As summer arrives, it's the peak season for seafood. Not only is it affordable and delicious, but its fresh and tender taste is unforgettable. There are numerous ways to pair seafood, but when we indulge in it, failing to pay attention to proper pairings with other foods can potentially harm our health.
I. Avoid Beer
There are many taboos when eating seafood, and beer is one of them. This is especially true for patients with gout. Consuming seafood with excessive beer can trigger a gout attack. Seafood like shrimp and crab form uric acid after being metabolized by the body. Excessive uric acid not only induces gout but can also lead to kidney stones in severe cases.
Consuming large amounts of seafood with excessive beer accelerates uric acid formation. Therefore, experts advise that beer should be avoided when eating a lot of seafood, as its impact on the body can be significant.
II. Avoid Fruit
When eating seafood like fish, shrimp, and crab, it's crucial to avoid excessive consumption of fruits rich in Vitamin C. Seafood is high in protein and calcium, while fruits are rich in tannic acid. Consuming them together not only affects protein absorption but also causes the calcium in seafood to bind with the tannic acid in fruit, forming insoluble calcium. This irritates the gastrointestinal tract and can even lead to symptoms like abdominal pain, nausea, and vomiting.
Therefore, experts recommend avoiding fruit when eating seafood. It's best to wait at least 2 hours before consuming fruit, and even then, do so in moderation to prevent potential poisoning.
III. Avoid Tea
Among the taboos of eating seafood, drinking tea is another one. You should not drink tea immediately after eating seafood. This is because tea also contains a large amount of tannic acid, which can bind with calcium from seafood to form insoluble calcium. Drinking tea before or after seafood increases the chance of this reaction. Experts suggest avoiding tea when eating seafood. If you must drink tea, wait at least 2 hours.
Given that seafood is high in protein, it's advisable to reduce the intake of other high-protein foods like meat and eat more vegetables. The following pairings are recommended:
1. Use carrots, yams, or lettuce as side dishes. These vegetables have low water content and relatively high fiber content. This pairing aids in the digestion and absorption of protein without causing nutritional loss, and it also enhances the color, aroma, and flavor of the dish.
2. Season with ginger and minced garlic. This removes the fishy smell without compromising the texture. Unlike strong seasonings like star anise, Sichuan peppercorns, cloves, or fermented black beans, which can overpower the fresh flavor of seafood and even irritate the oral mucosa and stomach.
3. Pair with glutinous rice or regular rice to make seafood congee. This is a perfect combination of protein and carbohydrates, high in nutritional value and easy to absorb. Nutrients like calcium and selenium in the seafood are also preserved. There are many ways to make seafood congee, for example, slicing squid, adding some shredded pork and ginger, and cooking it with rice.
Three best companions for seafood: ginger, vinegar, and wine. For instance, when eating crabs, you must dip them in ginger and vinegar. Ginger has the effect of warming the middle burner and dispelling cold, vinegar removes the fishy taste of crab meat, and wine has antibacterial, cold-dispelling, and blood-circulation-promoting properties. Together, these three not only protect the stomach but are also effective in treating diarrhea caused by overeating seafood.