Citrus fruits should be avoided. The acidity of citrus fruits, such as oranges, lemons, and grapefruits, can cause the proteins in milk to curdle, resulting in a chunky and unpleasant texture. Milk takes a long time to digest, so if you combine it with lemon or any other citrus fruit, the milk will coagulate, causing gas and heartburn. Teaming up Cucumbers and milk is not a good idea at all. Cucumbers contain an enzyme called erepsin, which can break down the proteins in milk and cause them to curdle. This can result in a bitter and off-putting taste. Combining them might cause digestive issues and toxic buildup, which might also cause vomiting or sluggish movements.
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Tomatoes are sour in nature and so milk and tomatoes are incompatible with each other. Like cucumbers, tomatoes contain enzymes that can cause the proteins in milk to curdle. Additionally, the acidity of tomatoes can further exacerbate this reaction, resulting in a spoiled and unappetizing mixture.
Mixing raw eggs with milk is a bad idea. Consuming raw eggs with milk can increase the risk of food poisoning and biotin deficiency as the combination provides a favourable environment for the growth of bacteria. It’s best to shun mixing raw eggs with milk or to cook the eggs thoroughly before mixing them with milk.
Milk with spices can be a harmful combination. Certain spices, such as cumin, chilli powder, and turmeric, can cause the proteins in milk to coagulate, resulting in a clumpy and unappealing texture. It’s best to avoid mixing these spices with milk or to use them in small amounts and carefully mix them to prevent coagulation.
In general, it’s best to avoid mixing milk with foods that contain enzymes or high levels of acidity, as these can cause the proteins in milk to curdle and spoil. Consuming spoiled milk can cause gastrointestinal discomfort and food poisoning, so it’s important to be mindful of what foods are mixed with milk.