In general, it is not recommended to drink alcohol when eating seafood, especially beer, wine, etc. Try not to drink, so as not to lead to the occurrence of gout. Because seafood contains a large amount of purine, purine metabolism in the body will produce uric acid, and alcohol will accelerate the production of uric acid, but also does not help the renal tubules on the filtration of uric acid, so that the excretion of uric acid is reduced, the body uric acid content increased, thus leading to the occurrence of gout. Seafood is a cold food, wine is a spicy stimulating food, the two together may stimulate the gastrointestinal tract, easy to appear indigestion, abdominal pain, diarrhea symptoms, affecting the body’s absorption of nutrients from seafood. In addition, beer is rich in vitamin B1, when eating seafood, vitamin B1 can catalyze the purine and glucosinolate in seafood, so that harmful substances in the body to combine, increase the level of uric acid in the blood, leading to arthritis, gout, and in serious cases may appear urinary stones. Red wine is brewed from grapes through fermentation, which is rich in a certain amount of vitamin C, tannins, two at the same time, there will be a reduction in the taste of seafood, nutritional value, and seafood contains the chemical element arsenic, easy to chemical reaction with vitamin C, become trivalent arsenic, when the body trivalent arsenic reaches a certain concentration can lead to human poisoning. In addition to the above-listed types of wine, white wine due to the relatively high alcohol content, in eating seafood, may aggravate the kidney metabolism, so it is also not recommended to drink. But because yellow wine can neutralize the coldness of seafood, reduce the stimulation of the gastrointestinal tract, and also contains a large number of functional oligosaccharides, drinking not only can promote the growth of beneficial bacteria in the intestinal tract, enhance digestion, but also promote the body’s absorption of nutrients in seafood, so you can drink some yellow wine in moderation, but not in excess, to avoid aggravating the burden on the kidneys.