Image credit: Pexels | Written by: Wang Bin | Editor-in-charge: Suzuran | Typesetting: Galaxy
Hello everyone, I am Nutritionist Wang Bin.
Two days ago, I watched such a news: a 7-year-old boy in Ningbo City was rushed to the hospital for surgery because he ate too many persimmons, causing acute intestinal obstruction...
▲Image source: Network
I also saw a 3-year-old girl eating persimmons and dying of stomach perforation
Seeing the above news, the persimmons that everyone held in their hands were not fragrant in an instant. It is the season when persimmons are in season, can eating a persimmon really cause such serious consequences?
Come, let's come to science today.
Are persimmons really "poisonous"?
The answer is: eating incorrectly may cause adverse consequences.
Let's start with persimmons.
As early as 8,000 BC, our ancestors were already collecting persimmons. From the Spring and Autumn period onwards, people began to consciously domesticate wild persimmon trees. However, at that time, the cultivation technology was still relatively backward, and it was limited to the emperor's enjoyment. The Book of Rites and Internal Rules records the use of persimmons as the standard diet of the monarchs of 31 countries, which shows the importance of persimmons.
It was not until the Southern and Northern Dynasties that the grafting technology of persimmon trees was mastered, and the excellent varieties were promoted, and gradually evolved into such delicious persimmons as they are now.
Persimmons are rich in nutrients such as carotene, vitamin C, manganese, dietary fiber, flavonoids and tannins (also known as tannic acid).
▲ Image source: Pexels
When you see carotene, vitamin C, and dietary fiber, do you think that persimmons must be a good thing? Haha, it's not wrong to think so, but everyone's evaluation of persimmons is very polarized.
Most of the people who do not like to eat persimmons are because the taste of persimmons is astringent, and there will be symptoms such as constipation after eating. In fact, it is not difficult to explain, this is all the tannic acid in the persimmons at work. The acute intestinal obstruction of the 7-year-old boy we mentioned at the beginning is also caused by this tannic acid.
Tannic acid is an organic substance, odorless, slightly special odor, the taste is extremely astringent. Tannic acid can coagulate proteins, and can form insoluble complexes with alkaloids, glycosides and heavy metals.
In medicine, it is mainly used for topical use, such as the treatment of ulcers, burns, hemorrhoids, eczema and so on.
When the pulp of the persimmon is bitten, the soluble tannic acid flows out and is dissolved by saliva, stimulating the nerve endings in the oral mucosa, making people feel astringent and uncomfortable. Immature persimmons have a higher content of tannic acid, which may have a certain risk of consumption for people with poor stomach.
Rumors about eating persimmons
There are many rumors online about persimmons:
"Eating persimmons will get stones"
"Persimmons and milk are highly toxic"
"Persimmons and crabs can be poisoned to death"
Don't worry, let's talk about these rumors. Let's start with the fact that "eating persimmons will cause stones."
Eating persimmons to get stones?
Although the nutritional value of persimmons is very high, for unripe persimmons, due to the very high tannin content, if eaten in large quantities, persimmon phenol and erythroxylin can coagulate into pieces when they encounter stomach acid and form stomach stones.
However, healthy adults eat 2 persimmons (400 ~ 500g) per day will not lead to stomach stones, the Chinese Nutrition Society dietary guidelines recommend that adults consume less than 350g of fruit per day, children according to different age groups, the intake is 25 ~ 250g, and the recommended variety is rich, so it will not bring problems.
Persimmons and crabs?
Internet rumors say that persimmons contain vitamin C, and crabs contain pentavalent arsenic, and when the two are eaten together, pentavalent arsenic will be reduced to trivalent arsenic (arsenic trioxide), which is what we usually call "arsenic".
But still that sentence, putting aside the dose to talk about toxicity is a hooligan. According to the calculation and analysis of inorganic arsenic containing 0.5 mg (maximum) per kilogram of crab, in order to reduce all the arsenic elements into arsenic, it is theoretically necessary to consume more than 100 kg of crabs at one time, and it is only possible to have a toxic reaction.
Therefore, the saying that persimmons and crabs can be poisoned does not exist in real life.
Persimmon and milk phase gram?
It is rumored that persimmons and milk cannot be eaten together, and after eating them, they will produce severe poison.
A similar rumor is that "persimmons cannot be eaten together with high-protein foods", and if you eat them, you will have abdominal pain, stomach stones and other problems, and in severe cases, you may even die. On this point, it still depends on the dosage, relying solely on the little persimmons eaten in life and the little milk that you drink, there will be no digestive system problems such as stones.
