What are the potential drawbacks of consuming donkey-hide gelatin (Ajiao) with red wine?

Generally, consuming donkey-hide gelatin (Ejiao) together with red wine may have several adverse effects, including reduced efficacy, increased burden on the spleen and stomach, unfavorable impacts on glucose metabolism, potential cardiovascular issues, and increased risk of liver damage. The detailed analysis is as follows:

1. Reduced efficacy: The nutrients in donkey-hide gelatin require a relatively stable intestinal environment for slow absorption. The presence of alcohol may disrupt this absorptive environment, impairing the absorption of amino acids, trace elements, and other beneficial components in Ejiao, thereby diminishing its nourishing effects on the body.

2. Increased burden on the spleen and stomach: Donkey-hide gelatin itself has a rich and greasy texture, which can easily hinder the digestive and transforming functions of the spleen and stomach. It requires good digestive capacity to fully exert its therapeutic effects. Alcohol in red wine may further impair the digestive and metabolic functions of the spleen and stomach.

3. Unfavorable impact on glucose metabolism: For individuals with diabetes or unstable blood glucose control, the combined effect may disrupt blood sugar stability and increase the risk of diabetic complications.

4. Potential cardiovascular problems: The heart must work harder to metabolize alcohol, increasing cardiac load. If Ejiao is not properly absorbed, it may form small aggregates in the bloodstream, placing additional strain on the heart.

5. Risk of liver damage: Long-term concurrent consumption of donkey-hide gelatin and red wine may keep the liver in a state of prolonged high metabolic demand, increasing the likelihood of liver injury.

When taking donkey-hide gelatin, it is advisable to avoid drinking red wine to prevent adverse reactions in the body.