吃海鲜过敏的原因是这样 The germs in seafood are mainly Vibrio parahaemolyticus and so on, which are more heat-resistant and can only be killed by more than 80 degrees Celsius. In addition to the bacteria brought in the water, there may also be parasite eggs in seafood as well as germs and viral contamination brought by processing. Generally speaking, cooking in boiling water for 4-5 minutes is considered to be completely sterilized. Therefore, you should be careful when eating seafood that is not cooked with heat such as "drunken crabs", "raw sea urchins" and "seafood marinated in soy sauce", and when eating sashimi, you should ensure that the fish is fresh and the shellfish itself carries a high level of bacteria. Shellfish itself with a high amount of bacteria, protein decomposition and rapid, once dead will be a large number of breeding bacteria, toxins, while the unsaturated fatty acids contained in them are also easy to oxidize and rancidity. Unsaturated fatty acids are also prone to oxidative rancidity. Unfresh shellfish also produces more amines and free radicals, posing a threat to human health. Live shellfish should not be stored at home for too long and should be cooked as soon as possible. Allergic people should be especially careful, because sometimes allergic reactions are not caused by the seafood itself, but by substances in the process of breaking down seafood proteins. It is best not to drink beer while eating seafood. Shrimp, crab and other seafood will form uric acid after metabolism in the body, and too much uric acid can cause gout, kidney stones and other conditions. If a large amount of seafood is consumed while drinking beer, it will accelerate the formation of uric acid in the body. Therefore, do not drink beer while consuming large quantities of seafood, otherwise it will have a negative impact on the body.　　Fish, shrimp, crab and other seafood are rich in protein and calcium and other nutrients. The fruit contains more ellagic acid, if you eat seafood, immediately eat fruit, not only affect the body's absorption of protein, seafood in the calcium will also be combined with the ellagic acid in the fruit, the formation of insoluble calcium, which will stimulate the gastrointestinal tract, and even cause abdominal pain, nausea, vomiting and other symptoms. It is best to eat at intervals of more than 2 hours. The reason why you should not drink tea after eating seafood is similar to the reason why you should not eat fruit. Because tea also contains tannic acid, the same can be with the seafood in the formation of calcium insoluble calcium. 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 while eating seafood. Similarly, it is also best to have it at intervals of 2 hours or more.　Any seafood can only be made into dishes such as steamed or blanched when it is in a highly fresh state. Aquatic seafood is different from meat, their bodies with a lot of low-temperature-resistant bacteria, and protein decomposition is particularly fast. If placed in the refrigerator when, the shrimp body of bacteria increased, protein has been partially denatured, producing amines, no matter how to reach the taste of live shrimp, flavor and safety, of course, it is not suitable for white burned eating. However, chilled shrimp can be high-temperature cooking or frying, and at the same time can also be rendered delicious Oh.　A variety of seafood, such as shrimp, crab, clams, oysters, etc., the body contains the chemical element arsenic. In general, the content is very small, but the increasingly serious environmental pollution may make these animals in the body of arsenic content to reach a high level. Shrimp body contains arsenic valence is pentavalent, in general, pentavalent arsenic is not harmful to the human body. Theoretically, a high dose of vitamin C (a one-time intake of vitamin C more than 500 mg) and pentavalent arsenic after a complex chemical reaction, will be transformed into a toxic trivalent arsenic (that is, we often say, "arsenic"), when the trivalent arsenic reaches a certain dose can lead to human poisoning.　According to professional explanations, a one-time intake of 50 medium-sized apples or 30 pears or 10 oranges or eat more than 3 pounds of green leafy vegetables, only a large dose of vitamin C. If the heating and cooking process, the food in the vitamin C will also be greatly reduced. Therefore, there is no danger in consuming fruits or green vegetables along with seafood, as long as they do not exceed the amounts mentioned above. Metals tend to be deposited in the heads of seafood, so try not to eat shrimp heads or fish heads If seafood has been cooked thoroughly at high temperatures, then simply put it in the freezer right away and heat it up for your next meal. If the seafood has not been sufficiently heated, but has died, then it should be put into the freezer, thawed before the next meal, and then thoroughly heated and cooked, do not crave the raw taste. Due to the delicate texture of the seafood protein, decomposition is very fast, take home should be eaten within a day, do not store for a long time.　1, suffering from gout, hyperuricemia and arthritis should not eat seafood, because seafood purine is too high, easy to deposit uric acid crystals in the joints to aggravate the condition. 2, allergic people should be cautious of eating seafood, because in addition to avoiding specific allergens, seafood allergy does not have a good prevention method. Histamine-rich red meat fish should also be eaten sparingly.　3, pregnant women and lactating mothers should eat less seafood, because at present the pollution of seafood in China is very serious, especially the amount of mercury generally exceeds the standard, and mercury can affect the brain and nerve development of the fetus and baby.　4, hyperthyroidism should eat less seafood, because more iodine, can aggravate the condition.　5, weekdays eat cold food easy diarrhea and gastrointestinal sensitivity should eat less seafood to avoid abdominal pain, diarrhea conditions.