Crab and tea

,As the old saying goes: “autumn deep chrysanthemum yellow crab is fat”, every year a cold day, the taste of crab is “right”! As the saying goes, “nine female ten male”, refers to the lunar September female crab yellow paste plump, the most delicious; and after the lunar October should eat male crab, male crab crab paste fat. Chinas three major ancient crabs only surviving species —— Suzhou Yangcheng Lake hairy crab is a popular delicacy for the public every autumn! Although Longyuanjun is also a fanatical fan of food, the so-called: a crab on the table all flavors are weak, but although the crab taste is good, food taboos! In the feast, some of the crab flush food is best to avoid!Crab and tea

From the perspective of traditional Chinese medicine, “stomach persimmon stone disease” is due to the damage of the spleen and stomach, resulting in the normal transportation of food. Crab and persimmon are both cold food, and excessive food is easy to damage the spleen and stomach, especially for people with weak constitution, this collocation should be avoided. Crabs are high in protein, and the tannins (also known as “tannic acid”) in persimmon solidify into an indigestible condensed matter when they encounter protein.Crab and tea

Tea is not happy tea friends should pay attention to, to pay attention to the crab and tea should not be enjoyed at the same time. This is related to the natural substances rich in tea leaves, especially tannic acid, which is a polyphenolic compound. Tea polyphenols (for 20% to 30% of the weight of dry tea) are one of the most important active ingredients in tea. When eating crab, we drink tea, and the tannic acid in the tea precipitates with protein, forming blocks that are difficult to digest by the human body. Long-term accumulation may increase the risk of “gastric persimmon stone disease”.

In addition, catechins are one of the most important components in tea polyphenols. Relevant experimental studies in China show that catechins can inhibit gastric acid secretion after entering the gastrointestinal tract, thus affecting the human food digestion to a certain extent. This is also one of the reasons why it is not recommended to share crab and tea.Crab and tea

Both crab and beer are high-purine foods, which are converted into uric acid after metabolism in the body. Regular consumption of both foods can lead to increased uric acid levels, which can increase the risk of gout and hyperuricemia.

Gout is an inflammatory disease caused by the accumulation of uric acid crystals in the joints, often manifested as severe joint pain, redness and other symptoms. Hyperuricemia is an increasingly common health problem in recent years, affecting not only joints but also damage to the kidneys. Therefore, for patients with gout and hyperuricemia, it is recommended to avoid eating crab and beer to protect their own health.

So, what is a good match for eating crab? In fact, the traditional vinegar to fishy, ginger to cold can yet be regarded as a good formula. In traditional Chinese medicine, ginger has the effect of warming and dispersing cold, invigorating the stomach and promoting blood circulation. It is very good to neutralize a few pieces of ginger when steaming and boiling crabs. When eating with vinegar, not only more delicious, but also can help remove the fishy smell of crab. Studies have shown that it is advisable to drink tea after 2 hours after a full crab feast. So, what kind of tea is suitable for drinking after eating the crab? For the purpose of digestion, choose to drink full fermented black tea, mild tea is a good choice! Appropriate drinking, to a certain extent, can drive away crab cold, reduce stomach stimulation. Of course, you can also stuffy a pot of old Pu er and Pu er tea fossil in advance. After eating the crab, the tea is almost stuffy. Drink both warm, but also promote intestinal peristalsis to help digestion, solution and digestion!

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The largest continuous tea plantation in the world – https://www.youtube.com/watch?v=gVIF2_oTkCIYouTube