Xu Weisheng, an associate researcher at the Institute of Nutrition and Health, China Center for Disease Control and Prevention, interpreted several groups of "similar foods" which were most widely circulated on the Internet.
Tip 1
Persimmon and crab
Rumor: Persimmons and crabs can't be eaten together, otherwise they may die.
Truth: Persimmons contain a certain amount of tannin (tannic acid), but they are mainly immature and astringent persimmons, and the tannin content can be as high as 4% or more, while the mature sweet persimmons are generally as low as 0. 1% or less.
If you eat a lot of tannins, it will really make protein in the stomach form an insoluble complex, which will lead to the inactivation of pepsin. In addition, pectin, dietary fiber and other ingredients in persimmon may form "stomach persimmon stone" when mixed together, which may cause digestive tract obstruction and lead to abdominal pain.
Persimmons and crabs cannot be eaten together, which means astringent persimmons with high tannin content. Because crabs are high-protein foods, it is indeed possible to have abdominal pain if you eat them in large quantities at one time.
But everyone usually eats ripe sweet persimmons, so there is nothing wrong with eating them with crabs. In addition, remind you that it is not safe to eat a lot of astringent persimmons alone.
Tip2
Shrimp and foods containing vitamin c
Rumor: shrimp contains a lot of "pentavalent arsenic", and vitamin C will turn it into highly toxic trivalent arsenic, namely arsenic.
Truth: most of the seafood is stable organic arsenic, and extremely small amounts of inorganic arsenic will be metabolized soon, and generally will not react with vitamin C.
In addition, the arsenic content standard of fish in China is 0. 1 mg/kg, and arsenic intake100 ~ 200mg is fatal. In other words, qualified seafood will not be poisoned even if you eat 10 kg, plus enough vitamin C.
In life, the common way of eating seafood with lemon juice in western food is a powerful refutation of the above statement.
Tip3
Spinach and tofu
Rumor: Tofu contains calcium and spinach contains oxalic acid. Eating them together will form calcium oxalate, which is easy to get stones.
Truth: Most leafy vegetables such as rape, Chinese cabbage and amaranth contain oxalic acid. The precipitate formed by the combination of calcium and oxalic acid will eventually be excreted and cannot enter the blood.
Of course, this reaction will reduce the availability of calcium in tofu. Therefore, it can be solved by blanching and removing part of oxalic acid before frying leafy vegetables.
Tip4
Peach and watermelon
Rumor: eating peaches and watermelons together will produce high toxicity.
Truth: Peaches and watermelons contain no special nutrients. Besides water, sugar is the most abundant, and there are also common ingredients such as vitamins, minerals, dietary fiber, a small amount of protein and fat.
The reaction basis of "eating poison together" does not exist at all, so you can eat it with confidence, which is also verified by the practice in everyone's life.
Tip5
Eggs and soybean milk
Rumor: Soymilk contains protease inhibitor, which inhibits protein digestion and reduces the nutritional value of eggs.
Truth: Soybeans do contain protease inhibitors, but when cooked, the substance will be inactivated and will not play any role, which is why soy milk must be cooked before drinking.
Soymilk itself is a high-protein food. If protease inhibitor still exists, it will definitely affect the digestion and absorption of soybean protein itself, which has nothing to do with eggs.