Why can't you eat beef or mutton after getting stitches for a wound?

After wound suturing, beef and mutton should not be consumed, primarily to avoid increasing the risk of wound infection, inflammation, abscess formation, and to prevent interference with the normal healing process.

In traditional Chinese medicine theory, "trigger foods" (fa wu) refer to foods that may trigger or exacerbate certain disease symptoms. Beef and mutton are generally considered "trigger foods" because they contain substances that may stimulate inflammatory or allergic reactions in the body. After wound suturing, the body requires time to repair and heal; consuming beef or mutton during this period may increase the risk of wound infection, inflammation, and abscess formation.

Certain components in beef and mutton may interfere with the normal wound healing process. These components might inhibit cellular regeneration and repair capacity, thereby slowing down wound healing. Moreover, the fat and protein in beef and mutton may produce metabolic byproducts during digestion—such as excessive acidic substances—that are unfavorable for wound healing and could加重 the burden on the wound.

During the recovery period after wound suturing, it is advisable to choose light, easily digestible foods such as millet porridge, noodles, and vegetable congee, to avoid placing additional strain on the body. Adequate intake of high-quality proteins—such as chicken, fish, and soy products—should be maintained to support wound repair and healing. Spicy, greasy, and irritating foods—such as chili peppers, Sichuan pepper, and fried dough sticks—should be avoided, as they may worsen wound inflammation and pain.