What should not be eaten with small lobsters (crayfish)?

May 27, 2025 Source: Cainiu Health

Dr. Yu Yongchao

Introduction

Crayfish has a high purine content, while beer and carbonated beverages contain both purines and fructose. Consuming them together accelerates uric acid synthesis and may easily trigger gout (redness, swelling, heat, and pain in the joints). Alcohol also inhibits uric acid excretion, increasing the burden on the kidneys. Individuals with high uric acid levels should be especially cautious and are advised to substitute beverages with plain water or tea. Crayfish contains protein and calcium, while fruits such as grapes, pomegranates, and persimmons are rich in tannic acid.

　　Crayfish are generally not recommended to be consumed with beer, grapes, spinach, lamb, lemon, etc. The specific analysis is as follows:

　　1. Beer

　　Crayfish contain high levels of purines, and beer as well as carbonated beverages contain both purines and fructose. Consuming them together may accelerate uric acid production and increase the risk of gout (redness, swelling, heat, and pain in the joints). Alcohol also inhibits the excretion of uric acid, increasing the burden on the kidneys. People with high uric acid levels should be especially cautious. It is recommended to substitute beverages with water or tea.

　　2. Grapes

　　Crayfish contain protein and calcium. Fruits rich in tannic acid, such as grapes, pomegranates, and persimmons, can form tannic acid protein and calcium precipitates when combined with these minerals, potentially causing gastrointestinal discomfort such as abdominal pain, bloating, and diarrhea. It is recommended to avoid consuming these fruits within two hours before or after eating crayfish. Low-tannin fruits such as apples are better choices.

　　3. Spinach

　　Spinach and amaranth contain oxalic acid, which can combine with calcium in crayfish to form calcium oxalate, hindering absorption and increasing the risk of kidney stones. Tannin-rich vegetables like pumpkin may also combine with protein and cause indigestion. Low-oxalate vegetables such as broccoli are better choices for cooking. Spinach should be blanched in advance to remove oxalic acid.

　　4. Lamb

　　Crayfish are considered warm in nature, and lamb is also a warming food. Eating them together may lead to excessive internal heat, triggering symptoms such as mouth ulcers and constipation ("heatiness"). This is particularly important for people with yin deficiency and excessive internal heat (often manifested as dry mouth and throat). In summer, it is recommended to pair with neutral meats such as duck to reduce the accumulation of heat.

　　5. Lemon

　　Crayfish, especially the heads, contain pentavalent arsenic. When consumed with large amounts of vitamin C, such as from lemons, it may be reduced to toxic trivalent arsenic (a component of arsenic trioxide). Although poisoning requires an extremely large dose, it is advisable to avoid deliberately combining crayfish with high-concentration vitamin C supplements or large quantities of freshly squeezed citrus juices.

　　In daily life, it is recommended to consume crayfish in moderation according to individual circumstances. Maintaining a balanced and diverse diet helps promote overall health.

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What is the yellow substance inside a crawfish's head, and is it edible?

The hepatopancreas is the digestive organ of the crayfish, responsible for metabolism and toxin storage. It can easily accumulate heavy metals, bacteria, and other harmful substances, which may be difficult to completely remove even with high-temperature cooking. Consumption may cause adverse effects on the body. Although the gonads contain certain nutrients, they are mixed together with the hepatopancreas and are difficult to accurately distinguish, increasing the risk of inadvertently ingesting harmful substances.

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Can patients with hyperthyroidism eat crawfish?

Patients with hyperthyroidism can eat crayfish, but it is not recommended to consume them in large quantities. Although crayfish are nutritious, patients should still eat them in moderation to avoid excessive intake that may lead to indigestion or other health problems. Patients should choose light and healthy cooking methods, such as steaming or garlic-flavored preparations, and avoid cooking methods with heavy oil, excessive salt, or strong spices such as chili peppers.