1, can I eat seafood during drinking Chinese medicine?
If you eat Chinese medicine, you should avoid seafood. Because fishy food is most incompatible with aromatic Chinese medicine, such as fish, shrimp and seafood, and cattle and sheep smell bad. Generally, traditional Chinese medicine has an aromatic smell, especially aromatic dampness-removing and qi-regulating drugs, which contain a large amount of volatile oil, which plays a therapeutic role. If you don't avoid fishy smell when taking traditional Chinese medicine, it will often affect the efficacy. For those patients with allergic dermatitis such as allergic asthma, allergic rhinitis, boils, eczema and urticaria, they must avoid eating fishy things during taking traditional Chinese medicine, and should also eat less fishy and pungent hair such as chicken, sheep, pig's head, crab and goose. Because this kind of food contains foreign protein, some patients are particularly sensitive and prone to allergies, thus aggravating the condition.
2. What can't you eat when taking Chinese medicine?
1, cold food
This kind of food is mostly cold and cool, and its main function is to clear away heat and quench thirst, so it is suitable for diseases with heat syndrome. However, it is easy to affect gastrointestinal function, so people with deficiency-cold constitution and patients with gastrointestinal diseases should be taboo. For example, white radish is cold, which has the effects of promoting digestion, resolving phlegm and regulating qi. If people with deficiency-cold constitution and gastrointestinal diseases eat it, the cold will be aggravated and the gastrointestinal function will be worse. In addition, when taking ginseng and other tonics at the same time, the efficacy of tonics can be reduced or eliminated because of the evil nature of the drugs, so radish and ginseng should not be taken together.
2, spicy food
This kind of food is pungent and hot, and has the effect of activating yang and invigorating stomach. If it is eaten too much, it is easy to produce phlegm and fire, dissipate qi and consume blood. Therefore, this kind of diet is only suitable for patients with cold syndrome, but not for patients with yin deficiency and yang hyperactivity and blood syndrome, febrile diseases, hemorrhoids and fistula, carbuncle and so on. Such foods include onions, garlic, leeks, ginger, wine, peppers and so on. If chili is hot, if it is eaten by people with fever, constipation, short and red urine, thirsty mouth, dry lips, sore throat, epistaxis and red tongue, it will inevitably aggravate the symptoms of "getting angry", thus offsetting the effects of clearing heat and cooling blood and nourishing yin. Therefore, patients with heat syndrome should not eat chili with Chinese medicine.
3. Hair foods
This kind of food is the product of moving wind and generating phlegm to help fire, and its "hair" is also different because of the different degree of food choice of diseases. Such foods include mushrooms, mushrooms, bamboo shoots, mustard greens, pumpkins, pheasants, pig's head meat, and female pork. For example, patients with hyperactivity of liver yang and endogenous liver wind should be forbidden to eat pheasant and pig's head meat; Patients with skin diseases such as furuncle, furuncle, sore and carbuncle should be forbidden to eat mushrooms, bamboo shoots, pheasant, pig's head meat and female pork, otherwise it will accelerate redness and pus; People with gastrointestinal diseases are forbidden to eat pumpkin, because pumpkin contains sugar, and eating more will produce more acid, which will stimulate the gastrointestinal tract. In view of this, the "hair" can be said to have the meaning of promoting the deterioration of the disease to a large extent.
4, fishy food
Most of these foods are salty and fishy, and contain foreign proteins, which are easy to cause allergic reactions. Eating too much is easy to hurt the spleen and stomach and induce diseases. Therefore, people with spleen and stomach diseases should not eat too much, especially those with allergies. These foods include yellow croaker, carp, hairtail, mussel, shrimp, crab, etc., and carp, sardine, catfish, yellow croaker, crab and yellow snail are the most likely to cause allergies. Fishy foods are also hair products.
3. Precautions for eating seafood
1, seafood and fruit will cause abdominal pain.
Seafood such as fish, shrimp and crab are rich in nutrients such as protein and calcium. Fruit contains more tannic acid. If you eat fruit immediately after eating seafood, it will not only affect the human body's absorption of protein, but also combine calcium in seafood with tannic acid in fruit to form insoluble calcium, which will stimulate the gastrointestinal tract and even cause symptoms such as abdominal pain, nausea and vomiting. It is best to eat more than 2 hours apart.
