Taboos on eating seafood

Taboos on eating seafood. Many of us like to eat seafood not only because of its delicious taste, but most importantly, because it is very nutritious. Although seafood is delicious, But there are many things you need to pay attention to when eating. The following are taboos for eating seafood. Taboos for eating seafood 1

1. Eating seafood and beer together can cause 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 you eat a lot of seafood, you must not drink beer, otherwise it will have adverse effects on your body.

2. Eating seafood and fruits together will cause abdominal pain

Fish, shrimp, crab and other seafood are rich in protein and calcium. Fruits contain a lot of tannic acid. If you eat fruits 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 tannic acid. 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.

3. 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. Drinking tea before or after eating seafood increases the chance of calcium combining with tannic acid.

So, everyone should remember not to drink tea while eating seafood. If you want to drink, it is best to wait more than 2 hours.

4. Undercooked seafood contains bacteria

The bacteria in seafood are mainly Vibrio parahaemolyticus, etc., which are relatively heat-resistant, 80℃ The above can be killed. 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 health. For more high-quality cardiovascular and cerebrovascular articles, please follow the WeChat public account: Cardiovascular and Cerebrovascular Health Promotion Network.

5. Dead shellfish are full of bacterial toxins

Shellfish itself has a relatively high bacterial load, and the protein decomposes quickly. Once dead, bacteria will multiply in large numbers and produce toxins. At the same time, the shellfish contains Unsaturated fatty acids are also prone to oxidation and rancidity.

Stale shellfish produce a lot of amines and free radicals, which pose 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 produced during the decomposition of seafood proteins.

6. Chilled shrimp cannot be 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. No matter what, the taste, flavor and safety of live shrimp will not be achieved. Sex, of course, is not suitable for eating boiled food. Seafood taboos 2

Symptoms of seafood allergy

What are the symptoms of seafood allergy? People with seafood allergies will experience symptoms similar to poisoning after eating seafood, with itchy, red and swollen skin. wait.

However, these people may just be allergic to certain fish. If a subcutaneous test is done, or if there is no allergic reaction after eating seafood, you can still eat alternative fish or seafood without rejecting all seafood.

Eating stale or rotten green-skinned and red-fleshed fish can cause poisoning; pickled salted fish, if the raw materials are not fresh or cannot be marinated thoroughly, contains a lot of histamine, which can also cause poisoning after eating. People with allergies may also experience poisoning symptoms if they consume small amounts of histamine.

The onset of poisoning occurs quickly, often 0, 5 to 1 hour after eating, sometimes as long as 5 minutes, and sometimes as long as 4 hours. Symptoms are mild at onset, recovery is quick, and death occasionally occurs.

Common symptoms include blushing, dizziness, headache, heartbeat, palpitation, chest tightness, shortness of breath, swelling of the face and lips, numbness of the mouth, tongue and limbs, nausea, vomiting, skin itching, etc.

How to eat seafood more safely

1. Do not drink beer when eating seafood

Eating seafood and drinking beer will produce too much uric acid, which may be in the joints Uric acid crystals form in the body, aggravating arthritis symptoms.

2. Fruits that cannot be eaten when eating seafood

Seafood is very rich in protein and calcium, such as persimmons, grapes, pomegranates, hawthorns, etc. Eating some fruits will reduce Nutritional value of protein. The calcium in some chemical components of fruits and seafood is easily combined to form a substance that is difficult to digest. This substance can irritate the intestines and cause abdominal pain, nausea, vomiting and other symptoms. Therefore, eat seafood and these fruits together, at least 2 hours apart.

3. Blanch the seafood in hot water

Blanch the seafood in hot water and pour out the soup in which the seafood has been cooked. This can reduce the occurrence of allergies.

What should not be eaten together with beer?

1. Beer cannot be drunk with liquor

Drinking beer and liquor together can stimulate the heart, damage the liver and kidneys, It is easy to cause the disease to relapse.

2. Beer should not be eaten with clams, clams, and clams.

Eating beer with clams, clams, and clams can easily damage the gallbladder and kidneys, leading to abdominal pain and recurrence of stomach problems.

3. Drinking beer, broth, and hot pot together can cause gout.

Drinking beer, broth, and hot pot together can cause gout and damage the kidneys and gallbladder. Beer should not be drunk with broth or hot pot.

4. Beer cannot be eaten with pickled food

Such as: pickled mushrooms, pickled meat, pickled sausages, pickled sauerkraut, pickled salted fish, etc. . . Eating the same food will produce the carcinogen phenylpropazine

5. Beer cannot be eaten with smoked food

For example: smoked chicken, bacon, smoked fish, etc., as long as it is smoked All foods should not be eaten with beer.

6. Beer cannot be eaten with barbecue. Seafood Taboo 3

Can you eat seafood when you have a cold?

