Pineapples and eggs don't have the same food.

First, pineapple food phase grams

Pineapple+radish:

Pineapple is rich in vitamin C and some trace elements, while radish contains vitamin C enzyme. Eating together will destroy vitamin C in food and reduce its nutritional value, while radish and pineapple are both crude fiber foods. Eating together will increase the burden on the stomach and affect the stomach. It will also promote the transformation of flavonoids contained in pineapple into dihydroxy benzoic acid and ferulic acid, which have strong inhibitory effects on thyroid function and will induce goiter.

Pineapple+egg:

Eggs are rich in protein substances, and pineapples are rich in fruit acid. When they are ingested together, fruit acid will coagulate protein, affect protein's digestion and absorption, and continuously reduce the nutritional value of food, leading to diarrhea and abdominal pain. Therefore, they are compatible.

Pineapple+seafood:

Seafood is a cold food, and pineapple is also a high fiber food. Excessive intake of both will cause indigestion, and the nutrients in seafood will easily react with vitamin C in pineapple, causing abdominal discomfort.

Pineapple+milk

The reason why pineapple and milk can't be eaten together is the same as that why pineapple and eggs can't be eaten together. Pineapple is rich in fruit acid. The fruit acid in pineapple will coagulate protein in milk, which will affect the digestion and absorption of protein.

Pineapple+honey

Pineapple and honey can't be eaten at the same time, otherwise it will lead to physical discomfort.

Second, eggs and food are gram-shaped.

Egg+persimmon

Persimmons contain a certain amount of tannic acid, and eggs are rich in protein. Eating them together may lead to gastrointestinal diseases such as vomiting, diarrhea and abdominal pain.

Eggs+sugar

White sugar contains a lot of fructosyl lysine, and egg white is rich in amino acids. The combination of the two is easy to form precipitated substances in the stomach and increase the burden on the digestive tract, so it can't be eaten together.

Egg+rabbit meat

Eggs cannot be eaten with rabbit meat. In Chinese medicine, both are cold foods. Eating together can easily stimulate gastrointestinal mucosa and cause symptoms of gastrointestinal diseases such as abdominal pain and diarrhea.

Eggs+yacon: Not conducive to protein's absorption.

Eggs+sweet potatoes: Eating together will cause abdominal pain.

Eggs and persimmons: diarrhea and stones.

Egg+monosodium glutamate: The egg itself contains a lot of glutamic acid with the same composition as monosodium glutamate, so putting monosodium glutamate in scrambled eggs can not only increase the flavor, but will destroy and cover up the natural flavor of the egg.

Egg+rabbit meat: it is easy to produce substances that stimulate the gastrointestinal tract and cause diarrhea.

Eggs+tea: In addition to alkaloids, there are also 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.

Eggs+Goose: Eating the same food hurts vitality and spleen and stomach. .

Egg+pineapple: The combination of protein in egg and fruit acid in pineapple will easily solidify protein and affect digestion.

Eggs+Tea: Affect the absorption and utilization of protein by human body.

Eggs+Soymilk: Eating together will affect the absorption of nutrients.

Egg+soybean milk: Mucin in eggs is easy to combine with trypsin in soybean milk to produce a substance that the human body can't absorb, which greatly reduces the absorption of nutrients by the human body.

Eating eggs and soy milk for breakfast is not conducive to the absorption of protein by human body. Eating an egg when drinking soybean milk in the morning, or boiling the egg in soybean milk, is also the eating habit of many people. Soymilk is sweet, and contains many nutrients such as plant protein, fat, carbohydrate, vitamins and minerals. Drinking alone has a strong nourishing effect. However, there is a special substance called trypsin, which, when combined with ovalbumin in egg white, will cause the loss of nutrients and reduce its nutritional value.