A hot summer day
Beer with crayfish
Do you like your meal?
"
Don't be careless because crayfish are hospitalized!
How to eat healthily? Who can't eat?
What you need to know about crayfish ...
Roll call! If you can't eat crayfish, please step forward!
1, gout patients
Crayfish is a kind of aquatic product with high purine content, which easily leads to the increase of uric acid, so gout patients had better not eat crayfish. If gout patients are in the onset period, they must not eat crayfish, because it is a high purine food, and eating it will only aggravate the condition. If you are not sick, you can eat a small amount. It is recommended that the single consumption should not exceed 50 grams.
Be careful not to drink beer and other wines at the same time. Seafood such as shrimps and crabs will form uric acid after metabolism, and excessive uric acid will cause gout, kidney calculi and other diseases. If you eat a lot of beer at the same time, it will accelerate the formation of uric acid in the body. Therefore, when eating a lot, don't drink beer, otherwise it will have a bad influence on your body.
2. Allergic people
People who are allergic to crayfish should avoid eating them, because there is no good preventive method except avoiding allergens. People with allergies should refuse to overdo it, and pay attention to "moderate amount" when eating crayfish in safe places. It is best not to eat more than twice a week, so as not to bring a burden to the body because of excessive consumption.
3. High cholesterol.
Crab yolk and crab yolk contain a lot of cholesterol. People with high blood lipids and cholesterol should pay attention to eating less or not, and beware of the result of "going too far".
4. People with gastrointestinal discomfort
For people with poor gastrointestinal tract, don't drink some iced drinks such as soda water, ice water and ice cream immediately after eating seafood, and pay attention to eating less or not eating cold fruits such as watermelon and pear to avoid physical discomfort.
5, hyperthyroidism.
Hyperthyroidism should eat less seafood, because it contains more iodine, which will aggravate the condition.
6, pregnant women, the elderly, children, the infirm
If crayfish are not washed or cooked, it is easy to cause acute gastroenteritis and parasitic infection, especially for pregnant women, the elderly, children and the weak. Therefore, such people should also avoid eating lobster.
Even if you don't belong to the above crowd and want to eat crayfish, you should pay attention! Crayfish tastes good, and there are many things to pay attention to!
Can I eat shrimp head, shrimp yellow and shrimp thread? What we usually call shrimp yellow corresponds to the digestive gland and gonad of crayfish, and most of the heavy metals are concentrated in shrimp gills, viscera and shrimp shells. If you eat shrimp meat, you are less likely to be poisoned by heavy metals, and the viscera with a lot of heavy metals, that is, the shrimp head, just taste it.
Shrimp line must be removed. This part is the second dirty place after the head, mainly the digestive organs of shrimp, which is used to transport harmful substances in the body. Therefore, it is best to remove it before cooking, and be careful not to eat drunken shrimp and shrimp sashimi. Many restaurants don't tear down the shrimp line in order to save trouble. I suggest you buy as many as possible and make them yourself.
Wash crayfish carefully. When cooking, you should have enough time, not less than 20 minutes. Be sure to turn around and shrimp line when eating.
If you think the crayfish outside is too oily, don't suck the shell when eating, just shell it and eat the meat, or cook it yourself at home. Because the protein content of crayfish is very high, and the decay of protein will bring great harm to human health, so if you eat crayfish at home, you'd better eat it all at once.
In fact, there are many rumors about crayfish, such as infection with parasites and heavy metal poisoning. Are these real?
Can eating crayfish infect parasites?
There are various parasites in fresh water, and aquatic animals such as crayfish may be infected by water, including parasites, such as paragonimiasis. Therefore, when eating crayfish, you should avoid eating the head, which contains organs such as liver, stomach and gills, and these parts are easy to accumulate pollutants, including parasites. In addition, the intestine is also a gathering place for excreta.
Crayfish should be thoroughly cooked when eating. Stir-frying may be incomplete and uneven, leaving live eggs. Most parasites and parasite eggs can be killed after being heated at high temperature. Because crayfish are mainly paragonimiasis, in fact, many freshwater crustaceans are parasitic with paragonimiasis, so as long as the eating method is correct, cooking at 100 degrees Celsius for more than 20 minutes can be safely eaten.
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 to eat. Most people eat crayfish and choose to "eat out". It is recommended to choose medium and large restaurants with good reputation. For food stalls and roadside restaurants, hygiene and food safety are difficult to guarantee.
I heard that crayfish will be poisoned by heavy metals if they eat too much?
