Mistakes not everyone knows when eating crab soup in the summer

Crab soup is a familiar dish in summer meals. Crab soup is rich in calcium and nutrients, good for health, but if eaten incorrectly, it can be life-threatening. Below are some mistakes to avoid when eating crab soup.

Effects of field crab

According to Traditional Medicine Practitioner Bui Dac Sang, Vietnam Academy of Science and Technology, Hanoi Oriental Medicine Association, field crab is a nutritious, rustic dish in the countryside and urban areas of Vietnam with crab soup. This is a cooling soup, stimulates appetite, easy to digest, suitable for hot summer days, especially crab soup.

Field crab is a natural food, a rustic ingredient, but can be used to make many attractive, delicious and nutritious dishes. Field crab hotpot is rich in flavor.

Oriental medicine uses field crabs as medicine under the name of dien giai and believes that field crabs have a salty taste, cold properties, are slightly toxic, have the effect of generating wind and healing tendons and bones, are used to treat heat, eliminate poison, eliminate scabies and blood clots... The field crabs that Oriental medicine often uses as medicine include families such as Potamidae, Graspidae, Parathelphusidae.

Mistakes to avoid when eating crab soup

Do not cook soup from dead crabs.

An article in the Health & Life Newspaper stated that many housewives often buy pre-ground crabs from the market, then filter and cook them. However, this method contains many unpredictable dangers that many people do not expect. Because when processing crabs, many sellers are too cheap to remove dead crabs. Dead crabs contain a chemical called histidine, which can be toxic and cause stomachaches, vomiting, and even serious poisoning. The longer the crab has been dead, the more histidine it contains, making it easier to get poisoned.

You should choose live field crabs yourself and choose female crabs to be delicious because female crabs have firmer meat than male crabs. Delicious crabs are female crabs about the size of a big toe. When processing, you must break off their lower abdomen. You should not choose female crabs that are laying eggs or crabs that are too young because young crabs will have a foul smell.

Do not eat raw crabs

In many rural areas, people have the habit of eating raw crab salad, but in fact this is very dangerous because raw crab meat contains blood-sucking lung parasites. If not sterilized at high temperatures and eaten raw, it is very easy to get "lung parasites".

Cysticercosis is a blood-sucking parasite that lives in the lungs, causing coughing and spitting up blood. It can also invade the brain, leading to convulsions and even paralysis. If it invades organs such as the eyes, kidneys, liver, heart, spinal cord, etc., it can lead to more serious consequences. One rule that must be strictly followed is to cook the crab thoroughly before eating.

Don't eat again and again

Housewives should note that when processing field crabs, they should use up all of them as soon as they are processed, because crab meat contains a lot of protein as well as other nutrients. After being exposed to the environment, it will be easily damaged by harmful bacteria, causing it to go rancid. In the summer or during the changing seasons, re-cooking crabs will not only lose a lot of nutrients but also cause the crab meat to spoil and become toxic.

People who should not eat crab soup

Pregnant women should avoid eating field crabs, people who have just recovered from illness, people with weak digestive systems, people with symptoms of spleen and stomach deficiency (feeling cold), people with diarrhea should not eat field crabs, people with high blood pressure and cardiovascular disease should limit eating field crab soup./.