The penetration and popularity of "food and mutual survival" in daily life is really high! To give a few examples, I believe everyone will not feel strange: spinach and tofu eaten together, not only affect calcium absorption but also easy to get stone disease; Milk eaten with oranges and oranges will coagulate into solids, which not only affects the absorption of nutrients such as protein, but also causes symptoms such as vomiting; The combination of vitamin C and shrimp is the most powerful, and it will produce the same toxicity as arsenic...
These "dietary rules" have influenced table pairing philosophy for generations for quite some time. Is there any scientific truth to the "law of restraint" between foods? Do we want to believe it or not?
Let's take a case of "food restraint" with the highest popularity: spinach contains a lot of oxalic acid, which combines with calcium ions to produce calcium oxalate that is difficult to absorb, and even causes stones, so calcium-containing foods such as spinach and tofu cannot be eaten together. However, because oxalic acid itself has a strong bitter taste and is easily soluble in water, we often blanch spinach with water first, and in this process we can remove most of the oxalic acid in spinach, which will not affect the absorption of calcium.
The rumor that shrimp cannot be eaten with lemons, crabs and tomatoes is undoubtedly the most terrifying! According to this view, the vitamin C contained in the fruits and vegetables used for seasoning will reduce the slightly toxic 5-valent arsenic in seafood to the highly toxic 3-valent arsenic.
In fact, although 3-valent arsenic has strong toxicity, when considering toxicity, the dose cannot be ignored. This reaction requires a high dose of vitamin C, which is difficult to achieve in cooking fruits and vegetables, and the nature of vitamin C that is easily destroyed by high temperatures also makes this reaction difficult to occur.
However, the common combination of seafood beer in life is indeed a gout trigger!
Not all "food fights" are not scientifically based. On a hot summer day, a few friends gather at a barbecue stall and have a beer. However, it is true that "eating seafood and beer together may cause gout" is true, because the purine content of seafood is generally high.
Purine is an organic substance that is widely present in living organisms, and after ingestion by the human body, it is metabolized into uric acid in the body. For some people, if the uric acid produced by metabolism in the body cannot be excreted in time, it will accumulate in the peripheral joints of the body to form urate crystals, causing inflammation and causing pain, which is the cause of gout. Although beer is not a high-purine food, alcohol will also promote the formation of uric acid in the body, and lactic acid produced by beer metabolism will also inhibit the excretion of uric acid, so that the uric acid content in the body rises, thereby aggravating hyperuricemia.
Therefore, maintaining food diversity is a good way to stay away from danger. In our daily diet, we should follow the goal of a balanced diet. Use scientific dietary patterns to meet the nutritional and health needs of healthy people of different ages and levels of energy needs to the greatest extent.