People who are prone to diarrhea when eating seafood or people with gout can still eat crab, but should drink a bowl of warm whole grain porridge in advance to warm the stomach and support the excretion of uric acid thanks to its potassium content. Porridge also helps create a feeling of fullness, helping you eat less crab, reducing the burden on the digestive system. When eating crab, you should eat ginger and vinegar to warm the stomach, remove welding, deodorize and support antibacterial.
Crab should be eaten fresh and steamed immediately. The remaining cooked crab should be put in a clean container, sealed, stored in the refrigerator's cooked food compartment and used as soon as possible; the whole crab should only be kept for 1-2 days because bacteria can easily grow in the intestines and organs. If you want to store it for longer, separate the crab meat and eggs, put them in closed containers and store the ice, it can last for more than a month. When eating again, you have to heat it thoroughly.
However, crabs are high in cholesterol and purines, so some groups of people should not eat too much such as people with digestive diseases such as diarrhea, gastritis, duodenal ulcers, gallbladder inflammation, gallstones; people with liver or kidney disease; gout patients; people with cardiovascular diseases such as hyperlipidemia, high blood pressure.
In addition, when preparing, you should only choose fresh crab, wash it, remove the bringin and organs, steam or boil it thoroughly before eating. Do not eat too much, because crab is rich in protein and crab eggs contain a lot of cholesterol; normal people should only eat about 500 grams at a time and no more than 3 times a week.
