2. Radish and auricularia can't rinse mutton together.
3. Eating fresh auricularia auricula can be toxic. Fresh auricularia auricula contains a special substance, whose chemical name is "porphyrin". Because of this substance, after people eat fresh auricularia auricula, plant solar dermatitis will occur after being exposed to sunlight, causing skin itching, causing redness, itching, pain, rash, blisters and edema in the exposed part of the skin. ? Comparatively speaking, dried fungus is safer. Because dried auricularia auricula is fresh auricularia auricula after exposure, most porphyrins will decompose during exposure. Before eating, dry fungus should be soaked in clear water, which will dissolve the residual toxin in water and make the dry fungus finally nontoxic. However, it should be noted that it is best to change the water two or three times when soaking dried auricularia auricula to extract harmful substances to the maximum extent.
Pears can't be eaten with crabs, it will cause diarrhea.
Pears can't be eaten with boiled water, it will cause diarrhea.
Diabetics should not eat pears because of their high sugar content.
People with weak spleen and stomach should be careful to eat because pears are cold.
People with blood deficiency and those who are afraid of cold should eat less, otherwise their condition will get worse.
People who are afraid of cold and have too much stomach acid should eat less pears. Because pears are cold, it will lead to aggravation of the disease.
Pears and tomatoes will not be eaten at once, and they will have diarrhea.
Pear and white radish should not be eaten together, which will affect the thyroid gland.
Avoid stewing beef and chestnuts together.
Beef is sweet and warm, which can tonify the middle energizer, replenish the spleen and stomach, and strengthen 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.
Chestnut is known as "the king of dried fruit" and "the fruit of kidney", which is rich in nutritional value, and mainly has the functions of strengthening spleen, strengthening stomach, tonifying kidney and preventing and treating hypertension. Chestnut is best not to eat with mutton and beef, which will affect digestion and easily cause vomiting. There are also chestnuts and duck meat that are easy to be poisoned. If you are used to stewed chestnuts with duck meat, you should pay attention.
? It is also said that chestnuts and almonds cannot be eaten together. As for the reason, I haven't found knowledge yet.
1, persimmon is rich in tannic acid, which can react with some components in gastric juice. Eating persimmon after drinking is easy to produce water-insoluble precipitation, which is not conducive to the digestion and absorption of food.
2. Carotene and alcohol contained in carrots will produce harmful toxins under the action of enzymes in the liver, which will induce liver diseases and endanger health.
3. Alum is added in the production and processing of bean jelly, which will slow down gastrointestinal peristalsis. For example, eating with wine will prolong the stay time of alcohol in the gastrointestinal tract, increase the absorption of alcohol and aggravate the harm of alcohol to the body.
4, irritating food, such as pepper, ginger and so on. Because it has a strong stimulating effect on the gastrointestinal tract, eating irritating food after drinking will increase the burden on the gastrointestinal tract and damage the gastrointestinal mucosa and digestive function.
5. Pickled food contains more nitrite and pigment, which will react with alcohol, not only damaging the liver, but also damaging the oral cavity, esophagus and gastrointestinal mucosa.
6. Seafood itself is a cold food. If it is eaten with wine, it is easy to have diarrhea. In particular, beer can't be eaten with seafood, otherwise gout and urinary calculi will easily occur.
7. Barbecues are generally spicy and salty, and they are easy to burn in the process of charcoal roasting. Eating with wine will damage the digestive function.
8. Sweet potato itself has more starch and slow gastrointestinal digestion. In addition, eating with wine will make sweet potato react with gastric acid to form water-insoluble lumps, which will damage digestive function.
9. Durian contains sulfur-containing compounds, which can reduce the activity of acetaldehyde dehydrogenase in human body, resulting in alcohol not being digested and excreted quickly, so people are more likely to get drunk after eating durian and drinking alcohol.
10, walnuts are rich in protein eggs, fat and mineral elements. Walnuts are hot and easy to get angry when eaten more. And wine is also a hot food. If eaten together, it is easy to cause blood heat, which in turn leads to hemoptysis.
1 1. The content of pectin in hawthorn is relatively high. After excessive drinking, stomach dysfunction makes these pectin difficult to digest, and stones will appear.
12, drugs, many kinds of drugs will cause adverse reactions to the human body, especially nerve drugs. Eating with alcohol can inhibit the central nervous system, from delirium and uncoordinated physical activity to dyspnea and even coma.
13. Tea contains theophylline and caffeine, which will increase the burden on the heart. Drinking strong tea after drunkenness, theophylline in tea will have a strong diuretic effect, which will make alcohol enter the kidney without decomposition, which is harmful to people's health.
14. The main component of vinegar is acetic acid, while the main component of wine is ethanol. When ethanol meets acetic acid, it will produce ethyl acetate, which will aggravate the stimulation of gastric wall membrane and do more harm to patients with ulcer disease.