Can crabs and beer be consumed together?

Generally speaking, it is not recommended to consume crabs and beer together. The detailed explanation is as follows:

Crabs are high-protein, cold-natured foods rich in purines and glycine. Beer, besides being cold in nature, also contains large amounts of purines and alcohol. Combining these two can affect health in multiple ways. As both are cold-natured foods, consuming them together may exacerbate gastrointestinal coldness and weaken the function of the stomach and spleen. Especially for individuals with sensitive digestive systems, this combination may easily cause symptoms such as abdominal pain, diarrhea, and indigestion.

Furthermore, both crabs and beer are high-purine foods. Purines are metabolized into uric acid in the body, and excessive intake can lead to a sharp increase in blood uric acid levels. This not only increases the risk of gout attacks but may also induce deposition of urate crystals, harming kidney health. Additionally, alcohol promotes the release of histamine from crabs, which may trigger allergic reactions—such as rashes and itching—in some individuals. Alcohol also affects the liver's metabolism of purines, further increasing the burden on the body.

In addition, if crabs are not thoroughly cooked, they may carry bacteria or parasites. Although alcohol has some bactericidal effect, it cannot completely eliminate these risks. When combined with beer, the weakened gastrointestinal immunity makes infection more likely. Therefore, to protect the health of organs such as the gastrointestinal tract and kidneys, it is recommended to avoid pairing crabs with beer when consuming them. Instead, warm rice wine or boiled water can be chosen to neutralize the cold nature and reduce the synergistic risks of purines and alcohol.