Radishes have a long history of consumption and medicinal value in China. Generally, radishes have the functions of regulating qi and promoting intestinal movement. However, there are some taboos when eating radishes in order to maximize their benefits.
Some patients should not eat radishes
Radishes are cool in nature and are not suitable for people with excessive yin or cold constitution, as well as those with weak spleen and stomach. Patients with gastric and duodenal ulcers, chronic gastritis, simple goiter, threatened abortion, uterine prolapse, etc. should eat radishes sparingly.
White radishes should not be eaten with ginseng
Raw radishes and ginseng have opposite medicinal properties and should not be consumed together in order to avoid counterproductive effects and negate their beneficial effects.
Carrots and white radishes should not be eaten together
Carrots and white radishes should not be mixed together. White radishes have a very high content of vitamin C, which is very beneficial to human health. However, when mixed with carrots, the vitamin C in white radishes is almost completely lost. This is because carrots contain an enzyme called ascorbic acid oxidase, which breaks down vitamin C in white radishes.
Radishes should not be eaten with oranges
Radishes and oranges are almost available at the same time and are often eaten together. When radishes enter the body, they can quickly produce a substance called thiocyanate. The flavonoids in oranges are converted into hydroxybenzoic acid and ferulic acid in the intestines, which, when combined with thiocyanate, become thiocyanate acid. Thiocyanate acid inhibits the function of the thyroid gland, thereby inducing or causing thyroid enlargement.
Radishes should not be eaten with persimmons
When a large amount of fruits containing plant pigments are consumed, an acidic substance is produced in the intestines. If radishes are eaten afterwards, thiocyanate acid, which inhibits the function of the thyroid gland, is produced in the body, thereby inducing or causing thyroid enlargement. Persimmons, pears, apples, grapes, and other fruits contain a large amount of plant pigments, so these fruits should not be eaten shortly after consuming radishes.
Radishes should not be eaten with black fungus
Avoid adding vinegar when stir-frying carrots. Vitamin A is an essential nutrient in human development, and carrots are known as the "treasury of vitamin A". However, whether eaten raw or cooked, only half of the vitamin A can be absorbed. If vinegar is used to stir-fry carrots, the carotene will be destroyed, and even less vitamin A will be absorbed.
Do not eat carrots raw
Carrots have great nutritional value, with carotene ranking among the top vegetables. Carotene is converted into vitamin A in the liver under the action of enzymes in the small intestine. Vitamin A has important physiological functions such as maintaining the normal function of epithelial cells, preventing and treating respiratory infections, promoting human growth and development, and participating in the formation of visual purple. However, carotene is a fat-soluble substance and can only be absorbed by the human body when dissolved in fats. Eating raw carrots will result in 90% of the carotene being excreted and not providing any nutritional benefits.
