1. When eating raw seafood, first freeze it and sprinkle with a light saltwater solution. Oysters and some other shellfish often contain a type of bacteria called "Vibrio vulnificus." For people with compromised immune systems, eating raw seafood can pose a potentially fatal risk. American researchers have found that placing oysters and other shellfish on ice and then sprinkling them with a light saltwater solution can effectively kill this bacteria, making them safer to eat raw.
2. Seafood should not be consumed with beer. Eating large amounts of beer while consuming seafood can lead to excessive uric acid production, which can trigger gout. Excess uric acid can then deposit in the joints and soft tissues, leading to inflammation.
3. People with arthritis should limit their seafood intake. Seafoods like sea cucumbers, marine fish, kelp, and other sea vegetables contain relatively high levels of uric acid. When absorbed by the body, this can form uric acid crystals in the joints, worsening the symptoms of arthritis.
4. Seafood should not be eaten with certain fruits. Fish and shrimp are rich in protein, calcium, and other nutrients. If consumed with fruits that contain a high level of tannic acid, the nutritional value of the protein is reduced. Furthermore, the calcium in the seafood can easily bind with the tannic acid to form a new substance that is difficult to digest. Fruits with high tannic acid content include persimmons, grapes, pomegranates, hawthorn, and green olives.
5. Shrimp should not be consumed with Vitamin C. American scientists have discovered that eating large amounts of Vitamin C at the same time as consuming shrimp and other aquatic crustaceans can be fatal. This is because a type of arsenic, normally considered harmless to humans, can be converted into toxic arsenic in the presence of high concentrations of Vitamin C.