As the saying goes, "fish is not garlic, beef is not leeks, meat is not ginger".Knowledge!
In our daily diet, we often hear some common sayings about food pairing, such as "fish without garlic, beef without leeks, and meat without ginger". Behind these sayings lies a profound food culture and a certain scientific truth. So, what is the basis for these particulars?How do they relate to modern nutrition?This article will reveal the mysteries of these traditional food pairings from a scientific point of view.
First, the fish does not have garlic
The saying "fish does not have garlic" means that it is not recommended to cook fish with garlic when cooking. So, why is there such a statement?
First of all, from the perspective of traditional Chinese medicine, fish is cold, and garlic is a spicy and pungent food. The two have conflicting tastes, and eating them together may affect the absorption of nutrients from the food, and even cause physical discomfort.
Secondly, from the perspective of modern nutrition, fish is rich in nutrients such as high-quality protein, unsaturated fatty acids, etc., which are beneficial for cardiovascular health. Garlic, on the other hand, is rich in sulfur compounds, which have antibacterial, anti-inflammatory, and other effects. While both have certain health benefits, the spicy taste and peculiar smell of garlic may mask the freshness of the fish and affect the eating experience.
Of course, that's not to say that fish and garlic definitely can't go together. In fact, in some places, people use garlic to cook fish to add flavor to the dish. The key is to use it in moderation and adjust it to your personal tastes and physical condition.
Second, cattle do not leek
"Beef not leeks" means that when cooking beef, it is not recommended to cook it with leeks. What is the reason behind this?
From the perspective of traditional Chinese medicine, beef is warm and has the effect of replenishing qi and blood and strengthening muscles and bonesLeeks are also warm foods, which have the effects of warming and promoting qi, dissipating blood and detoxifying. The two have similar tastes, and eating them together may cause excessive internal fire, causing symptoms such as fire and mouth ulcers.
From the perspective of modern nutrition, beef is rich in protein, minerals such as iron and zinc, and nutrients such as vitamin B12, which have a good effect on enhancing physical strength and immunity. Leeks are rich in dietary fiber, vitamin C and other nutrients, which help promote gastrointestinal peristalsis and antioxidants. Although both have some nutritional value, the oxalic acid in leeks may affect the absorption and utilization of minerals in beef.
Therefore, when cooking beef, you can choose other vegetables that match the flavor of beef, such as potatoes, carrots, etc., to ensure the nutrient absorption and eating effect of the food.
3. Meat is not ginger
The saying "meat is not ginger" means that when cooking meat, it is not recommended to cook it with ginger. So, is there a scientific basis for such a claim?
From the perspective of traditional Chinese medicine, meat is mostly warm in nature, and ginger is also a spicy and warm thing. The two have similar sexual tastes, and eating them together may cause the body to produce too much heat, resulting in excessive internal fire. Especially for some people who are hot and easy to get angry, they should pay more attention to avoid this combination.
However, from the point of view of modern nutrition, ginger has certain antioxidant, anti-inflammatory, and antibacterial effects, which are beneficial for good health. At the same time, the gingerol in ginger can also stimulate the secretion of gastric juice and promote digestion. Therefore, adding ginger in moderation when cooking meat can not only remove the smell and enhance the flavor, but also help to improve the nutritional value of the dish.
So, is the saying that "meat is not ginger" completely untenable?Not really. This proverb may be more about emphasizing moderation and balance in food pairings. When cooking meat, we can add ginger or other spices in moderation according to personal taste and physical condition to achieve a balance between deliciousness and health.
4. Summary and enlightenment
Through the above analysis, we can see that the traditional food combination of "fish without garlic, beef without leeks, and meat without ginger" is not completely without scientific basis. To a certain extent, they reflect the dietary principle of food with the same nature and taste as well as the law of food nutrient absorption and utilization.
However, with the development of modern nutrition and food science, our understanding of food is also deepening. In our daily diet, we should flexibly adjust according to our own tastes, preferences and physical conditions, respecting tradition and paying attention to science, so as to achieve a diversified and balanced diet.
At the same time, we should also realize that there is no absolute good or bad food in any food, the key is how to mix it reasonably and consume it in moderation. By understanding the nutrient content and taste characteristics of food, we can better organize our diet and lay a solid foundation for good health.
Finally, it is important to emphasize that food culture is an important part of a nation's history and culture. While inheriting and carrying forward the traditional food culture, we should continue to absorb the latest achievements of modern nutrition to make the diet more scientific, healthy and delicious.