Summer has arrived, a time for enjoying seafood. Especially when visiting the beautiful coastal city of Shanwei, a seafood feast is a must. However, experts remind us that seafood should be consumed in moderation, and attention should be paid to several dietary taboos. Certain groups of people should avoid eating seafood.
"Middle-aged and elderly people, especially women, should eat more seafood, preferably 2-3 times a week, with each portion being 100 grams. The unsaturated fatty acids in fish can lower low-density lipoprotein cholesterol in the blood and resist blood clotting, thereby reducing the risk of coronary heart disease, hypertension, and stroke in the elderly," a doctor told reporters. However, not everyone can eat seafood. For instance, if pregnant and breastfeeding women frequently eat seafood (defined as more than 4 times a week, with each portion exceeding 100 grams), it can affect the nervous system development of the fetus and newborn. Moreover, some symptoms may not appear until the child is 7 or even 14 years old.
Experts believe that pregnant and breastfeeding women should eat less seafood, a maximum of 1-2 times a week, with each portion under 100 grams, and they should avoid high-mercury fish like tuna and swordfish. Additionally, patients with gout, arthritis, and hyperuricemia should also limit their seafood intake. This is because seafood is high in purines, which can easily lead to the formation of uric acid crystals in the body, worsening the condition. Furthermore, patients with hyperthyroidism should eat less seafood due to its high iodine content, as excessive iodine can exacerbate their condition. Raw seafood should be frozen for sterilization before consumption.
Currently, eating raw seafood, such as oysters and other shellfish, is popular in many places. Experts emphasize that if you must eat raw seafood, you must pay close attention to hygiene. Most seafood contains highly pathogenic bacteria. It is recommended to freeze the seafood at 4°C for 1-2 hours before consumption, and then soak it in light brine to achieve sterilization.
"When cooking seafood, it's important to master the cooking time. Do not steam or boil it for too long, as this not only affects the texture but also causes protein denaturation, reducing its nutritional value." The expert also gave a special reminder: after a live fish is killed, it should not be cooked immediately. It's best to wait for 15 minutes until the fish's muscles have softened, as this facilitates the breakdown of protein into amino acids, making it easier for the body to absorb and ensuring the best flavor and texture.
"Just like with drugs, foods have dietary taboos, and seafood is no exception," the expert stated. When eating seafood, it's not advisable to drink beer excessively, as this can cause a sharp increase in blood uric acid levels, triggering gout and leading to conditions like gouty nephropathy and gouty arthritis.
Additionally, seafood should not be eaten with fruits rich in tannic acid, such as persimmons and grapes, with an interval of at least 2 hours, because tannic acid can destroy the high-quality protein in seafood, significantly reducing its nutritional value.
The head of sea fish is rich in the mineral arsenic. Under the action of a large amount of vitamin C, it can be converted into toxic trivalent arsenic, a substance as poisonous as arsenic. Therefore, vitamin C pills should be avoided within 2 hours before or after eating sea fish. However, consuming a moderate amount of vitamin C-rich vegetables and fruits (within 500 grams) along with sea fish will not cause poisoning.