Can eggs be eaten together with seafood?
Eating eggs and seafood together does not pose a hazard to the body, nor does it produce substances that are harmful to the body. Therefore, eating them together has no impact. Eating eggs with general foods will not have too much impact, but seafood should not be eaten with beer, especially for people with gout, who should eat less seafood. Can eggs be eaten with seafood? Seafood should not be eaten with foods high in vitamin C, especially fruits. Eating seafood with beer may trigger gout. What should not be eaten with seafood? 1. Eating seafood and fruits together can cause abdominal pain. It is best not to eat fruits after eating seafood because seafood such as fish, shrimp, and crabs are rich in nutrients such as protein and calcium. However, fruits contain more tannic acid. If you eat fruit immediately after eating seafood, it not only affects the body's absorption of protein, but also the calcium in seafood will combine with the tannic acid in fruits to form insoluble calcium, which can irritate the gastrointestinal tract. 2. Drinking tea after eating seafood can lead to kidney stones. It is also important to avoid drinking tea after eating seafood because tea also contains tannic acid, which can form insoluble calcium with the calcium in seafood. Eating seafood before or after drinking tea will increase the chances of calcium combining with tannic acid. Therefore, it is best not to drink tea when eating seafood. Similarly, it is best to wait for at least 2 hours. 3. Uncooked seafood contains bacteria. When eating seafood, we must cook it thoroughly. The main bacteria in seafood are Vibrio parahaemolyticus, which are highly heat-resistant and can only be killed above 80°C. In addition to bacteria brought in by water, seafood may also contain parasite eggs and pathogens and virus pollution caused by processing. 4. Frozen shrimp should not be eaten raw. Any seafood can only be steamed or scalded when it is highly fresh. Unlike meat, aquatic seafood contains many bacteria that are resistant to low temperatures, and protein decomposition occurs very quickly. If kept in the refrigerator for a long time, the bacterial content in the shrimp increases, the protein has already partially changed, and amine-like substances are produced, which cannot match the taste, flavor, and safety of live shrimp.
