Pumpkin cannot be eaten with anything

Pumpkin is generally not recommended to be consumed with foods rich in vitamin C degrading enzymes, high starch foods, cold foods, high tannic acid foods, and some medications. There are mainly shrimp and crab, sweet potatoes, bitter gourd, strong tea, hypoglycemic drugs, etc.

1. Shrimp and Crab

Eating pumpkin and shrimp and crab together may affect protein absorption. Shrimp and crab are rich in high-quality protein, while the pectin and tannic acid in pumpkin may form indigestible complexes, causing gastrointestinal discomfort. People with special physical conditions may experience bloating or mild diarrhea, and it is recommended to consume it every two hours.

2. Sweet Potato

Pumpkin and sweet potatoes are both high starch ingredients, and consuming them in large quantities can increase the burden on the gastrointestinal tract. Both of them have high dietary fiber content, which may lead to excessive gastric acid secretion. People with gastroesophageal reflux should pay special attention to controlling their intake, and can use millet Congee and other easily digestible foods to alleviate discomfort.

3. Bitter melon

Pumpkin has a warm nature, while bitter melon has a cold nature. Traditional Chinese medicine theory suggests that the two have opposite tastes and properties. People with weak and cold constitution may experience abdominal pain when eating at the same time. It is recommended to use flat ingredients such as carrots as a buffer. The combination of quinine substances in bitter gourd and pumpkin polysaccharides may reduce the utilization rate of some nutrients.

4. Strong tea

The tannic acid in tea soup will combine with the iron element contained in pumpkin to form a precipitate, which affects mineral absorption. It is recommended to drink tea one hour after consuming pumpkin, especially for anemic patients. Green tea contains more tannic acid than black tea, and the interaction is more pronounced.

5. Hypoglycemic drugs

Pumpkin itself has a certain auxiliary sugar control effect, and taking it together with hypoglycemic drugs such as glibenclamide may enhance its efficacy, leading to blood sugar fluctuations. Patients with diabetes need to monitor their postprandial blood glucose. It is recommended to reduce the drug dose when using pumpkin as a staple food substitute. Specific adjustments need to follow the doctor's advice.

It is recommended to limit the daily intake of pumpkin to less than 200 grams per meal and avoid eating it with incompatible foods. Pairing onions, mushrooms, and other ingredients with pumpkin during cooking can enhance its nutritional value, while steaming can maximize the retention of carotenoids in pumpkin. People with weak gastrointestinal function can peel their skin and make pumpkin soup for better digestion and absorption. If there is a food allergy reaction such as itching of the skin, swelling of the lips, etc., immediately stop eating and seek medical examination. Special populations such as pregnant women, infants, and patients with chronic diseases are recommended to develop personalized dietary plans under the guidance of nutritionists.