4hw.com.cn: many people like seafood, which has high nutritional value and is favored by people. Many people want lemon when they eat seafood. What is the relationship between the two? What should we pay attention to when eating seafood?
Why lemon for seafood
It's very good with lemon before eating seafood. Citric acid can kill bacteria. Microorganisms widely exist in the sea water, and the fish, shrimp, crab, shellfish and other seafood that grow in the sea water are easy to cause food poisoning if they are not thoroughly sterilized. Lemon contains niacin and rich organic acids. Its juice has a strong bactericidal effect. If you use lemon in cooking, you don't have to worry about eating seafood.
In addition, there will be a lot of appetite, which can eliminate the fishy smell of some seafood. This is a common way to cook Western food. When cooking seafood, squeeze lemon juice. Lemon has the sour taste of vinegar, but it is not strong enough to cover the original taste of seafood, and it can also go fishy.
Perfect for seafood and lemon
It is often seen that vitamin C and seafood are equivalent to arsenic, which is wrong. In fact, lemon and seafood are perfect!
The reason why 'seafood is equal to arsenic when it comes to lemon or other foods containing vitamin C' is that 'shrimp and other soft shelled foods contain high concentration of five potassium arsenic compounds, which react with reducing agent vitamin C and turn into toxic three potassium arsenic, which is commonly known as arsenic. '
In fact, the arsenic content of seafood is very low. The arsenic content of each kilogram of seafood is less than 0.1 mg, and the arsenic can be poisoned only when it is ingested as much as dozens of Mg. In this way, the amount of seafood ingested each time must reach several kilograms or even dozens of kg, and a large amount of fruits and vegetables must be eaten, and a 100% reaction must occur in the human body to produce arsenic. Because the temperature of the stomach is very low, all the food in the stomach will not react 100% quickly, resulting in poisoning symptoms.
Seafood with vitamin C is not toxic, but a perfect match. When cooking fish, shrimp, crab and other seafood, if the sterilization is not thorough, it is easy to lead to food poisoning, and lemon contains organic acids such as citric acid, which has a certain bactericidal effect. At the same time, its sour and fruity flavor can eliminate the fishy smell in some seafood, which is also a common cooking method for Western food. When cooking seafood, squeeze some lemon juice.
In addition, when we eat grilled fish, we also put a small piece of lemon on the side of the plate, squeeze some lemon juice onto the fish, which can not only supplement vitamin C in the body, but also promote the synthesis of human collagen. Don't say that seafood and lemon are matched. In fact, they are not "friends" but "perfect match".
Precautions for eating seafood
1、 Cooked seafood contains bacteria
The bacteria in seafood are mainly Vibrio parahaemolyticus, which has strong heat resistance and can be killed only when the temperature is above 80 ℃. In addition to bacteria in the water, there may also be parasite eggs in seafood, as well as bacteria and virus pollution caused by processing.
Reminder: Generally speaking, it is necessary to cook in boiling water for 4-5 minutes before sterilization. Therefore, it is necessary to be careful when eating unheated seafood such as' drunk crab ',' raw sea urchin 'and' soy sauce salted seafood '. When eating sashimi, it is also necessary to ensure the freshness and hygiene of the fish.
2、 There are many toxins in dead shellfish
Shellfish carry a high amount of bacteria, and the protein decomposes quickly. Once they die, they breed a large number of bacteria and produce toxins. At the same time, the unsaturated fatty acids contained in shellfish are prone to oxidative rancidity. Not fresh shellfish will also produce more amines and free radicals, posing a threat to human health.
Reminder: you can't store live shellfish at home too long after you choose them. You should cook them as soon as possible. People with allergic constitution should pay special attention, because sometimes the allergic reaction is not caused by seafood itself, but by substances in the process of seafood protein decomposition.
3、 Seafood, beer and gout
If you eat a lot of seafood and drink beer at the same time, it will accelerate the formation of uric acid in your body. Too much uric acid can deposit in joints or soft tissues, causing inflammation of joints and soft tissues. Gout attack, not only by the invasion of joint redness, swelling and pain, and even from this high fever, like septicemia. Over time, some of the affected joints are gradually destroyed, and even lead to kidney stones and uremia.
Reminder: therefore, when eating a lot of seafood, never drink beer, otherwise it will have adverse effects on the body.
4、 Eating seafood and fruit will cause abdominal pain
Fish, shrimp and algae in seafood are rich in protein and calcium, etc. if they are equal to tannic fruits such as grapes, pomegranates, hawthorn and persimmon, not only the nutritional value of protein will be reduced, but also the calcium in seafood and tannic acid will be easily combined into indigestible substances. These substances stimulate the stomach and intestines, which will cause discomfort to the human body, gastrointestinal bleeding in the severe and vomiting, dizziness, nausea, abdominal pain, diarrhea and other symptoms in the light.
Reminder: therefore, after eating seafood, it is not suitable to eat fruit immediately. It's better to eat more than 2 hours apart. Many people use antibiotics as soon as they have diarrhea, which is not only useless for prevention and treatment, but also will further damage the immune function of the human body and make the damaged body weaker. Therefore, in addition to patients with severe abdominal pain can use drugs under the guidance of doctors, it is generally not recommended to use drugs. For this reason, experts remind us that the key to prevent non bacterial infection diarrhea is to control diet and find out the cause of gastrointestinal absorption disorder due to improper diet.
5、 You can't eat the frozen shrimp
Any seafood can only be made into steamed, scalded and other dishes in a highly fresh state. Aquatic seafood is different from meat. They have a lot of cold resistant bacteria in their bodies, and their protein decomposition is very fast. If it is put in the refrigerator for a long time, the bacteria content of the shrimp body will increase, and the protein has also been partially denatured, resulting in amines. No matter what, it will not reach the taste, flavor and safety of the living shrimp, and of course, it will not be suitable for the method of scalding.
Reminder: however, the frozen shrimp can be cooked or fried in high temperature, and also present delicious taste.
6、 Drinking tea and stone after eating seafood
The reason why it is not suitable to drink tea after eating seafood is similar to the reason why it is not suitable to eat fruit. Because tea also contains tannin, which 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.
Reminder: therefore, it's better not to drink tea when eating seafood. In the same way, it is also best to have an interval of more than 2 hours.
7、 Seafood with vitamin C can be poisoned
A variety of seafood, such as shrimp, crab, clam, oyster, etc., contain chemical element arsenic in the body. In general, the content is very small, but the increasing environmental pollution may make the arsenic content in these animals reach a higher level. The valence of arsenic in shrimp is pentavalent. Generally, pentavalent arsenic is harmless to human body. In theory, high-dose vitamin C (more than 500 mg of vitamin C taken at one time) and pentavalent arsenic will be transformed into toxic trivalent arsenic (we often say 'arsenic') through complex chemical reactions. When the trivalent arsenic reaches a certain dose, it can lead to human poisoning.
Reminder: take 50 medium-sized apples or 30 pears or 10 oranges at a time or eat more than 3 jin of green leafy vegetables raw, then you will take a large dose of vitamin C. If the food is heated and cooked, 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 the above amount is not exceeded. Metal elements are easy to deposit on the head of seafood, so try not to eat shrimp head or fish head.
8、 People with arthritis should not eat more seafood
Sea cucumber, sea fish, kelp, seaweed and other seafood contain more uric acid, which is absorbed by the human body and forms uric acid crystals in the joints, aggravating the symptoms of arthritis.