3 taboos when eating fish

Allergic to cough medicine but still eat fish

According to information on Health & Life Newspaper, taking cough medicine while still eating fish, especially sea fish, is extremely dangerous. You may have an allergic reaction due to the histamine in fish combined with the ingredients of cough medicine, weakening the immune system, causing histamine allergies.

According to nutritionists, a person should eat about 340g of fish per week. (Illustration photo)

In addition, the condition will become worse when cough medicine contains monoamine inhibitors.

Eating fish while taking cough medicine, high doses of antibiotics, or blood pressure lowering drugs is something that medical experts advise you not to take at the same time, as it will counteract the effects of both the medicine and the food, causing harm to you.

Poisoning when eating raw fish

Raw fish is very popular, especially among men when sitting around drinking alcohol.

Although processing fish can destroy some trace elements in fish, eating raw fish will make it easier for parasites and toxins to cause poisoning if the fish is contaminated.

You can even get infected with parasites, liver flukes, and more dangerously, liver cancer if you regularly combine it with alcoholic beverages, beer, and other types of drinks, causing hidden reactions in your body.

Do not eat poisonous parts.

According to information on VnExpress newspaper, fish eggs, fish intestines, and fish bile are parts that are easily contaminated with toxins and microorganisms living in water or parasites such as tapeworm eggs, worm eggs, and roundworms. Therefore, if you eat fish intestines, you must wash them thoroughly with salt and cook them thoroughly to avoid the risk of parasitic diseases.

Fish bile provides enzymes but also contains many toxins such as tetrodotoxin, which affects the nervous system, causing fatigue, respiratory failure, and behavioral disorders. Eating fish bile can cause poisoning, septic shock, acute bleeding, and even death. When processing, be careful not to break the fish bile and avoid letting the bile splash into the eyes.

Some types of fish such as puffer fish contain a toxin called Tetrodotoxin, which is concentrated in the eggs, intestines, and liver and is not destroyed by boiling or drying. The toxicity of the toxin increases during the fish's breeding season, from February to July. People who eat poisonous puffer fish often experience discomfort, fatigue, dizziness, and even death if emergency care is delayed.

How to eat fish properly

According to nutritionists, a person should eat about 340g of fish per week. Women who are about to become pregnant, are pregnant or are breastfeeding should not eat more than 280g of fish.

Recommendations specific to each fish species:

Fatty fish: includes salmon, tuna, sardines, herring, mackerel... Fatty fish are rich in omega-3 which helps prevent cardiovascular disease and is a rich source of vitamin D. Sardines and canned salmon increase calcium and phosphorus because you can eat the fish bones.

Everyone should eat at least 140g of oily fish a week. Women who are pregnant or breastfeeding should not eat more than 280g. Men and non-pregnant women can eat up to 560g of oily fish a week.

White fish: are types such as cod, flounder, pomfret, tilapia... White fish is low in fat and provides omega-3 but in lower amounts than fatty fish.

You can generally eat as much white fish as you like, but with shark and swordfish, be careful not to eat more than 140g. Children and women who are pregnant or trying to get pregnant should avoid these two types of fish because they contain more mercury than other types.

In addition, shrimp, crab, clams, mussels, oysters... contain a lot of selenium, zinc, iodine and are low in fat. Therefore, you can consume these seafood freely./.