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hit : 63 date : 2014-12-10 10:09:50 ip : 221.167.100.80
name    황혼의신사
subject    상극인 식품
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<DIV style="PADDING-BOTTOM: 10px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; PADDING-TOP: 10px"><SPAN style="BACKGROUND-COLOR: rgb(255,239,0); COLOR: rgb(0,0,0); FONT-SIZE: 24pt"><STRONG><U>♡ 相克(상극)인 식품 22가지 ♡</U></STRONG></SPAN><SPAN style="BACKGROUND-COLOR: rgb(255,239,0); COLOR: rgb(0,0,0)"> </SPAN><BR><STRONG></STRONG>
<H4><STRONG><FONT color=#0900ff><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">1</SPAN><SPAN style="FONT-SIZE: 18pt">) 쇠고기와 버터</SPAN></FONT></SPAN> <BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i1.search.daumcdn.net/image03.search/01/9.08.c1.TI_1281854514_16.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i1.search.daumcdn.net/image03.search/03/f.30.82.CF_1FgOj_PB5P_1_0.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">쇠고기에는 콜레스테롤이 많이 들어 있고 동물성 기름으로 만든 버터에도 </SPAN></FONT></STRONG></H4>;
<H4><STRONG></STRONG><STRONG><FONT color=#0900ff><SPAN style="FONT-FAMILY: Verdana">콜레스테롤이 많으므로 </SPAN><SPAN style="FONT-FAMILY: Verdana">쇠고기에 버터를 첨가 해 굽는 다면 <BR>콜레스테롤의 </SPAN></FONT></STRONG><STRONG><FONT color=#0900ff><SPAN style="FONT-FAMILY: Verdana">급증을 막을 수 없다. </SPAN><BR><BR><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">2)라면과 콜라</SPAN></FONT></SPAN><SPAN> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/02/c.af.d9.TI_46166_102_0.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i1.search.daumcdn.net/image03.search/01/NK5l26KEWL8TYTQZvvZhLYxiQaG2CtYkCIIp6gFs7w9" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">라면은 화학적으로 칼슘과 결합을 잘하는 성질이있어 칼슘 " 부족을 일으키기 쉽다. </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">그리고 콜라도 칼슘과 잘 결합하는 성질을 가지고있어서 둘을 같이 먹으면 칼슘 결핍을 가지고 온다. </SPAN><BR><BR><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">3) 홍차와 꿀</SPAN></FONT></SPAN><SPAN> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/03/1.97.dc.BL_cha1jan_8771198_0.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i1.search.daumcdn.net/image03.search/02/f.81.62.CF_163eW_944G_843_0.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">홍차 성분 중의 떫은 맛 성분 인 탄닌이 꿀의 철분과 결합해서 </SPAN></FONT></STRONG></H4>;
<H4><STRONG><FONT color=#0900ff><SPAN style="FONT-FAMILY: Verdana">체내에 흡수가되지 않는 </SPAN><SPAN style="FONT-FAMILY: Verdana">틴산 철로 변하기 때문에 같이하면 안된다. </SPAN><BR><BR><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">4) 게와 감</SPAN></FONT></SPAN><SPAN> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/02/1.65.22.BL_kang0365_1607_0.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i1.search.daumcdn.net/image03.search/02/4.b4.ed.CF_1MLBl_YRWC_65_10.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">게는 식중독균의 번식이 잘 잘되는 고단백 식품이고 감은 수렴 작용을하는 탄닌 성분이</SPAN></FONT></STRONG></H4>;
<H4><STRONG><FONT color=#0900ff><SPAN style="FONT-FAMILY: Verdana">들어있어 둘을 같이 먹으면 소화 불량과 식중독을 일으키기 쉽다. </SPAN><BR><BR><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">5) 간과 감</SPAN></FONT></SPAN><SPAN> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/03/d.1d.7f.BL_happyturkey_8469485_1.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><xxx width="150" rel="xe_gallery"></xxx></SPAN><BR><SPAN style="FONT-FAMILY: Verdana">간은 양질의 단백지가 비타민, 칼슘, 철이 아주 많으나 감이 가지고있는 떫은 맛 성분인 </SPAN><SPAN style="FONT-FAMILY: Verdana">탄닌 성분은</SPAN></FONT></STRONG></H4>;
