Are green onions considered a "trigger food"?

Dec 09, 2025 Source: Cainiu Health

Dr. Sun Lianqing

Introduction

In general, scallions are considered a type of "trigger food," but their consumption should be determined according to individual body constitution. Attention should also be paid to cooking methods when eating scallions. Raw scallions are highly irritating and more likely to cause physical discomfort, while cooked scallions have reduced pungency and milder effects on the body. Additionally, intake should be moderated to avoid consuming large amounts at once.

Generally speaking, green onions are considered a "trigger food," but their consumption should be determined according to individual body constitution. The detailed analysis is as follows:

Green onions are pungent in flavor and warm in nature, containing irritants such as volatile oils. According to Traditional Chinese Medicine (TCM), such foods may easily trigger or exacerbate heat-related conditions. For individuals with a hot body constitution or those suffering from skin sores, sore throat, or swollen tonsils, excessive consumption of green onions may stimulate the body and worsen discomfort. However, for people with a cold constitution or poor appetite, moderate intake of green onions can help warm the stomach, dispel cold, and improve appetite without causing adverse reactions.

When consuming green onions, attention should also be paid to cooking methods. Eating raw green onions has a stronger irritating effect and is more likely to cause physical discomfort, while cooking them reduces pungency and minimizes bodily irritation. Additionally, portion control is important—avoid consuming large amounts at once, which could irritate the gastrointestinal mucosa and lead to abdominal pain, acid reflux, or similar issues.

In daily diets, individuals should decide whether to consume green onions based on their personal health condition. Combining them with milder ingredients during cooking can better harness their benefits and support balanced nutrition.

View All

Is it true that drinking water boiled with scallion whites and ginger should not be done randomly?

In general, water boiled with scallion whites and ginger should not be consumed indiscriminately. Before drinking, it is important to clearly understand your symptoms and body constitution, and only consume it in moderation during the early stage of wind-cold感冒 (common cold due to cold pathogen), when there are no obvious signs of heat. Each dose should contain 3–5 slices of ginger and 2–3 segments of scallion white, boiled for no longer than 10 minutes. Pregnant women, children, and individuals with a heat-prone constitution should use caution when consuming this remedy.

View Full Answer

Is it effective to consume water boiled with fermented soybean (douchi) and scallion whites during the early stage or the middle stage of a cold?

The decoction of fermented soybean (diplosis) and scallion whites is more effective when taken at the early stage of a cold, particularly suitable for the initial phase of wind-cold感冒. This dietary remedy can only help alleviate symptoms. If symptoms do not improve or worsen after three days of use, prompt medical consultation is necessary to determine the underlying cause and receive proper treatment. In the early stage of a cold, when wind-cold pathogens have just invaded the body, fermented soybean—being pungent and cool in nature—can resolve exterior patterns and disperse pathogenic factors on the surface.

View Full Answer

Can eating honey and scallions together cause poisoning?

Honey contains fructose, glucose, and small amounts of minerals, while scallions contain volatile sulfur compounds and dietary fiber. There is no direct toxic reaction between these components. However, the pungent substances in scallions may stimulate gastric acid secretion, and the viscous texture of honey may delay gastric emptying. In sensitive individuals, consuming both together may lead to bloating, acid reflux, or mild diarrhea. Such discomfort is closely related to individual constitution and amount consumed, rather than a sign of poisoning.