Autumn is the best season for eating crabs, when they are plump with rich, golden roe. Some food enthusiasts even consider eating crabs to be the "most significant event of the autumn." Of course, river crabs are very nutritious. They are not only rich in protein and amino acids but also contain abundant calcium, iron, zinc, selenium, potassium, vitamin A, vitamin B, and more. The protein content in river crabs is several times that of pork and fish. The levels of vitamin A and riboflavin in river crabs are also second to none in the human diet. We all know that vitamin A is an essential substance in the human body. It promotes growth, extends lifespan, maintains the health of epithelial cells, and enhances the body's resistance to infectious diseases. At the same time, vitamin A can also prevent night blindness. Therefore, eating river crabs can not only help improve the body's immune function but also contribute to the repair and synthesis of human tissue cells.
However, while crabs are delicious, they are not suitable for everyone. Safety is far more important than taste. Because there are many taboos associated with eating crabs, if you are not careful, you can easily run into problems that are detrimental to your health.
1. Not everyone is suitable
Because crabs are "cold-natured," people with a "cold stomach" are first on the "blacklist." However, I personally believe that as long as they are cooked and eaten properly, people with a cold stomach can still eat them in moderation. They can be paired with "warm-natured" or "hot" foods to avoid causing abdominal pain or diarrhea. It is recommended to dip them in a mixture of minced ginger and vinegar to dispel their cold nature. Additionally, crabs are considered a "triggering food," so people with a history of crab allergies or those suffering from urticaria, allergic asthma, allergic dermatitis, etc., should not eat them. People suffering from colds, fever, diarrhea, or stomach ailments should also avoid eating crabs, as it can easily worsen their condition. People with high blood pressure, high blood lipids, coronary heart disease, or arteriosclerosis should avoid eating crab roe to prevent an increase in cholesterol.
2. Do not eat dead crabs
Parasitic bacteria in dead crabs will multiply and spread to the crab meat, causing the protein to break down and produce histamine. The longer the crab has been dead, the more histamine accumulates in its body, and the more toxic it becomes. Even if a dead crab is cooked thoroughly, the toxins are not easily destroyed. Eating it can cause nausea, vomiting, flushed cheeks, and a rapid heartbeat.
3. Do not eat leftover crabs
Crabs are foods that contain relatively high levels of histidine. In leftover crabs, histidine can be converted into histamine under the action of certain vitamins. Reheating can kill pathogenic microorganisms but cannot destroy the toxins, leading to histamine poisoning. Therefore, crabs are best steamed and eaten immediately and should generally not be kept for more than 4 hours.
4. Do not eat raw or drunken crabs
Crabs contain various pathogenic microorganisms. Especially, the infection rate of lung fluke larvae in their bodies is very high, and they are highly resistant. Simply marinating them in yellow wine or white liquor cannot kill them. Eating raw or drunken crabs can easily induce paragonimiasis, causing coughing and hemoptysis. If the virus enters the brain, it can also lead to paralysis.
5. Do not eat four "parts"
The surface, gills, and gastrointestinal tract of crabs are full of bacteria, viruses, and other pathogenic microorganisms. Therefore, when eating, you must completely remove the crab gills, crab intestine, crab heart (commonly known as the "six-platelet"), and crab stomach (the small triangular bony package containing sand and mud).
6. Do not eat in excess
Because crabs are cold-natured and crab roe is high in cholesterol, the general limit is two crabs per person per meal, and consumption should not exceed three times a week.
7. Do not eat with tea, persimmons, peanuts, or cold drinks
The reason is that tea can dilute gastric juice. The tannic acid in tea and persimmons can cause the protein in crab meat to coagulate, which is not conducive to digestion. The coagulated substance can remain in the intestines for a long time, and after fermenting and spoiling, it can cause abdominal pain, vomiting, and diarrhea. However, as long as you don't overeat, it should be fine for people with healthy digestive systems. Peanuts have a fat content of up to 40%. Greasy foods eaten with the "cold" crab can easily lead to diarrhea. Cold water, ice cream, and other cold items can slow down digestion and, when eaten with crab, can easily cause diarrhea. Similarly, tomatoes should not be eaten with crabs, as both are cold-natured foods, and eating them together can easily lead to diarrhea.