It's common for many people to enjoy a cold beer while eating seafood, but this combination can actually be risky for your health. Gout, gallstones, and kidney stones are real concerns, and the link between seafood and beer may contribute to these conditions.
Seafood is high in protein and low in fat, but it also contains purines and glycosides—substances that can increase uric acid levels when metabolized. Beer, on the other hand, contains vitamin B1, which acts as a catalyst in breaking down purines and glycosides. When consumed together, this mix can lead to a chemical reaction that raises uric acid in the bloodstream, disrupting the body’s natural balance. If the excess uric acid isn’t excreted properly, it can form sodium salts and settle in joints or kidneys, leading to painful gout attacks or stone formation. In severe cases, the affected areas may become red, swollen, and extremely painful, making even simple movements difficult. As the saying goes, "a moment of indulgence can lead to a lifetime of discomfort."
So, what should seafood lovers do? Besides avoiding beer altogether while eating seafood, there are several steps you can take to reduce the risk:
1. Boil the seafood first and discard the broth, as it contains a lot of purines and glycosides that can be harmful.
2. Drink plenty of water—around 2000 to 2500 milliliters per day—to help flush out uric acid more effectively.
3. Pair your meal with vegetables and fruits rich in vitamins A, C, and E, which have antioxidant properties that can help prevent urate precipitation. However, avoid cauliflower, spinach, and mushrooms, as they are high in purines themselves.
By being mindful of what you eat and drink, you can still enjoy seafood without putting your health at risk. It’s all about balance and smart choices.
Protein is one of the two most important basic components of life. It is a covalent polypeptide chain connected by more than 20 different forms of amino acids. Amino acids are the basic units of proteins. Both humans and animals must use amino acids or proteins as nitrogen sources, but proteins in food must first be broken down into amino acids and then synthesized their own proteins. Therefore, amino acids are the basic unit of proteins and the raw materials for synthesizing human hormones and enzymes, participating in human metabolism and various physiological functions.
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