Acidic fruits and starchy foods: Persimmons, strawberries, lemons, etc. should not be paired with starchy foods such as bread and onions.

Sweet fruits and protein foods: Such as kiwi fruit, mango, etc. should not be paired with protein foods such as meat and eggs.

Spinach, celery and calcium-containing foods: Calcium-containing foods such as abalone and dried shrimps should not be paired with spinach, celery and other vegetables containing oxalic acid.

Pairing eggplant with persimmon: Eggplant contains an enzyme substance that combines with the tannic acid in persimmon to form indigestible clumps, affecting digestion and absorption.

Pairing milk with oranges, lemons, and tomatoes: Because milk contains protein, combined with its citric acid, naringin and other ingredients, it is easy to form gelatinous substances, which affects digestion and absorption.

Pairing coffee with foods containing aromatic nitrogen compounds, such as onions, garlic and other foods containing sulfur compounds, will greatly reduce the nutritional value of these sulfur compounds.

Pairing rice with potatoes: It will increase the burden on the stomach and cause discomfort such as flatulence and diarrhea.

Pairing noodles with strawberries: Strawberries contain fruit acid, oxalic acid and other ingredients, which will affect the texture and easily cause adverse reactions.

Pairing duck meat with candied dates: Duck meat is greasy, while candied dates contain some substances that are difficult to digest and can easily cause gastrointestinal discomfort.

Pairing pig liver with persimmons: Pork liver contains iron, and the tannins in persimmons will form a dark precipitate after being combined, which will precipitate the iron and is not conducive to human body absorption.