What are the dietary taboos to keep in mind?

The dietary taboos that really need to be kept in mind are not the mysterious "food mutual restraints" spread on the Internet. The core are only related to one's own physical constitution, food processing, and long-term eating habits. 90% of the taboos posted online have no scientific basis.

Let me tell you a real story that happened last week. Uncle Zhang, who has been suffering from gout for three years in the community, heard from netizens that processed soy products are low in purine. He drank two large cups of freshly ground soy milk in the morning for three days in a row. As a result, his toes were so swollen on the fourth day that he could not even put on slippers. When he went to the hospital, his uric acid level soared to over 600. In fact, there is indeed controversy in the academic circles about whether gout patients can eat soy products. Some studies believe that soybeans lose a lot of purines after soaking and grinding, and patients in the stable phase can eat a small amount. However, other clinical data show that patients with poor uric acid metabolism and in the attack phase may induce gout even if they eat a small amount of soy products. This kind of taboo bound to your own body type is the most important to remember. Don't just try whatever others say you can eat. Your own body's reaction is the gold standard.

Don't think that only those related to basic diseases need attention. Many people's eating problems have nothing to do with "matching", but because the ingredients are not processed correctly. Last year at a family dinner with relatives, my cousin fried green beans with potatoes. Six people at the table had vomiting and diarrhea after eating and all went to the emergency room. The old man was still saying that "green beans and potatoes are incompatible." Later, when the doctor asked, he found out that my cousin was afraid that the fried green beans would be too soft and unpalatable, so she only fried them for five or six minutes before serving them. The saponin and phytohemagglutinin inside were not completely destroyed at all. If she had pure green beans that were only fried for five minutes, she would still be poisoned. Nowadays, many elders still have the food-compatible table from more than ten years ago. Eating vitamin C and shrimp together is equivalent to eating arsenic. To really reach the toxic dose, you have to eat dozens of kilograms of contaminated shrimp and dozens of vitamin C tablets in one go. Who in the normal world would eat like this? Many people feel uncomfortable after eating certain two kinds of food. Most of them happen to have happened to have the ingredients spoiled, or they are intolerant to one of them, and it is not due to the combination.

Another type of taboo is cutting the meat slowly with a knife. You don't feel it at ordinary times, but after a long time, problems will come to your door. In the past two years, I helped a friend who was in sales keep food records. He went out to socialize with clients all year round. Every time he ate hot pot, he would put the freshly fished tripe into his mouth. When he drank hot porridge, he was worried that it would get cold and he was in a hurry. Nowadays, some people say, "I'll be fine after eating hot food all my life." This is a matter of individual probability. The World Health Organization has long classified hot drinks and hot foods above 65°C as Class 2A carcinogens. This does not mean that you will get sick after eating it once, but that people who eat hot food for a long time have a risk of esophageal cancer that is 3 to 4 times that of ordinary people. There is no need to gamble with your health on the small probability.

Not long ago, my aunt posted in the family group that "eating eggplant and crab together will cause poisoning." I steamed two hairy crabs that night and fried a plate of eggplant with crab powder. Nothing happened to the family after eating it. To put it bluntly, don’t always focus on those mysterious taboos. Pay more attention to whether your body will be uncomfortable with certain foods. When cooking, handle the ingredients cleanly and cook them well, and avoid things that are too hot, too salty, or too greasy. It is much more useful than keeping ten food compatibility lists.