Alone, they are a source of health, but when they come together, they become ‘poison’

While we try to pay attention to our nutrition in order to live a healthy life, we can actually overlook what foods we serve together as well as what we put on our plate. The unique chemical structures of foods can, in some cases, completely cancel each other’s positive effects when they come together.

In fact, this situation not only destroys the benefit; By tiring our digestive system, it can pave the way for toxin accumulation in the body and cause unexpected discomfort in the body. There are completely biochemical facts behind some popular combinations that we never miss from our tables in our daily lives, but which turn into a hidden threat to our health the moment they come together.

HISTAMINE CRISIS IN FISH AND YOGHURT

One of the most common beliefs passed down from generation to generation is that fish and yoghurt should not be consumed together. Although it is often seen as an urban legend, there is a serious medical fact underlying this condition. Once fish begins to lose its freshness after being taken out of the sea, it rapidly accumulates a type of protein called histamine.

Similarly, yoghurt, buttermilk and all other fermented dairy products contain structurally high amounts of histamine. If the fish you consume is not 100% fresh and you consume yoghurt along with it, the amount of histamine in your body will suddenly skyrocket. This sudden increase can cause severe nausea, rashes and even life-threatening histamine poisoning in the individual. Therefore, when you are not sure about the freshness of the fish, the safest way is to stay away from dairy products and fill the plate with greens with plenty of lemon.

RED MEAT AND AYRAN COMPLETE EACH OTHER

Another big battle is between the most popular duos of our traditional cuisine, that is, red meat and ayran or yoghurt. That ice-cold ayran that we always talk about when we go to the kebab shop is actually a real iron thief. While red meat is a quality iron source with the highest biological usefulness for the human body, dairy products, on the contrary, are a dense source of calcium.

Unfortunately, calcium and iron minerals taken into the body try to use exactly the same entrance gates when they are absorbed from the intestines. Since calcium is structurally much more dominant than iron, it almost completely blocks the absorption of iron from meat by the intestines. Even if this mismatch does not suddenly poison you at that moment, in the long run it will cause chronic anemia, a constant feeling of weakness and a weakened immune system.

CRYSTALS DANGER IN SPINACH AND YOGURT

Spinach and yoghurt, which we have accepted as an inseparable whole since our childhood, are also victims of a similar mineral conflict. Spinach, which we have known as an iron source since Popeye, actually contains a very high amount of oxalates in its structure. Once the calcium in yoghurt and the oxalate in spinach combine in the stomach acid, they turn into calcium oxalate crystals that are impossible to dissolve. As a result of this incorrect combination, both the iron in spinach and the calcium from yoghurt are thrown out directly before being absorbed by the body. What is even more thought-provoking is that these crystals can accumulate in the kidney channels over time and trigger the formation of kidney stones. To get the maximum benefit from spinach, it is a much healthier approach to consume it by squeezing plenty of lemon instead of pouring yoghurt on it.

FERMENTS FRUIT AFTER THE MEAL

Not only the main meals, but also our post-meal habits directly affect our digestive system. Fruits eaten with pleasure right after a strong and heavy dinner cause dangerous fermentation in the stomach. Since fruits contain simple sugar compounds in their essence, they are digested in a very short time under normal conditions and pass into the intestines. However, main dishes rich in protein and carbohydrates take hours to be digested by the stomach.

Fruit consumed right after the meal has to wait in a long queue at the exit door of the stomach. Fruit that is trapped for a long time in the stomach environment, which has high temperatures and intense acidic properties, ferments very quickly, that is, it becomes fermented. This fermentation triggers gas and acid secretion in the body, causing severe bloating and chronic stomach disorders such as reflux and gastritis in the future. Therefore, it is necessary to consume fruits as a snack on their own, not immediately after meals, but at least two hours after main meals.

LOSS OF VITAMIN C IN TOMATOES AND Cucumbers

Finally, tomato and cucumber, the duo that never leaves the breakfast table and is seen as a whole, are actually a pair that undermines each other’s nutritional value from a biochemical perspective. The digestion time of these two popular vegetables by the stomach and the digestive enzymes they need in this process are completely different from each other. Moreover, cucumber contains a special enzyme called ascorbinase, which directly breaks down and destroys vitamin C. Tomato is a complete source of vitamin C. When these two vegetables reach the stomach at the same time, the enzymes in the structure of the cucumber completely destroy the rich vitamin C in the tomato. Moreover, trying to digest two vegetables at different speeds upsets the acid balance of the stomach, causing you to experience incomprehensible gas, abdominal bloating and serious digestive difficulties during the day.