‘Eel’, which cannot be missed on lucky days, is poisonous to the body… 4 precautions when ingesting

Eel, which is counted as a stamina food, is one of the most popular health foods on lucky days. Since eel is rich in protein and omega-3 fatty acids, which are unsaturated fatty acids, it is good for restoring energy and preventing neurodegenerative diseases such as cardiovascular disease and dementia. In addition, vitamin A (retinol), which is abundantly contained in eel, is known to help eye health, skin elasticity, and immunity. However, eel, which has various health benefits, is not a health food for everyone. Here are some things to keep in mind when eating eel.

1. Eat cooked rather than raw.
Eels are divided into freshwater eels (eels) and saltwater eels (conger eels, pike eels, hagfish). Fortunately, it is killed if eaten baked or cooked, but if eaten raw, it can cause vomiting, diarrhea, and shortness of breath if the blood is not thoroughly removed. In particular, the mucous membrane of eels contains a large amount of toxin that cannot be washed, so eating it raw can be a disaster. The mucous membrane contains a poison called anaphylaxis, so it is safe to consume after cooking at 60 degrees or higher for 5 minutes or longer. Ginger, usually eaten with eel, has a sterilizing effect, detoxifying food poisoning bacteria that may be present in eel and helping digestion.

2. Beware of lipid peroxide in patients with dermatitis such as atopic dermatitis

If you have dermatitis such as atopic dermatitis or have allergies, it is better to avoid eating eel. Lipid peroxide, the cause of dermatitis, is a harmful substance produced by oxidation of fat. Therefore, people with dermatitis such as atopic dermatitis are recommended to eat other nourishing food than eel.

3. Peach and eel are the best
Eels and peaches can cause diarrhea due to sanggeuk, so you need to be careful. This is because, when eel and peaches are consumed together, the organic acids that give peaches a sour taste can interfere with the digestion of fat and cause severe diarrhea.

4. Patients with cholecystitis should be careful with high-fat, high-protein foods

The gallbladder, called the gallbladder, is where the bile secreted by the liver is stored. Bile is stored in the gallbladder and secreted through the gallbladder into the duodenum to aid in digestion. In this process, the bile is abnormally concentrated and gallstones are formed. These gallstones block the entrance to the gallbladder and prevent the smooth movement of bile, causing cholecystitis, which is an inflammation of the gallbladder. A fatty, high-fat diet raises the level of cholesterol in the bile, where supersaturated cholesterol precipitates in the bile, forming crystalline structures called gallstones. If you consume a large amount of high-fat, high-protein foods such as eel in a short period of time, the risk of gallstones increases, so it is recommended to consume only an appropriate amount.

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