Although seafood is rich in nutrients, it should not be consumed in excess. Eating large amounts of seafood can easily damage the spleen and stomach, leading to diseases of the gastrointestinal and digestive systems. Symptoms such as allergies, bloating, abdominal pain, and vomiting may occur, requiring timely medication for conditioning. In severe cases, poisoning can occur, and in more serious situations, it can lead to death, necessitating hospitalization for emergency treatment and care.
The reasons for the aforementioned phenomena are mostly due to the ineffective removal of harmful bacteria from seafood during initial preparation, improper operations during cooking and processing, or consuming the food as cold leftovers overnight. Particularly with seafood, certain bacteria present in them are not completely killed at high temperatures. After cooling, these bacteria can naturally regenerate or reactivate. Therefore, if such foods are to be consumed the next day, they must be reheated.
Seafood such as shellfish, snails, and crabs also have high cholesterol content. Therefore, people with high cholesterol and blood lipids should be cautious about eating or avoiding such seafood. Additionally, individuals with stomach diseases, intestinal disorders, or allergies to seafood should also pay attention to scientific and rational consumption.