Some food combinations may do harm

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Foods, if not combined in a scientific way, may lose nutritional value or even do harm, herbalist Bang Cam says

Fruits like grapes, persimmons, pomegranates, and jujubes contain a lot of tannic acid and should not be eaten right after a meal containing shrimp, fish or seaweed

Be careful with some roots

Potatoes and beef need different density of gastric juices for digestion. Potatoes are more easily digested while beef is quite the opposite, so beef stays longer in the stomach for digestion and absorption. It will cause disorder in the stomach if it happens over a long time.

Similarly, onions should not be cooked with soybean curd or tofu. The calcium in the tofu and the oxalic acid in the onions will produce a white substance that makes it difficult for the body to absorb the calcium.

It is not advisable to cook white radishes and carrots together in a dish. The white radish has a high content of vitamin C while the carrot contains the enzyme that destroys the vitamin C in the white radish. Also, the carrot can do the same harm to other vegetables containing vitamin C.


It is inadvisable to cook chicken eggs with soybean milk, because the mucin in the chicken egg and the trypsin in the soybean will together destroy the nutritional values of both the egg and the soybean.

Monosodium glutamate should not be used when frying eggs.
The egg itself contains a lot of matter which is similar to
the glutamic acid in the monosodium glutamate. The added monosodium glutamate does not improve the taste; worse still, it destroys the natural taste of the egg.


Fruits like grapes, persimmons, pomegranates and jujubes contain a lot of tannic acid and should not be eaten after a meal of seafood. Those fruits should be eaten two hours after such a meal.

Seafoods like shrimps, fish and seaweed are rich in nutrients like protein and calcium. The tannic acid in the fruits would destroy the nutritional value of the protein in the seafood. Also, the calcium in the seafood together with the tannic acid would produce a substance that makes it hard for digestion. It stimulates the stomach, causing symptoms like stomachache, nausea and pain in the chest.

The past few years, scientists have discovered that vegetables of the cruciferae family soon after eaten will produce a substance called thiocyanic acid that hurts the thyroid gland.

This substance increases in proportion to the increased amount of such vegetables eaten. At that time, if multipigment fruits like kumquats, nashi pears, grapes, apples are eaten, they are broken down by the intestinal bacteria and become hydroxybenzoic acid that cause swelling of the thyroid gland.

Kumquats should not be eaten together with cow milk. If they are eaten right after drinking milk, the protein in the milk will mix with malic acid and vitamin C in the kumquats to produce curds, badly affecting digestion and absorption. It may cause such symptoms as indigestion, stomachache and diarrhea.


Food experts from the United States have recently warned that it is dangerous to drink wine and eat carrots at the same time. The carrots are rich in beta-carotene which, when mixed with alcohol, produces a toxic substance in the liver, making the liver sick. Alcohol therefore should not be drunk after drinking a carrot juice.

White wine should not be drunk with soft drink because together they make the alcohol spread more quickly around the body. It produces a lot of carbonic acid, which is bad for the stomach, the intestines, the liver, the kidneys and it harms the blood vessels, the heart and the brain.

Similarly, it is inadvisable to drink tea after eating meat. Some people have a habit of drinking some tea after eating some protein-rich food like meat or seafood and think tea can enhance digestion.

However, the tannic acid in tea when mixed with protein will produce a substance that slows down the peristalsis, lengthening the time the food stays in the intestines. It causes constipation, increasing toxic matter and the risk of cancer.

Potatoes and beef need different densities of gastric juices for digestion

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