Persimmons and crabs are eaten together

If you eat a lot of food together, it will make people vomit and have diarrhea, but it will make people poisoned. Friends who like crabs or persimmons will ask: Are persimmons and crabs poisonous to eat together? Next, Bian Xiao will tell you whether persimmons and crabs are poisonous together. Let's have a look.

Is persimmon and crab poisonous when eaten together?

Persimmons and crabs will be poisoned when eaten together. Because the astringency of persimmon comes from tannic acid, tannic acid will precipitate protein in crab, and protein will agglomerate after mixed eating, which is not conducive to human digestion and absorption.

Both crabs and persimmons are rich in nutrition. Crab meat is delicious and contains high content of protein, fat, calcium and phosphorus. Persimmon is rich in sugar, pectin, minerals and vitamins, and also contains more tannic acid. These two foods are slightly different in nutrients, but they do not contain any toxins and will not be eaten together. It may be a coincidence that crabs and persimmons cannot be eaten together. For example, eating immature persimmons and uncooked crabs at the same time can cause acute gastrointestinal diseases. In addition, crabs are rich in protein and persimmons contain a lot of tannic acid. If you eat together and eat too much, tannic acid and protein can easily form stomach persimmon after combining in the gastrointestinal tract. Stomach persimmon stone can make people dizzy, unwell, diarrhea, abdominal pain and even vomiting.

Matters needing attention in eating persimmons

1, don't eat persimmons on an empty stomach; Because persimmon contains more tannic acid and pectin, it will form lumps of different sizes under the action of gastric acid on an empty stomach. Try to eat it after meals 1 hour to avoid the formation of stomach persimmon stones.

2. Try not to eat persimmon skin: Because most of the tannic acid in persimmon is concentrated in the skin, it is impossible to remove all the tannic acid when persimmon is astringent. If eaten together, it is easier to form stomach persimmon stone, especially when the astringency removal process is not perfect, and its skin contains more tannic acid.

3, patients with stomach cold and chronic gastritis should not eat more persimmons: persimmons are cold, and those with stomach cold should not eat. People with chronic gastritis, delayed emptying, dyspepsia and other low gastric motility should not eat persimmons after subtotal gastrectomy.

4, anemia patients eat less: persimmon contains tannin, easy to combine with iron, thus hindering the body's absorption of iron in food, so anemia patients should eat less. Persimmons should not be eaten when iron is supplemented. Tannic acid in persimmon combines with iron to form precipitation, which can cause gastrointestinal discomfort and even colic, and affect the absorption of iron.

5. It is not suitable for people with diabetes: the sugar content of persimmon is 10.8%, and most of them are simple disaccharides and monosaccharides (such as sucrose, fructose and glucose), which can be easily absorbed after eating, thus raising blood sugar. It is more harmful to people with diabetes, especially those with poor blood sugar control.