Mutton can warm the middle, replenish deficiency, and tonify qi, making it more suitable for consumption in autumn and winter. However, mutton cannot be eaten indiscriminately; there are taboos associated with eating it. Below, five taboos for eating mutton in autumn are introduced for everyone's attention.
1. Mutton is contraindicated for certain conditions
Those who often suffer from canker sores, red eyes, a bitter taste in the mouth, irritability, a dry and sore throat, or swollen gums, or those with diarrhea, or those taking Chinese herbal medicines containing Pinellia Tuber or Acorus Calamus, should all avoid eating mutton.
2. Not suitable to be eaten with vinegar
The sour taste of vinegar has an astringent effect, which is not conducive to the generation of yang energy in the body. Eating it with mutton will significantly diminish its warming and nourishing effect.
3. Not suitable to be eaten with pumpkin
Ancient Chinese medical texts also record that mutton should not be eaten with pumpkin. This is mainly because both mutton and pumpkin are "warming" foods. If consumed together, it can easily lead to "internal heat" (shanghuo). By the same logic, when cooking mutton, one should also use less of the pungent, warm, and drying seasonings like chili, pepper, ginger, cloves, and fennel.
4. Avoid eating with watermelon
Eating watermelon after mutton can easily "damage vital qi." This is because mutton is sweet and warm in nature, while watermelon is cold and considered a "raw and cold" food. Consuming it not only greatly reduces the warming and nourishing effect of mutton but also hinders the spleen and stomach.
5. Avoid eating with tea
Tea is a "nemesis" of mutton. This is because mutton is rich in protein, and tea contains a significant amount of tannic acid. Drinking tea while eating mutton can form tannic acid-protein, which weakens intestinal motility, reduces water in the stool, and can consequently induce constipation.
Differences between mutton and goat meat:
1. In terms of taste, mutton is tastier than goat meat. This is because goat fat contains a fatty acid called 4-methyloctanoic acid. When this fatty acid volatilizes, it produces a special "gamey" smell.
2. In terms of nutritional value, goat meat is not inferior to mutton. In comparison, mutton has a higher fat content, which is why it tastes more delicate and savory. An important characteristic of goat meat is that its cholesterol content is lower than that of mutton, so it can help prevent vascular sclerosis and heart disease, making it especially suitable for patients with hyperlipidemia and the elderly.
3. Traditional Chinese medicine considers goat meat to be "cool" in nature, while mutton is "warm" in nature. Therefore, the latter has a nourishing effect and is suitable for postpartum women and patients; the former, on the other hand, should be eaten less by patients, and even ordinary people should avoid it after consumption, best not to eat more cooling foods, melons, and fruits.
Methods to distinguish between mutton and goat meat:
First, look at the muscle: mutton is sticky to the touch, while goat meat is loose and not sticky.
Second, look at the shape of the hair on the meat: the hair of mutton is curly, while that of goat meat is hard and straight.
Third, look at the muscle fibers: the fibers of mutton are fine and short, while those of goat meat are coarse and long.
Fourth, look at the ribs: the ribs of a sheep are narrow and short, while those of a goat are wide and long.