All kinds of seafood, such as shrimp, crab, clam and oyster, 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 high level.
The valence state of arsenic contained in shrimp is pentavalent. Under normal circumstances, pentavalent arsenic is harmless to human body. Theoretically, high dose of vitamin C (taking vitamin (vitamin food) C more than 500mg at a time) and pentavalent arsenic will be converted into toxic trivalent arsenic (arsenic) through complex chemical reactions, and trivalent arsenic can cause human poisoning when it reaches a certain dose. Eat 50 medium-sized apples (apple food) or 30 pears or 10 oranges or green leafy vegetables (vegetable food) above 3 kg raw at one time, and then take a large dose of vitamin C. If you cook it by heating, 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. Try not to eat shrimp heads and fish heads.
Be careful when buying! When buying, try to choose crayfish sold by artificial and legal farms. Generally, the content of heavy metals in crayfish cultured in clear water is relatively low. Don't buy crayfish of unknown origin for the sake of cheap, and be careful of the potential harm. Cleaning requires careful consumption of crayfish. Health is very important. It is recommended to put the bought crayfish in clean water for 1-2 days, so that they can spit out impurities such as silt in their bodies. To clean crayfish, first cut off the gills and claws, then remove the black intestine from the shrimp back, and scrub the shrimp shell with a small brush.
Finally, the problem comes. What else should I pay attention to when eating seafood in summer?
When shopping, go to a regular supermarket or market to buy fresh and frozen aquatic products. Observe whether the color is normal, whether the tissue state and muscles are tight and elastic when buying, and then smell whether it is normal. When handling and storing food, separate raw food from cooked food. Handling raw food requires special equipment and utensils, such as knives and chopping boards. Store food in utensils to avoid raw and cooked food from touching each other. Processing and cooking should be thoroughly cooked. After eating cold aquatic products, clean them and scald them with boiling water for a few minutes to kill Vibrio parahaemolyticus and parasites.
Bacteria in seafood have strong heat resistance and can only be killed when the temperature is above 80℃. In addition to bacteria brought by water, there may also be bacterial and viral pollution caused by parasite eggs and seafood processing. Generally speaking, boiling water takes 4-5 minutes to completely sterilize. Because of this, we should pay attention to the cooking time when eating seafood, and we must pay attention to ensuring the hygiene of seafood.
When choosing seafood, you must choose fresh seafood, not dead seafood. Because dead seafood not only tastes bad, but also contains a lot of bacteria. For example, the number of bacteria carried by shellfish is relatively high, and protein decomposes quickly. Once dead, bacteria will multiply and produce toxins.
It is best not to leave seafood for too long, and it is best to finish it on the same day. If it is packaged, put it in the refrigerator immediately and wait until the next meal is heated.
Author: Mao (registered dietitian, Department of Clinical Nutrition, Xinhua Hospital affiliated to Shanghai Jiaotong University School of Medicine)
Department profile
The medical work in the clinical nutrition department of Shanghai Xinhua Hospital mainly includes two modules: inpatient and outpatient. The department has established a standardized system of nutrition consultation and nutrition ward round, providing timely consultation, individualized plan formulation, guidance and education for patients' precautions. At present, more than 2,600 cases of nutrition consultation have been completed every year, and more than 24,000 bags of individualized intravenous nutrition suspension have been prepared, so that hospitalized patients have obtained good nutrition supervision and reasonable parenteral nutrition support, and more patients have received disease-related dietary nutrition guidance and consultation. Reasonable and standardized nutritional support has greatly improved the clinical outcome of critically ill patients (such as major thoracoabdominal surgery, intestinal fistula, pancreatic fistula, severe pancreatitis and so on). ), reducing the incidence of perioperative complications, accelerating their postoperative rehabilitation, enhancing the tolerance of tumor patients to aggressive treatments such as chemotherapy and radiotherapy, and improving the survival rate and quality of life of patients. For some special diseases, such as short bowel syndrome, small intestinal lymphangiectasia and other chronic intestinal failure with severe malnutrition, anorexia nervosa and other patients. He has accumulated rich experience in diagnosis, treatment and nutritional treatment. In addition, the department also carried out individualized nutrition intervention for patients with genetic metabolic diseases such as ornithine carbamoyl transferase deficiency, sitosterolemia and fatty acid metabolic disorder, as well as obstetric patients such as hyperemesis gravidarum, pregnancy obesity, gestational diabetes mellitus and fetal growth retardation, and achieved good results.