Four Types of People Should Avoid Eating Fish in Autumn
Autumn is an ideal time for weak individuals to tonify, and fish is an excellent aquatic food for nourishment. Not only is it delicious, but it also boasts high nutritional value. Its protein content is twice that of pork, and it consists of high-quality protein with high absorption rates in the human body. Fish is rich in thiamine, riboflavin, niacin, vitamin D, and certain amounts of calcium, phosphorus, and iron. Though fish fat content is low, its fatty acids have been proven to lower blood sugar, protect the heart, and prevent cancer. Vitamins D, calcium, and phosphorus in fish effectively prevent osteoporosis.
Traditional Chinese medicine emphasizes eating fish according to one’s condition—eating the right fish for the right condition maximizes its dietary and medicinal value. Below are the medicinal properties and therapeutic uses of common fish species for reference:
Carp: Also known as *fù yú*, it has a sweet taste and warm nature. Benefits include diuresis, reducing edema, invigorating qi, strengthening the spleen, promoting blood circulation, stimulating lactation, clearing heat, and detoxifying. Used for treating edema, ascites, insufficient milk production in postpartum women, gastric prolapse, and rectal prolapse.
Spanish Mackerel: Tonifies the five zang organs, expels wind, kills parasites. Particularly suitable for those with weak spleen-stomach, poor digestion, or dry skin. Can be used as an adjunct therapy for chronic hepatitis. Regular consumption also moisturizes skin, maintaining its hydration and elasticity.
Black Carp: Benefits include tonifying qi and stomach, transforming dampness, promoting urination, expelling wind, and relieving irritability. Used to treat qi deficiency, fatigue, cold stomach pain, foot swelling, damp bi syndrome, malaria, and headaches. Contains trace elements like zinc, selenium, and iron, which have anti-cancer properties.
Largemouth Bass: Sweet taste, warm nature. Benefits include diuresis, reducing edema, invigorating qi, strengthening the spleen, and promoting lactation. Indicated for edema, blocked milk ducts, and fetal growth restriction.
Grass Carp: Also known as *huàn yú*, comes in green and white varieties. Sweet taste, warm nature. Functions include calming the liver, expelling wind, activating blood, and interrupting malaria. Ancient texts suggest that grass carp meat is thick and tender, effective for treating weakness and wind-related headaches; eating the head steamed is especially beneficial.
Loach: Sweet taste, neutral nature. Benefits include warming the middle energizer, boosting qi, clearing damp-heat, promoting urination, detoxifying, and treating hemorrhoids. Loach meat is tender and highly nutritious. Its mucus has antibacterial and anti-inflammatory effects. Used for treating jaundice due to damp-heat, difficulty urinating, and night sweats after illness.
Caution: Individuals with the following conditions should avoid or limit fish consumption:
- Gout patients: Fish contains purine compounds, and gout results from disrupted purine metabolism.
- Patients with bleeding disorders (e.g., thrombocytopenia, hemophilia, vitamin K deficiency): Fish contains eicosapentaenoic acid (EPA), which inhibits platelet aggregation, potentially worsening bleeding symptoms.
- Liver cirrhosis patients: During cirrhosis, the body struggles to produce clotting factors, and platelets are often low, making bleeding easy. Consuming fish rich in EPA—such as sardines, black carp, or tuna—can worsen the condition dramatically.
- Tuberculosis patients taking isoniazid: Consuming certain fish may trigger allergic reactions—mild cases cause nausea, headache, facial flushing, conjunctival congestion; severe cases may lead to palpitations, numbness of lips and face, rashes, diarrhea, abdominal pain, breathing difficulties, elevated blood pressure, and even hypertensive crisis or cerebral hemorrhage.