2. Drinking tea after eating seafood leads to stones.
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, it can also form insoluble calcium with calcium in seafood. Eating seafood before or after eating seafood will increase the chance of combining calcium with tannic acid. Therefore, it is best not to drink tea when eating seafood. In the same way, it is also best to have an interval of more than 2 hours.
3, seafood is not cooked and contains bacteria.
The bacteria in seafood are mainly Vibrio parahaemolyticus, which has strong heat resistance and can only be killed above 80℃. In addition to the bacteria brought by water, there may be parasitic eggs in seafood, as well as bacteria and virus pollution caused by processing. Generally speaking, it takes 4-5 minutes to cook in boiling water to be completely sterilized. Therefore, we must be careful when eating unheated seafood such as "drunken crab", "raw sea urchin" and "marinated seafood with soy sauce (oily food)", and ensure the freshness and hygiene of the fish when eating sashimi.
4, chilled shrimp should not be eaten in vain.
Any seafood can only be made into steamed and boiled dishes in a highly fresh state. Aquatic seafood is different from meat in that it contains many low-temperature resistant bacteria, and protein decomposes very quickly. If it is kept in the refrigerator for a long time, the bacteria content of the shrimp will increase, and the protein will be partially denatured, resulting in amine substances, which will not reach the taste, flavor and safety of live shrimp in any case, and of course it will not be suitable for boiled eating. However, chilled shrimp can be fried or fried at high temperature, and it can also present delicious taste.
5, seafood vitamin C with food poisoning.
A variety of seafood, such as shrimp, crab, clam and oyster, all contain the chemical element arsenic. Generally, the content is very small, but the increasingly serious environmental pollution may make the arsenic content in these animals reach a higher level. The valence of arsenic contained in shrimp is pentavalent. Under normal circumstances, pentavalent arsenic is harmless to human body. Theoretically, high-dose vitamin C (taking vitamin (vitamin food) C more than 500mg at one time) and pentavalent arsenic will be transformed into toxic trivalent arsenic (that is, arsenic) through complex chemical reactions, which can lead to human poisoning when trivalent arsenic reaches a certain dose.
According to professionals, a large dose of vitamin C will be taken only when 50 medium-sized apples (apple food) or 30 pears or 10 oranges or green leafy vegetables (vegetable food) weighing more than 3 kg are eaten raw at one time. If you go through the heating cooking process, the vitamin C in the food will be greatly reduced. Therefore, it is not dangerous to eat fruits or vegetables while eating seafood, as long as it does not exceed the above amount. Metal elements are easy to deposit on the head of seafood, so try not to eat shrimp heads and fish heads.
6. Packaged seafood should be refrigerated.
If the seafood has been thoroughly cooked at high temperature, you just need to put it in the refrigerator immediately and eat it after the next meal is heated. If the seafood has not been fully heated, but it has died, it should be put into the cold room, thawed before the next meal, and then thoroughly heated and cooked, so don't crave the fresh taste. Because the protein of seafood is delicate in texture and decomposes quickly, it should be eaten within one day after being taken home, and it should not be stored for a long time.
4. How to buy seafood
1, eye movement. Look at the fish's eyes, the eyes are transparent without turbidity, indicating high freshness. Look at whether the gills of the fish are close to each other and whether the surface of the fish is shiny. Shrimp shells should be complete, elastic and shiny, and the shell color should be bright. The shells of crabs and shellfish should be shiny, and the limbs should be hard and elastic. Squid and octopus should have smooth skin, curved claws and clear markings.
2. Do it. Press the meat quality of seafood by hand. If the endoplasm is solid and elastic, it will not sink in, which means it is fresh. Look at whether there is mucus on the surface of the meat, and no mucus means high freshness.
3. Move your nose. Smell it with your nose. If it is the unique flavor of general seafood, it means fresh. On the contrary, if it smells fishy and corrupt, you should avoid buying it.