Seafood is the most likely food to cause enteritis and dysentery, mainly because various types of seafood, after being caught from the sea and transported over long distances, may die to varying degrees. Their own excrement will cause chemical reactions, producing toxins and breeding large amounts of dysentery bacilli. In addition, the insides of crabs, various kinds of shrimp, snails, and shellfish are also very dirty; their excrement is often deeply hidden in the shells and difficult to clean thoroughly.
It is currently the peak season for seafood production. Some people choose to feast on it at home, while others choose to go to the seaside to sightsee and taste seafood. Whether at home or by the sea, attention to detail is key to eating seafood healthily.
Not everyone is suitable for eating seafood
Experts point out that middle-aged and elderly people, especially women, should eat more seafood appropriately, preferably ensuring two to three times a week, about 100 grams each time. This is because the unsaturated fatty acids in sea fish can reduce low-density cholesterol in the blood and also resist blood clotting, thereby reducing the risk of coronary heart disease, hypertension, and stroke in the elderly.
However, some people should eat less seafood. The mercury content in seafood is getting higher and higher nowadays. If pregnant and breastfeeding women often eat seafood, it can affect the development of the nervous system of the fetus and newborn. It is best not to eat high-mercury sea fish like tuna and swordfish.
Patients with gout, arthritis, and hyperuricemia should also eat less seafood. Because seafood has a high purine content, patients are prone to forming uric acid crystals in the body after consumption, which can aggravate the condition. In addition, patients with hyperthyroidism should also eat less seafood because seafood has a high iodine content, and excessive iodine is even more detrimental to health.
People with allergies should be cautious when eating seafood, because besides avoiding specific allergens, there is no good way to prevent seafood allergies.
3 Details for Eating Seafood Healthily 1. Seafood should not be eaten with cold foods
Seafood is inherently cold in nature. It is best to avoid eating it with some cold foods, such as water spinach, cucumbers, and other vegetables. You should also avoid drinking carbonated drinks, iced water, ice cream, and other chilled beverages immediately after a meal. Also, be careful to eat less or not eat cold-natured fruits like watermelon and pears to avoid physical discomfort. 2. It is not advisable to drink beer when eating seafood
Seafood is a high-protein, low-fat food containing purines and nucleotides, while beer contains vitamin B1, which is a catalyst for the metabolic decomposition of purines and nucleotides. Eating seafood while drinking beer can easily cause purines, nucleotides, and vitamin B1 to mix, leading to a chemical reaction that increases uric acid levels in the blood and disrupts the original balance. If uric acid is not excreted from the body in time, it precipitates in the form of sodium salt, easily forming stones or triggering gout. 3. Seafood should not be eaten with certain fruits
Fish and shrimp are rich in nutrients like protein and calcium. If eaten with certain fruits such as persimmons, grapes, pomegranates, and hawthorn, the nutritional value of the protein will be reduced. Moreover, certain chemical components in fruits can easily bind with the calcium in seafood, forming a new substance that is difficult to digest. This substance can irritate the gastrointestinal tract, causing symptoms like abdominal pain, nausea, and vomiting. Therefore, when eating seafood with these fruits, there should be an interval of at least 2 hours.
4 Key Points for Tasting Seafood by the Sea
1. Try to avoid eating raw seafood. Be cautious when eating seafood that is not cooked with heat, such as "drunken crabs," "raw sea urchins," or "seafood marinated in soy sauce." When eating raw fish slices, ensure the fish is fresh and hygienic.
2. When eating seafood, pay attention to whether it is clean and fresh, and whether it is thoroughly heated, steamed, or cooked. Bacteria in seafood are relatively heat-resistant and can only be killed at temperatures above 80°C. In addition to bacteria from the water, seafood may also contain parasite eggs as well as bacterial and viral contamination from processing. If there is an unusual smell or it is found to be undercooked, stop eating it immediately.
3. Seafood is generally considered a cold and yin-type food, so it is best to eat it with condiments like ginger and vinegar. Ginger is hot in nature and can neutralize the coldness of seafood when eaten together to prevent physical discomfort. Raw garlic and vinegar themselves have good antibacterial effects, which also help kill some residual harmful bacteria in seafood.
4. Before traveling, prepare your own anti-diarrheal and anti-inflammatory drugs such as berberine and norfloxacin.
4 Precautions for Cooking Seafood at Home
Seafood is the most likely food to cause enteritis and dysentery, mainly because various types of seafood, after being caught from the sea and transported over long distances, may die to varying degrees. Their own excrement will cause chemical reactions, producing toxins and breeding large amounts of dysentery bacilli. In addition, the insides of crabs, various kinds of shrimp, snails, and shellfish are also very dirty; their excrement is often deeply hidden in the shells and difficult to clean thoroughly. If the cooking time is insufficient, bacteria cannot be completely killed, and consuming large amounts can easily trigger dysentery. Therefore, to prevent acute enteritis and dysentery caused by seafood, it is essential to prevent illness from entering through the mouth. When cooking seafood at home, be sure to pay attention to the following points:
1. Before purchasing, first ask about the origin and source of the seafood; do not just go for the cheaper option.
2. Secondly, observe whether the seafood is fresh and alive, and check if its color is pure. Smell it carefully for any unusual or fishy odors.
3. Cleaning the seafood at home is also very important. When cleaning, it is best to first soak the seafood in a basin of water with a little salt, allowing it to slowly expel its internal waste and excrement. Change the water several times until the water is clear.
4. When cooking seafood, do not just aim for tenderness and take it out of the pot as soon as it boils. Generally, it takes 20 minutes after the water boils to completely kill the bacteria.