Eat vitamin c can eat seafood do eat vitamin c how long to eat seafood

Seafood, also known as seafood, refers to food made from marine animals, including fish, shrimp, and shellfish. Although sea creatures such as kelp are often used as food, seafood is mainly based on animal-made dishes.

Under normal circumstances, in order to maximize the efficacy of vitamin c, there will be many precautions when eating. When eating vitamin c, it is not recommended to eat seafood, it will be prone to reactions and have a bad influence on the human body. Let's take a look at the specifics below!

Can I eat seafood with vitamin C?

When eating vitamin C, seafood is generally not recommended.

When vitamin C is eaten together with seafood, pentavalent arsenic and vitamin C may occur, causing poisoning. However, the occurrence of this situation requires large amounts of seafood and vitamin C to occur.

How long after eating vitamin C eat seafood

Vitamin C is a water-soluble vitamin, and generally there is no problem if you eat seafood for 2 hours. This is because about 2 hours of intake of vitamin C will be excreted with body fluids, this time eating seafood and chemical reactions will not cause people to become poisoned.

How to do with vitamin C and seafood

If you have already eaten vitamin C and seafood, your body does not have any discomfort. You do not need to worry too much. The body has the function of self-detoxification, small doses of toxins will be excreted, will not cause people to appear toxic.

Eat Victoria C and seafood notes

When eating seafood and vitamin C, more attention should be paid to the amount of intake, whether seafood or vitamin C should not be too much to eat at a time, so as to avoid physical discomfort. In addition, when eating seafood, we must pay attention to the freshness of seafood, and whether it is suitable for eating seafood, so as to avoid the case of seafood allergy.

Who should not eat too much seafood

Who should not

People with high blood lipids: Spike crabs, especially crab yellow, have a high cholesterol level. People with high cholesterol and high blood lipids should pay attention to eat less or not eat this kind of seafood.

Arthritis, gout patients: sea cucumbers, marine fish, seaweed, seaweed and other seafood products contain more purine, patients with regular food will increase the condition.

Patients with hemorrhagic disease: Patients with bleeding disorders such as thrombocytopenia, hemophilia, and vitamin K deficiency should eat less or not eat sea fish, because 20-carbon enoic acid contained in fish can inhibit platelet aggregation and increase bleeding disorders. The patient's bleeding symptoms.

Patients with liver cirrhosis: When the liver is hardened, it is difficult for the body to produce coagulation factors, and the low platelets cause bleeding. If you eat sardines, herring, tuna, etc. that are rich in 20-carbon-5 acid, you can make the condition deteriorate sharply, which seems to be worse.

Dermatological patients:

The reason why skin diseases patients can not eat seafood is because the protein contained in seafood can enter into the human body, can be used as an allergen, produce allergic reactions to the body, such as itching, etc., or make the original skin disease relapse, increase . So dermatologists regard seafood as one of the causes and require certain patients to be taboo.

Allergic skin diseases caused by eating seafood are mostly Type I allergies, which can cause smooth muscle spasm, vasodilation, increased permeability, plasma extravasation, edema, and eosinophilia. Clinical manifestations include pruritus, urticaria, angioedema, and other systemic symptoms; or recurrence or exacerbation of infant eczema, chronic eczema, and the like.