Vinegar is a condiment in life, vinegar has good health effects, and sometimes it can be used as medicine. But do you know vinegar? Who is not suitable to eat vinegar?
The effects and functions of vinegar
Improve the sterilization ability of the gastrointestinal tract: Vinegar can kill bacteria, and proper consumption of vinegar can improve the sterilization ability of the gastrointestinal tract, ensure gastrointestinal health. Vinegar has a strong sterilizing effect and can kill Staphylococcus aureus, E. coli, etc.
Beauty and skin care: Proper consumption of vinegar can also beautify and care for the skin, and the effect is very good. The acetic acid, lactic acid, amino acids, etc. contained in vinegar can promote blood circulation and make people's skin smooth.
Aid digestion: Proper consumption of vinegar can also promote digestion and help the body better absorb food. Vinegar contains volatile substances and amino acids, etc., which can stimulate the central nervous system of the brain, so that the digestive organs secrete a large amount of digestive juice, enhancing digestive function.
Relieve fatigue: Vinegar can also effectively help us eliminate fatigue. Rich organic acids can promote carbohydrate metabolism, decompose fatigue substances in the body, and eliminate people's sense of fatigue.
Prevent skin aging: Vinegar has strong antioxidant properties, and proper consumption can prevent skin aging. Vinegar can inhibit and reduce the formation of lipoperoxide in the process of human aging, reducing the production of age spots.
Control blood sugar: Vinegar can also help patients with high blood sugar control blood sugar and keep blood sugar stable. Regular consumption of vinegar can slow down the rise of blood sugar, and it has a good effect on reducing postprandial blood sugar for diabetic patients. When eating foods rich in carbohydrates such as rice and noodles, you can add an appropriate amount of vinegar to the dishes.
Promote calcium absorption: Proper consumption of vinegar can also help promote calcium absorption, which is very beneficial to our bones. When simmering bone soup or stewing fish, you might as well add some vinegar, which can help the calcium in the bones dissolve and increase calcium intake.
Help reduce salt: When cooking, you can add an appropriate amount of vinegar, which can effectively reduce salt intake.
So, are there any foods that cannot be eaten with vinegar?
What vinegar cannot be eaten with
Vinegar and milk: Vinegar contains acetic acid and various organic acids. Milk is a colloidal mixture with ampholyte electrolyte properties, and it has a certain acidity. When the acidity increases below the isoelectric point of 4.6, coagulation and precipitation occur, which is not easy to digest and absorb. People with weak and cold stomachs are more prone to indigestion or diarrhea. Therefore, the ancients had the saying that "milk and sour things are opposite". Therefore, when drinking milk or milk powder, it is not advisable to eat vinegar-containing food immediately.
Vinegar and mutton: Mutton is very hot in nature, and vinegar is sweet and warm in nature, similar to wine. Therefore, eating the two together can easily generate fire and move blood. Vinegar should not be added to mutton soup. People with poor heart function and blood diseases should pay more attention. Because mutton is hot in nature and has the function of replenishing qi and deficiency; vinegar contains protein, sugar, vitamins, acetic acid and various organic acids, its nature is sour and warm, it can reduce swelling and activate blood circulation, it should be paired with cold-natured foods, and it is not suitable for mutton.
Vinegar and carrots: Stir-fried carrots should not be added with vinegar. Because carrots contain a large amount of carotene, which is converted into vitamin A after being absorbed by the human body. Vitamin A can maintain the health of eyes and skin. People with rough skin and night blindness are due to lack of vitamin A, so do not use vinegar to stir-fry. Because vinegar is added, the carotene will be completely destroyed.
Vinegar and sea cucumber: Vinegar is sour and warm in nature, sea cucumber is sweet, salty, and warm in nature, and there is no counteraction. In terms of its composition and structure, sea cucumber belongs to collagen, and a complex spatial structure is formed by collagen fibers. When the external environment changes (such as encountering acid or alkali), it will affect the amphoteric molecules of protein, thereby destroying its air structure, and the nature of the protein will change accordingly. If vinegar is added when cooking sea cucumber, the pH value in the soup will decrease. When it approaches the isoelectric point of collagen (pH value is 4.6), the spatial structure of the protein will change, and the protein molecules will coagulate and shrink to varying degrees. At this time, the sea cucumber will have a tough texture and poor taste.
Vinegar and Danshen: Will cause poisoning.
Vinegar and pumpkin: Will be harmful to health.
Vinegar and pork bone soup: Will affect the absorption of nutrients.
Vinegar and green vegetables: Will greatly reduce its nutritional value.
At the same time, selecting high-quality vinegar is actually a very simple thing.
Tips for selecting vinegar
Look at the color: edible vinegar comes in red and white. High-quality vinegar should be amber, reddish-brown, or black-purple. High-quality vinegar should be transparent and clear, with a luster, appropriate concentration, no suspended solids, precipitates, or moldy scum.
Smell the aroma: High-quality vinegar has a sour and fragrant aroma without other odors.
Taste the flavor: Although high-quality vinegar has high acidity, it is not irritating. The sour taste is mellow, slightly sweet, with a long aftertaste, not astringent, with appropriate concentration and no other off-flavors. In addition, from the time of leaving the factory, bottled vinegar should not have signs of spoilage such as moldy scum within 3 months, and bulk vinegar should not have signs of spoilage such as moldy scum within 1 month. Fake edible vinegar is mostly made by directly diluting industrial glacial acetic acid. It is light in color, dull, the pungent acid gas stings the eyes when the bottle is opened, and has no aroma; the taste is thin, besides the sour taste, there is a distinct bitter and astringent taste, and there are precipitates and suspended solids.
Summary: The above has comprehensively introduced the effects of vinegar and the taboos when using it. Although vinegar has a wide range of effects, the way of using it still needs to be considered. Or knowing what foods vinegar cannot be eaten with, so that you can safely enjoy the benefits that vinegar brings to our bodies.