Herbal food compatibility and incompatibility

Author: Kong Bohua
Publisher:
Publish Date: 2006-10-01
Features: Lamb
According to the Compendium of Materia Medica, lamb is warm in nature, capable of replenishing qi and nourishing yin, warming the center and replenishing deficiency, and stimulating the appetite and building strength. In the Compendium of Materia Medica, it is called a warm-toned supplement that nourishes the original yang and enriches blood qi. Whether in winter or summer, eating lamb appropriately can dispel dampness, ward off cold, and warm the stomach. Lamb has a high protein content and is rich in vitamins. The melting point of lamb fat is 47°C, while human body temperature is 37°C, so it is not easily absorbed by the body, making it less likely to cause weight gain. Additionally, lamb meat is tender and easy to digest, so eating more lamb can improve physical fitness and enhance disease resistance. Lamb can also increase digestive enzymes, protect the stomach lining, and aid in digestion. Nowadays, people often say, "To live a long life, eat lamb regularly." Lamb offal (organs) mixed in certain proportions has higher nutritional value and has anti-aging effects.
Food Incompatibilities
Lamb and Cheese
According to Compendium of Materia Medica by Li Shizhen of the Ming Dynasty: "Lamb should not be eaten with cheese."
Analysis: Cheese is made from raw milk through lactic acid fermentation or enzymatic coagulation, with high nutritional value and easy digestibility. The main components of cheese are protein, fat, lactose, rich vitamins, and small amounts of inorganic salts. However, cheese is sweet, slightly sour, and cold in nature. Lamb is highly warm and contains enzymes, which can cause adverse reactions when combined with lamb, so they should not be eaten together.
Lamb and Catfish
According to Compendium of Materia Medica by Li Shizhen of the Ming Dynasty: "Lamb should not be eaten with catfish, as it is harmful to health."
Analysis: Catfish refers to raw fish that has been sliced, often cooked with garlic, ginger, vinegar, etc., and is warm in nature. Lamb is also warm, and eating them together can easily cause overheating. Moreover, lamb contains protein, fat, various vitamins, and trace elements, while raw catfish meat retains enzymatic activity. Consuming them together can lead to adverse reactions.
Lamb and Soybean Paste
According to Compendium of Materia Medica by Li Shizhen of the Ming Dynasty: "Eating lamb with soybean paste can cause chronic diseases."
Analysis: Soybean paste contains protein, fat, carbohydrates, vitamins, amino acids, calcium, phosphorus, iron, and other elements, and is salty and cold in nature, capable of clearing heat and detoxifying. Lamb, on the other hand, is highly warm and tends to stir up fire. From the perspective of food properties, the two have opposing functions, so they should not be eaten together.
Lamb and Buckwheat Noodles
According to Compendium of Materia Medica by Li Shizhen of the Ming Dynasty: "Buckwheat has a sweet and flat flavor but is cold in nature, while lamb is highly warm. They should not be eaten together."
Analysis: Buckwheat has a sweet and cold flavor, can lower blood pressure, stop bleeding, clear heat, and (restrain sweating). Lamb is a warm food with functions that oppose buckwheat noodles, so eating them together can be harmful to health.
Lamb and Pumpkin
According to Compendium of Materia Medica by Li Shizhen of the Ming Dynasty: "Pumpkin should not be eaten with lamb, as it can cause qi stagnation."
Analysis: Pumpkin is warm in nature and has the effects of tonifying the center and replenishing qi. Lamb is highly warm and nourishing, so consuming them together can cause qi stagnation in the stomach and intestines, leading to symptoms like chest tightness, abdominal distension, and poor digestion.
Food Combinations
Dried Chrysanthemum Root Stewed Lamb
[Source]: Dian Nan Ben Cao by Lan Mao of the Ming Dynasty
[Ingredients]: 250g lamb, 15g dried chrysanthemum root, 20g ginger, 5g MSG, appropriate amount of salt, 10ml yellow wine, 5g pepper, 2 stalks of scallions, 5ml soy sauce.
[Method]: