Nowadays, with the rapid development of science and technology, people's access to health information has become more and more abundant. We can not only browse a lot of health information easily, but also share our health care experience with everyone, which leads to a mixed situation in the dissemination of health information. The truth of many problems is difficult to find, and whether the food is "similar" is one of them. We are familiar with the saying that "seafood with beer equals gout" and "tofu with vegetables will produce stones", which are bothering everyone's life. However, are these views really scientific? Today we will find out the answer.

First of all, the reason why some "similar" foods threaten our health may not be because of the interaction between foods. Take beer and seafood for example. Although both of these foods will aggravate the condition of gout, it is because of the high purine content in both foods, not the interaction between them. In other words, eating any one of them alone or eating other foods with high purine content, such as soybeans, may cause gout. But this diet will only affect gout patients and hyperuricemia patients, and will not affect patients with normal uric acid content.

Secondly, the diseases caused by "pilgrims" food may be caused by health reasons. Some friends think that tannic acid contained in persimmon will react with protein, so it can't be eaten with high-protein foods including seafood. However, there is no experimental data to prove this statement. Although eating at the same time may cause diarrhea, it is worth mentioning that high-protein foods such as seafood may have problems of deterioration and improper cooking, which will cause diarrhea. Therefore, it is obviously difficult to simply attribute the cause of diarrhea to food.

Finally, although the similarity of some foods has certain theoretical basis, these problems can be completely solved in the cooking process. For example, in theory, oxalic acid contained in some vegetables will combine with calcium ions in other foods to form calcium oxalate precipitation, which not only reduces the utilization rate of nutrients in food, but also increases the risk of stone formation in our body. However, the solution to this problem is simple. Blanching vegetables with hot water can remove oxalic acid without losing too much nutrition. Therefore, defining this situation as food cannibalism is really a mountain out of a molehill.

To sum up, Shi Xiangke's view not only lacks rigorous theoretical analysis, but also lacks supporting experimental data. We should increase the richness of food, develop good eating habits and achieve the goal of a balanced diet, which will help our health.

This paper was scientifically proofread by Ruan, director of the business department of Kexin Food and Nutrition Information Exchange Center.