In addition to crabs and milk, there are also many rumors on the Internet that eggs, bananas, prawns, sweet potatoes, etc. cannot be eaten with persimmons, and everyone must pay attention to discernment and cannot be blindly believed.
How to eat persimmons to be safe?
As long as it is a ripe persimmon, it is relatively safe to pay attention to the amount of control when eating. It is not recommended that people with poor digestive function or gastrointestinal diseases such as stones and stomach ulcers eat persimmons in large quantities.
Judging whether persimmons are ripe is simple, because the higher the tannic acid content, the more astringent the taste will be.
So, how do you destringent if it's an immature persimmon?
Deastringency is the conversion of soluble tannic acid into insoluble tannic acid, and this change is carried out only within tannic acid cells, not to remove or reduce tannic acid. Therefore, there are two main ways to operate that are more convenient to operate at home:
1, the persimmon soaked in about 40 ° C warm water, so that the water did not pass the persimmon, covered and sealed, maintain a constant temperature, after 10 to 24 hours can be deastringent. Persimmons can be deastringent by soaking them in cold water for 5 to 6 days, but they need to be changed frequently. The persimmons of this method are light in taste, can not be stored for a long time, and the fruit color turns brown after 2 days, and the fruit becomes soft and easy to rot.
2, take two or three ripe apples or bananas, put them in a plastic bag with persimmons, tie them tightly and put them for a few days, and the ripe fruit will produce a large amount of ethylene ripening persimmons.
Can my baby eat frozen persimmons?
Northeast frozen fruit culture prevails, frozen pears, frozen persimmons, frozen sand fruits, frozen yellow peaches... Each one is so delicious. But in fact, the production of frozen fruit is because the previous fruit preservation technology and preservation transportation, storage conditions are relatively backward, with low temperature to freeze the fruit into ice, convenient transportation and storage.
▲Image source: Google
After the persimmons are frozen, the color will look more vivid. It needs to be thawed in advance when eating, because frozen persimmons are extremely hard, and they generally need to be softened in water before eating. Thawed to halfway through, gently pinched, and then inserted into the straw to get a natural persimmon smoothie that tastes better than fresh persimmons.
The main difference and impact of frozen persimmons and ordinary persimmons is that they are relatively cool, if the child usually has not eaten cold food, such as ice cream, cold yogurt, you need to put the persimmons at room temperature and then eat; if the child usually eats cold, then you can eat directly after thawing, but pay attention to control the intake oh ~
In fact, in the north, eating frozen pears, frozen persimmons or ice cream in winter is still quite common, because there is heating in the room, so as long as the stomach can accept, it does not matter if you eat a little in moderation, my son drinks yogurt, no matter what season he has been taken out of the refrigerator since he was a child.
Therefore, whether you can eat frozen persimmons or pay attention to "amount" and "cool".
Eat persimmon cakes in moderation
When we pushed it last time, we said that hawthorn is a good thing, but hawthorn products such as gobies and hawthorn slices have high sugar content, and the same is true for persimmon cakes.
So we recommend: when the child is relatively young, try to eat less persimmon cakes.
These fruits can be given to the baby
As mentioned earlier, food should be diversified, and it is also possible to avoid the problem that it is easy to eat more than a single persimmon.
In addition to persimmons, seasonal fruits in autumn and winter include apples, pears, pomegranates, hawthorns, citrus, grapefruit, fresh dates, bananas, kiwis and so on.
Each fruit has its own nutritional characteristics, such as pears are rich in dietary fiber, which is a small expert in relieving constipation; kiwifruit and fresh dates are rich in vitamin C; bananas are rich in potassium and are also small experts in replenishing energy...
We also pushed the science about hawthorn two days ago, parents can understand: "90% of parents have been in the trap!" Under the banner of "appetizing and digesting food", it is actually the culprit who hinders children's eating? 》
As long as your baby's daily fruit intake is within the recommended range, you can do it! Bin Jie intimately attached the recommended intake of baby fruit for a day for your reference:
7 to 12 months old is 25 to 100 grams;
50 to 150 grams from 13 to 24 months old;
100 to 200 grams for 2 to 3 years old;
4 to 5 years old is 150 to 250 grams;
200 to 300 grams for 6 years old and older.
We usually recommend eating seasonal fruits, but today's push is actually reminding everyone that even seasonal fruits should be "moderate"!
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Feng Juan. Persimmon crisp deastringent technology research Ningxia University [D]2020-5-1
ZHAO Guoqing. Principle and method of persimmon deastringency[J], Scientific Breeding2018-9-1