Five Taboos of Eating Mutton in Autumn
Introduction: Mutton can warm the middle burner and tonify deficiency, replenish the middle qi, and is relatively suitable for consumption in autumn and winter. However, mutton cannot be eaten indiscriminately; there are taboos to eating it. Below, we introduce five taboos of eating mutton in autumn. Everyone should pay more attention when consuming it.
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, swollen gums, or diarrhea, or those taking traditional Chinese medicine formulas containing Pinellia Tuber or Acorus Tatarinowii Rhizome 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 greatly diminish its warming and tonifying effect.
3. Not suitable to be eaten with pumpkin
Traditional Chinese medical classics also contain records that mutton should not be eaten with pumpkin. This is mainly because both mutton and pumpkin are warming foods. If eaten together, it can easily lead to "internal heat" (shang huo). By the same logic, when cooking mutton, one should also use less of the pungent, warm, and dry seasonings like chili, pepper, ginger, cloves, and fennel.
4. Do not eat with watermelon
Eating watermelon after consuming mutton can easily "damage vital qi" (shang yuan qi). This is because mutton is sweet and warm in nature, while watermelon is cold and belongs to the category of raw and cold foods. Consuming it not only greatly reduces the warming and tonifying effect of mutton but also hinders the spleen and stomach.
5. Do not eat with tea
Tea is the "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 will produce tannic acid protein, which weakens intestinal motility, reduces water in the stool, and can thereby induce constipation.
The difference between mutton and goat meat:
1. In terms of taste, mutton is more delicious 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 content, goat meat is not inferior to mutton. In comparison, mutton has a higher fat content than goat meat, which is why it tastes more delicate and delicious. 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 cooling in nature, while mutton is warming in nature. Therefore, the latter has a tonic effect and is suitable for postpartum women and patients; the former should be eaten less by patients, and after eating it, ordinary people should also avoid other cold-natured foods, melons, and fruits.
How 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.