In daily life, not all foods can be eaten at the same time. "Proper collocation is good for health, and improper collocation will lead to illness". In other words, when there is food "interference". Tannic acid and protein pilgrims will suffer from vomiting, abdominal distension, abdominal pain and diarrhea if they eat grapes, hawthorn, pomegranate, persimmon and other fruits while eating seafood. Because these fruits contain tannic acid, when tannic acid meets protein in seafood, it will solidify and precipitate, forming indigestible substances. Therefore, after eating seafood, people should eat this fruit every 4 hours or longer. The same is true if you don't drink tea immediately after eating meat. Cellulose, oxalic acid and iron are rich in iron in animal liver, egg yolk and soybean. Can't eat with celery, radish and sweet potato which contain more cellulose, and can't eat with spinach, amaranth and spinach which contain more oxalic acid. Because both cellulose and oxalic acid will affect the absorption of iron in the above foods. Protein and sugar in milk will react with sugar at high temperature, destroying amino acids. So do eggs and sugar. However, after the milk is boiled and the eggs are dried for a while and then added with sugar, this problem will not occur. Carotene is the same as acetic acid. Vinegar is not suitable for frying carrots, because acetic acid will destroy carotene. Similarly, mustard, spinach and rape rich in carotene should not be fried with vinegar. Oxalic acid is mixed with calcium and magnesium. Tofu should not be eaten with spinach. Tofu contains magnesium chloride and calcium sulfate, and spinach contains oxalic acid. When two kinds of food meet, magnesium oxalate and calcium oxalate can be produced. These two kinds of white sediments can not be absorbed by human body, which not only affects the absorption of calcium by human body, but also easily induces lithiasis. Zhang, an associate researcher at the Institute of Vegetables and Flowers of Chinese Academy of Agricultural Sciences, recommended a suitable grain, five grains and red dates, which is better than others. Concentrated grains are suitable for taste, and coarse grains moisten the stomach; Kelp tofu, often eat pesticides; Chinese cabbage and radish soup, longevity and health care; Lack of conscience, longan rice cooking; Thirst and anxiety, kiwi porridge. With people's concern for health, the nutritional level of food has been paid more and more attention, but most people tend to pay attention to the nutrition of a single food, such as "beans can tonify the kidney" and "eating more bitter gourd can lower blood sugar". Lu Chunjing, chairman of the Nutrition Branch of the Chinese Medical Association, told the reporter that from the perspective of modern nutrition, two or more foods, if properly matched, will play a complementary and complementary role. Modern Nutrition: Paying Attention to Nutritional Complementarity "Scrambled eggs with tomatoes, which we often eat, is actually one of the most successful examples of food collocation," Wang Yi, director of dietotherapy and nutrition department of Guang 'anmen Hospital of Chinese Academy of Traditional Chinese Medicine, told reporters. "Because eggs are rich in protein and various vitamins, such as B vitamins, niacin and lecithin, only vitamin C is lacking, and tomatoes contain a lot of vitamin C, which just makes up for its defects, so we eat them together. Examples like this abound in our lives. Wang Yi said, for example, we advocate that everyone eat miscellaneous grains, which is also considered from the perspective of nutritional complementarity. The most typical one is beans. Beans are rich in food in protein, but the amino acid content of different kinds of beans is high or low, so it is best not to eat only one kind at ordinary times. Mixed eating can improve the absorption and utilization rate and biological value of protein. There are also many examples of improper collocation because they don't understand the nutritional components of food. Lu Chunjing pointed out that some food combinations only consider taste, which is likely to cause harm to health. For example, people often eat tea eggs: in addition to alkaloids, there are 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. Wang Yi's special emphasis on the "bumper harvest" dish, it is best not to add cucumber, because cucumber contains an enzyme that will destroy the body's absorption of vitamin C in other vegetables. " Unfortunately, there is almost no "bumper harvest" in restaurants without cucumbers now. "Wang Yi felt particularly sorry for the loss of nutrition caused by improper food collocation. Traditional medicine: More than 2,000 years ago, Chinese medicine