Can mung beans be eaten together with shrimp?
Mung beans and shrimp can be eaten together without any issues of food incompatibility. Talking about toxicity without considering dosage is unscientific. Both mung beans and shrimp are foods with high nutritional value, and proper consumption is beneficial to the body. For example, mung beans have the effect of clearing heat and detoxifying, inhibiting bacteria, and properly consuming them can also relieve heat and cool the body.
Shrimp and mung beans can be eaten simultaneously because there is no concept of food incompatibility. The human body is not a container; food is absorbed in the gastrointestinal tract and does not undergo chemical reactions. The so-called food incompatibility has no scientific basis, and eating shrimp and mung beans together will not produce toxic substances that cause poisoning.
1. Heat Relief and Cooling: Cooking mung beans into soup is an ideal way to replenish the body, which can clear heat, replenish qi, quench thirst, and promote diuresis. It not only replenishes water but also replenishes inorganic salts in time, which is essential for maintaining the balance of water and electrolyte.
2. Detoxification: Mung bean protein, tannins, and flavonoid compounds can combine with organophosphorus pesticides, mercury, arsenic, and lead compounds to form precipitates, reducing or eliminating their toxicity and making them less likely to be absorbed by the gastrointestinal tract.
3. Antibacterial and Antimicrobial: Certain components in mung beans have antibacterial effects. The extract of mung bean hulls inhibits Staphylococcus, and the protoplasm in mung beans that can coagulate microorganisms can produce antibacterial activity.
4. Lipid-Lowering: The globulin and polysaccharides in mung beans can promote the decomposition of cholesterol in the liver into bile acid, accelerate the secretion of bile salts in the bile, and reduce the absorption of cholesterol in the small intestine.
