Many people like to eat potato goulash, potato stickiness, beef flavor, too under the rice.
Potatoes are good for the spleen and stomach, beef is also good for the spleen and stomach, potatoes goulash, it is even more icing on the cake, such as tiger wings. In the winter, I just eat more potato goulash.
When I was eating a large meal, I suddenly saw a tweet saying that potato goulash is easy to cause indigestion, and it should not be eaten like this, and the consequences are very serious.
So, click in to see, eat potato goulash for decades, how can it be indigestion?
Oh, that's what happened —
When potatoes and beef are digested in the stomach, the concentration of stomach acid required is different, which will make the food stay in the stomach for a long time, thereby prolonging the digestion and absorption time in the stomach and intestines, and cannot achieve the effect of immediate release of nutrients. In the long run, it will lead to gastrointestinal dysfunction and damage to the spleen and stomach.
<h1 class="pgc-h-arrow-right" > what should I say? </h1>
"Potatoes and beef need different levels of stomach acid when digested", although I have not experimented with this statement, I think there is some truth. Different kinds of food, digestion methods, digestion speed is not the same, this is beyond doubt.
Is it the conclusion that eating potatoes and beef together will prolong the digestion time of food, resulting in indigestion, gastrointestinal disorders, and damage to the spleen and stomach?
If this conclusion holds, then all people are not spared indigestion, gastrointestinal disorders, spleen and stomach damage. Because, we have to eat a lot of kinds of food every day, especially nutrition advocates, everyone should eat at least 12 kinds of food per day, at least 25 kinds of food per week, and the greater the gap between food types, the better, so as to play a better role in nutrient complementarity.
Look, according to this way of eating, isn't everyone indigestion, everyone gastrointestinal disorders?
In addition, the dietary advice for diabetics in nutrition is not to let the food stay in the stomach for a longer time, digestion and absorption slower, and nutrient release slower. According to this statement, diabetic people can not control blood sugar first, not to mention, and finally all of them have indigestion, gastrointestinal disorders, spleen and stomach damage. In order to control blood sugar, the price is not small.
Because the concentration of stomach acid when the two foods are digested is different, resulting in indigestion, this causal relationship is confused.
< h1 class= "pgc-h-arrow-right" > is it safe to eat potato goulash? </h1>
In fact, there are still many people who eat potato goulash, indigestion, stomach bloating and stomach pain.
Because beef itself is not a very digestible food, beef is either grilled or stewed. The beef is cut into thin slices and roasted until it is slightly charred on both sides, and the charred food is helpful for digestion, such as rice charred, but it cannot be cokeed into charcoal. There is also a famous prescription for children's food accumulation "Jiao Sanxian", that is, the three "immortals" of hawthorn, malt and Divine Comedy are fried until the appearance is scorched black and the inside is golden, and then decoction soup is drunk, and the effect of digestion and accumulation is very good. The three immortals who are fried are called "Jiao San immortals".
Beef is simmered in water for a long time, its internal tissue is scattered, and some macromolecular nutrients will also be partially decomposed and become small molecules, which are conducive to the digestion and absorption of beef. At the same time, when beef stew, it is best to add star anise, cinnamon, grass fruit, cardamom, white root, tangerine peel, galangal, shanna and other spices, these spices have appetizing spleen, dry and humidifying phlegm, eliminating the effect of stagnation, not only can increase the fragrance, but also make the beef more digestible, eating beef is not so easy to produce moisture.
Potatoes feel good to digest, but they are not actually a "good stubble". Potato starch content is high, starch in the intestine, after bacterial fermentation, will produce a large amount of gas, if the potato eat too much, intestinal bacteria fermentation effect is strong, it will lead to flatulence. In addition, potatoes are also rich in dietary fiber, dietary fiber is the "ration" of intestinal beneficial bacteria, but they "eat" slowly, and the dietary fiber that has not been "eaten" for the time being is piled up in the intestine, which affects the excretion of gas, and the gastrointestinal tract is more flatulent.
But this is not the "patent" of potatoes, all kinds of potatoes with relatively high starch content, have similar characteristics, such as yam, sweet potato, cassava, taro, etc., eat too much or eat too fast, are easy to flatulence.
Therefore, potato goulash will not have indigestion, stomach bloating stomach pain, mainly depends on how to do, how to eat.
Stew for a longer time, add some spices such as star anise, cinnamon, cardamom and other spices when stewing, promote digestion, and, do not be greedy, half a potato, a few pieces of beef is good. Eating too much is indigestion.
In addition to the potato goulash being "criticized", there are also many common food combinations, which have also been criticized for being unreasonable. Is "Food Phase Table" a lot of people have a copy at home? Some make sense, and some are "hooligans".
<h1 class = "pgc-h-arrow-right" >1, shallots mixed with tofu, easy to get kidney stones</h1>
Spring onion mixed with tofu, many people from snacks to large, suddenly someone told you that this way of eating is wrong, it is harmful to health, scared?
