy to digest and absorb. Appropriate supplementation of seafood by pregnant women can help to recuperate the body, restore physical fitness, enhance physical resistance and promote postpartum recovery.

Prevention of postpartum depression

Some seafood is rich in taurine. Taurine not only has the functions of lowering cholesterol, protecting liver, regulating gastrointestinal tract and enhancing resistance, but also participates in neuroendocrine regulation, which can resist spasm and anxiety, relieve anxiety and help prevent postpartum depression.

Eat people carefully.

Allergic person

Seafood is easy to cause allergies, with itchy skin and rash, and in severe cases, nausea, vomiting, abdominal pain, diarrhea, and even anaphylactic shock, which is life-threatening. Therefore, people with allergies should be careful to eat seafood.

Asthmatic person

Seafood such as shrimp may irritate the throat and trachea, cause tracheal spasm and block the respiratory tract. Eating seafood for asthma patients is easy to induce asthma symptoms and lead to dyspnea, so asthma patients should eat seafood carefully.

Gout, arthritis, hyperuricemia

Gout is mostly due to excessive intake of food containing purine, which leads to joint diseases caused by excessive accumulation of uric acid. Shrimp and shellfish with shells contain high purine, which will aggravate or induce gouty arthritis after eating.

Hyperthyroidism

Most seafood contains high iodine, which is an important part of thyroid hormone. Eating food containing iodine will promote the synthesis of thyroid hormone. Thyroid hormone in hyperthyroidism itself exceeds the standard, and the original symptoms will be aggravated after eating iodine-containing food.

Uterine myoma

Some seafood, such as shrimp and crab, belong to hair food, and patients with hysteromyoma can't eat seafood, such as shrimp and crab, which will aggravate the condition.

matters need attention

Eat seafood in moderation.

Seafood is high in protein, and overeating is easy to indigestion; And some seafood contains a small amount of heavy metals, and overeating will threaten health.

Not suitable for eating raw seafood.

Raw seafood or half-baked seafood generally carries bacteria or parasites and eggs, which are not cooked thoroughly and are easy to cause food poisoning or parasitic diseases.

Eat fresh seafood.

Seafood is perishable and should not be preserved. It is best to buy and eat it now. Because seafood is rich in protein, it will accelerate the reproduction of bacteria after deterioration, which is harmful to human body after eating.

Nutrition collocation taboo

Seafood is high in protein and calcium, so it should not be eaten with foods rich in vitamin C and tannic acid, otherwise it will not only reduce the nutritional value, but also cause gastrointestinal discomfort.

Seafood should not be eaten with wine.

Seafood with shells contains high purine, which will accelerate the decomposition of purine into uric acid when eaten with wine, resulting in a large accumulation of uric acid in the body and increasing the risk of gout.