<H4><STRONG><FONT color=#0900ff><SPAN style="FONT-FAMILY: Verdana">철분의 결합을 방해 하고 탄닌과 철분이 결합하면 탄닌산 철이되는데 </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">이것은 녹지 않고 그대로 배설되므로 영양에 좋지 않다. </SPAN><BR><BR><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">6) 도토리와 감</SPAN></FONT></SPAN><SPAN> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/01/f.95.41.CF_18AOr_Oki7_273_6.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i1.search.daumcdn.net/image03.search/02/d.5d.1f.BL_mathmky_16157799_9.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">도토리묵의 주성분은 녹말이지만 탄닌도 가지고있다. </SPAN></FONT></STRONG></H4>;
<H4><STRONG><FONT color=#0900ff><SPAN style="FONT-FAMILY: Verdana">그리고 감에도 떫은 맛을 내는 성분 인 </SPAN><SPAN style="FONT-FAMILY: Verdana">탄닌을 가지고 있는데 둘을 같이 먹을 경우 변비가 심해지고 </SPAN></FONT></STRONG></H4>
<H4><STRONG><FONT color=#0900ff><SPAN style="FONT-FAMILY: Verdana">빈혈증이 나타나며 </SPAN><SPAN style="FONT-FAMILY: Verdana">적혈구를 만드는 철분이 탄닌과 결합해서 소화 흡수를 방해한다. </SPAN><BR><BR><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">7) 문어와 고사리</SPAN></FONT></SPAN><SPAN> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/03/d.89.53.CF_1CYz9_35Nh_534_0.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/01/1.a0.ee.CF_QqL_EiLW_2257_9.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">문어는 질겨서 소화가 잘되지 않는 음식 중의 하나이다. </SPAN></FONT></STRONG></H4>;
<H4><STRONG><FONT color=#0900ff><SPAN style="FONT-FAMILY: Verdana">그리고 고사리도 위장이 약한 사람에게 </SPAN><SPAN style="FONT-FAMILY: Verdana">소화 불량을 일으키는</SPAN></FONT></STRONG></H4>
<H4><STRONG><FONT color=#0900ff><SPAN style="FONT-FAMILY: Verdana">재료이므로 문어와 고사리는 같이 먹으면 소화에 문제가 생긴다. </SPAN><BR><BR><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">8) 선지와 홍차</SPAN></FONT></SPAN><SPAN> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/02/8.8f.ab.CF_1BbG0_EvHe_6_1.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/02/img03.d.e9.25.CF_ugQx_7Zs8_264_4.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">선지는 철분이 많아 빈혈증 환자에게 아주 좋은 식품이다. </SPAN></FONT></STRONG></H4>;
<H4><STRONG><FONT color=#0900ff><SPAN style="FONT-FAMILY: Verdana">그러나 홍차와 같이 마시 게되면 </SPAN><SPAN style="FONT-FAMILY: Verdana">홍차의 떫은 맛을내는 탄닌이 철분과 결합 해</SPAN></FONT></STRONG></H4>
<H4><STRONG><FONT color=#0900ff><SPAN style="FONT-FAMILY: Verdana">탄닌산 철을 만들어 철분 이용도를 반으로 감하게 한다.<SPAN> </SPAN></SPAN><BR><BR><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">9) 시금치와 근대</SPAN></FONT></SPAN><SPAN> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/02/1.77.a4.CF_QqL_EiOd_3948_6.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/02/0.11.96.BL_gikimi2036_16885085_1.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">시금치에는 옥산 살이 아주 많이 들어 있는데이 옥살산은 수산 석회가되어 결석을 만든다. </SPAN></FONT></STRONG></H4>;
<H4><STRONG><FONT color=#0900ff><SPAN style="FONT-FAMILY: Verdana">그리고 근대에는 수산이 많이 들어있어 시금치와 함께 먹으면 옥살산 덕분에 </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">신장 결석증이나 담석증에 걸릴 확률이 높아진다 </SPAN><BR><BR><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">10) 우유와 설탕</SPAN></FONT></SPAN><SPAN> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/02/5.3d.9c.BL_realsoddl_380_10.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/02/6.36.23.CF_1Ofw9_Q00K_2_2.