In recent years, with the improvement of people's living standards, drinking has become a way for many people to socialize and have fun. However, we often overlook the issue of eating and drinking when drinking. Doctors point out that the pairing of some foods with liquor can have fatal consequences.
1. Don't eat while drinkingWith chili peppers
The capsaicin in chili peppers can irritate the gastric mucosa, leading to excessive gastric acid secretion, which can lead to gastritis, gastric ulcers and other diseases. The alcohol in liquor can aggravate the irritation of the gastric mucosa, making the symptoms of stomach problems more severe. Therefore, the combination of chili pepper and liquor will bring a huge burden to the stomach, which is easy to cause the occurrence and aggravation of stomach problems.
2. Don't eat while drinkingWith seafood
The protein in seafood easily reacts with the alcohol in liquor to produce a large amount of sulfite, which has a great stimulating effect on the nervous system of the human body.
At the same time, the parasites and bacteria in seafood are also prone to multiply under the influence of alcohol, causing diseases such as food poisoning. Therefore, the pairing of seafood with liquor can not only cause damage to the nervous system, but also increase the risk of food poisoning.
3. Don't consume sugar while drinkingFruit and dessert
The sugars in candies and desserts are quickly absorbed by the body, causing blood sugar levels to rise. The alcohol in liquor inhibits the liver's ability to break down sugar, making it impossible to regulate blood sugar in time.
For a long time, this uncoordinated combination can lead to excessive fluctuations in blood sugar and increase the risk of diabetes. Therefore, the pairing of sweets and desserts with liquor can not only cause blood sugar problems, but also pose a potential threat to your health.
4. Don't consume oil while drinkingFried foods
Fried foods have a high fat content, which can easily cause an increase in cholesterol and an increase in blood viscosity. The alcohol in liquor will aggravate blood viscosity and increase the risk of cardiovascular and cerebrovascular diseases.
In addition, a large number of carcinogens will be produced during the high-temperature cooking of fried foods, which, together with the alcohol in liquor, pose a greater threat to health. Therefore, the pairing of fried food with liquor will not only increase the risk of cardiovascular and cerebrovascular diseases, but also increase the likelihood of cancer.
Summary: The pairing of these foods with liquor not only causes harm to the stomach, nervous system, blood sugar, and cardiovascular and cerebrovascular systems, but also increases the risk of stomach problems, food poisoning, diabetes, and cancer. Therefore, when drinking alcohol, we should take care to avoid pairing with these foods to protect our physical health.