Home cooking is the food we eat the most, but it is also the most dangerous diet for health. Take a look at the top ten most common home cooking dishes. What dishes do you usually eat?
Carrot + Wine
The eating of carrots is not good for health. Carrots are rich in carotenoids and enter the body along with alcohol. They produce toxins in the liver and cause liver disease. Therefore, it is not advisable for carrots to be served with alcohol, and do not use carotenoids when drinking alcohol, especially if you do not drink alcohol immediately after drinking carrot juice so as not to endanger your health.
Beef + chestnuts
Chestnuts are rich in vitamin C, with a content of 40 milligrams per 100 grams. Beef contains a variety of trace elements. Vitamin C in chestnuts reacts easily with trace elements in beef, impairs the nutritional value of chestnuts. Therefore, beef should not be eaten together with chestnuts. It is best to eat beef separately for a period of time.
Radish + fungus
Radish flat slightly cold, with Qingrejiedu, Jianwei Xiaoshi, phlegm and cough, Shun gas will be convenient, thirst, Buzhong Yiwei and other effects. However, attention should be paid to the fact that radishes and agaric mushrooms are susceptible to allergic dermatitis in people with certain special physiques. For health reasons, it is best not to mix these two foods.
Spinach + Sauerkraut
Interpretation: Eating fast-rotating spinach can cause nitrite poisoning.
Tofu + Onion
Tofu is rich in calcium, while onions contain large amounts of oxalic acid. When tofu and onion are combined together, calcium in tofu combines with oxalic acid in the onion to form calcium oxalate, which is difficult for the body to absorb. If long-term consumption of small onion mixed with tofu, green onions, fried tofu and the like dishes, it will cause lack of human calcium, prone to calcium deficiency and leg cramps, cartilage disease, easy to fracture and other diseases.
Sea shrimp + persimmon
Fish, shrimp, and algae in seafood are rich in nutrients such as protein and calcium. If they are equivalent to fruits containing tannic acid such as persimmons, grapes, pomegranates, hawthorn, and green fruits, they can easily combine calcium and tannic acid in seafood. It is a new, non-digestible substance that stimulates the stomach and causes discomfort, with abdominal pain, vomiting, and nausea. Therefore, fruits should not be eaten at the same time as seaweed. It is advisable to use 2 hours apart.
Radish + Fruit
After eating radish, it will produce an anti-thyroid substance in the body - thiocyanate, if at this time ingesting a large number of fruits containing plant pigments such as oranges, pears, apples, grapes, etc., the flavonoid substances in these fruits are in the intestine. Pathways are broken down by bacteria and converted to oxybenzoic acid and ferulic acid, which enhance thiocyanate's ability to inhibit the thyroid gland and induce or cause goiter.
Carrot + White Radish
The content of vitamin C in white radish is extremely high, but the carrot contains a decomposing enzyme called ascorbic acid. Once the red and white radishes are combined, the vitamin C in the white radish will be lost. Not only that, but when used in conjunction with vitamin C-containing vegetables, carrots act as saboteurs.
roast potatoes and beef
Potato roast beef is a dish that everyone likes and familiar with. From the taste, this is a very good dish, but from a health point of view, it should not be advocated for long-term consumption. Because different concentrations of stomach acid are required for potatoes and beef to be digested, the residence time of the food in the stomach will be prolonged, which will cause prolonged gastrointestinal digestion and absorption. Over time, it will inevitably lead to disorders of gastrointestinal function.
Vitamin + shrimp
Shrimp and other soft shell foods contain a higher concentration of potassium arsenide compounds, and taking the "vitamin C" reaction, into the toxic three potassium arsenic, which is what people commonly known as arsenic! Alum can paralyze capillaries, inhibit the enzyme thiol Active, and make the heart, liver, kidney, intestinal congestion, epithelial necrosis, capillary expansion. For prudence, shrimp should not be eaten during the "vitamin C" period.
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