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">우유에는 설탕을 넣으면 단맛 때문에 마시기는 쉽지만 비타민 B1의 손실이 커진다. </SPAN><BR><BR><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">11) 오이와 무</SPAN></FONT></SPAN><SPAN> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/03/e.f4.61.CF_1QNhK_6Wwx_1_2.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/01/e.ba.19.CF_1Gf3P_KZsP_4_2.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">오이에는 비타민 C가 존재하지만 칼질을하면 아르코르비나제 라는 효소가 나오고</SPAN><SPAN> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">이 효소는 비타민 C를 파괴하는 성질을 가지고있다. </SPAN><SPAN style="FONT-FAMILY: Verdana">그러니 무와 섞으면 무의 비타민 C는 파괴 될 것이다. </SPAN><BR><BR><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">12) 장어와 복숭아</SPAN></FONT></SPAN><SPAN> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i1.search.daumcdn.net/image03.search/01/8.c5.d3.BL_winstontower_7690766_0.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i1.search.daumcdn.net/image03.search/02/1.ec.e6.BL_klwhji3211_16157748_9.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">장어를 먹고 복숭아를 먹으면 복숭아에 함유 된 유기산이 장에 자극을 주어 </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">지방이 소화되는 것을 방해하므로 설사를 일으킨다. </SPAN><BR><BR><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">13) 조개와 옥수수</SPAN></FONT></SPAN><SPAN> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/01/d.1f.8b.EXT_986598018_0.060047494294432346.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i1.search.daumcdn.net/image03.search/02/a.a9.fb.BL_soban0317_11775575_1.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">조개류는 단백질과 당질은 풍부하지만 부패되기 쉽고 산란기 에는 적으로부터 </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">자신을 보호하기 위해 독성 물질을 만들어서 소화가 어렵다. </SPAN></FONT></STRONG></H4>;
<H4><STRONG><FONT color=#0900ff><SPAN style="FONT-FAMILY: Verdana">그리고 옥수수도 소화가 잘되지 않는 성분을 가지고있어 둘을 같이 먹으면 소화에 큰 지장이 생긴다. </SPAN><BR><BR><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">14) 콩과 치스</SPAN></FONT></SPAN><SPAN> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/03/4.a0.f0.CF_1HKCX_HPIK_245_0.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i1.search.daumcdn.net/image03.search/03/a.c3.e9.CF_EeGV_QSr_3568_0.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">치즈에는 칼슘이 많고, 콩에는 칼슘보다는 인산이 많은데 둘을 함께 먹으면 </SPAN><BR><SPAN style="FONT-FAMILY: Verdana"><SPAN>인산 칼륨이 생성되어 몸 밖으로 빠져 나가 버린다. </SPAN></SPAN></FONT></STRONG></H4><STRONG></STRONG>;
<H4><STRONG></STRONG></H4>
<H4><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">15) 토마도와 설탕</SPAN></FONT></SPAN> <BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i1.search.daumcdn.net/image03.search/02/a.45.b1.CF_1N9ou_jwhi_173_2.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/01/7.3a.f1.CF_1G5IU_Qz6N_10_0.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">설탕이 인체 내에서 분해 이용 되려면 비타민 B1의 도움을 받아야 하는데 토마토가 가지고 있는 </SPAN></H4>;
<H4><SPAN style="FONT-FAMILY: Verdana">비타민 B1은 설탕의 대사에 쓰이다 보니 비타민 B1의 손실이 뒤 따른다. </SPAN><BR><BR><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">16) 비타민과 차</SPAN></FONT></SPAN> <BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i1.search.daumcdn.net/image03.search/03/img03.9.48.a8.CF_11E1D_2Snl_996_12.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/simg/image/G01/imgsearch/130x130/6f0d8e693b6bdefd6b5471216470d7d2_c" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">녹차 나 홍차에 함유 된 탄닌 성분이 약물 고유 성분을 변화시켜 약효를 떨어 뜨리기 쉽다. </SPAN><BR><BR><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">17) 시금치와 두부</SPAN></FONT></SPAN> <BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/02/1.77.a4.CF_QqL_EiOd_3948_6.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/01/9.82.ae.CF_121s7_E6HG_2359_0.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">시금치에는 옥산 살이 들어 있고 두부에는 칼슘이 다량 함유되어 있는데이 옥살산과 칼슘이 </SPAN><SPAN style="FONT-FAMILY: Verdana">결합하면 </SPAN></H4>;
