Inventory of the 10 home-cooked dishes that are most likely to cause illness

Carrot + wine

Eating carrots with wine is not good for health. Carrots are rich in carotene, which when entering the human body together with alcohol will produce toxins in the liver and cause liver disease. Therefore, carrots should not be used as a side dish with drinks, and do not take carotene supplements when drinking alcohol. Especially do not drink alcohol immediately after drinking carrot juice to avoid harming your health.

Beef+chestnuts

Chestnuts are rich in vitamin C, with a content of 40 mg per 100 grams. Beef contains a variety of trace elements. The vitamin C in chestnuts easily reacts with the trace elements in beef, weakening the nutritional value of chestnuts. If these two are eaten together, they are difficult to digest. Therefore, beef and chestnuts should not be eaten together. It is best to eat them separately after a period of time.

Radish+fungus

Radish is mild in nature and slightly cold in nature. It has the functions of clearing away heat and detoxifying, strengthening the stomach and digesting food, resolving phlegm and relieving cough, smoothing qi and facilitating bowel movements, producing body fluids and quenching thirst, and tonifying the stomach. However, it should be noted that eating radish and fungus together may easily cause allergic dermatitis in people with special sensitive constitutions. For health reasons, it is best not to mix these two foods.

Spinach + Sauerkraut

Interpretation: Eating spinach that is about to rot can lead to nitrite poisoning.

Tofu + green onions

Tofu is rich in calcium, while green onions contain a lot of oxalic acid. When tofu and green onions are combined, the calcium in the tofu combines with the oxalic acid in the green onions to form calcium oxalate, which is difficult to be absorbed by the body. If you eat vegetables such as tofu mixed with green onions and stir-fried tofu with green onions for a long time, it will cause a lack of calcium in the human body. Calcium deficiency will easily lead to calf cramps, rickets, fractures and other diseases.

Shrimp + persimmon

Fish, shrimp, and algae in seafood are rich in nutrients such as protein and calcium. If eaten with tannic acid-containing fruits such as persimmons, grapes, pomegranates, hawthorns, and green berries, the calcium in seafood can easily combine with tannic acid to form a new substance that is difficult to digest, irritating the stomach and causing discomfort, such as abdominal pain, vomiting, nausea, and other symptoms. Therefore, it is not advisable to eat fruits and seafood at the same time. It is advisable to wait 2 hours apart.

Carrot+Fruit

After people eat radish, an anti-thyroid substance - thiocyanic acid - is produced in the body. If a large amount of fruits containing plant pigments such as oranges, pears, apples, grapes, etc. are consumed at this time, the flavonoids in these fruits are decomposed by bacteria in the intestines and converted into hydroxybenzoic acid and ferulic acid.

Carrot + white radish

The vitamin C content in white radish is extremely high, but carrots contain a decomposing enzyme called ascorbic acid. Once red and white radish are combined, the vitamin C in white radish will be lost. Not only that, when cooked with vegetables containing vitamin C, carrots act as a destroyer.

Roast beef with potatoes

Braised beef with potatoes is a dish that everyone likes and is familiar with. From a taste point of view, it is a very delicious dish, but from a health point of view, long-term consumption should not be promoted. Because potatoes and beef require different gastric acid concentrations when being digested, it will prolong the residence time of food in the stomach, thereby prolonging the gastrointestinal digestion and absorption time. Over time, it will inevitably lead to gastrointestinal function disorders.

Vitamin + Shrimp

Shrimp and other soft-shelled foods contain a high concentration of pentapotassium arsenic compounds, which react with the "vitamin C" taken and turn into toxic tripassium arsenic, which is commonly known as arsenic! Arsenic can paralyze capillaries, inhibit the activity of sulfhydryl enzymes, and cause congestion in the heart, liver, kidneys, and intestines, necrosis of epithelial cells, and dilation of capillaries. To be cautious, you should avoid eating shrimp while taking "vitamin C".