Good autumn is a great time to eat seafood, and all kinds of seafood have become the essential food on people's table. “Today's cooking crabs, broiled raw oysters tomorrow, the day after the steamer scallops ...â€, many people humming “ The chrysanthemum leaves the chrysanthemum in autumn and autumn" is a big treat. Seafood is delicious, but we must pay attention to eating nutritious and healthy. Due to the nature of seafood, many foods cannot be eaten with seafood. So, can't seafood eat together? Let's take a look at the following introduction.
First, seafood and what can not eat together?
1, seafood Victoria C with food poisoning.
A variety of seafood, such as shrimp, crab, oysters, oysters, etc., contain chemical elements arsenic in the body. In general, the content is very small, but increasingly serious environmental pollution may cause the arsenic content of these animals to reach a higher level. The valence of arsenic contained in shrimp is pentavalent. In general, pentavalent arsenic has no harm to the human body. In theory, high doses of vitamin C (above intake of vitamin C over 500 mg) and pentavalent arsenic undergo a complex chemical reaction and turn into toxic trivalent arsenic (ie, we often say "arsenic"). Trivalent arsenic can cause human poisoning when it reaches a certain dose.
2, seafood and fruit do not mix to eat.
Because seafood contains high levels of protein, calcium, phosphorus and other nutrients, if it is eaten together with foods containing higher amounts of tannin, it will not only reduce the nutrient content of seafood, but also cause the combination of calcium and tannic acid in seafood. An indigestible substance that causes vomiting, dizziness, nausea, and abdominal pain. Therefore, teas, persimmons, grapes, pomegranates, hawthorn and other fruits containing more tannins cannot be eaten together with seafood, at least for two hours. China Food Network reminds you that it is best to eat more than 2 hours apart.
3, seafood beer with eating gout.
When you are eating seafood, it is best not to drink beer. Shrimp, crab and other seafood products will form uric acid after metabolism, and too much uric acid can cause gout, kidney stones and other illnesses. If a lot of seafood is consumed, drinking beer will accelerate the formation of uric acid in the body. Therefore, do not drink beer when you eat a lot of seafood, otherwise it will have an adverse effect on the body.
4, after eating seafood long tea stones.
The reason why you should not eat seafood 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 the 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 you are eating seafood. Similarly, it is also best to be separated by more than 2 hours.
5, chilled shrimp can not be boiled to eat.
Any seafood can only be steamed, boiled, and the like when it is fresh and fresh. Unlike seafood, aquatic seafood contains many bacteria and toxins that are resistant to low temperatures, and the protein breakdown is particularly rapid. If it is kept in the refrigerator for a long time, the bacterial content of the shrimp body increases, and the protein has been partially denatured, resulting in the production of amines. In any case, the taste, flavor, and safety of the live shrimp cannot be achieved. Of course, it is not suitable. Boiled eaten. However, chilled shrimp can be cooked or fried at high temperatures, while also showing delicious taste.
Second, how to eat healthy seafood?
1, seafood needs to be cooked and sterilized.
Seafood is uncooked and contains bacteria. The pathogens in seafood are mainly Vibrio parahaemolyticus, etc. The heat resistance is relatively strong, and it can be killed above 80°C. In addition to the bacteria in the water, parasite eggs and processing diseases may also be present in seafood. Bacteria and virus contamination. In general, boiled in boiling water for 4-5 minutes before being thoroughly sterilized. Therefore, it is necessary to be cautious when eating seafood that is not heated, such as "fishing crabs", "raw sea urchins," "soy sauce marinated seafood," and fish fresh and hygienic when eating sashimi.
2, shellfish seafood should not be stored too long.
Dead shellfish have many toxins, shellfish themselves carry a relatively high amount of bacteria, and protein breakdown is very fast. Once they die, they multiply bacteria and produce toxins. At the same time, the unsaturated fatty acids contained in them are also susceptible to oxidative rancidity. Stale shellfish also produce more amines and free radicals, which pose a threat to human health. After you buy live shellfish, you can't store it at home for too long. Cook it as soon as possible. People with allergies should pay special attention, because sometimes the allergic reaction is not caused by the seafood itself, but by the substances in the seafood protein decomposition process.
3, packaged seafood to be refrigerated.
If the seafood has been thoroughly cooked at high temperature, then just put it into the cold room immediately and eat it after heating. If the seafood has not been fully heated but it is dead, it should be put into the cold room, thawed before the next meal, and then thoroughly heated and cooked, do not reluctant to fresh taste. Due to the delicate texture of protein in seafood, decomposition is very fast. After taking it home, it should be eaten within one day. Do not store it for a long time.
These should not eat seafood
Gout patients should not eat seafood
According to media reports, people who love food in a certain place suffer from gout due to their inability to control their mouths. In recent days, because they did not hold back eating several crabs for a time, the onset of gout has become more serious than before, and medical diagnosis has revealed that it has developed into kidney failure. The doctor informed that eating crabs worsens the patient's condition. So why can't gout eat seafood?
Gout is a disease caused by purine metabolism disorder and tissue damage caused by increased uric acid, while seafood is a high-protein, high-purine food. High intake of seafood can increase uric acid rapidly, and blood uric acid is deposited in the form of sodium salt, resulting in joints. Inflammation and urinary tract stones occur. Another American scholar found that the higher the level of seafood intake, the higher the risk of gout.
Allergies should not eat seafood
Seafood contains a large number of foreign proteins, and because of the lack of corresponding decomposing enzymes, these minority proteins activate immune cells after eating seafood, causing skin irritation, diarrhea, indigestion, headaches, sore throat, asthma and other allergic symptoms. Due to the difference in the patient's constitution, allergic symptoms are also important. Once allergies occur, they should go to the hospital for treatment, so as not to delay the illness.
Patients with renal dysfunction should not eat seafood
The metabolism of protein in the human body depends on the liver and kidneys, and the urea produced by protein metabolism is excreted in the form of urine through the kidneys. The renal function of patients with kidney disease has been damaged, if you eat too much protein will increase the burden on the kidneys, no doubt worse.
Skin disease patients should not eat seafood
Dermatological patients need taboos, such as spicy stimulation, hair, etc., while seafood is mostly salty and cold and contain allergic substances, after eating it is easy to induce allergic diseases or make the original skin disease relapse, increase.
Hyperthyroidism
The common cause of hyperthyroidism is excessive intake of iodine, and seafood contains more iodine. If you eat seafood, it may lead to excessive intake of iodine. Patients with hyperthyroidism should not eat kelp, crabs, seafood, and shellfish, such as shellfish, and eat non-iodized salt.
Bad stomach should not eat seafood
People with poor spleen and stomach have poor digestion and physical stamina. Seafood is mostly cold and has high protein content. People with spleen and stomach deficiency often suffer from seafood or stomach injuries, causing nausea and vomiting, abdominal pain and diarrhea, and other gastrointestinal diseases.
Pregnant women
Pregnant women and breastfeeding women should eat less seafood, especially tuna, sardines, salmon, swordfish, etc. Marine and lake water pollution lead to high levels of mercury fish, cold crabs should not eat.
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