• Do's and Don'ts of Morel mushrooms

Soaking and Cooking: It is recommended to soak the morels in warm water for 5-10 minutes, avoiding the use of overheated water which may destroy their nutrients. The soaking water is brownish yellow and rich in nutrients and can be reserved for cooking. Ensure that the morels are fully cooked to ensure safe consumption.

Consumption Note

· Moderate consumption: Although morel mushrooms are rich in nutrients, they should be consumed in moderation to avoid excessive intake. It is recommended to gradually increase the intake according to individual's physique and needs in order to fully utilize its nutritional value.

· Be aware of allergies: If you or your children have allergic reactions to mushroom food, please consume with caution. It is always better to be careful when trying new ingredients.

Contraindications, guarding health need to know

Although morel mushrooms are delicious and nutritious, they are not suitable for everyone. The following three groups of people need to be particularly cautious:

· Allergic to morel mushrooms

Some sensitive people may have an allergic reaction to the components of morel mushrooms, such as rashes, skin itching, respiratory difficulties, etc., should be strictly avoided. 2.

· Hyperuricemia patients

Morel mushrooms contain a certain amount of purine, consumption of patients with hyperuricemia may lead to increased uric acid levels, aggravating the condition, should be cautious to eat or avoid consumption.

· Weak spleen and stomach and digestive disorders

Morel mushrooms in the dietary fiber and protein may be weak spleen and stomach and digestive dysfunction of the gastrointestinal tract burden, is not conducive to digestion and absorption, should be consumed in moderation or avoid consumption.

In addition, it is also necessary to pay attention to the preservation of morel mushrooms and cooking methods. Improper preservation can easily lead to mold and deterioration, while cooking needs to ensure that cooked, so as to avoid health problems caused by eating undercooked morel mushrooms.

Dietary contraindications with morel mushrooms

· Morel mushrooms can not be consumed with Persimmons. Persimmons contain a large amount of ellagic acid, this substance and the morel mushrooms in the protein, calcium and other nutrients will have a chemical reaction, generating indigestible sediments, affecting the body's absorption of nutrients. At the same time, tannins in persimmons may also cause gastrointestinal discomfort, resulting in abdominal pain, diarrhea and other symptoms.

· Morel mushrooms can not be consumed with Watermelon. Watermelon is a cold fruit, and morel mushrooms belong to the warm food, both at the same time to eat easily lead to the body cold, diarrhea, abdominal pain and other discomfort. In addition, watermelon in the sugar is high, with morel mushrooms consumed together may also affect blood sugar control.

· Morel mushrooms can not be consumed with Grapefruit. Grapefruit contains furan coumarin compounds, this substance will inhibit the enzyme activity of the body to metabolize drugs, resulting in the accumulation of drugs in the body, causing adverse side effects. Morel mushrooms stew or stir-fry if you add grapefruit juice or pulp, may lead to the accumulation of drugs in the body, causing potential health hazards.

· Morel mushrooms can not be eaten with Tea. Morels are rich in protein, and tea contains a lot of tannic acid, tannic acid and protein synthesis with astringent tannins, slowing down intestinal peristalsis, prolonging the fecal matter in the intestinal tract retention time, easy to cause constipation.