Red beans can promote heart activation and have diuretic and detumescence effects. However, red bean products can only be used as sweets. If salt is added to the mouth, the diuretic function will be halved. And sweet and salty food will make people nervous after eating it.
2. Avoid putting onions when eating tofu.
It is unscientific to eat tofu and put onions, because onions contain a lot of oxalic acid, which can combine with calcium in tofu to form white precipitated calcium oxalate, making calcium difficult to absorb. We know that calcium is an essential element for human body, and long-term intake will reduce the nutritional value of tofu. If you eat less foods rich in calcium, it may lead to calcium deficiency in the body, and symptoms such as irritability, convulsions and chondrosis may occur. Therefore, when cooking bean products, it is best to put less or no onions.
3. Do not use sour plum crystals as sweeteners in milk powder.
Some people like to brew milk powder and sour plum crystals together and use sour plum crystals as sugar, which is unscientific. Because citric acid in sour plum crystals and protein in milk powder fully react during brewing, protein condensation will occur, and the more stirring, the more obvious the condensation will be. Therefore, sour plum crystals, hawthorn crystals, pineapple crystals and orange crystals cannot be used as sweeteners. In addition, due to the obvious acidity of brown sugar, protein condensation will also occur after adding brown sugar.
4. Avoid cooking tofu with spinach.
Tofu is made by adding brine or gypsum to soybean milk. There is magnesium chloride in brine, calcium sulfate in gypsum and a large amount of oxalic acid in spinach, which can react with magnesium chloride and calcium sulfate to form white precipitate of magnesium oxalate or calcium oxalate insoluble in water. The human body cannot absorb calcium and magnesium salts. So it is unscientific to cook spinach and tofu together.
5. Avoid cooking red and white radishes together.
It is unscientific to cook carrots and white radishes together, because carrots contain an ascorbic acid enzyme, which can destroy vitamins in white radishes and reduce the nutritional value of boiled white radishes together. So carrots and white radishes should be processed separately.
6. Avoid using radish and ginseng at the same time.
Ginseng has the functions of invigorating primordial qi, nourishing blood, promoting fluid production, calming the heart and improving intelligence. It has a good curative effect on fatigue, hypotension, anemia, autonomic nervous dysfunction and other diseases. It is a good product for invigorating qi and strengthening the body, especially suitable for people with qi deficiency and infirmity. And radish has the effect of relieving asthma and promoting digestion. If both are taken at the same time, one is invigorating qi and the other is destroying qi, the nourishing effect of ginseng will be weakened. In addition, radish diuresis has the effect of digestion and accumulation, which will affect the absorption of effective components of ginseng, accelerate excretion, and also have an impact on the nourishing effect of ginseng. Therefore, Chinese medicine believes that it is unscientific to take carrots and ginseng at the same time.
7. Avoid drinking coffee.
Caffeine is the main component of coffee, which selectively excites the cerebral cortex. Drinking coffee in moderation can eliminate or reduce fatigue, cheer up the spirit, stimulate appetite and improve work efficiency.
Moderate drinking is also good for the human body, because 90% of alcohol can be directly absorbed by the duodenum and jejunum and enter the blood after drinking. Alcohol is converted into acetaldehyde in the liver, which is used by every cell to help digestion, relax muscles and promote blood circulation, and eliminate fatigue. Moderate drinking can also increase the fluidity of high-density lipoprotein in blood, thus reducing the incidence of heart disease.
However, if you drink wine and coffee together, even if you drink a little, it will turn the cerebral cortex from extreme excitement to extreme inhibition, stimulate vasodilation, accelerate blood circulation, and greatly increase the burden on the cardiovascular system. It is far more harmful to human body than drinking too much, and even life-threatening. If you drink too much coffee, the result will be disastrous. Therefore, don't drink wine with coffee.
8. Avoid stewing beef and chestnuts together.
Beef is sweet and warm, tonifying the middle and qi, nourishing the spleen and stomach, and strengthening the waist and feet; Chestnuts are sweet, salty and warm, benefiting qi, invigorating stomach and tonifying kidney. Judging from the medicinal properties of food, the two are not contradictory; In terms of nutritional components, chestnuts are rich in vitamin C, reaching 40 mg per100g, besides protein, sugar, starch and fat. In addition, it also contains carotene, B vitamins and fatty acids. Vitamin C in chestnuts easily reacts with trace elements in beef, which weakens the nutritional value of chestnuts. Moreover, they are not easy to digest and are not suitable for stewing and frying. There is also a record in the ancient book "Eating is Right" that "beef can't be eaten with chestnuts". At the same time, eating beef with chestnuts can cause vomiting.
9. Avoid cooking meat and beans together.
From the point of view of nutrition, beans should not be matched with meat for the following reasons: ① The phytic acid content in beans is high, and it often forms a complex with protein and mineral elements, which affects its availability and reduces its utilization efficiency. (2) Polyphenol is one of the anti-nutritional factors of legumes, and it reacts with protein, which affects the solubility of protein and reduces its utilization rate. Polyphenols not only affect the protein utilization of beans themselves, but also affect the digestion and absorption of meat protein when mixed with meat. (3) The aldonic acid residues in bean cellulose can form complexes with minerals such as calcium, iron and zinc in meat products such as lean meat and fish, which will interfere with or reduce the absorption of these elements by human body. ④ Beans contain gas-producing compounds-oligosaccharides, such as raffinose, stachyose and rosso. Because human digestive system does not secrete galactosidase, these compounds cannot be digested. Due to the action of bacteria, it decomposes in the large intestine and produces a large amount of gas, which, together with indigestion and other factors, forms abdominal distension, gas resistance and gas stagnation.
10. Avoid cooking chicken with carp.
Chicken is sweet and carp is sweet. Chicken tonifies the middle and helps yang, while carp tonifies qi and benefits water, but the taste is not doubled. Fish is rich in protein, trace elements, enzymes and various bioactive substances. Chicken ingredients are also extremely complex. It is often seen in ancient books that chicken and fish can't be eaten together, mainly because they can't be cooked together and fried together.
1 1. Avoid eating chicken and mustard together.
Eating these two foods together will hurt your vitality. Because mustard is a hot thing, chicken is a warm tonic, which may help to clear away heat and is not good for your health.