Can high blood pressure eat crayfish?
Can high blood pressure eat crayfish?
High blood pressure can not eat crayfish, lobster belongs to "hair", for some special physical and diseased people will induce the onset of the old disease. Such as high blood pressure, stroke patients, excessive eating lobster, easy to move the wind and yang, triggered liver yang and lead to headaches, dizziness, induced the onset of the old disease. People with allergic constitutions who eat lobster can cause asthma, urticaria, allergic dermatitis, eczema, acne, bloated, and induce or worsen skin diseases.
Can hypertensive people eat crayfish?
High blood pressure can not eat crayfish, lobster belongs to "hair", for some special physical and diseased people will induce the onset of the old disease. Such as high blood pressure, stroke patients, excessive eating lobster, easy to move wind and yang, it is easy to lead to recurrence of the disease, but also headaches, ah, dizziness, ah, or allergic people will eat after eating allergies, such as Asthma, urticaria, and dermatitis occur, so these people must fast their crayfish.
Can high blood pressure eat seafood?
Hypertension Shensi seafood. Seafood is rich in calcium, and people who want high blood pressure can't use high-salt foods. High-calcium foods have the same risk of increasing blood pressure for hypertensive patients. The connection between seafood and nephropathy is relatively close, and the onset age of hypertensive nephropathy is more than 40 to 50 years old, and the history of hypertension is more than 5 to 10 years. In the early period, only nocturia increased, followed by proteinuria. In some cases, transient macroscopic hematuria occurred due to rupture of capillaries, but there was no apparent low back pain. Often associated with arteriosclerotic retinopathy, left ventricular hypertrophy, coronary heart disease, heart failure, cerebral arteriosclerosis and (or) cerebrovascular accident history.
For the prevention of hypertensive nephropathy diet, it is also an indispensable aspect, "the medicine is the same source, food and drug Wei, medicine, food aid, medicine and food use, complement each other," is to say that the drug, with the correct diet Those who complement each other have a dialectical relationship. For the treatment of hypertensive nephropathy, dietary aspects are particularly important. In this regard, we can clearly understand that seafood is not good for kidneys, and it is also not good for chronic nephritis and hypertension. Therefore, seafood is not suitable for all patients with hypertension, and it is even more taboo for hypertensive patients with kidney disease.
Hypertension diet taboo
First, avoid flatulence foods and strong flavored cookies:
Like sweet potatoes and dried beans, foods that easily lead to flatulence are eaten by hypertensive patients. In addition, biscuits with strong flavors are eaten less because of the high sugar and salt content. Patients with hypertension may choose rice, porridge, noodles, and soft soy foods in order to choose light foods.
Second, do not eat pickles, peppers, etc., avoid alcoholic beverages and coffee, strong black tea:
Such as: pepper, mustard, curry, wine, coffee, tea, carbonated drinks; salt pickles, pickles. Fun when eating, spicy stimulation, nervous excitement is an important factor leading to elevated blood pressure. Especially the variety of pickles, love to eat or try to stay away from it, eating too much salt is one of the important factors that induce hypertension. Patients with hypertension routinely choose fresh fruit juices and light black tea as their drinks and do not eat pickles.
Third, do not eat high levels of saturated fatty acids meat and meat processed products:
Such as: cattle, pigs, lamb, pork, fat, sausage, sausage, bacon and so on. These foods contain high fat, although high protein, but saturated fatty acid content is high, it is easy to cause high blood lipids, induced coronary heart disease. Hypertensive patients should choose protein-rich foods with low fat content, such as tender beef, poultry meat, fish, eggs, milk, yogurt and soy products.
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