At a lively party or a dinner with friends, wine is often an indispensable "soul person".
And along with the wine, there are always a few snacks, and our most common is peanuts.
One of them is mellow and delicious, and the other is crisp and attractive, as if they were born to be a pair of "golden partners".
However, peanuts and sake are not really "good friends", and not all snacks are suitable for eating with wine.
Today, let's take a look at which snacks are best not to touch when drinking.
1. Why peanuts are the "best appetizer"
Who can say no to a plate of crispy and delicious peanuts?
Especially after drinking the liquor, the slightly hot throat touches the crispness of the peanuts, as if the pungency of the liquor can be neutralized in an instant, leaving only a mouthful of mellow and satisfying.
When it comes to price, peanuts are a real "civilian hero".
On the wine table, there is a variety of dishes, but the prices are uneven.
As for peanuts, the price is not only close to the people, but also the quantity is delicious.
A plate of peanuts, although it may seem inconspicuous, can make every diner satisfied.
Peanuts are very versatile.
At the wine table, dishes come and go, hot and cold dishes change plate after plate.
But peanuts are an exception, whether hot or cold, it adapts perfectly.
What's more, the presence of peanuts is very much in line with the atmosphere of drinking.
Everyone sits around and chats and drinks, and at this time a plate of peanuts can both relieve boredom and add to the atmosphere.
Second, why don't touch peanuts when drinking?
When alcohol enters the body, it inhibits the metabolism of fat, causing fat to accumulate in the body.
The high fat in peanuts exacerbates this process.
Long-term consumption of this kind of food can easily increase the risk of cardiovascular disease.
Peanuts are inherently high in calories, and the calories are unimaginable after frying.
In addition, alcohol itself has a certain irritation to the gastric mucosa;
Peanuts need to be chewed well in your mouth to enjoy their deliciousness.
This means that eating peanuts while drinking alcohol will make the alcohol come into contact with the stomach lining for a longer time, thus increasing the burden on the stomach.
Although peanuts and wine have a certain "complementary" role in taste and nutrition, they are not an ideal "combination" from a health and safety perspective.
Three, in addition to peanuts, these appetizers are also best kept away
1. Bacon
When it comes to bacon and sausages, drunkards have to prick up their ears.
Because the nitrite amine in them is not good for the body.
Especially when it goes into the stomach with alcohol, it really "adds fuel to the fire".
If you encounter nitrite amine in bacon and sausage again, it will be simply "embarrassed" and join hands to create trouble for the body.
The most terrible thing is that if this situation continues for a long time, it is easy to increase the risk of malignant diseases such as esophageal cancer and stomach cancer.
2. Animal offal
They are quite common on our table, especially when it comes to wine and food, not only the price is affordable, but also the taste is unique, and many people like it.
The purine content of these offal foods is quite high.
When the purine enzyme is high, the uric acid in the body is easy to rise;
Thinking about those gout patients, when they have an attack, they can't even get out of bed, this is really not a joke.
The cholesterol in these offal foods is also quite high.
If you eat it regularly, the "oil" in the blood vessels will easily increase, and the blood vessels will become less elastic, and they may harden over time.
3. Seafood
When it comes to the pairing of seafood and wine, many friends may think that this is a perfect match, especially in coastal areas, this way of eating is even more commonplace.
It turns out that there is something called "purine" hidden in seafood, which is related to diseases such as gout and diabetes.
When you are drinking and drinking, if you have some seafood in your mouth, the alcohol will have a "close contact" with purines, and the result is that your blood uric acid level will skyrocket.
Raw fish sashimi should also be kept away.
If these seafood are not cooked thoroughly, the bacteria and viruses in them will be alive.
These seafood may also contain something called thiaminase.
If this kind of thing is used in our body for a long time, it will affect our absorption of vitamins.
4. Jelly
Although it is delicious, it is best not to eat it when you are drinking.
The jelly may contain some ingredients that are not good for the human body, such as white mercury and the like.
These things are mixed with alcohol, but they are not honest;
As a result, toxins and garbage cannot be excreted from the body in time, and all of them accumulate in the body, putting a heavy burden on the stomach and intestines.
Fourth, how to choose snacks
1. Capers
It has a certain sour taste, and the sour taste and alcohol have a certain "antagonistic" effect.
That is, when eating capers, the alcohol stays in the mouth for a shorter time;
In this way, the irritation of alcohol to the mouth and esophagus is reduced, which is also good for protecting our body.
2. Sweet and sour dishes
The sweetness inside them does a good job of neutralizing the pungency of the alcohol and making it softer on the palate.
Another example is stir-frying some hot and sour dishes, their sour and spicy flavor can stimulate our saliva secretion, help digestion and relieve greasyness.
3. Staple food
Eat a steamed bun before drinking, a part of the alcohol will be absorbed by the steamed bun, and it is not easy to get drunk.
In addition, after the starch molecules come into contact with alcohol, they will play a certain protective role in the stomach and reduce the irritation of the stomach wall by alcohol.
4. Mung beans
Alcohol has a lot of damage to the liver, and mung beans happen to have the effect of "clearing heat and detoxifying".
Eating mung beans can protect our liver to a certain extent and reduce the "damage" caused by alcohol.