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Who can't eat crayfish? Precautions for eating crayfish

Summer is coming, and it's the season to eat crayfish and drink beer. For many people, not eating crayfish and drinking beer in summer is a waste of summer. Although crayfish is delicious, it is not suitable for all people. Some people can't eat more crayfish, otherwise it will do great harm to their health and may be fatal. So who is not suitable to eat crayfish? What do you need to pay attention to when eating crayfish? This article brings you the precautions for eating crayfish. Let's have a look.

Crayfish, with sufficient nutrition and stimulating and attractive taste, is popular; In addition, crayfish is rich in protein, which also contains sufficient mineral zinc and some fat soluble vitamins. As a representative of high-quality animal protein food, it is recommended that you can often eat it in an appropriate amount, but you should not eat it in excess or disorderly, otherwise it will bring some burden to the body.

The doctor warned: those with high uric acid can't eat more crayfish, which will kill them!

The content of purine in crayfish is high. After human ingestion of purine, uric acid is metabolized in the body. Under normal circumstances, uric acid is excreted from urine through the kidney. But if there are too many purines, there is too much uric acid. Once the metabolism in the body is not good, it is very easy to induce gout due to the increase of uric acid level in the blood.

Beer also contains vitamin B1, a catalyst for the decomposition of purine nucleotides. The two react chemically, resulting in too much uric acid in the body. When it accumulates to a certain concentration, uric acid will crystallize and precipitate, and gout will be caused at the joints.

Therefore, crayfish + beer is very easy to cause the increase of uric acid in the body, and then induce acute gout. Especially, the higher the probability of acute gout by eating a lot of crayfish and drinking beer!

Eat crayfish healthily. You need to know these points

Purchase with caution

When purchasing, try to choose crayfish sold in artificial and legal farms. Generally, the content of heavy metals in crayfish cultured in clean water is relatively low. Don't buy crayfish from unknown sources for cheap. Be careful of potential hazards.

Careful cleaning is required

It is very important to eat crayfish. After buying crayfish, it is recommended to keep it in clean water for 1-2 days to let it spit out the sediment and other impurities in its body.

Clean the crayfish, first cut off the gills and fine claws, then pull out the black catgut on the back of the shrimp body, and brush the shrimp shell with a small brush.

Completely heated, refuse 'half cooked'

When cooking crayfish, the temperature must reach 100 ℃, and keep heating for more than 20 minutes to make it completely cooked. If the crayfish is stored in the refrigerator, it is necessary to extend the heating time appropriately so that it can be cooked thoroughly.

Choose a reliable restaurant

Most people will choose 'outside food' when eating crayfish. It is recommended to choose medium and large restaurants with good reputation. For large food stalls and roadside restaurants, it is difficult to ensure the hygiene and food safety.

Refuse to overdo and lean towards safe parts

When eating crayfish, you should pay attention to 'appropriate amount', preferably no more than 2 times a week, and don't bring a burden to the body because of excessive consumption.

Generally, harmful substances such as heavy metals in shrimp are mostly concentrated in shell, viscera and gills, so please choose the shrimp meat of crayfish to avoid eating viscera and head.