Persimmon is a delicious fruit, but caution should be taken when pairing it with food to avoid affecting health. For example, it is not advisable to consume persimmons with sweet potatoes because sweet potatoes are rich in starch, which can produce a large amount of gastric acid in the stomach. The pectin in persimmons combined with gastric acid may form hard-to-digest lumps. Similarly, eating persimmons with potatoes may also lead to indigestion, as the hydrochloric acid produced by potatoes in the stomach can cause persimmons to precipitate, making them difficult to digest and excrete.
Combining kelp and persimmons should also be avoided as the calcium ions in kelp can combine with the tannic acid in persimmons to form indigestible substances, potentially causing gastrointestinal discomfort. Additionally, consuming persimmons with octopus or drinking beer while eating persimmons may harm the digestive system, leading to diarrhea or the formation of gastric stones.
For certain individuals, consuming persimmons requires extra caution. Eating persimmons before meals may cause stomach pain or diarrhea as the tannic acid in persimmons reacts with gastric acid. Moreover, persimmons should not be consumed with foods containing oxalic acid such as tea or specific vegetables simultaneously to avoid affecting nutrient absorption. Drinking water, especially cold water, immediately after eating persimmons may also cause discomfort due to the combination of tannic acid and calcium ions.
On an empty stomach, the level of gastric acid is higher, making it easy for tannic acid to convert into undigestible substances when consuming persimmons. Eating persimmons with seafood or high-protein foods, as well as mixing them with vitamin C or vinegar, or alcohol, may all form difficult-to-digest compounds, increasing gastrointestinal burden. It is worth noting that persimmon peel has a high tannic acid content, and excessive consumption is also detrimental to the digestive system.
Directly consuming immature persimmons carries risks due to their tannic acid content, which can cause oral problems or discomfort. Additionally, persimmons should not be consumed with tofu or milk, as the calcium or proteins they contain can combine with persimmons’ tannic acid to form indigestible substances, affecting nutrient absorption. Particularly for individuals with liver disease, gastric disease, or duodenal ulcers, excessive persimmon consumption may worsen their condition, and intake should be controlled.
