The eel is a nutritious and tasty fish, rich in high-quality protein, unsaturated fatty acids, vitamins and calcium, iron and other nutrients. The majority of people generally eat eels in moderation for the body’s nutritional intake has certain benefits, but for some special people, not suitable for eating eels, even a small amount of food may have some impact. 1, allergic people: eels are rich in histidine, for people with allergies prone to skin itching, rashes and other allergic reactions. Some immune disease patients who are in a hypersensitive state, such as allergic purpura, systemic lupus erythematosus and bronchial asthma patients, if you eat eels, even in small quantities, may aggravate the condition; 2, weak gastrointestinal people: eels in the fat, protein content is high, for people with weak gastrointestinal function, eating too much may not be easy to digest, bloating, belching and other indigestion Symptoms, so if it is usually slow digestion or poor gastrointestinal function of the population, should pay attention to as little as possible to eat eel; 3, hyperuricemia, gout people: eel purine content is high, hyperuricemia, gout patients limit consumption to prevent aggravation of the disease. In addition, because in traditional Chinese medicine eel is a warm, sweet food, moderate consumption of eel, can nourish the blood, relieve deficiency, for people suffering from internal heat, external wind caused by the cold, dysentery and other diseases, should be careful to eat eel, so as not to aggravate the disease. When buying eels, you should choose fresh eels so that they do not die for too long and produce toxic substances that can cause damage to the human body. When cooking eels, attention should be paid to healthy methods, avoiding the use of deep-fried and spicy stir-fry to avoid aggravating the gastrointestinal tract.