Can you drink alcohol by eating crabs

No. Eating crab can not be drunk with red wine and beer to produce adverse reactions, but it can be drunk with rice wine and white wine. Because white wine and rice wine have the effects of promoting blood circulation, driving away cold, warming the stomach, and removing fish, eating together with crabs can not only offset the coldness of crabs, but also eliminate the fishy smell in crab meat.

When red wine and crabs are eaten together, the iron ions, tannins and other components in the wine will react with the protein and other components in the crabs, which will not only produce indigestible substances, which will affect digestion and absorption, but also make the crabs more fishy and the red wine will also become more flavorful.

Crab-like seafood contains purine and glycotides, and beer is rich in vitamin B1, a catalyst that breaks down these two components, and drinking beer while eating seafood can easily lead to a sharp increase in blood uric acid levels, inducing gout, so that gouty nephropathy, gouty arthritis, etc.

In addition, people with chronic gastritis, duodenal ulcer, cholecystitis, gallstones, and hepatitis are active in the active stage, it is best not to eat crab to avoid inducing abdominal pain. Crab roe has high cholesterol content, and people with coronary heart disease, hypertension, arteriosclerosis, and hyperlipidemia should eat less or no crab roe, otherwise it will aggravate the development of the disease.

People with allergies are prone to nausea, vomiting, and hives, and people with poor digestive function should eat less or no crabs.

Whether you can drink alcohol after eating crabs depends on your personal situation.

If you have gout or hyperuricemia, you should avoid any alcohol.

If the body is good and the digestion is good, as long as the amount is not too much, it will not cause trouble.

Eating crabs can drink the following types of alcohol:

1. Liquor. Crabs are rich in protein, high cholesterol and high purines, gout patients should self-control when eating, and people with colds, hepatitis, and cardiovascular diseases should not eat crabs. China has a tradition of eating river crabs around the Mid-Autumn Festival, because traditional Chinese medicine believes that crabs are cold, so ginger, perilla and other spices used for crabs are commonly used.

Baijiu is different from rice wine, beer and fruit wine, except for a very small amount of sodium, copper, zinc, almost no vitamins, calcium, phosphorus, iron, etc., and contains only water and ethanol (alcohol).

Tradition believes that liquor has the function of invigorating blood and pulse, aiding medicinal power, increasing appetite, eliminating fatigue, cultivating sentiment, making people light and refreshing. Drinking a small amount of low-alcohol liquor can dilate small blood vessels, reduce the sugar content in the blood, promote blood circulation, delay the deposition of cholesterol and other lipids in the blood vessel wall, and be beneficial to the circulatory system and cardiovascular and cerebrovascular systems.

2. Rice wine. Crab is a cold food, people who eat too much or have a weak spleen and stomach are easy to cause abdominal pain and diarrhea, and it is better to drink rice wine, because rice wine has the effect of invigorating blood and driving away cold, which can reduce crabs or eliminate the discomfort after eating crabs. In addition, rice wine is rich in amino acids and lipids, which has the effect of removing the fishy smell of crabs, and rice wine also has the effect of increasing freshness, making the taste of crabs more delicious.

The ancients had crab eating, drinking, writing poems, and appreciating chrysanthemums as pleasures in the golden autumn season. Among them, the most drunk is rice wine.

3. Wine.

Red wine generally does not interfere with any food, and white wine has a certain bactericidal effect, eating crabs and drinking white wine is not easy to cause seafood allergic reactions. In addition, red wine has a sweet taste, which can neutralize the flavor of the crab's seasoning, and at the same time do not lose the original taste of the crab, making the crab taste fresh and natural.

Precautions: You can't drink beer when eating crabs. Beer and crab are both cold foods, and the two should not be eaten together, especially for people with weak spleen and stomach, they can't eat like this, which can easily cause diarrhea.

In addition, beer contains a lot of vitamin B1, crabs contain a lot of purines and glycic acid, vitamin B1 is a powerful catalyst to promote the decomposition of these two substances, therefore, drinking alcohol when eating crabs will cause a large amount of decomposition of these two species in a short time, generating a large amount of uric acid in the blood, easy to produce sodium urate, calcium urate, etc., if not completely eliminated in time, it will form urinary tract stones or gout. When this kind of patient is severe, he is covered with red bumps, pain and itching, rolling on the ground, and unable to walk.

Whether you can drink alcohol after eating crabs and what kind of alcohol you drink also depends on the specific situation. Crab is a cold food, people with gastrointestinal diseases or physical deficiency and cold can cause abdominal pain and diarrhea when eating crabs and drinking liquor and beer at the same time, and in severe cases, it can cause gout or other diseases, and even life-threatening. However, drinking rice wine can invigorate the blood and warm the stomach, and when eating crabs, you can remove the cold and drink some rice wine appropriately.