What kind of wine goes with seafood, and can seafood go with liquor

Can you drink liquor if you eat seafood.

We may not drink alcohol in daily life, because we are eating a large meal, it is inevitable that pure grain wine and seafood, so we should try to avoid eating this kind of thing, in order to prevent damage to our physical and mental health.

Remember not to eat seafood, but you can eat seafood when you drink alcohol, because it can sterilize. Authoritative experts suggest that there is no need to eat wine when eating seafood, and that seafood can be blanched first to remove bleachin and glycotides; Many people consume boiling water, which immediately excretes blood uric acid from the body. In addition to eating seafood, eat some vegetables, fruits, and fresh fruits that contain vitamins D, C, and E to relieve the settling of urate.

But cauliflower, broccoli and fungi are not the exception.

Drinking alcohol while eating seafood may be a habitual way for many people, but some nutritionists emphasize; Seafood is a high-protein food and low-calorie food, with two components: bleachin and glycotide. Wine contains vitamin B21, which is a metal catalyst for the absorption and metabolism of bleaching and glycotides. Bleach, glycotide and vitamin B21 are mixed together, which will produce oxidation, resulting in a rapid increase in the blood uric acid content of the body, destroying the original balance; Blood uric acid cannot be excreted immediately from the body, so it settles out in the form of acetate, resulting in stones or gout. When this type of patient is more severe, the whole body is red and itchy, rolling everywhere, and cannot walk.

Seafood is eaten raw, refrigerated first, and poured with salted water. There is a "Vibrio crippling" bacterium in oysters and some aquatic shellfish. For people with poor gastrointestinal immune function, eating raw seafood has the potential to be fatal.

American researchers have found that putting oysters on the ice surface and then pouring some salt water can reasonably kill these germs, so it is safer to eat them raw.

Seafood is not suitable for wine. Consuming a lot of wine while taking seafood can cause too much blood uric acid, which can cause gout. Excessive blood uric acid can accumulate in the joints and soft tissues, resulting in joints and tissues.

According to the content of the article, it is not possible to drink alcohol to eat seafood, and I hope that you can pay attention to it in your daily life after reading it, because you are very prone to stones and other diseases when you eat seafood with pure grain wine for a long time, so we recommend that you sometimes eat some seafood with pure grain wine in your daily life, and we look forward to everyone being able to pay attention.

Yes, I've drunk it, no problem.

Seafood not only has high nutritional value and can supplement the nutrients that the human body lacks, but also the taste and taste of seafood are very good. However, be extra careful when eating seafood, especially when paired with alcohol. So, what kind of alcohol can you drink while eating seafood?

What kind of wine to eat seafood and drink.

People always like to have a beer with a late-night snack in the evening, but it should be noted that if you eat seafood, you can't drink it with beer. Because seafood is a high-protein food, it contains purines, glycotides and other substances.

Beer contains vitamin B1, which promotes the catabolism of purines and glycotides. If beer is paired with seafood, the two will react, resulting in an increase in the uric acid content in the human body, and the uric acid that cannot be excreted from the body in time will precipitate, forming stones or gout.

Before eating seafood, it is best to cook the seafood so that most of the purines and glycotides in the seafood can be removed. If you accidentally pair beer with seafood, you can choose to drink plenty of boiled water or eat vegetables rich in vitamins A, C, and E, which can reduce the precipitation of uric acid.

When eating seafood, it is best to pair it with white wine. This is because seafood is mostly cold food, and if the seafood is not cooked, it is likely to contain bacteria. White wine has the effect of sterilizing and removing fishy odors.

In addition, white wine with seafood does not cause any adverse reactions. The refreshing taste of white wine, paired with the freshness of seafood, is the most delicious in the world.