In the summer, the crayfish again became the "darling" on the dinner table. Recently, media reports have reported that a man in Hangzhou had rhabdomyolysis after eating crayfish, which led many people to believe that lobsters had more rhabdomyolysis. So, does eating crayfish really have rhabdomyolysis? How should I eat crayfish to be healthier? The reporter interviewed Li Bingsheng, deputy director of digestive medicine at the First People’s Hospital of Huizhou City, deputy director of the Digestive Diseases Clinic, and deputy director of the digestive laboratory.
Nanfang Daily: What is rhabdomyolysis?
Li Bingsheng: Rhabdomyolysis refers to the acute destruction and dissolution of skeletal muscle. It releases a large number of myoglobin contents such as myoglobin and phosphokinase, and enters a group of clinical syndromes in peripheral blood. Its greatest danger is that myoglobin released into the blood can easily block the renal tubules and cause acute renal failure. Mainly as a sudden muscle pain, muscle weakness, urine was soy sauce.
Nanfang Daily: Can eating crayfish really cause rhabdomyolysis?
Li Bingsheng: The rhabdomyolysis caused by eating crayfish, the probability of this situation is extremely low. Why does eating crayfish cause rhabdomyolysis, and there is no definitive theory in scientific research, but the amount of crayfish eaten does not have a direct relationship with the disease. If you suffer from rhabdomyolysis after eating crayfish, it may be due to improper cooking methods, or the crayfish that you eat is not clean enough to cause rhabdomyolysis. At the same time, the occurrence of rhabdomyolysis is closely related to the patient's own constitution.
Nanfang Daily: So, what causes general rhabdomyolysis?
Li Bingsheng: The causes of rhabdomyolysis are many and complicated. May be caused by severe crush injuries, metabolic disorders, drugs, poisons, autoimmunity, infections, and adverse drug reactions. Therefore, people who use statins for reducing blood lipids at ordinary times should eat less crayfish.
Nanfang Daily: What diseases can be caused by eating crayfish?
Li Bingsheng: Crayfish cultured in clean waters are not commonly used after being processed and cooked. However, crayfish can survive in dirty waters because of their adaptability to the environment. The crawfish's head and intestines are the places where most of the toxins are absorbed and processed, and the most likely to accumulate pathogenic bacteria and parasites. For some crayfish, if the environment is not clean, people may be infected with parasites and bacteria if they are not thoroughly cooked. Secondly, diners may also eat acute, gastroenteritis that is not fresh, unhygienic or uncooked.
Nanfang Daily: Who should eat less or not eat crayfish?
Li Bingsheng: Crayfish as a high-protein food, there will be heterogeneous protein reactions, people with allergies may cause systemic allergies, there is a red rubella group; crayfish purine content is very high, there are people with symptoms of gout If you drink a lot of beer when you eat, it is more likely to cause increased blood uric acid, causing gout attacks. The crayfish cooking method is usually oily, fried, and cardiovascular disease patients should not eat.
Nanfang Daily: So how do you eat crayfish to be healthier?
Li Bingsheng: When eating crayfish in a restaurant, it is best to choose a formal and hygienic restaurant and restaurant. Food safety is more secure. If there is a strong smell of crayfish, straight development of shrimp body, soft and inelastic body, there are more viscous substances in the shell, it is very likely to be made of dead shrimp. Citizens can also distinguish whether they are clean from the color of the crotch. In general, the crayfish clams are relatively clean if they are yellow and white, and they are black when they are black.
In addition, some restaurants may use shrimp powder to treat crayfish, washed crawfish, and look bright and clean. However, the crayfish pliers that have been eroded easily fall off easily. If the crayfish pliers in the basin are generally found to be relatively small, the use of shredded shrimp powder is more likely.
Nanfang Daily: If the public cooks at home, how should they buy and handle crayfish?
Li Bingsheng: When cooking crayfish at home, it must be boiled thoroughly. In general, cooking at 100°C for 10 minutes or more ensures the killing of bacteria and parasites in crayfish. Li Bingsheng suggested that before cooking, the public should keep the crayfish in clean water for 24 to 36 hours to allow the shrimp body to spit out metabolites and spit it out of the body. Be sure to cut it out. The shrimp shell is best cleaned with a brush.
Crayfish head and scorpion is the main site of filth, and the digestive system such as the intestine is often more likely to accumulate heavy metals, it is recommended not to eat, the public can remove the crayfish head, gills, intestines and eat .
Nanfang Daily: Many people often say that crawfish can't eat more. How much is it reasonable to eat?
Li Bingsheng: Crayfish has high protein, low fat characteristics. With reference to the latest Chinese version of the Balanced Diet Pagoda in 2016, the recommended daily intake of aquatic products for normal adults ranges from 40 grams to 75 grams, while the edible portion of a shelled shrimp accounts for about 70% of the whole shrimp, actually eating Several shrimps exceeded their standards. (Reporter Liao Wei correspondent Zheng Haiyan)
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