There are some "golden partners" in food that are suitable for cooking or eating together, and they may be used together to enhance a common effect, or to make the nutritional composition more perfect, or one of them can eliminate the adverse effects of the other. However, there are some "wrongdoers" in food that are not suitable for cooking or eating together, they may destroy each other's nutrition, or in the case of "lalang matching", produce substances that are not conducive to health.
In daily diet and cooking, we should "do what we like" and give full play to the good effects of different things on the human body to avoid adverse effects.
The "golden partner" in food
Golden Partner 1: Lamb and ginger
Mutton warm tonic kidney yang, ginger dispel wind and cold, warm stomach pain relief, the two are eaten together, both can warm yang cold and pain relief, but also can dispel the fishy mutton. It is especially recommended for people with cold winters and abdominal cold pain, cold coagulation, and rheumatism.
Golden Partner 2: Carp and rice vinegar
Carp eating is good for water, rice vinegar has a damp effect, the combination of the two, the effect of hydration and wetness is stronger. People or areas with excessive humidity (visible lack of appetite, fatigue, heavy body difficulties, thick tongue, loose stool, etc.) are suitable for consumption.
Golden Partner 3: Tofu and Fish
Boiled fish tofu not only tastes delicious, but also prevents diseases caused by calcium deficiency such as osteoporosis and pediatric rickets. Tofu contains a lot of calcium, but if you only eat tofu, the body's absorption of calcium will be very low, and eating with fish rich in vitamin D can greatly increase the body's absorption and utilization of calcium.
Golden Partner 4: Tofu and radish
Tofu is rich in plant protein, and eating too much can cause indigestion. (White) radish line qi to remove bloating, help digestion, the two eat together, the nutrition of tofu is easy for the human body to digest and absorb.
Golden Partner 5: Spinach and carrots
Studies have revealed that eating a certain amount of spinach and carrots per day can significantly reduce the risk of stroke. For example, a woman who ate 1 serving of spinach a day had a 53% lower chance of stroke than a person who ate 1 serving a month, and a woman who ate five servings of carrots a day was 68% lower than those who did not eat it.
The combination of the two has a synergistic effect. This is mainly due to carotene, which, when converted into vitamin A, prevents cholesterol from depositing on the walls of blood vessels, keeping cerebral blood vessels unobstructed, thereby preventing stroke.
Golden Partner 6: Eggs and Bean Valley
The nutritional content of poultry eggs is mainly protein, fat, vitamins, minerals and so on. Egg yolk contains phosphatidylcholine and cholesterol, vitaminS A, D, B content is rich, but also contains calcium, phosphorus, iron, potassium, magnesium, sodium, copper and other minerals, egg fat content is also higher, up to 58%.
When poultry eggs are mixed with beans and cereals, they can supplement the deficiency of methionine, the protein of cereals and legumes, and improve the nutritional composition of food.
The "Joyful Enemy" in Food
Rejoice 1: Potatoes and persimmons
After eating potatoes, a large amount of hydrochloric acid is produced in the human gastrointestinal tract. Persimmons produce precipitates in a strongly acidic environment, and the sediments accumulate together to form water-insoluble clumps. These clumps are difficult to digest, if excreted, will form stones in the stomach, leading to the occurrence of stomach stones, causing lack of appetite, indigestion, emaciation, fatigue, affecting physical health.
Rejoice 2: Milk is boiled with sugar
To add flavor, some people like to add sugar when boiling milk. As everyone knows, this will destroy the lysine in milk. Milk is boiled with sugar, and at high temperatures, a Maillard reaction can occur to produce a toxic substance——— fructosacyline. This substance cannot be digested and absorbed by the human body, and will damage the lysine in milk, which has a brain-strengthening effect and is of great significance for children's development.
Add sugar to lower-temperature milk and lysine is not destroyed. Therefore, the correct way is to let the boiled milk warm, and then add the sugar to it and stir until it is saccharified.
Happy Enemy 3: Seafood with onions, spinach, bamboo shoots
Seafood is rich in calcium and protein, and vegetables such as onions, spinach, and bamboo shoots are rich in oxalic acid. Oxalic acid in food can bind to calcium to form an insoluble complex that not only affects digestion and absorption, but also deposits in the urinary tract, forming calcium oxalate stones. In addition, oxalic acid can also decompose and destroy proteins, causing them to precipitate and solidify into indigestible substances. Therefore, onions, spinach, bamboo shoots, hawthorn, grapes, pomegranates and other vegetables and fruits rich in oxalic acid should not be eaten with seafood.
# Tips #
Blanching vegetables such as oxalic acid-rich onions, spinach, bamboo shoots, etc. before cooking, the oxalic acid will be reduced by more than half, and then cooking vegetables will have little impact.
Rejoice 4: Pork liver and vitamin C-rich foods
Vitamin C is very unstable in neutral and alkaline solutions, especially in the presence of trace metal ions such as copper and iron, it is easier to be oxidized and decomposed. Pork liver is rich in copper and iron, which can oxidize and deoxygenate vitamin C in food. Therefore, pork liver should not be eaten with foods rich in vitamin C such as peppers, tomatoes, edamame and other fruits and vegetables.
Joy 5: Wine and tea
Some people drink tea after drinking, hoping to use this to relieve the wine. In fact, this is not good for health. Alcohol has a stimulating effect on the cardiovascular system, and strong tea also has the effect of stimulating the heart, drinking tea after drinking, so that the heart is double stimulated, increasing its burden. Drinking tea after drinking alcohol is also bad for the kidneys.
Theophylline has a diuretic effect, so that acetaldehyde that has not yet been completely decomposed and converted by alcohol enters the kidneys, and acetaldehyde has a greater stimulation to the kidneys and causes damage to the kidneys. "Compendium of Materia Medica" Yun: "Drinking tea after drinking alcohol hurts the kidneys, the waist and feet fall heavily, the bladder is cold and painful, and the phlegm and water are swollen, and the thirst is quenched." ”
Rejoice 6: Eggs are boiled with brown sugar
Eggs are rich in nutrients, brown sugar has the effect of strengthening the spleen and replenishing blood, and the two are combined to have a good nutritional and health care effect on mothers and developing children. But some people are accustomed to boiling in boiling water. Such a practice is not advisable, which will greatly reduce the nutrition of the egg and even bring damage to the human body. Because of the long time of heating, the amino acids in the egg will occur between the chemical reaction with the brown sugar, resulting in a toxic glycosyl lysine. The correct way to do this is to first cook the egg mixture in boiling water, and when it is not hot, add brown sugar and stir well.
Joy 7: Porridge and alkali
Cooking porridge with alkali can shorten the heating time and make the cooked porridge sticky and delicious, but this will destroy the nutrients in the porridge. The cereals used to make porridge, such as brown rice, millet, glutinous rice, sorghum, etc., are rich in vitamins. Vitamins B1, B2, B3 and vitamin C are stable in acidic environments and easily destroyed in alkaline environments. Experiments have shown that when cooking porridge with 250g of rice, if 0.3g of alkali is added, the content of vitamin B in rice will be lost by about 90%. Therefore, it is not advisable to add alkali when cooking porridge.
Content source: People's Medical Publishing House published "Health on the Tip of the Tongue"