Professor Xie Wei, director of the Department of Traditional Chinese Medicine of Southern Hospital of Southern Medical University, pointed out that through consulting books and documents of traditional Chinese medicine, no reliable evidence was found to show that foods are gram-negative to each other, but there were many refutations.
As early as 1935, Ji Zheng, a nutritionist and professor at NTU, collected 184 pairs of folklore foods, and selected 14 groups of foods such as bananas and taro, peanuts and cucumbers, onions and honey, crabs and pestles, crabs and pomegranates, crucian carp and licorice, preserved eggs and sugar. These foods include
The results showed that the expression, behavior, body temperature, fecal color and frequency of all animals and people were normal within 24 hours after eating. This is the first time to verify and refute the statement that "food is incompatible with each other" leads to diseases through scientific experiments. In 2008, Lanzhou University and Harbin Medical University also did similar experiments, and the subjects had no obvious adverse reactions.
Extended data
Origin of soybean milk: Soybean milk originated in China, and it is said that it was invented by Liu An, King of Huainan in the Western Han Dynasty, more than 900 years ago. When Liu An was making an alchemy in Bagongshan, Huainan, he occasionally put gypsum into soybean milk, which became tofu after chemical changes. Tofu came out from then on, and many ancient books recorded it.
The freshly ground soybean milk was made by Liu An, King of Huainan in the Western Han Dynasty, more than 1900 years ago, so it has a history of nearly 2000 years. According to legend, Liu An is a dutiful son. During her mother's illness, Liu An used soaked soybeans to grind soybean milk for her mother to drink every day. Liu's illness soon recovered, and soy milk gradually became popular among people.
Baidu encyclopedia-soybean milk
People's Network-Food Mutual System does not exist.