Do not eat crayfish with beer, as crayfish is rich in protein and purine nucleotides, while beer contains vitamin B1, which acts as a catalyst to break down purine nucleotides. The reaction between the two can easily increase metabolic burden, leading to an increase in uric acid levels in the body, triggering gout and diarrhea, and seriously affecting health. Therefore, it is best not to drink beer while eating crayfish.
Eating crayfish with beer is not recommended. Crayfish is a high-protein, low-fat food rich in purine nucleotides, while beer contains vitamin B1, which acts as a catalyst to break down purine nucleotides. When crayfish is paired with beer, a chemical reaction occurs between the purine nucleotides and vitamin B1, causing metabolic burden on the body, leading to increased blood uric acid and formation of urate crystals deposited in the joints, resulting in severe pain, inflammation, and gout. Therefore, it is crucial to avoid drinking beer when consuming seafood in large quantities to prevent adverse effects on the body.
Side Effects of Eating Crayfish with Beer:
1. Gout: Crayfish contains a high amount of purine substances, and beer also has a high purine content. The body's metabolism of purine substances is limited, and excessive intake in one sitting can easily lead to an increase in blood uric acid levels and the development of gout.
2. Diarrhea: Crayfish is a high-protein food, and excessive consumption can burden the gastrointestinal tract. In hot summer weather, beer is often consumed chilled, which can further aggravate the coldness in the stomach. Combining these two foods in large quantities can easily lead to spleen and stomach deficiency, manifesting as diarrhea, abdominal pain, and other symptoms of indigestion.
