What foods should not be eaten while drinking alcohol

When drinking alcohol, it is not advisable to eat it with high-fat foods, seafood, carbonated drinks, spicy and stimulating foods, and some medications, as it may increase the burden on the gastrointestinal tract or cause adverse reactions. When drinking alcohol with high-fat foods such as fried chicken and fatty meat, it can slow down alcohol metabolism, increase liver burden, and easily lead to drunkenness or fat accumulation. These types of foods can also stimulate bile secretion and, when combined with alcohol, may induce indigestion. It is recommended to choose light protein such as steamed fish or cold tofu salad, which can slow down alcohol absorption without excessively stimulating the digestive system. Eating seafood, especially raw and cold seafood, together with beer may trigger gout. Alcohol can inhibit the excretion of uric acid, and the purine in seafood cannot be excreted in a timely manner after being converted into uric acid in the body, leading to joint pain. Some people may also experience allergic reactions, manifested as skin itching or diarrhea. Fresh seafood is recommended to be steamed or blanched before consumption in small amounts, avoiding consumption with chilled alcohol. Carbonated beverages can accelerate alcohol absorption and increase blood alcohol concentration in a short period of time. Carbon dioxide stimulates gastric mucosal dilation, increasing the risk of drunkenness and the probability of gastrointestinal discomfort. Some functional drinks contain caffeine, which may mask drunkenness and lead to excessive drinking. When drinking alcohol, it is more suitable to pair it with room temperature mineral water or freshly squeezed fruit juice to supplement moisture and vitamins. Spicy foods such as hotpot and barbecue can irritate the gastrointestinal mucosa and, when combined with alcohol, may cause gastritis or ulcers. Capsaicin accelerates local blood circulation and may accelerate alcohol absorption. Heavy flavored foods may also lead to thirst and excessive alcohol consumption. If it must be paired, it is recommended to choose a slightly spicy flavor and control the total amount, while increasing vegetable intake to buffer and stimulate. Some drugs may interact with alcohol, such as cephalosporin antibiotics, which may cause disulfiram like reactions, manifested as facial flushing, palpitations, and even shock. Taking antipyretic and analgesic drugs together with alcohol can increase the risk of liver damage. Chronic disease patients should strictly abstain from alcohol during medication, and the general population should confirm the contraindications in the drug instructions before drinking.

Alcohol consumption should be controlled in moderation and accompanied by appropriate foods, with priority given to coarse grains rich in vitamin B, dark vegetables, and high-quality protein. Drinking alcohol on an empty stomach can be harmful, so it is recommended to consume a small amount of bread or yogurt to protect the gastric mucosa. Pay attention to your body's reaction, and stop drinking immediately if you have pale complexion, rapid heartbeat, etc. Long term drinkers are advised to regularly check their liver function, supplement dairy products and lecithin to help repair liver cell damage. During special physical conditions or medication, it is necessary to consult a doctor about alcohol taboos.