Can beef and persimmon be eaten together?

Beef has a low fat content and is rich in amino acids, protein and trace elements essential to the human body. It is an extremely healthy meat. Tomatoes are a common vegetable in people's lives. They are high in vitamins. They taste good whether eaten raw or fried and are very popular among people. So can beef and tomatoes be eaten together? Will it cause any harm to the human body?

Can persimmons be eaten with beef? There is a folk saying that beef and persimmons are incompatible. When persimmons are not very ripe, they contain a lot of tannic acid. After eating a lot of them, they can combine with the protein in beef or other foods in the stomach to form a substance similar to stones, causing stomach bloating and discomfort.

Can persimmons be eaten with beef?

When persimmons are not very ripe, they contain a large amount of tannic acid. After eating a large amount, it can combine with the protein in beef or other foods in the stomach to form a substance similar to stones, causing stomach bloating and discomfort. Therefore, persimmons should be eaten after they are fully ripe, as the tannic acid content in them is greatly reduced. In addition, when eating high-protein foods, be careful not to eat persimmons at the same time.

Edible benefits of persimmon:

1. Supplement vitamin C: The vitamins and sugar contained in persimmons are about 1 to 2 times higher than those in ordinary fruits, so eating persimmons can supplement a large amount of vitamin C.

2. Lubricates the intestines and promotes bowel movements: Persimmons are rich in pectin, a water-soluble dietary fiber that has a good lubrication and bowel movement effect. It is very effective in relieving constipation and maintaining the normal growth of intestinal flora. In addition, persimmons and persimmon cakes can be used as soothing and nourishing products. It also has the effect of stopping bleeding and moistening stool, can relieve hemorrhoid swelling and pain, stop hemorrhoid bleeding and rectal bleeding, etc.

Precautions for eating persimmons

Precautions for eating persimmons

Do not eat persimmons on an empty stomach: Because persimmons contain more tannins and pectin, they will form lumps of varying sizes under the action of stomach acid when you are on an empty stomach. If these lumps cannot pass through the pylorus to reach the small intestine, they will be retained in the stomach and form gastric persimmon stones. Small gastric persimmon stones may start out as small as an apricot kernel, but they will grow larger over time. If gastric persimmon stones cannot be excreted naturally, it will cause gastrointestinal obstruction, resulting in symptoms such as severe upper abdominal pain, vomiting, and even vomiting blood. Gastric persimmon stones as big as fists have been found during surgery. If the stomach has a "bottom", the formation of gastric persimmon stones can be avoided.

Control the amount you eat each time: The tannic acid in persimmons can form compounds with calcium, zinc, magnesium, iron and other minerals in food that cannot be absorbed by the human body, making these nutrients unable to be utilized. Therefore, eating too many persimmons can easily lead to a deficiency of these minerals. Because persimmons contain more sugar, people will feel fuller after eating persimmons than eating the same amount of apples or pears, which will affect appetite and reduce the intake of regular meals. It is generally believed that if you are not on an empty stomach, it is best not to eat more than 200 grams of persimmons each time.

Rinse your mouth after eating: Persimmons are high in sugar and pectin. After eating persimmons, some of them will remain in the mouth, especially in the gaps between teeth. Coupled with the weakly acidic tannic acid, it is easy to erode the teeth and form caries. Therefore, you should drink a few sips of water or rinse your mouth in time after eating persimmons. There are some red persimmons on the market now that look very tempting, but they do not taste sweet at all. They are likely to have been ripened with hormones. Because it is difficult to distinguish them from the outside, it is recommended that you buy one to try first and then decide whether you need to buy more.

Persimmon peel cannot be eaten. Some people feel that eating persimmons while chewing the persimmon peel is more delicious than eating persimmons alone. In fact, this way of eating is unscientific. Because most of the tannins in persimmons are concentrated in the skin, it is impossible to remove all the tannins when the persimmons are de-astringent. If the persimmons are eaten with the skin, it is more likely to form gastric persimmon stones, especially when the de-astringency process is not perfect, the skin contains more tannins.

Do not eat with crabs, fish, or shrimps: In traditional Chinese medicine, crabs and persimmons are both cold foods, so they cannot be eaten together. From the perspective of modern medicine, crabs, fish, and shrimps that are high in protein can easily coagulate into lumps under the action of tannic acid, namely gastric persimmon stones. People with diabetes should not eat persimmons because they contain 10.8% sugars, most of which are simple disaccharides and monosaccharides (sucrose, fructose, and glucose). Therefore, they are easily absorbed after eating and cause blood sugar to rise. It is even more harmful for diabetics, especially those with poor blood sugar control. Some special points to note when eating persimmons in autumn. Persimmons on the market in autumn are a fruit that people prefer to eat. They are sweet, delicious and nutritious. According to research, every 100 grams of persimmons contains 0.7 grams of protein, 0.1 grams of fat, and 11 grams of sugar, which can produce 48 kilocalories. In addition, persimmons also contain minerals such as calcium, phosphorus, iron, and a variety of vitamins. However, overeating or eating persimmons irrationally can cause gastric "persimmon stones" because persimmons contain large amounts of pectin and pectinol, which are particularly abundant in persimmon gum and persimmon kernels.