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What should not be eaten with Chinese chives?

Nov 18, 2025 Source: Cainiu Health
Dr. Huang Yuhong
Introduction
Chives should not be consumed in large quantities together with cold-natured foods, spicy and irritating foods, greasy or rich foods, foods high in oxalic acid, or tonic ingredients, as this may cause gastrointestinal discomfort or affect nutrient absorption. If persistent abdominal pain, diarrhea, or allergic reactions occur after consuming such combinations, medical attention is recommended. Cold-natured foods include watermelon, pear, crab, etc., whereas chives are considered warm in nature.

Chives should not be consumed in large quantities together with cold-natured foods, spicy and stimulating foods, greasy or rich-flavored foods, foods high in oxalic acid, or tonic ingredients, as this may cause gastrointestinal discomfort or affect nutrient absorption. If persistent abdominal pain, diarrhea, or allergic reactions occur after consumption, medical attention is recommended.

1. Cold-natured foods: such as watermelon, pear, and crab. Chives are warm in nature; when consumed in large amounts with cold-natured foods, their properties counteract each other and may irritate the gastrointestinal tract. Individuals with spleen and stomach deficiency-cold are particularly prone to indigestion symptoms such as bloating, diarrhea, and abdominal pain.

2. Spicy and stimulating foods: such as chili peppers, Sichuan pepper, and raw garlic. Combining these with chives intensifies spiciness and irritation, overstimulating the gastric mucosa, potentially causing heartburn and acid reflux. This effect is more pronounced in individuals with gastritis.

3. Greasy and rich-flavored foods: such as fatty meats and fried foods. Chives are rich in dietary fiber; when eaten with greasy foods, they increase the digestive burden on the gastrointestinal system, easily leading to bloating and belching, and may also reduce the efficiency of nutrient absorption.

4. Foods high in oxalic acid: such as spinach, amaranth, and bamboo shoots. Chives contain a small amount of calcium; when combined with oxalic acid, insoluble calcium oxalate is formed, which is difficult to absorb. Long-term, large-scale co-consumption may impair calcium absorption and increase the risk of stone formation.

5. Tonic ingredients: such as ginseng and deer antler. Chives are warm in nature and have a qi-moving effect. When consumed with tonic herbs, they may weaken the tonifying effects and, due to cumulative warming properties, may lead to "heatiness," manifesting as dry mouth and sore throat.

When consuming chives, intake should be moderated and paired with mild ingredients such as eggs, lean meat, or tofu. Avoid excessive stir-frying at high heat to reduce pungency. Individuals with sensitive digestive systems may blanch chives before eating to reduce gastrointestinal irritation.

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