1, can not eat with seafood
Most of the seafood protein and calcium content is relatively rich, and persimmons together, persimmons contained in the tannins and proteins, calcium interactions, it is easy to form indigestible coagulation, and tannins convergence is very strong, seafood and persimmons together, tannins inhibit the digestive fluid The secretion, resulting in solidified matter in the intestinal tract for a long time, causing fermentation, detrimental to health, therefore, after eating seafood, it is best to eat persimmons four or five hours apart.
2, and kelp can not be eaten together
Kelp contains calcium ions, persimmons contain tannins, the two together, tannins and calcium ions combined with the formation of insoluble conjugates, affecting the digestion and absorption of nutrients, easy to cause gastrointestinal discomfort.
3, can not eat with sweet potatoes
Sweet potatoes contain a lot of starch, tannins and gums, eat too much sweet potatoes, the stomach lining is stimulated by a large amount of gastric acid, prone to heartburn, flatulence and other discomforts, and persimmons in the tannins and pectins are rich in content, eat sweet potatoes in the eating persimmons, tannins and pectins and gastric acid meet and interact, more likely to produce precipitates. The result is that it is easier to produce precipitates and form indigestible stomach stones. Therefore, patients with chronic gastritis, digestive function is not good crowd best eat persimmons, especially do not eat with sweet potatoes.
4, can not eat with vinegar
Vinegar is acidic, persimmon pectin and tannic acid and acetic acid react with each other, easy to generate a large number of indigestible precipitates, these precipitates in the human stomach stays too long undigested, the phenomenon of gastric stones, therefore, do not drink vinegar when eating persimmons, eat persimmons before and after eating persimmons. Do not drink vinegar either.
5, can not eat with white wine
Persimmon attribute cold fruit, and white wine taste sweet and bitter, and belongs to the hot, the two can not be eaten at the same time. And alcohol on the gastrointestinal stimulation, resulting in increased gastrointestinal secretions, which is easy and persimmon tannins in the interaction, the formation of sticky substances, and persimmons in the cellulose churned into a ball, easy to form a diet, leading to intestinal obstruction.
6, can not eat with potatoes
After eating potatoes, the stomach will produce a lot of hydrochloric acid, and then eat persimmons, persimmons in the role of gastric acid produces precipitation, which is difficult to digest, but also difficult to discharge, is not good for health.
7, high-protein meat
Goose, chicken and other meats contain a lot of protein, these meats and persimmons together with food, easy and persimmons in the role of tannins, leading to the formation of tannins, these tannins are deposited in the stomach, it is difficult to get out of the body, a serious situation is likely to lead to a dangerous life.
8, can not even eat with the skin
Some fruits can be eaten with the skin, such as apples, pears and other fruits, with the skin to eat sometimes more beneficial to the body. But persimmons can not be eaten with the skin, persimmons in most of the tannins concentrated in the persimmon skin, eat persimmons if eaten with the skin, it will lead to tannins and stomach acid reaction rate increased, which is more likely to lead to the occurrence of gastric stones.
9, persimmon ripening method
1, find a clean and unbroken container, put the persimmon into the container in line. If the number of persimmons is not large, choose 1-2 ripe fruits into the container, such as apples, pears, bananas and so on. Seal the container and leave it for a week or so before it's almost ready to eat.
2, white wine wipe method. Prepare a small bowl of white wine, a cloth. Use non-stick white wine evenly coated with persimmons, and then put the persimmons into a sealed container for storage for about a week. This way the green persimmons will become soft and sweet and delicious, without the green flavor, be careful not to put too long.
3, raw persimmons can also be covered by the heat method to cook it. Persimmons will be placed in the temperature of 40 ~ 50 degrees Celsius for a week or so, raw persimmons will become ripe, but this method will be very slow and sometimes the effect is not very good, but it is very simple.
4, with 50 ° C ~ 60 ° C water soak, change the water 2 ~ 3 times a day, about 2 days you can take out to eat, this method is the oldest, to ensure that the hard to soft, astringent to sweet.