1. Roast beef with potatoes
The so-called poisoning reason: Because the concentration of gastric acid required for digestion of potatoes and beef is different, it is bound to prolong the residence time of food in the stomach, which will lead to the prolonged digestion and absorption time of gastrointestinal tract, and over time, it will inevitably lead to the disorder of gastrointestinal function.
Comment: Starch cannot be digested in the stomach at all, but only in the small intestine. But it is precisely because of the presence of protein in food that the speed of starch entering the small intestine can be delayed and the blood sugar can be prevented from rising too fast. It is well known that if you only eat the staple food with high starch and low protein, you will be hungry soon. If eating starch containing protein is harmful to health, then rice, steamed bread and noodles can't be eaten with fish and eggs. Isn't the human diet to be rearranged?
Obviously, eating like this is not "poisonous" at all.
2. Onion mixed with tofu
The so-called toxic reason: calcium in tofu and oxalic acid in onion will combine into a white precipitate-calcium oxalate, which also makes it difficult for the human body to absorb calcium.
Comments: If you don't eat it with tofu, won't the oxalic acid in shallots be directly absorbed by the human body? Can it not combine with calcium in the body to form stones after absorption? Instead of increasing the risk of stones, it is better to waste a little calcium in tofu. In addition, there is more than one kind of food containing oxalic acid. Most vegetables contain oxalic acid, such as bamboo shoots, water bamboo, spinach, amaranth, fungus, cold dishes, spinach, cabbage, apricots, cowhide, etc ... Compared with these vegetables, the amount of oxalic acid contained in shallots is limited, which cannot have a great impact on the calcium in tofu.
Obviously, eating like this is not "toxic".
Step 3 wash eggs with soy milk
The so-called cause of poisoning: mucin in eggs will combine with trypsin in soybean milk, thus losing its due nutritional value.
Comment: layman's words, the statement is really ridiculous! Why is there "trypsin" in soybean milk? Raw soybean milk contains "trypsin inhibitor", a kind of protein which reduces trypsin activity. Will hinder the body's absorption of protein. But this kind of protein is afraid of heat, and heating at 100 degree for 9 minutes can destroy more than 85%. Therefore, it is no problem to eat soybean milk with eggs as long as it is boiled for ten minutes. Egg white also contains protein, which hinders the absorption of nutrients, but it is even more afraid of heat. As long as it is 70 degrees, it will lose its activity.
In fact, the fact that there is no absorption point in protein does not hinder health. The real problem is that if soybean milk is not cooked thoroughly, the lectin in it is toxic! It is for this reason that raw beans are poisonous. So, if the soybean milk is cooked thoroughly, you will be fine.
4. Boiled eggs with tea
The so-called toxic cause: in addition to alkaloids, there are acidic substances in tea. These compounds combine with iron in eggs, which has stimulating effect on the stomach and is not conducive to digestion and absorption.
Comment: I can't read the chemical statement. It is wrong in principle to say that the combination of acidic substances and iron is toxic and not conducive to digestion and absorption. In fact, organic acids in various fruits can dissolve plant iron, thus promoting the absorption of iron.
Tannin in tea can indeed combine with minerals such as iron, hinder the absorption of trace elements, and also combine with protein, thus reducing the utilization rate of protein. However, boiling tea eggs will not waste iron in eggs-
First of all, eggs are not iron supplements, but meat is. Iron in eggs is not easy to absorb, and the absorption rate is only 3%, because the high phosphorus protein in egg yolk hinders the absorption of iron, which has nothing to do with tea. In addition, tannins in tea eggs are trace components after all. After combining with a large amount of protein in egg white, it is impossible to enter the yolk again, and all the iron in the egg exists in the yolk.
-Even if less iron is absorbed, it will not be "toxic".
5. scrambled eggs with monosodium glutamate
The so-called toxic reason: the egg itself contains a lot of glutamic acid with the same composition as monosodium glutamate, so putting monosodium glutamate in scrambled eggs will not only increase the flavor, but will destroy and cover up the natural flavor of eggs.
Comments: Glutamate, as a common amino acid, exists in almost all protein. However, glutamic acid in protein foods mostly exists in the form of combination, and the content of free amino acids is relatively low. The best umami flavor range of monosodium glutamate is about 0.5%, and there is not so much free glutamic acid in eggs.
In addition, this statement comes from many years ago, when eggs were free-range pollution-free eggs and tasted delicious. Now the taste of eggs is weak, and the flavor is far from what it used to be. If you don't put some umami substances, the natural umami is limited. Needless to say, just taste it with your tongue.
-It's just to cover up the flavor. Why is it associated with "toxic"? Ridiculous.
6. Mixed eating of red, white and radish
The so-called toxic reason: the content of vitamin C in white radish is extremely high, but carrots contain a decomposing enzyme called ascorbic acid, which will destroy the vitamin C in white radish. Once carrot and white radish are matched, vitamin C in white radish will be lost. Not only that, carrots play a destructive role when cooking with vegetables containing vitamin C, as well as gourds and pumpkins. It also contains decomposition enzymes similar to carrots.
Comment: I take it from you-the author doesn't know that "ascorbic acid" is the chemical name of vitamin C! The so-called "enzyme" is the Japanese version of "enzyme". Because the enzyme is very afraid of heat, it has been inactivated during cooking. How can they destroy vitamin C in white radish? If you really don't feel at ease, stir-fry carrots twice first, and then put white radish, which is safer.
In fact, most vegetables contain oxidases that destroy vitamin C, not just carrots and cucumbers. In fresh vegetables, vitamin C and these enzymes are hidden in different parts of cells, so this kind of trouble does not exist. In the process of heating cooking, these enzymes that are afraid of heat will be inactivated, so it will not cause serious loss of vitamin C. In contrast, heating itself destroys more vitamin C.
-even if you destroy a little vitamin C, you can't get along with the word "toxic"! Just eat more fruits and vegetables for tonic.
7. eat radish and fruit together
The so-called toxic cause: In recent years, scientists have found that cruciferous vegetables such as radish will soon produce an antithyroid substance-thiocyanate after metabolism. The production of this substance is in direct proportion to the intake. At this time, if you eat fruits containing a lot of plant pigments, such as oranges, pears, apples, grapes and so on. Flavonoids in these fruits are decomposed by bacteria in the intestine and converted into hydroxybenzoic acid and ferulic acid, which can strengthen the inhibitory effect of thiocyanate on thyroid, thus inducing or leading to goiter.
Comment: Isothiocyanate in radish does reduce the absorption and utilization rate of iodine. However, the trouble that causes goiter only exists when iodine is deficient. Because iodized salt is widely used in the whole country, people are not short of iodine at all; Eating a lot of animal food can provide enough iodine. Even eating carrots and fruits every day will not cause goiter. In addition, the bacteria that decompose flavonoids only exist in the large intestine, and the components in the large intestine are rarely absorbed by the human body, so don't worry too much.
It is now believed that sulfur-containing substances in radish are active substances for preventing cancer, while flavonoids in vegetables and fruits are well-known antioxidant components. In the absence of iodine deficiency, eating the two ingredients together is still healthy.