Eat crabs during the Mid-Autumn Festival to detoxify crabs! Carefully select medicinal materials

There are many ingredients suitable for the Mid-Autumn Festival. Since this season is also the peak period for autumn crabs, many people like to eat autumn crabs with spleen wine and have a seasonal grapefruit after the meal. However, many people suffer from stomachache, diarrhea and even gout attacks while enjoying delicious food. In fact, not everyone is suitable for enjoying a crab feast.

Chinese medicine practitioner Wang Shuqiu said that people with weak constitutions should be cautious when eating autumn crabs to avoid causing discomfort.

Wang Shuqiu, a Chinese medicine practitioner at Tainan Municipal Hospital, said that crabs are salty and cold in nature, and can replenish essence and qi, clear away heat and nourish yin, strengthen tendons and bones. In line with the theory of "nourishing yang in spring and summer, and nourishing yin in autumn and winter", autumn crabs are indeed a nourishing delicacy in autumn. Because crabs are cold in nature and high in protein, people with weak constitutions who are prone to indigestion, soft stools, fatigue, cold hands and feet, and frequent urination at night should be cautious when eating crabs to avoid aggravating the coldness of the spleen and stomach and causing abdominal pain and diarrhea. Crabs will also delay the recovery of cold patients and increase the burden on the gastrointestinal tract.

In addition, although crab paste and crab roe can nourish the kidneys and strengthen the bones and muscles, due to their high cholesterol content, people with high blood pressure, heart disease, and arteriosclerosis should eat less. It should also be avoided by people with gout. Do not eat persimmons with crabs, as they will cause abdominal pain and diarrhea. From the perspective of traditional Chinese medicine, persimmons and crabs are both cold foods. Eating them at the same time can easily aggravate the spleen and stomach and cause discomfort. Therefore, fruits and pears that are cold in nature, including the grapefruit that is in abundance in this season, are not suitable for eating with crabs. As for the accompanying drinks, tea contains tannic acid and beer is cold in nature and are not suitable for consumption with crabs.

Although there are some restrictions on eating crabs, Wang Shuqiu said that if they are paired with Chinese medicinal materials such as purple perilla, which is pungent and warm and has the effect of dispelling cold, promoting qi and relieving fullness, it can detoxify fish and crabs; putting some purple perilla leaves under the crabs or steaming them with ginger and garlic can neutralize the coldness of the crabs. If you experience abdominal pain, diarrhea, vomiting, or skin itching after eating crabs, you can boil perilla leaves with tangerine peel, patchouli, and ginger, and take it in the morning and evening. It can dispel cold, strengthen the stomach, remove fishy smell, and detoxify crabs, alleviating the above symptoms.

In addition, eating crabs with ginger and vinegar juice can not only increase the deliciousness of the crab meat, but ginger is also spicy and warm and can dispel cold, treat cold pain and damp diarrhea, and also has the effects of sterilization, deodorization and detoxification. If it is eaten with hot ginger soup, it can warm the stomach and relieve gastrointestinal discomfort. Both ginger and vinegar can stimulate gastrointestinal motility, promote gastric juice secretion, and aid digestion.

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