As we all know, eating seafood with beer is the easiest way to induce gout. Doctors usually don't recommend drinking beer or liquor. Because beer and liquor are both important causes of acute gout attack, many patients in clinic are ill after drinking.

Some people think it's okay to drink white wine, but it's not. Although liquor does not contain purine, alcohol itself will delay the decomposition and excretion of uric acid, which will lead to the accumulation of uric acid and eventually lead to gout attacks. Therefore, if you need to drink, you can drink some wine with low alcohol concentration and no purine, such as red wine. But don't drink too much red wine at a time, preferably not more than 200 ml.

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Precautions for eating seafood:

1. Uncooked seafood contains many bacteria.

The bacteria in seafood are mainly Vibrio parahaemolyticus, which has strong heat resistance and can only be killed above 80℃. In addition to bacteria brought by water, there may be parasitic eggs in seafood, as well as bacterial and viral pollution caused by processing.

Generally speaking, boiling water takes 4-5 minutes to completely sterilize. Therefore, we should be careful when eating unheated seafood such as "drunken crab", "raw sea urchin" and "sauce-fried seafood", and ensure the freshness and hygiene of fish when eating sashimi.

2. There are many dead shellfish bacteria and toxins.

The bacteria carrying capacity of shellfish itself is relatively high, and protein decomposes quickly. Once it dies, it will breed a large number of bacteria and produce toxins, and the unsaturated fatty acids contained in it are also prone to oxidative rancidity. Stale shellfish will also produce more amines and free radicals, which pose a threat to human health.

After buying live shellfish, you can't keep them at home for too long. Cook them as soon as possible. People with allergies should pay special attention, because sometimes allergic reactions are not caused by seafood itself, but by substances in the process of protein decomposition of seafood.

Eating seafood with beer can cause gout.

If you eat a lot of seafood and drink beer at the same time, it will accelerate the formation of uric acid in the body. Excessive uric acid can be deposited in joints or soft tissues, leading to inflammation of joints and soft tissues.

When gout attacks, not only the affected joints are red, swollen, hot and painful, but even the whole body has a high fever, which looks like sepsis. Over time, the affected joints are gradually destroyed, and even lead to kidney calculi and uremia. Therefore, when eating a lot of seafood, don't drink beer, otherwise it will have a negative impact on your health.

Eating seafood and fruit together can lead to abdominal pain.

Fish, shrimp and algae in seafood are rich in protein and calcium. If they are eaten together with fruits containing tannic acid, such as grapes, pomegranate, hawthorn and persimmon, it will not only reduce the nutritional value of protein, but also easily combine calcium and tannic acid in seafood into indigestible substances.

When these substances irritate the stomach and intestines, they will cause human discomfort, ranging from gastrointestinal bleeding to vomiting, dizziness, nausea, abdominal pain and diarrhea.

5, after eating seafood, it is not appropriate to eat fruit immediately. It is best to eat at intervals of more than 2 hours. Many people use antibiotics as soon as diarrhea occurs, which is not only useless for prevention and treatment, but also further damages the immune function of the human body and makes the damaged body weaker. Therefore, medication is generally not recommended except for patients with severe abdominal pain who can take medication under the guidance of a doctor.

6. Drinking tea after eating seafood can lead to stones.

Tea also contains tannic acid, which can form insoluble calcium with calcium in seafood. Eating seafood before or after eating seafood will increase the chance of combining calcium with tannic acid. If you want to drink tea, it is best to have an interval of more than 2 hours.

7. Don't eat chilled shrimp for nothing.

Any seafood can only be made into steamed and cooked dishes in a highly fresh state. Aquatic seafood, unlike meat, contains many low-temperature resistant bacteria, and protein decomposes very quickly.

If it is kept in the refrigerator for a long time, the bacterial content of shrimp will increase, and protein will be partially denatured, producing amine substances, which will not reach the taste, flavor and safety of live shrimp in any case, and it is certainly not suitable for boiling. Frozen shrimp can be fried, fried at high temperature, and delicious.

8. Seafood vitamin C and food poisoning.

All kinds of seafood, such as shrimp, crab, clam and oyster, contain the chemical element arsenic. The valence state of arsenic contained in shrimp is pentavalent. Theoretically, high doses of vitamin C (more than 500mg in one intake) and pentavalent arsenic will be converted into toxic trivalent arsenic (arsenic) through complex chemical reactions, which can lead to human poisoning when trivalent arsenic reaches a certain dose.

Eating 50 medium-sized apples or 30 pears or 10 oranges or eating more than 3 kilograms of green leafy vegetables raw at a time will lead to a large dose of vitamin C. If the food is cooked by heating, the vitamin C in the food will be greatly reduced.

Therefore, eating fruits or vegetables while eating seafood is not dangerous as long as it does not exceed the above amount. Metal elements are easy to deposit on the head of seafood. Try not to eat shrimp heads and fish heads.

9, arthritis patients avoid eating more seafood.

Sea cucumber, marine fish, kelp, laver and other seafood contain more uric acid, which is absorbed by the human body and forms uric acid crystals in joints, aggravating arthritis symptoms.

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