Generally speaking, moderate consumption of persimmon has the effects of clearing away heat, removing dryness, moistening lung, resolving phlegm, softening hardness, quenching thirst, promoting fluid production, invigorating spleen, etc. However, because persimmon contains a lot of tannic acid and phenolic components, it is easy to cause stomach stones if eaten in large quantities or on an empty stomach.

Eating on an empty stomach

Persimmons are astringent, and tannins and tannins contained in them have strong astringency, which is easy to coagulate when encountering acidic substances, while there is a lot of gastric acid in the human stomach. If you eat persimmons on an empty stomach, tannins and tannins in persimmons are easy to coagulate when encountering gastric acid, and the combination of gastric acid and protein in persimmons may cause precipitation. If you eat them on an empty stomach for a long time, it will cause stomach stones.

Overeating

If persimmon is eaten too much at one time, the more tannic acid it contains will be ingested into the human body. Tannic acid will easily react with protein or gastric acid in the human body, solidify and form a precipitate, which will gather in the stomach and intestines, leading to persimmon stomach lump disease, also known as acute gastrolithiasis. Pay attention to the more tannic acid in immature persimmons, which is more likely to lead to gastrolithiasis.

Edible with skin

Many people like to eat persimmons together with the skin, but most of the tannic acid in persimmons is concentrated in the skin, and tannic acid is easy to precipitate protein and gastric acid in the body, so eating the skin together is relatively easy to form stomach stones.

In order to avoid the occurrence of stones caused by eating too many persimmons, it is necessary to control the consumption of persimmons. Generally, it is advisable to eat no more than 200 grams of persimmons each time without fasting.

The reason why eating persimmons is easy to get stones is because it contains too much tannic acid, so you can remove astringency from persimmons before eating, which can reduce the chance of getting stones.

1, biological astringency removal: stacking mixed layers of apples, pears, hawthorn and persimmons (according to the ratio of1:10) in a closed container will consume a lot of oxygen, promote the anaerobic respiration of persimmons, produce acetaldehyde, and polymerize tannins to complete astringency removal, which generally takes 5-7 days to be used for soft persimmons.

2, warm water method to remove astringency: put persimmon fruit into a container, then pour warm water at 40-50 degrees Celsius, tightly cover the container, 10-24 hours to remove astringency, used for hard persimmon.