My hands go numb after eating crayfish

Crayfish is a kind of seafood with high nutritional value, and because of its unique flavor and high protein content, many people like to eat crayfish. Crayfish can supplement the human body with protein and certain trace elements. It is a delicious and nutritious seafood. However, if the crayfish are not handled and cooked correctly, it is very easy to cause poisoning. Some people experience numbness in their hands after eating crayfish. So, why do your hands feel numb when you eat crayfish?

The harm of crayfish

1. Rhabdomyolysis

Crayfish contain lung flukes, which can easily cause "rhabdomyolysis". Generally speaking, animals such as crayfish and crabs carry lung flukes, and roasting, frying or pickling them cannot guarantee that the larvae of lung flukes will be killed. Therefore, crayfish must be cooked thoroughly before eating. As summer approaches, street barbecues, food stalls, and beer squares are becoming more and more popular. When eating barbecue, you must pay attention to the quality of the meat to distinguish whether it is real or fake. The amount of cold dishes you eat should be moderate. Afraid that unhygienic conditions will cause stomach upset.

At the end of August 2010, it was revealed in Nanjing that eating crayfish might cause muscle dissolution, causing some public panic. The news that patients suffering from rhabdomyolysis due to eating lobsters have frequently appeared in major hospitals recently has attracted widespread attention. The initial judgment on the cause of rhabdomyolysis was that it was caused by "shrimp washing powder". However, some experts have clarified that judging from the number of lobsters eaten by Nanjing people every day, the current 20 to 30 people suffering from the disease is a relatively small proportion, and it is suspected that this is related to the individual's physical constitution. There is still no consensus on why Nanjing crayfish causes muscle dissolution in the human body.

(2) Cooking crayfish for too short a time can easily lead to poisoning

Experts therefore remind the public that they must pay attention to food hygiene when eating crayfish. If the cooking time is short and the bacteria are not completely killed, food poisoning is very likely to occur. Due to the large market demand, the current crayfish are basically purchased from other places. After long-distance transportation in the high temperature climate in summer, many crayfish die. Some restaurants even fry the dead crayfish and then sell them. Because crayfish contain a large amount of histidine, once the crayfish dies, the histidine will be converted into toxic substances. Although consuming a small amount will not cause poisoning immediately, the accumulation of toxins over time will cause illness. In addition, crayfish is the second intermediate host of lung fluke. If it is not cooked thoroughly, or is cooked by roasting, stir-frying, pickling, or marinating, people may be infected with lung fluke after eating it. Experts also remind that if you find that the tail of the crayfish is not curled and the meat is loose when eating it, it may be a dead lobster and should not be eaten. In addition, it is not advisable to eat too much crayfish at one time.

(3) The “sin” of crayfish comes from post-processing

Experts believe that the reason why crayfish poses a food safety hazard is closely related to its later processing and transportation. As for the "rheolysis" caused by eating crayfish in Nanjing, the disease is not common in clinical practice, because it is even rarer when caused by the food itself. This may be related to the chemical substances in the cleaning and cooking processes. Now, the health department suspects that it is caused by shrimp washing powder, but the main ingredients of shrimp washing powder are citric acid and sulfurous acid, and these two ingredients will not cause "myolysis". If it is a problem with the shrimp washing powder, then this shrimp washing powder must have added some harmful chemical ingredients. In the past, most cases of eating crayfish were allergies or diarrhea, so people with allergies should eat less or no crayfish. Eating crayfish and causing diarrhea may be caused by eating dead crayfish or by the cooking process.

Eat spicy crayfish

4. What troubles will eating lobster cause?

Step 1: Skin allergy: Lobster is a high-protein food. Excessive protein intake will cause foreign protein reactions, which may cause systemic allergies and the appearance of red rashes.

Step 2 Acute gastroenteritis: It is easy to get acute gastroenteritis if you eat unclean or undercooked lobsters.

Step 3: The neck and head of lobster are infested with various parasites. Do not eat them raw, as severe cases may lead to paragonimiasis.

Step 4 Gout: Do not drink beer when eating lobster, because lobster is high in protein and the purine content is also very high. If you eat lobster and drink a lot of beer at the same time, it may cause an increase in blood uric acid and cause a gout attack.