Seafood is rich in nutrients, but experts point out that people eat seafood The amount must be controlled, otherwise it may cause diseases, and some special groups should pay more attention. Some people overdo it when they eat seafood, and some even overdo it 8 to 10 times. Most people can control the amount of seafood they eat at 50 to 100 grams each time, but some people are used to eating it in a large bowl, which may cause some diseases.

Shellfish and shrimp have high purine content. Excessive consumption may cause an increase in uric acid in the human blood, which may lead to gout. In particular, shrimp is a warm food and should not be eaten in summer.

People who usually have allergic symptoms should eat seafood with caution. Some citizens do not have a clear understanding of whether they are allergic to seafood. Therefore, citizens are reminded that when they have a cold or fever, the body's resistance decreases, and it is best not to eat seafood at this time.

In addition, fishy foods must not be eaten by babies during coughing. Such foods will aggravate colds and coughs. This is because children are allergic to proteins in fishy foods, and the fishy smell can also irritate the respiratory tract, thereby aggravating coughs.

Gluttonous consumption of seafood can easily lead to gastrointestinal colds! Seafood is a hairy food. Eating too much is not only not conducive to improving human immunity, but can easily lead to colds.

Eating too much seafood can easily lead to acute gastrointestinal cold. Since this disease can cause sore throat, fever and other symptoms, many patients mistakenly think they have a cold and take medicine at home, which in turn delays treatment and aggravates the condition.

Best practices for seafood

High-temperature heating

Most bacteria are afraid of heating, so when cooking seafood, it is generally safe to stir-fry it over high heat for a few minutes. Crabs , shellfish and other hard shells must be heated thoroughly. Generally, they need to be boiled and steamed for 30 minutes before they can be eaten (the heating temperature is at least 100°C).

Eat it with vinegar and garlic, and drink ginger tea after eating.

Raw garlic and vinegar themselves have a very good bactericidal effect, and they can also kill some residual harmful bacteria in seafood. It has a certain killing effect. Seafood is cold in nature, while ginger tea is hot in nature. After eating seafood, it can neutralize the cold nature, improve intestinal immunity, and effectively prevent discomfort after eating!

Recommendation: Wash the seafood within 10 minutes of eating it. Drink a cup of ginger tea.

Crispy processing

After the fish is made into crispy fish, the fish bones and fish bones become soft and delicious. Eating the bones and meat together not only tastes delicious, but also provides a variety of Essential amino acids, vitamin A, vitamin B, vitamin D and minerals, especially the calcium in fish bones, are beyond the reach of other foods.

Seafood taboos

Do not eat with cold foods

Seafood is cold in nature, so it is best to avoid eating it with some cold foods. *With the same food, such as water spinach, cucumber and other vegetables, you should not drink some iced drinks such as soda, ice water, ice cream immediately after meals, and be careful to eat less or not eat cold fruits such as watermelon and pears to avoid causing health problems. Discomfort.

Do not eat with beer or red wine.

Eating seafood and drinking a lot of beer will produce too much uric acid, which can cause gout. Excess uric acid will be deposited in joints or soft tissues, causing joint and soft tissue inflammation.

Who should not eat seafood?

People with high blood lipids: Snails and crabs, especially crab roe, have high cholesterol content. People with high blood lipids should pay attention to eating less or not eating such seafood.

Patients with arthritis and gout: sea cucumbers, fish, kelp, sea vegetables and other seafood contain high amounts of purine, and regular consumption of these products will aggravate the condition.

Patients with bleeding disorders: Patients with bleeding disorders such as thrombocytopenia, hemophilia, and vitamin K deficiency should eat less or no sea fish, because the 20-carbon 5-enoic acid contained in fish can inhibit platelets. agglutination, thereby aggravating bleeding symptoms in patients with bleeding disorders.

Liver cirrhosis patients: It is difficult for the body to produce coagulation factors when the liver is cirrhotic, and low platelets can easily cause bleeding. If you eat sardines, herring, tuna, etc. that are rich in 20-carbon acid, your condition will worsen. The rapid deterioration is like adding insult to injury.

Patients with skin diseases:

The reason why patients with skin diseases cannot eat seafood is because the protein contained in seafood can act as an allergen and cause allergies to the body after entering the human body. Reactions, such as itching and lumps, may cause the original skin disease to relapse or worsen. Therefore, dermatologists regard seafood as one of the causes of the disease and require some patients to avoid it.

Allergic skin diseases caused by eating seafood are mostly type I allergies, which can cause smooth muscle spasm, vasodilation, increased permeability, plasma extravasation, edema, and eosinophilia. Clinical manifestations include skin itching, urticaria, angioedema and other systemic symptoms; or it may cause the recurrence or aggravation of infant eczema, chronic eczema, etc.