Answer:

Honey is a beneficial food for health, offering many advantages. However, caution is necessary during consumption as it is highly incompatible with certain other foods. Specifically, two main categories of foods should not be combined with honey: soy-based products such as tofu, soy milk, and silken tofu dessert, and alliums like onions and chives.

Soy-based products, including tofu, soy milk, and silken tofu dessert, contain minerals, plant proteins, and sometimes gypsum (in tofu). When these components interact with the enzymes and sugars in honey, they can trigger biochemical reactions. These reactions may affect the stomach, leading to indigestion, bloating, and shortness of breath. This combination is particularly detrimental for individuals with heart conditions.

Furthermore, combining pure honey with soy milk during food preparation can easily cause diarrhea. The minerals, plant proteins, and organic acids present in soy milk react with the enzymes in honey, resulting in a biochemical reaction that is unfavorable for health.

Onions and chives are rich in fiber. As honey has a laxative effect, consuming them together can easily lead to diarrhea. Chives, high in vitamin C, can undergo an oxidation reaction when they encounter copper and iron minerals in honey, reducing the food's efficacy. The amino acids in onions, combined with honey's organic acids, can cause adverse biochemical reactions in the body, irritating the intestines and causing diarrhea for consumers.

It is also advisable not to mix honey with boiling water. High temperatures destroy crucial enzymes, vitamins, antioxidants, and antibacterial compounds. This significantly reduces honey's nutritional and medicinal value, preventing it from delivering its full benefits.

For optimal consumption, mix honey with warm water and sip it slowly rather than drinking a large amount at once. A mixture of honey and fresh lemon helps cool the body, relieves coughs, and aids digestion, promoting overall health. When storing honey, use glass or ceramic containers.

Associate Professor Doctor Nguyen Duy Thinh

Former official at the Institute of Biotechnology and Food, Hanoi University of Science and Technology