Nutrition experts emphasize that while some food combinations may have minor interactions, the human body is remarkably resilient. A balanced diet, proper cooking methods and mindful eating habits are far more important than avoiding specific pairings.
Grilled fish and pickled vegetables: A carcinogenic risk?
One common claim is that eating grilled fish with pickled vegetables can lead to the formation of nitrosamines, which are compounds linked to cancer. The theory suggests that amines in fish react with nitrates in pickled foods, potentially forming these harmful substances in the gut.
However, the process is far more complex than a simple food pairing. One's gut microbiome, overall diet and metabolism all play a role.
While nitrosamines can form under certain conditions, the risk is minimal when considering the bigger picture of a varied, antioxidant-rich diet.
To reduce the potential risks of eating this food pairing:
Increase your antioxidant intake - Foods high in vitamin C, like citrus fruits, bell peppers and leafy greens, can help block the conversion of nitrates into harmful compounds inside the body.
Balance meals with fresh produce - Following a diet rich in whole foods supports gut health and reduces potential negative reactions.
Natto and raw eggs: A threat to biotin?
Another debated combination is natto (fermented soybeans) with raw eggs. Some claim that consuming raw egg whites with natto may lead to biotin deficiency, which can affect hair health. Raw egg whites contain avidin, a protein that binds to biotin, a B vitamin crucial for hair, skin and metabolism.
While occasional consumption is unlikely to cause harm, regularly eating large amounts of raw eggs, especially egg whites, may interfere with biotin absorption over time.