Can pregnant women eat spicy crayfish?

It is not clear since when spicy lobster has become an irresistible delicacy, especially in summer, whether in beautifully decorated restaurants or bustling outdoor food stalls, you can always find spicy lobster, and it is definitely a dish with a very high attendance rate. This home-cooked dish is delicious and popular among everyone, but can pregnant women eat it? Next, let’s find out if you can eat spicy lobster while pregnant?

Judging from the nutritional content of spicy lobster, pregnant women can eat it because it is relatively nutritious, with high protein content and low fat rate, and most of the fat in spicy lobster is unsaturated fat oleic acid, which is very easy to be digested and absorbed by the body. It is worth mentioning that spicy lobster also contains many nutrients, including essential zinc, selenium and iodine. Lobster meat is very tender and its muscle tissue is also fine, so it is easy to digest and absorb after eating. From this point of view, pregnant women can eat spicy lobster.

However, the quality of the spicy lobsters currently sold on the market is uneven. Because the lobster market is very popular nowadays, the breeding scale is getting larger and larger. The water quality of many crayfish farms is not up to standard for heavy metal pollution, which will cause the lobsters to contain excessive heavy metals. When cooking lobsters, restaurants do not clean them carefully, and in order to pursue the best taste, they are fried in oil, and sometimes they are not cooked thoroughly. Therefore, the bacterial sparganosis in the lobster may not be killed. In order to pursue the greatest profit, some restaurants directly use dead lobsters as food, which may also cause lead poisoning. Therefore, from this point of view, pregnant women should try not to eat spicy lobsters.

Frequently Asked Questions about Eating Lobster

1. Lobsters are aquatic creatures that eat the remains of humus animals. Bacteria and toxins are constantly accumulating in their bodies, so we should try to choose lobsters that have just grown up. When purchasing, you should be able to look at the color: old crayfish may be red turning black or red with iron blue, while young and strong crayfish have a natural and healthy luster. Touch the lobster head hard. If it is hard as iron, it is old. If it is flexible like a fingernail, it has just grown up and changed its shell. Try to buy soft-shell lobsters.

2. To see if the lobster lives in cold water, first look at its back. If it is bright and clean, then look at the hair on its abdomen and claws. If they are white and neat, they are basically raised in clean water.

3. Lobsters in most restaurants are cooked and served on the table. Before eating a lobster, it is best to take a look at its body: if the tail end is curled up, it means it was alive before being put into the pot. If the tail end is straight, it is dead before it is put into the pot. Dead lobsters cannot be eaten as they may cause lead poisoning. In addition, the head of crayfish is easy to absorb excessive heavy metals and bacteria, so it is best to remove the head when eating.

4. Lobsters washed with shrimp washing powder usually look very clean and have bright colors. However, lobster claws are easy to fall off after being corroded. If there are relatively few lobster claws on the table, the possibility of using shrimp cleaning powder is relatively high, so lobsters with fallen claws should be eaten with caution.

5. When cooking lobsters yourself, it is recommended to soak them in cold water for 2 to 3 hours, then wash them clean and boil them at high temperature before eating.

6. Because lobsters are high in protein, and rotten protein can cause great harm to human health, it is best to eat lobsters all at once after cooking. Don't eat too much lobster, because excessive protein intake can easily cause indigestion.