What is the incompatibility of Spanish mackerel (Barracuda) with other substances?
Jan 21, 2025
Source: Cainiu Health
Dr. Yang Ziqi
Introduction
Mackerel is a deep-sea fish rich in high-quality protein and omega-3 fatty acids. It may be incompatible with certain foods such as oranges, persimmons, alcohol, beer, and beef liver. However, these foods are not necessarily absolutely incompatible with mackerel, and individual reactions may vary. It is recommended that individuals pay attention to their own responses in daily life, and if discomfort occurs after consumption, intake should be reduced.
Spanish mackerel is a deep-sea fish rich in high-quality protein and omega-3 fatty acids. It may be incompatible with certain foods such as oranges, persimmons, alcohol, beer, and beef liver. Detailed explanations are as follows:
1. Oranges
Eating Spanish mackerel together with oranges may affect digestion. The vitamin C in oranges may combine with certain components in the fish to form substances that are difficult to digest, thus placing a burden on the digestive system.
2. Persimmons
Consuming Spanish mackerel with persimmons may cause gastrointestinal discomfort. Persimmons contain a high level of tannic acid, which can combine with the protein in the fish to easily form indigestible precipitates, thereby increasing the burden on the gastrointestinal tract and potentially causing symptoms such as indigestion, abdominal pain, or diarrhea.
3. Alcohol
Eating Spanish mackerel with alcohol may trigger gout. Spanish mackerel naturally contains high levels of purines, and alcohol can inhibit the excretion of uric acid. The combination of the two may lead to elevated uric acid levels in the body, which is particularly harmful for individuals with gout.
4. Beer
Consuming Spanish mackerel with beer may increase uric acid levels due to their combined high-purine content, possibly triggering gout. Additionally, seafood is generally considered cooling in nature, and the alcohol in beer may irritate the gastrointestinal tract; together, these effects may cause gastrointestinal discomfort, allergic reactions, or even gout.
5. Beef Liver
Eating Spanish mackerel together with beef liver may easily lead to symptoms of indigestion, as these two foods have conflicting nutritional components. Consuming them together increases the burden on the gastrointestinal system and may even cause nausea, vomiting, or other discomforts.
However, these foods are not necessarily absolutely incompatible with Spanish mackerel, and individual reactions may vary. It is recommended that individuals pay attention to their own responses in daily life. If discomfort occurs after consumption, the intake should be reduced or the combination avoided.
