The crab has long been said to have "four flavors." The "leg meat" has short, fine fibers, similar to the taste of scallops; the "claw meat" has long, delicate fibers, as beautiful as whitebait; the "body meat" is pure white and crystal-like, superior to white fish; and the "crab roe" is rich in essential nutrients for the human body, such as protein, fat, phospholipids, and vitamins. Although crabs are delicious, some people may experience symptoms such as abdominal pain, diarrhea, nausea, and vomiting after eating them. Therefore, it is important to advocate...
While crabs are delicious and have certain medicinal value, some people may experience symptoms like abdominal pain, diarrhea, nausea, and vomiting after eating them. The main reason for this is food poisoning caused by poor hygiene.
Therefore, when eating crabs, one should pay attention to the following seven "nots": 1. Do not eat raw crabs
Crabs generally feed on animal carcasses or humus, so their body surface, gills, and gastrointestinal tracts are full of various bacteria and sludge. Crabs often carry the metacercariae of lung flukes and *Vibrio parahaemolyticus*. If not disinfected at high temperatures, lung flukes can cause lung damage after entering the human body. If a large number of *Vibrio parahaemolyticus* invade the body, it can cause infectious poisoning, showing symptoms such as intestinal inflammation, edema, and congestion. Therefore, crabs should be cooked thoroughly; generally, heating for more than 30 minutes after the water boils can achieve a disinfecting effect. 2. Do not eat cooked crabs that have been stored for a long time
Stored cooked crabs are easily contaminated by bacteria. Therefore, crabs should be cooked and eaten immediately, not stored. If there are leftovers, they must be kept in a clean, cool, and ventilated place (preferably in the refrigerator) and must be reheated and thoroughly cooked before eating. 3. Do not eat indiscriminately
When eating crabs, you should pay attention to "four removals." First, remove the crab stomach. The crab stomach, commonly known as the "urine bag," is a small, bony, triangular-like package in the center of the carapace's front edge, containing dirty sand. Second, remove the crab intestine, which is the black line running from the crab stomach to the crab's navel. Third, remove the crab heart, commonly known as the "hexagon plate." Fourth, remove the crab gills, which are the two rows of soft, eyebrow-like things growing on the crab's abdomen, commonly known as "crab eyebrows." These parts are both dirty and have no edible value, so do not eat them indiscriminately to avoid food poisoning. [China Cuisine] 4. Do not eat too much
Even if you crave them, you must resist: because crab meat is considered "cold" in nature, it should not be eaten in excess. People with a weak spleen and stomach should be especially careful to avoid abdominal pain and diarrhea. For abdominal pain and diarrhea caused by eating crabs, you can take 15 grams of warm-natured perilla leaves, with 5 to 6 slices of ginger, decocted in water for relief. 5. Do not eat with tea
It is advisable to avoid drinking tea water while eating crabs and for 1 hour after. Because plain water can dilute stomach acid, and tea can solidify certain components of the crab, both are not conducive to digestion and absorption, and may also cause abdominal pain and diarrhea. 6. Do not eat with persimmons
Attention should be paid to: never eat crabs and persimmons together. The tannic acid and other components in persimmons can solidify the protein in crab meat. This solidified substance will stay in the intestine for a long time, ferment and spoil, causing reactions such as vomiting, abdominal pain, and diarrhea. 7. Patients should not eat them
Delicious crabs are not suitable for everyone. Crab meat is tender, delicious, and very nutritious. Its protein content is several times higher than that of pork and fish, and its content of riboflavin, calcium, phosphorus, iron, and vitamin A is also relatively high. However, these delicious crabs are not suitable for everyone. Because crabs are "cold" in nature and contain a large amount of protein and high cholesterol, people with the following diseases should avoid or eat them in moderation. For example:
Patients suffering from colds, fever, stomach pain, and diarrhea will have their condition worsened if they eat crabs.
Patients with chronic gastritis, duodenal ulcers, cholecystitis, cholelithiasis, and active hepatitis should preferably not eat crabs to avoid worsening their condition. [China Cuisine]
The cholesterol content in crab roe is high. People with coronary heart disease, high blood pressure, arteriosclerosis, and hyperlipidemia should eat less or no crab roe, otherwise it will worsen their condition.
People with a sensitive constitution, if they eat crabs, are prone to nausea, vomiting, and hives.
People with a weak spleen and stomach should eat less or no crabs, because it is easy to cause abdominal pain and diarrhea after eating. If this happens, you can take 15 grams of perilla leaves and 5 slices of ginger, decocted in water, to relieve pain and stop diarrhea.