Healthy crab eating has its rules, seven "don'ts" to remember well
Although crabs are delicious and have certain medicinal value, some people experience symptoms such as abdominal pain, diarrhea, nausea and vomiting after eating them. The main cause is food poisoning due to poor hygiene. Therefore, when eating crabs, you should pay attention to the following "seven don'ts":
Little knowledge about eating crabs -- Since ancient times, crab has been said to have "four flavors." The "thigh meat" has short, slender fibers and tastes like dried scallop; the "leg meat" has long, tender fibers and is as fine as whitebait; the "body meat" is white and crystalline, even better than white fish; the "crab roe" contains a large amount of protein, fat, phospholipids, vitamins and other nutrients essential to the human body, and is rich in nutrition.
Do not eat raw crabs
Crabs generally feed on animal carcasses or humus, so their body surface, gills and gastrointestinal tract are full of various bacteria and mud. Crabs often carry lung fluke metacercariae and Vibrio parahaemolyticus. If not disinfected at high temperature, lung flukes can cause lung damage after entering the human body. If a large amount of Vibrio parahaemolyticus invades the human body, infectious poisoning can occur, manifesting as intestinal inflammation, edema and congestion. Therefore, crabs must be steamed and cooked thoroughly. Generally, heating for more than 30 minutes after the pot boils is required to achieve a disinfecting effect.
Do not eat cooked crabs that have been stored for a long time
Stored cooked crabs are very easily contaminated by bacteria, so crabs should be cooked and eaten fresh, not stored. If you really cannot finish them, the leftovers must be kept in a clean, cool and well-ventilated place (preferably in the refrigerator), and must be reheated in the pot until thoroughly cooked and steamed through before eating.
Do not chew blindly
When eating crabs, you should pay attention to four removals. First, remove the crab stomach. The crab stomach, commonly known as the crab urine sac, is a small triangular bony sac at the center of the front edge of the back shell, containing dirty sand; second, remove the crab intestine, which is a black line running from the crab stomach to the crab navel; third, remove the crab heart, commonly known as the hexagonal plate; fourth, remove the crab gills, which are two rows of soft, eyebrow-like things growing on the underside of the crab, commonly known as crab eyebrows. These parts are both dirty and have no edible value. Never chew blindly, lest you cause food poisoning.
Do not eat too much
Even if you crave it, you must hold back: because crab meat is cold in nature, it should not be eaten in excess. People with weak and cold spleen and stomach should especially take care, lest they suffer abdominal pain and diarrhea. For abdominal pain and diarrhea caused by eating crabs, 15 grams of the warm-natured Chinese herbal medicine perilla, together with 5-6 slices of ginger, can be decocted in water and taken.
Do not eat with tea
When eating crabs and within 1 hour after eating crabs, avoid drinking tea. This is because boiled water dilutes gastric acid, and tea causes certain components of the crab to coagulate, both of which are unfavorable for digestion and absorption and may also cause abdominal pain and diarrhea.
Do not eat with persimmons
Note: never eat crabs mixed with persimmons. This is because components such as tannic acid in persimmons cause the meat protein in crabs to coagulate. The coagulated substance stays in the intestinal tract for a long time, ferments and spoils, and causes reactions such as vomiting, abdominal pain and diarrhea.
Patients should not eat them
Delicious crabs are not suitable for everyone. Crab meat is tender, delicious and also very nutritious. Its protein content is several times higher than that of pork and fish, and its content of riboflavin, calcium, phosphorus, iron and vitamin A is also relatively high. However, delicious crabs are not suitable for everyone. Because crabs are cold in nature and contain a large amount of protein and relatively high cholesterol, people with certain diseases should avoid or limit them. For example:
Patients suffering from colds, fever, stomach pain and diarrhea will have their condition worsened if they eat crabs.
Patients with chronic gastritis, duodenal ulcers, cholecystitis, gallstones, or active hepatitis should best not eat crabs, lest their condition worsen.
Crab roe is high in cholesterol. People with coronary heart disease, high blood pressure, arteriosclerosis or high blood lipids should eat less or no crab roe, otherwise their condition will worsen.
People with allergies are prone to nausea and vomiting and may develop hives if they eat crabs.
People with weak and cold spleen and stomach should eat less or no crabs, because eating them easily causes abdominal pain and diarrhea. If this occurs, 15 grams of perilla and 5 slices of ginger can be decocted and taken to relieve pain and stop diarrhea.