Why you can't eat tomatoes with cucumbers

2024 Author: Seth Attwood | [email protected]. Last modified: 2023-12-16 15:55

Salad "fresh", "summer" "spring" "health" "vegetable" "dietary" "classic" "from tomatoes and cucumbers". Remember delicious salads with cucumbers and tomatoes? And the famous slurry, which you then collect with bread and savor every bite.

There are a lot of varieties of salads with a combination of cucumbers and tomatoes. But recently, there has been more and more controversy over the compatibility of these vegetables.

Let's see if you can or cannot mix tomatoes with cucumbers. What is the danger and what to do.

A traditional dish on every table in our country is a salad with tomatoes and cucumbers. It is prepared for every day, served on a festive table. But nutritionists sounded the alarm.

It turns out that with proper nutrition, mixing tomatoes with cucumbers in one dish is categorically contraindicated!

Tomatoes, entering the body, have such an effect on the digestive tract that an acidic environment is formed. Cucumbers contribute to an alkaline environment. It turns out that when an acidic medium and alkali are combined, the process of salt formation starts.

This primarily harms the kidneys. With the constant use of this salad, serious problems with the functioning of the liver can arise.

Important! Tomatoes contain ascorbic acid. It is useful for the body, but with the simultaneous absorption of red and green fruits, the ascorbic acid of tomatoes will be killed by the enzyme ascorbinase contained in cucumbers.

It turns out that even if you eat a kilogram of tomatoes, but together with cucumbers, the body will not receive additional vitamin C, which tomatoes are rich in and can supply the body in large quantities.

For a cucumber to be absorbed by the stomach without problems, the secretion of certain enzymes is required. But, not a single enzyme matches those that the body needs to digest tomatoes. That is, one vegetable will be digested, while the other will begin to rot in the stomach.

As a result, gases are formed.

It is difficult to take and abandon the use of such a beloved and traditional dish in one minute. Salad with cucumbers and tomatoes always goes "with a bang" and these vegetables are perfectly combined to taste. But you need to look at the root and think about your future, about the health of organs and systems.

When cucumbers and tomatoes are used together, not only a lot of salts are formed. It is also important to remember the fact that vitamins from these vegetables, no matter how natural and ripe they are, will not be absorbed by the body.

But it's not that simple. Sometimes comments are more interesting than the article itself.

One of the visitors left a revealing commentary, parsing everything on the shelves based on scientific facts.

So to speak, exposure. We read:

Now I will explain how things really are.

1) Cucumber is alkaline and tomato is acid. Together they give salt and this is bad …..

All this heresy comes from the acid-base balance of nutrition, which is a product of the hopeless darkness of ignorance. They even have a lemon - an alkali. And proteins and carbohydrates cannot be combined together.

It is not clear who writes this and who is involved in this (they did not go to chemistry lessons at all?) So. Let's turn to the normal manuals (textbooks on biochemistry, scientific articles, Wikipedia, conducting an experiment, etc.):

Tomatoes are rich in various organic acids and all sorts of macro- and microelements. Quite a useful product.

Cucumbers: 95-97% water, little protein, carbohydrates. They contain a small amount of vitamins (C, B, PP), which are acids (!) And a fairly decent amount of potassium and magnesium (Quite a healthy product that contains a lot of assimilable potassium, but with little calories.)

Therefore, there cannot be an alkaline environment in any way (in more detail in the next paragraph). For greater confidence, I cut a small piece of cucumber and dripped phenolphthalein on it (an indicator that determines only an alkaline medium (becomes raspberry)) - no reaction was observed - the color did not change at all.

Conclusion - this statement is nonsense at the root.

2) They write that tomatoes contain a lot of vitamin C (in fact, not so much), and cucumbers contain ascorbinase / ascorbate oxidase (an enzyme that oxidizes ascorbic acid (Vitamin C)) and therefore it will not be absorbed when these products are mixed …

In fact, this enzyme is found in almost all plants, but its activity (and the amount) depends on the time and storage conditions (the longer it is stored, the more the enzyme is released and the favorable temperature for the enzyme's action is up to 50 ° C (at 60 ° C it collapses)). In some vegetables (swede, cabbage (cabbage), sweet peppers, onions) and fruits (tangerines, oranges, rose hips, black currants), ascorbinase is absent.

And in some, its content is small (lemon), so vitamin C remains in it for a very long time. However, ascorbic acid can be oxidized without enzymes (in fact, there are many enzymes that do not oxidize) - just in air when interacting with O². So it's best to eat a salad of fresh vegetables (just picked), and the likelihood that there is practically no vitamin C left in its pure form (but only in oxidized form) in purchased products is very high. Therefore, there is already no need to bother too much.