The correct way to eat seafood

The correct way to eat seafood

Seafood while rich in nutrients, but not much to eat. From the effects of marine pollution, marine products often contain toxins and harmful substances, excessive consumption causes of spleen-stomach damage caused gastrointestinal disease. If the method properly, and food poisoning can also occur. Therefore, eating seafood, note the amount, generally eat once a week. Before cooking how to handlefish: must wash before eating, to net scale, cheeks and offal, scaleless fish knife scraping dirt greasy on the epidermal part available, these sites tend to be pollution "gathering place". Shellfish: before cooking, apply water Shell scrubbed clean, and kept in clean water in the 7-8 hours, so that the shellfish of mud, sand and other dirt will spit out. Shrimp and crab: cleansing and pick shrimp lines such as dirt, or saline method, that is, with salt water immersion cured after a few hours, soaked with water before eating, cooked after cleaning. Fresh jelly fish: jellyfish with fresh water, skin thicker, also contain toxins need salt and alum pickled 3 times, dehydrated fresh jellyfish 3 times, to make toxins with the water NET. Edible after processing above. Or clean, vinegar of 15 minutes, and Zhuo boiling water for a while. Dried seafood prone to carcinogens in the drying process, edible shrimp, shrimp, dried fish is better to remove the water 15-20 minutes before cooking food, soup out drink. Best seafood cookingheat: most of the bacteria is afraid of hot, cooked seafood, generally with a quick firing fried fried for a few minutes to a secure, hard shell crabs, shellfish, it must be heated thoroughly, take cooking steam for 30 minutes before consumption (heating temperature of at least 100 degrees centigrade). And ginger, vinegar, garlic with food: seafood tastes cold, ginger and hot, and with fresh seafood and cold to prevent illness. And health, garlic, vinegar itself has a very good sterilization effect, residues in seafood can also play a role in killing harmful bacteria. Crisp: marine fish made crisp fish, fish bones, the bones become soft and tasty, even the bone with meat and eat not only taste delicious, can also provide a variety of essential amino acids, vitamins a, d, b vitamins, vitamin and minerals, particularly fish bone calcium in other foods not and. Improper eating should avoideating raw: often contain bacteria and toxins in fresh seafood, raw easily cause food poisoning, and the fish contains more Histidine, fresh also prone to cause allergies. Smoked grilled: smoked grilled seafood sterilization often do not meet the requirements of temperature and only kill bacteria on the surface, the Centre also easy eggs. Swiping the food: for the sake of raw material fresh, hot pot Shabu food very short time, cause the parasitic eggs in half baked seafood to be killed, after eating infected and very high. Pickle: bad halogen, soy sauce, pickled or FRY quickly seafood such as shochu and do not have the function of killing bacteria in seafood, even pickled egg survival after 24 hours is a section, so making almost equivalent to eating raw seafood. Edible seafood has taboocannot and large vitamin c with food: shrimp, and crab, chitin class seafood products in the high concentration "five price arsenic", its itself on human harmless, but while taking large vitamin c Shi, "five price arsenic" will transformation into "three price arsenic" (is three oxidation second arsenic, commonly known as arsenic), will led acute arsenic poisoning. Also be life-threatening in severe cases. Cannot be the cold foods with fresh seafood nature cold, it is best to avoid eating together with cold food consumption, such as water spinach, cucumber and so, we should not be drunk immediately after dinner some like soft drinks, ice water, ice cream, iced drinks, also note less eating or not eating watermelons, pears, and other cold fruit, so as not to cause physical discomfort. Cannot be the beer, red wine with food: edible seafood consumption of large amounts of beer, will have too much uric acid, gout caused. Too much uric acid, be deposited in the joints or soft tissue, causing inflammation of the joints and soft tissues. What people should not eat seafoodof high blood fat people: spiral shell crabs, crab roe in particular, have a high cholesterol, high cholesterol and blood lipids of people should pay attention to eat or not eat this kind of seafood. Arthritis, gout patients: in a sea cucumber, marine fish, kelp, edible seaweed and other marine products, contain more purine, often food will increase in patients with the illness. In patients with hemorrhagic disease: thrombocytopenia, von Willebrand disease, vitamin k deficiency bleeding disease patients to eat or not eat less fish, because fish 5 acid containing 20 carbon in may inhibit platelet aggregation, thus increasing bleeding symptoms in patients with hemorrhagic disease. In patients with liver cirrhosis: hardening the body when the liver is difficult to have a blood coagulation factor, coupled with low platelets, prone to bleeding, if consumption of 20 carbon-rich 5 acid such as sardines, herring, tuna, causes the condition deteriorated sharply, as if it were worse.

See the family health report of October 15, 2009 Edition of the original "nutritional food"