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Home cooking is the most common dishes that we eat in our daily life. However, it is also the most dangerous way of eating to human health. Let's look at the following five categories of home cooking which are most likely to cause diseases. Maybe they are very common in your daily diets. First, carrot + wine Carrot is rich in carotene, which, when enters into human body along with alcohol, will produce toxins in the liver, causing liver disease. As a result, carrot should not be eaten together with alcohol. Especially after you drink carrot juice, do not drink wine right away, so as not to bring harms on your health. Second, chestnut + beef Chestnut is rich in vitamin C, while beef contains various kinds of trace elements. The vitamin C contained in chestnut is easy to react with the trace elements contained in beef, which will reduce the nutritional value of chestnut. What's more, eating these two kinds of food together is indigestible. As a result, do not eat beef and chestnut together. Otherwise, it may cause dangerous consequences to your body. Third, bean curd + green onion Bean curd is rich in calcium, while green onion contains a large amount of oxalic acid. When bean curd and green onion are put together, the calcium and oxalic acid will combine and form calcium oxalate, which is difficult to be absorbed by human body. If you always eating dishes like tofu blended green onion, it will result in a lack of calcium in the body, which may further lead to leg cramps, osteomalacia, cataclasis and other illnesses. Fourth, shrimp + persimmon Seafood such as fish, shrimp and algae, all contain large amounts of nutrients such as protein and calcium. If you eat seafood together with some fruits containing tannic acid, such as persimmon, grape, pomegranate, hawthorn, etc, it is easy to make the calcium and tannic acid combine into a new indigestible substance. This substance will stimulate the stomach and cause discomforts, such as abdominal pain, vomiting, nausea and other symptoms. Fifth, carrot + white radish White radish contains extremely high content of vitamin C, while carrot contains a kind of proteolytic enzymes called as ascorbic acid. Once carrot and white radish are cooked together, the vitamin C contained in white radish will be completely lost. What's more, carrot is also not suitable to be cooked together with other vegetables containing vitamin C.
