Crabs, since ancient times, have been considered a delicacy on the dining table. Not only are they fresh, tender, and succulent, but they are also rich in nutrition, with a protein content of about 14%, and higher levels of fat, carbohydrates, vitamin A, iron, zinc, and more. The crab meat is of excellent quality and has a delicious taste, making it a true delicacy of the world. However, when consuming them, there are certain taboos to be aware of. The taboos of eating crab include the following aspects:
Do not eat dead crabs. After a crab dies, the glycogen in its body decomposes, increasing lactic acid. The rigor mortis and autolysis periods are shortened, and parasitic bacteria in the crab's body rapidly multiply and spread to the meat, causing protein breakdown to produce histamine. The longer the crab has been dead, the more histamine accumulates in its body, and the greater the toxicity. Even if a dead crab is thoroughly cooked, this toxin is not easily destroyed. Consumption can cause nausea, vomiting, flushed face, rapid heartbeat, etc.
Do not eat raw or drunken crabs. River crabs grow in the mud ditches at the bottom of rivers and lakes and feed on animal carcasses or humus, thus containing various pathogenic microorganisms. The infection rate and intensity of lung fluke larvae (cercariae) in live crabs are very high. These cysts are highly resistant and generally require heating at 55°C for 30 minutes or soaking in a 20% saline solution for 48 hours to be killed. Although raw and drunken crabs are delicious, they can easily induce paragonimiasis, stimulating or damaging lung tissue, causing coughing and hemoptysis; once they invade the brain, they can also cause paralysis. Therefore, it is recommended to steam or boil crabs at high temperature for 20 to 30 minutes to kill the bacteria and parasites inside.
Do not eat with strong tea or persimmons. Foods like strong tea, persimmons, prickly pear, and hawthorn contain large amounts of tannic acid, which should not be consumed with river crabs. Otherwise, they will bind with protein to form "bezoars," leading to symptoms such as abdominal pain and vomiting. The most ideal condiments for eating crab are seasonings like vinegar, ginger, and scallions. Adding some perilla leaves, yellow wine, and a small amount of salt during steaming or boiling can have the effects of expelling cold, enhancing flavor, and aiding digestion and sterilization. Expert reminder: Five types of people should be cautious when eating crabs
As the autumn wind blows, the crabs become fat, and the annual crab-eating season has arrived. However, delicious crabs are not suitable for everyone. Experts remind that five types of people should be cautious when facing these "sideways gentlemen."
According to experts from the Nutrition Department of Jiangsu Provincial People's Hospital, crabs are considered highly allergenic foods, what is commonly known as a "trigger food" in folk terms. For some allergic individuals, crab meat enters the human circulatory system through the intestinal wall, inducing and exacerbating allergic reactions. This can cause gastrointestinal smooth muscle spasms, angioedema, rashes, asthma, and in severe cases, anaphylactic shock.
The following five types of people must be cautious when eating crabs: Individuals with a history of crab allergies or who have urticaria, allergic asthma, or allergic dermatitis should avoid eating crabs, especially children, the elderly, and pregnant women with a predisposition to allergies. Patients with cholecystitis, gallstones, hepatitis, acute or chronic pancreatitis, and severe cardiovascular and cerebrovascular diseases should try to eat less or no crab, and should definitely not drink alcohol with crab, as this may worsen their condition or trigger acute episodes of the aforementioned diseases. People with diarrhea, stomach pain, colds, fever, or a naturally weak digestive system (spleen and stomach) should not eat crab, as crab is a cold-natured food with high protein and fat content, which is difficult to digest and absorb, and will also worsen digestive discomfort, leading to symptoms like abdominal pain, diarrhea, and vomiting. Pregnant women with a cold and weak constitution are not suitable for eating crab, as it may cause miscarriage. Infants and young children should not eat crab, as the high protein content can burden the liver and kidneys.