Now it’s the season for radishes, carrots and white radishes have naturally become regular guests on people’s tables. Although the proverb “when the radish is on the street, there are no sales in the pharmacy” is almost exaggerated, the radish does have an auxiliary therapeutic effect on many diseases. Many friends like to cut carrots and white radishes into shreds, and then mix them into red and white, crisp and refreshing cold dishes, and some friends like to cut carrots and white radishes into blocks and brisket or lamb together to make soup to drink, in fact, these practices are not scientific. Although carrots and white radishes have many benefits for the human body, the two should not be consumed together. Why? This is determined by the different characteristics of the two. Research shows that white radish has a good digestive effect because it contains mustard oil and digestive amylase, lignin, of which lignin is absorbed by the gastrointestinal tract can also stimulate the vitality of macrophages to improve the body’s immunity; white radish also contains a variety of enzymes, can eliminate carcinogens, to play the purpose of anti-cancer; white radish contains interferon-inducing agent can stimulate the gastrointestinal mucosa to produce The interferon inducer contained in white radish can stimulate the gastrointestinal mucosa to produce interferon, which plays the role of antiviral infection and inhibits tumor cell proliferation. The above enzymes, lignin and interferon inducer are not heat resistant and are destroyed at 70℃. As you can see, white radish is best eaten raw in order to better utilize its digestive and anti-cancer therapeutic effects. Carrots, on the other hand, are rich in beta-carotene, which can be converted into vitamin A. Vitamin A and beta-carotene have the ability to promote the production of light-sensitive pigments in the eyes, prevent night blindness, strengthen the eyes’ ability to distinguish colors, and improve eye fatigue and dry eyes. However, when carrots are eaten raw, more than 70% of the carotenoids are not absorbed. Researchers have shown through several experiments that there are two most scientific ways to eat carrots: first, cut carrots into pieces and season them, then stew them with meat, preferably in a pressure cooker, which can reduce the contact between carrots and air and make the preservation rate of carotenoids as high as 97%; second, cut carrots into slices, fry them with sufficient cooking oil and eat them, so that the absorption rate of carotenoids can reach 90%. It can be seen that the cooking method of mixing carrots and white radishes together with cold dishes or stewing together will lead to the reduction of the nutritional value of one of the radishes. In addition, this cooking method will also induce “civil war”, because the high content of vitamin C in white radish, while carrots contain a kind of anti vitamin C decomposition enzyme, can destroy the white radish in vitamin C. The two meet, so that the white radish in the loss of vitamin C, its nutritional value is naturally greatly reduced. It should be reminded that although white radish is a good digestive aid, it is not suitable for people with a cold spleen and stomach, chronic gastritis and gastric ulcer because of its cool nature. For women, the intake of carrots should be moderate, otherwise, menstrual disorders and infertility may come to the door. This is because the long-term intake of excessive carotene can affect the synthesis of luteinizing hormone in the ovaries, and in some cases may even cause no menstruation, non-ovulation, or menstrual disorders.