Five Taboos to Remember When Eating Lamb in Autumn
Introduction: Lamb should not be eaten indiscriminately; health is the top priority. There are certain situations where consuming lamb is not advisable.
1. Avoid lamb if you have certain conditions. Those who frequently suffer from canker sores, red eyes, a bitter taste in the mouth, irritability, a dry and sore throat, swollen gums, or diarrhea should avoid lamb. Additionally, those taking traditional Chinese medicine formulas containing Banxia (Pinellia ternata) or Shichangpu (Acorus tatarinowii) should also refrain from eating it.
2. Do not eat lamb 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 lamb with vinegar significantly diminishes its warming and nourishing properties.
3. Avoid eating lamb with watermelon. Consuming watermelon after lamb can easily "damage the body's vital energy" (shang yuanqi). This is because lamb is sweet and warm in nature, while watermelon is cold and considered a raw, cooling food. Eating them together not only greatly reduces the warming effect of lamb but also harms the spleen and stomach.
4. Do not eat lamb with tea. Tea is considered the "nemesis" of lamb. This is because lamb is rich in protein, and tea contains a significant amount of tannic acid. Drinking tea with lamb can form tannic acid protein, which slows down intestinal peristalsis, reduces water in the stool, and can consequently induce constipation.
5. It is not advisable to eat lamb with pumpkin. Ancient Chinese medical texts also record that lamb should not be eaten with pumpkin. This is mainly because both lamb and pumpkin are warming foods. If consumed together, they can easily cause "internal heat" (shang huo). By the same logic, when cooking lamb, it is best to use less of the pungent, warm, and drying spices such as chili, pepper, ginger, cloves, and fennel.
Tip: How to Choose Lamb
In daily life, we mostly eat mutton, such as in stir-fries or hot pot. However, recently, many people have been asking about dishes made from goat meat in restaurants, like "Braised Black Goat Meat" or "Clear Stewed Goat Meat." What is the difference between goat meat and mutton?
In terms of taste, mutton is considered more delicious than goat meat. This is because goat fat contains a fatty acid called 4-methyloctanoic acid, which, when volatilized, produces a special gamey smell.
However, in terms of nutritional value, goat meat is not inferior to mutton. Compared to goat meat, mutton has a higher fat content, which is why it is more tender and flavorful. An important characteristic of goat meat is that its cholesterol content is lower than that of mutton, making it beneficial for preventing vascular sclerosis and heart disease. It is particularly suitable for patients with hyperlipidemia and the elderly.
Another major difference between goat meat and mutton from a Traditional Chinese Medicine perspective is that goat meat is considered cooling in nature, while mutton is warming. Therefore, mutton has a nourishing effect and is suitable for postpartum women and patients. Goat meat, on the other hand, should be eaten less by patients, and even healthy individuals should avoid it, refraining from consuming other cooling foods and fruits afterward.
When buying meat, here are several ways to distinguish between mutton and goat meat:
First, look at the muscle: mutton is sticky to the touch, while goat meat is not.
Second, look at the shape of the hair on the meat: mutton hair is curly, while goat hair is stiff and straight.
Third, look at the muscle fibers: mutton fibers are fine and short, while goat meat fibers are coarse and long.
Fourth, look at the ribs: a sheep's ribs are narrow and short, while a goat's ribs are wide and long.