10 Home-cooked Dishes That Are Easy to Cause Illness (Picture Gallery)
Carrots are rich in carotene. When consumed with alcohol, they produce toxins in the liver, which can lead to liver disease.
Home-cooked dishes are the most common meals we eat, but they can also be the most dangerous to our health. Take a look at the top ten most illness-prone home-cooked dishes below. Which of these do you usually love to eat?
Carrot + Alcohol
The practice of "eating carrots with alcohol" is unhealthy. Carrots are rich in carotene, which, when entering the body with alcohol, produces toxins in the liver, causing liver disease. Therefore, carrots should not be used as a side dish for alcohol. When drinking, avoid taking carotene supplements, and especially do not drink alcohol immediately after drinking carrot juice to prevent harm to your health.
Beef + Chestnuts
Chestnuts are rich in vitamin C, with 40 mg per 100 grams. Beef contains various trace elements. The vitamin C in chestnuts easily reacts with the trace elements in beef, reducing the nutritional value of chestnuts. These two foods are not easy to digest when eaten together. Therefore, beef should not be eaten with chestnuts; it is best to consume them separately with a time interval.
Radish + Wood Ear Mushroom
Radish is slightly cool in nature and has effects such as clearing heat and detoxifying, strengthening the stomach and aiding digestion, resolving phlegm and stopping cough, promoting qi and relieving constipation, promoting fluid production to quench thirst, and tonifying the middle and benefiting the stomach. However, it should be noted that for some people with special sensitivities, eating radish with wood ear mushrooms can easily cause allergic dermatitis. For health reasons, it is best not to mix these two foods.
Spinach + Pickled Vegetables
Spinach + pickled vegetables + tofu + scallion Tofu is rich in calcium, while scallions contain a large amount of oxalic acid. When tofu and scallions are combined, the calcium in the tofu reacts with the oxalic acid in the scallions to form calcium oxalate, which is difficult for the human body to absorb. If you regularly eat dishes like "scallion mixed tofu" or "stir-fried tofu with scallions" for a long time, it can lead to a calcium deficiency in the body, easily causing conditions like leg cramps, chondropathy, and fractures.
Analysis: Eating spoiled spinach can lead to nitrite poisoning.
Tofu + Scallion
Tofu is rich in calcium, while scallions contain a large amount of oxalic acid. When tofu and scallions are combined, the calcium in the tofu reacts with the oxalic acid in the scallions to form calcium oxalate, which is difficult for the human body to absorb. If you regularly eat dishes like "scallion mixed tofu" or "stir-fried tofu with scallions" for a long time, it can lead to a calcium deficiency in the body, easily causing conditions like leg cramps, chondropathy, and fractures.
Sea Shrimp + Persimmon
Seafood such as fish, shrimp, and algae are rich in protein and calcium. If eaten with fruits containing tannic acid, such as persimmons, grapes, pomegranates, hawthorn, or green olives, the calcium in the seafood can easily combine with the tannic acid to form a new substance that is difficult to digest, irritating the stomach and causing discomfort, symptoms such as abdominal pain, vomiting, and nausea. Therefore, it is not advisable to eat fruit with seafood dishes; an interval of 2 hours is recommended.
Radish + Fruit
Radish + fruit Carrot + white radish White radish is extremely high in vitamin C, but carrots contain an enzyme called ascorbic acid oxidase. Once red and white radishes are cooked together, the vitamin C in the white radish is completely destroyed. Moreover, when cooked with vegetables containing vitamin C, the red radish plays the role of a destroyer.
After eating radish, a substance called thiocyanate, which is anti-thyroid, is produced in the body. If large amounts of fruits containing plant pigments such as oranges, pears, apples, and grapes are consumed at this time, the flavonoids in these fruits are decomposed by bacteria in the intestines into substances like p-hydroxybenzoic acid and ferulic acid. These can enhance the effect of thiocyanate in inhibiting the thyroid, thus inducing or causing goiter.
Carrot + White Radish
White radish is extremely high in vitamin C, but carrots contain an enzyme called ascorbic acid oxidase. Once red and white radishes are cooked together, the vitamin C in the white radish is completely destroyed. Moreover, when cooked with vegetables containing vitamin C, the red radish plays the role of a destroyer.
Beef and Potato Stew
Beef and potato stew is a popular and familiar dish. In terms of taste, it is a very delicious dish, but from a health perspective, it should not be recommended for long-term consumption. This is because potatoes and beef require different concentrations of gastric acid for digestion, which prolongs the time food stays in the stomach, thus causing stomach discomfort.
Vitamins + Shrimp
Soft-shelled foods like shrimp contain high concentrations of pentavalent arsenic compounds. When they react with "vitamin C" supplements, they are converted into toxic trivalent arsenic, which is what people commonly call arsenic! Arsenic can paralyze capillaries, inhibit the activity of sulfhydryl enzymes, and cause congestion of the heart, liver, kidneys, and intestines, necrosis of epithelial cells, and dilation of capillaries. To be on the safe side, you should avoid eating shrimp while taking "vitamin C" supplements.