<H4><SPAN style="FONT-FAMILY: Verdana">불용성의 수산 T 슘이 생성 되므로 인체의 칼슘 섭취가 줄어들어 결 설증을 유발한다. </SPAN><BR><BR><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">18) 카레와 와인</SPAN></FONT></SPAN> <BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i1.search.daumcdn.net/image03.search/03/9.c7.1a.CF_v4wI_B2OG_154_7.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/03/8.6e.07.CF_11qdp_E4UU_277_5.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">카레의 매운맛이 와인 속에 잠재되어있는 알코올 성분을 깨워 입안이 타는듯한 느낌을 준다 </SPAN><BR><BR><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">19) 초코렛과 우유</SPAN></FONT></SPAN> <BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/02/4.5d.6b.CF_1DXhD_7WO0_23_2.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/simg/image/G01/imgsearch/130x130/a04a9609a935998ef72fbad5a514bfb5_c" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">우유의 유지방과 초콜릿의 유지방이 결합하면 성인병 유발 </SPAN><BR><BR><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">20) 도라지와 돼지 고기</SPAN></FONT></SPAN> <BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/03/e.8f.68.EXT_945766936_0.3135686160377549.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/01/img03.b.18.bd.CF_1BfyV_EGQO_337_0.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">도라지는 기침, 천식에 좋은 뿌리 채소이고 돼지 고기는이 기능을 방해하는 성질이있다. </SPAN><BR><BR><FONT color=#ff0000><SPAN style="FONT-FAMILY: Verdana"><SPAN style="FONT-SIZE: 18pt">21) 쇠고기와 고구마</SPAN></SPAN> <BR></FONT><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i1.search.daumcdn.net/image03.search/01/f.38.13.NS_M94_20090612073246007_1.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/simg/image/G01/imgsearch/130x130/6051ba943ec3097a4c7c0e85edd1c59d_c" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">고구마와 쇠고기는 소화시 필요한 위산 농도가 서로 다르기 때문에 음식물이 </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">위에 체류하는 시간이 길어져 소화 흡수에 해를 준다.</SPAN> <BR><BR><SPAN style="FONT-FAMILY: Verdana"><FONT color=#ff0000><SPAN style="FONT-SIZE: 18pt">22) 치즈와 땅콩</SPAN></FONT></SPAN> <BR><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i2.search.daumcdn.net/image03.search/02/3.5f.05.CF_1P7Tv_9dbY_23_4.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana">　 </SPAN><SPAN style="FONT-FAMILY: Verdana"><IMG style="CURSOR: pointer" alt="" src="http://i1.search.daumcdn.net/image03.search/02/9.9a.7f.CF_1KWOx_IeXM_11_0.jpg" width=150></SPAN><SPAN style="FONT-FAMILY: Verdana"> </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">치즈와 땅콩에는 지방이 많이 들어있어 성인병을 유발하기 쉽고 인산 칼슘이 </SPAN><BR><SPAN style="FONT-FAMILY: Verdana">만들어져 흡수되지 않고 배설되어 버린다.</SPAN></H4></DIV></DIV></DIV></SPAN><SPAN style="FONT-SIZE: 18pt">;
<DIV><SPAN style="FONT-SIZE: 18pt"><STRONG></STRONG></SPAN></DIV></DIV></SPAN></DIV></DIV></TD></TR></TBODY></TABLE></DIV></TD></TR></TBODY></TABLE></DIV></DIV></TD></TR></TBODY></TABLE>


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