Round-bellied crabs in September, pointed-clawed in October— Hold your crab and admire the chrysanthemums on Chrysanthemum Day.September and October mark the peak season when crabs are plump with rich roe and oil, making it the prime time for crab consumption. Crabs are nutritionally dense, high in protein and unsaturated fatty acids, and rich in essential minerals like calcium, phosphorus, iron, and vitamin A. Their tender meat offers a delicious flavor, and moderate consumption benefits overall health.
Autumn also marks the peak season for persimmons. These fruits are refreshingly sweet and highly nutritious, containing vitamins and sugars approximately 1-2 times higher than most fruits. Fresh persimmons also provide inorganic salts, minerals, and flavonoids. Yet, when crabs are at their fattest, persimmons are ripening—and the two must never be eaten together. What happens if you consume crabs and persimmons simultaneously? Let's explore below.
What happens when you eat crab and persimmons together?
During the peak season for both crab and persimmons, it's crucial to avoid mixing them. Tannic acid and other compounds in persimmons cause crab protein to coagulate. This coagulated substance, if left in the intestines for extended periods, ferments and decomposes, leading to symptoms like vomiting, abdominal pain, and diarrhea.
Persimmons are cold in nature and contain abundant pectin and persimmon tannin. Unripe persimmons also contain red tannin. When persimmon tannin and red tannin encounter stomach acid, they can coagulate into lumps. In other words, eating too many persimmons may cause these lumps to harden into gastric persimmon stones, damaging the stomach lining.Crab meat is rich in protein, while persimmons contain tannic acid. Protein reacts with tannic acid to form clumps. This is likely the origin of the belief that crab and persimmons are incompatible. Another theory suggests that crab and persimmons shouldn't be eaten together primarily because both foods are cold in nature. Consuming them together may overwhelm the digestive system, causing stomach pain and other symptoms, especially for those with a cold stomach constitution.
How long after eating crab should you wait before eating persimmons?
How long after eating crab should you wait before eating persimmons? If you wish to eat persimmons after crab, it's best to wait at least 3 hours. Generally, it's recommended not to consume them on the same day, meaning a minimum interval of 12 hours. Of course, if your digestive system is strong and you've eaten only small amounts of crab and persimmons, waiting 4 hours or more should suffice.Additionally, pairing crab with ginger or vinegar during consumption helps dispel cold, making it easier to eat persimmons later.
Editor's note: Autumn is the harvest season for persimmons, black jujubes, and hawthorn berries. However, individuals with weak digestive systems should consume these foods cautiously, as they can contribute to the formation of gastric stones. This condition typically manifests within hours to days after ingesting large quantities of persimmons, black jujubes, or hawthorn berries, presenting symptoms similar to acute gastroenteritis.If gastric stones remain trapped, chronic intermittent episodes may occur. Common symptoms include postprandial upper abdominal discomfort that resolves completely between meals. Larger stones may cause a heavy sensation in the upper abdomen and partial gastric obstruction, leading to periodic nausea, vomiting, and spasmodic upper abdominal pain.
Many people habitually drink tea after meals to aid digestion. However, crabs are inherently difficult to digest and absorb due to their high protein, unsaturated fatty acids, and cholesterol content. Consuming tea afterward dilutes gastric juices, potentially causing indigestion. Additionally, the tannic acid in tea may trigger gastrointestinal discomfort. Therefore, avoid drinking tea after eating crab.