practitioners discussed the importance of food collocation in strengthening dietotherapy. Zhang, a professor in the health room of Beijing University of Chinese Medicine, told reporters that the main basis is the "qi" and "taste" of food. He said that Chinese medicine believes that food has "four flavors" (cold, hot, warm and cool) and "five flavors" (pungent, sweet, sour, bitter and salty), and the principle of food collocation is to achieve a balance between cold and heat, pungent and sweet. Specifically, Professor Zhang pointed out that Chinese medicine has four food combinations. The first two can enhance the dietotherapy effect: First, foods with basically the same or similar performance can enhance the original dietotherapy effect to varying degrees. For example, in "Danggui Ginger Mutton Soup", the compatibility of mutton warming qi and blood with Danggui nourishing blood and relieving pain, and ginger warming middle warmer and dispelling cold can enhance the function of tonifying deficiency and dispelling cold and relieving pain, and at the same time remove the fishy smell of mutton. Second, fear kills each other, that is, when two foods are used together, the toxicity or side effects of one food can be alleviated or eliminated by the other food. For example, garlic can prevent the poisoning of mushrooms and lentils, while olives can alleviate the mild poisoning caused by puffer fish, fish and crabs. Professor Zhang said that there are two kinds of food collocation that may weaken the therapeutic effect and should be avoided as far as possible: one is evil, that is, after the two foods are used together, their original functions are reduced or even lost because of mutual restraint. If you eat mutton and dog meat, try not to eat mung bean, fresh radish and watermelon at the same time, otherwise it will weaken the warming effect of the former. The other is the opposite. That is, when the two foods are used together, they can produce obvious toxic reactions or diarrhea and other side effects, such as honey on onions, cucumber on peanuts, goose on pears and so on. How to match food in life? No matter from the perspective of modern nutrition or traditional Chinese medicine theory, we need some professional knowledge to understand food collocation. For ordinary people, is there a simple way to make food collocation in life more scientific? Li Ruifen, chief nutritionist of Beijing Military Region General Hospital and a famous nutritionist in China, believes that the purpose of food collocation is to balance diet and nutrition to the maximum extent. Therefore, eating as many different kinds of food as possible in life is the most basic collocation principle. For example, nutritionists in China suggest that people should eat 30-35 kinds of food besides water every day. This number seems to be a lot, but it is actually not difficult to do, because the seasonings in food, such as peppers and aniseed, are one of them. Besides "many", we should also pay attention to "far" and "miscellaneous". "Far" means that the types of food you eat in a day are as far away as possible. For example, the collocation of chicken, fish and pig is better than that of chicken, duck, goose or pig, cow and sheep. "Miscellaneous" refers to eating different kinds of food, such as vegetables, meat and grains, so that nutrients can work together. In addition, several combinations are also essential, Li Ruifen said. First, we should pay attention to the balanced collocation of staple food and non-staple food. The minerals in millet, oats, sorghum, corn and other miscellaneous grains are rich in nutrition, and the human body cannot synthesize them. We can't just eat vegetables and meat and ignore the staple food. Second, acidic food and alkaline food are balanced and matched. Acidic foods include foods containing more nonmetallic elements such as sulfur, phosphorus and chlorine, such as meat, eggs, poultry, fish and shrimp, rice noodles and so on. Alkaline foods are mainly foods containing more metal elements such as calcium, potassium, sodium and magnesium, including vegetables, fruits, beans, milk, tea and fungi. Eating too much acidic food will make people feel tired, memory decline, inattention, backache and leg pain, and increase the chance of getting sick. It needs some alkaline food to neutralize it. The third is the balance of thinness. Eating only dry food will affect gastrointestinal absorption and easily form constipation; Eating thin food is easy to cause vitamin deficiency. Li Ruifen believes that as long as you master the general principles of food collocation in your diet, you can basically ensure a balanced nutrition. References:

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