Although seafood is rich in nutrients, it should not be eaten. Affected by marine pollution, marine products often contain toxins and harmful substances. Excessive consumption can easily lead to spleen and stomach damage and cause gastrointestinal diseases. If food is not properly prepared, food poisoning may occur in severe cases. Therefore, when eating seafood, it is necessary to pay attention to a modest amount, usually once a week.
Pre-treatment:
Marine fish: Before eating, be sure to wash, to the net scales, gills and internal organs, scaleless fish can be used to scrape off the stain on the epidermis, because these parts are often the gathering place of pollution in marine fish.
Shellfish: Before cooking, apply clean water to clean the shell and dip in the clean water for 7 to 8 hours. In this way, the mud, sand and other dirt in the shellfish will spit out.
Shrimp Crabs: Wash and pick up dirt such as shrimps, or use saline, ie, soak in saturated salt water for several hours, then dry it with water and then cook it before soaking.
Fresh jellyfish: fresh sea bream containing more water, thicker skin, also contains toxins, need to use salt plus alum salted 3 times, so that the dehydration of fresh jellyfish 3 times, in order to let the toxins drained with water. After the above treatment is edible. Or clean, immersed in vinegar for 15 minutes, and then hot water (100 minutes boiling in boiling water for several minutes).
Dry goods: Seafood products are prone to produce some carcinogens in the dry processing process. Before eating dried shrimps, dried shrimps, and dried fish, it is best to boil for 15-20 minutes before cooking and eating. Do not drink soup.
Best practice:
High-temperature heating: Most bacteria are afraid of heating, so cooking seafood, the general use of acute fire fry a few minutes can be safe, crabs, shellfish and other hard shell, you must heat thoroughly, generally need to cook, steam for 30 minutes before eating (The heating temperature is at least 100°C).
With ginger, vinegar, garlic with food: seafood taste cold, ginger, hot, and seafood with food can be cold and cold, to prevent physical discomfort. The raw garlic and vinegar have a good bactericidal effect, and they also played a certain role in killing some of the residual harmful bacteria in seafood.
Crispy: After the fish is made into crispy fish, the fishbone and fishbone become soft and delicious. Even the bones and meat are eaten together, not only delicious, but also provide a variety of essential amino acids, vitamin A, vitamin B, vitamin D and minerals. Substances, especially calcium in fish bones, are beyond the reach of other foods.
Improper method:
Raw food: Fresh seafood often contains bacteria and toxins. Raw food can cause food poisoning. Moreover, sea fish contains more histidine, and fresh food can easily lead to allergies.
Smoke-baking: The temperature of smoked meat often does not meet the requirements for the sterilization of seafood, and only the bacteria on the surface are killed. There is still eggs at the center.
Foraging food: In order to obtain fresh materials, the hotpots have a very short feeding time. In the case of half-baked seafood, parasitized eggs cannot be killed and the chance of infection after eating is high.
Pickled: marinated or boiled seafood with bad brine, soy sauce, shochu, etc., does not have the function of killing bacteria in seafood. Even if some eggs are still preserved after 24 hours of marinating, the method of making seafood is almost equivalent to eating raw food. It is bad for health.
Four taboos for seafood
Can not be with a lot of vitamin C with food: shrimp, crab and other crustacean seafood contains a certain high concentration of "pentavalent arsenic," itself harmless to the human body, but at the same time taking a lot of vitamin C, "pentavalent arsenic" will be transformed The formation of “trivalent arsenic†(ie, arsenic trioxide, commonly known as arsenic) can lead to acute arsenic poisoning; severe cases can also be life-threatening.
Can not be with the cold food with food: seafood nature cold, it is best to avoid eating together with some cold food when eating, such as water spinach, cucumber and other vegetables, should not immediately drink some like soft drinks, ice water, ice cream Such iced drinks should also pay attention to eat less or not eat watermelon, pears and other cold fruits, so as not to cause physical discomfort.
Can not be the same with beer, red wine: eat seafood drink a lot of beer, will produce too much uric acid, causing gout. Excessive uric acid can deposit in joints or soft tissues, causing inflammation of joints and soft tissues.
Who should not eat seafood
People with high blood lipids: Snails and crabs, especially crab yellow, have a high cholesterol level. People with high cholesterol and blood lipids should pay attention to eat less or not eat this kind of seafood.
Arthritis, gout patients: sea cucumber, marine fish, seaweed, seaweed and other seafood, contains more purines, patients with regular food will increase the condition.
Patients with hemorrhagic disease: Patients with bleeding disorders such as thrombocytopenia, hemophilia, and vitamin K deficiency should eat less or not eat sea fish, because 20-carbon enoic acid contained in fish can inhibit platelet aggregation and increase bleeding disorders. The patient's bleeding symptoms.
Patients with liver cirrhosis: When the liver is hardened, it is difficult for the body to produce coagulation factors, and the low platelets cause bleeding. If you eat sardines, herring, tuna, etc. that are rich in 20 carbon 5 acid, the condition will deteriorate rapidly and it will worsen.
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