The reason is also very simple, because tofu is rich in calcium, spring onion contains oxalic acid, oxalic acid touches calcium, it is "in love", combined into calcium oxalate. Calcium oxalate cannot be absorbed by the human body, which reduces the nutritional value of tofu. Calcium oxalate precipitates in the kidneys and can also form kidney stones. Kidney stones attacked, and the pain was unbearable.
At first glance, it makes sense. But there is a saying you have to remember, "Talking about toxicity without dose is playing hooliganism"!
Theoretically, the shallot mixed with tofu will form some calcium oxalate. But in fact, eating shallots mixed with tofu, how many shallots will you put? How much oxalic acid does a few onions have? How much calcium oxalate is formed?
The oxalic acid content of spring onions is 2mg/100g, 100g of onions are only 2mg of oxalic acid, and the content of shallots is a little more, 30mg/100g, but this is also less than the oxalic acid content of many vegetables.
In units of 100g, cowpea contains 30 mg of oxalic acid, 33 mg of carrots, 41 mg of cabbage, 60 mg of Chinese cabbage, 85 mg of sweet potato leaves, 104 mg of okra, 162 mg of leeks, 691 mg of hollow cabbage...
Shallots not only have a low content of oxalic acid, but also eat very little, even if the shallots mixed with tofu, it is only a few green onions, oxalic acid can be ignored, the formation of calcium oxalate, the body can also be completely metabolized.
<h1 class= "pgc-h-arrow-right" >2, carrots can not be eaten together</h1>
Carrots have nutrition, white radish also has nutrition, carrots are eaten with white radish, the color is good, and the nutrition is on the next level. However, the Food Phase Table will tell you that carrots and white radish cannot be eaten together.
Because, white radish is rich in vitamin C, but carrots contain an enzyme that can break down vitamin C, some people call it vitamin C oxidase, some people call it anti-vitamin C enzyme, no matter what it is called, which means that it can break down vitamin C. Then, carrots and white radish are eaten together, and this enzyme in the carrot destroys the vitamin C in the white radish, and the nutrition is wasted.
However, the truth is that this enzyme that breaks down vitamin C is contained in almost all plants, including white radish itself.
Even without this vitamin C decomposition enzyme, vitamin C is originally a vitamin that is easily decomposed, such as heating, ultraviolet light, alkali... Even if the food is cut open, vitamin C will be destroyed in contact with oxygen.
Even if the carrots are not eaten with the white radish, the vitamin C in the white radish will also be lost, and the carrot will not lose much more. What's more, enzymes are characterized by heat intolerance, and when heated at high temperatures, these enzymes are easily destroyed and lose their effect.
In chinese medicine, carrots and white radish can be wide and low, but carrots are warm and white radish are cold; carrots are partial to supplement, and white radish is diarrhea.
Carrots and white radish are eaten together, there is no problem, the color is good, and the stomach is good.
<h1 class = "pgc-h-arrow-right" >3, fruit and seafood together will be poisoned</h1>
Fruits are high in vitamins and high in seafood protein, which are good foods with nutrition. Eating some fruit after eating will also help with digestion.
However, someone will definitely tell you that eating fruit and seafood together will be poisoned.
Because fruits are rich in vitamin C, (how is it vitamin C?!) ), seafood contains pentavalent arsenic, vitamin C will reduce it to trivalent arsenic, trivalent arsenic, is the famous arsenic, arsenic will be poisoned, everyone knows ah. Therefore, seafood cannot be eaten with fruit.
Or that sentence, "leaving the dose to talk about toxicity is to play hooligans", seafood contains very little pentavalent arsenic, even if all converted into trivalent arsenic, to reach the poisoning dose, you have to eat thousands of shrimp to do, not poisoned, first survive to die.
To convert all the pentavalent arsenic in seafood into trivalent arsenic, vitamin C must also be enough, to provide so much vitamin C, the fruit may have to eat a few baskets. Eat fruit and seafood together, it will really die, it is to die!
Although fruit and seafood are eaten together, it will not be poisoned, but it is not recommended to eat too much fruit and seafood together, because many fruits contain some tannic acid, fruit acid and other acids, seafood protein is very rich, these acids will make protein denaturation, become difficult to digest, so, some people eat seafood and eat fruit, will feel stomach bloating stomach pain or diarrhea, this is not poisoning, just protein degeneration on the gastrointestinal irritation only, pulled on the good.
Fruit is recommended to eat between meals, which does not affect the digestion of the meal and ensures that the nutrients in the fruit can be better absorbed.
< h1 class="pgc-h-arrow-right" > concluding remarks</h1>
There is often a big gap between theory and practice, leaving the dose to talk about toxicity is to play hooligans, there is not much real food, and there are very few that can cause poisoning.
But the food collocation is indeed exquisite, the collocation is reasonable, it can play the role of icing on the cake, and it is not well matched and counterproductive. How to match better, but also consider the personal physique and seasonal factors.
If you want to know more about food pairing methods, pay attention to me, I am a national level nutritionist, not only concerned about what is delicious, but also how to eat healthier.