There is a folk saying that goes, "White dew beats walnuts, frost falls and picks persimmons." After softening, the persimmon skin is thin, tender, and sweet, and the taste is delicious. I really can't help but eat more. But many people keep persimmons at bay because there are rumors that they cannot be eaten, especially when eaten on an empty stomach, which can easily lead to stones. There is also a saying that people with anemia are not recommended to eat, as it is more likely to have anemia; The processed persimmon cake frost is a preservative and so on. Eating persimmons on an empty stomach can lead to stones? This statement is too absolute. The probability of developing stones when eating persimmons on an empty stomach is relatively higher, but the formation of stomach stones is more crucial due to insufficient gastric motility, excessive consumption at once, or continuous consumption of persimmons with high tannic acid for several days. Persimmons are indeed related to gastrointestinal stones, mainly because they contain a high amount of tannic acid, also known as tannins, mainly concentrated on the fruit peel. The astringency it possesses is actually a way for plants to protect themselves from being eaten. The unique flavor of wine and the heaviness of tea are mainly brought about by polyphenolic substances such as tannic acid. If a large amount of tannic acid enters the stomach, it polymerizes in the presence of stomach acid to form a gelatinous condensate, which then adheres and combines with proteins, pectin, and other substances, slowly hardening into "stones", inducing stones and causing bloating and stomach pain. If it is caused by persimmons, there is also a specialized name called "stomach persimmon stone". If you eat astringent persimmons or ripe sweet persimmons on an empty stomach, you don't have to worry too much about stone problems. Data shows that the occurrence of "stomach persimmon stones" is often related to the presence of gastrointestinal diseases (accompanied by weakened or disrupted gastric function), or excessive consumption of persimmons. Under normal gastric peristalsis, it is also difficult to give tannic acid the opportunity to fully come into contact with other food components to "aggregate into clusters". Moreover, the persimmon varieties produced in agriculture are already low in tannic acid. The occurrence of gastrolith is affected by many factors, such as patients with a history of gastric surgery, diabetes, mental disorders, peptic ulcer, reflux esophagitis and other acid related diseases. So, it is not comprehensive to only care about persimmon intake when diagnosing stones. Pregnant women and people with anemia cannot eat persimmons? This statement is purely a rumor. Pregnant women should strictly prohibit alcohol, limit caffeine, avoid raw foods, avoid fish with high mercury content, and pay attention to avoiding high sugar diets. As long as it is safe, hygienic, and not allergic to persimmons, they can rest assured to consume it in moderation. As for the saying "anemia cannot eat persimmons", it is believed that tannic acid will affect the absorption of iron. In theory, this phenomenon only occurs in vegetarians, and it is a population that eats persimmons in large quantities for a long time. Because only non heme iron present in plants is affected by tannic acid, and the absorption rate of heme iron in animals does not decrease due to the presence of tannic acid. Therefore, for the vast majority of people, occasionally eating persimmons does not cause anemia. For people with anemia, it is important to understand the cause of the anemia. If it is a common form of iron deficiency anemia, it is recommended to consume more animal liver, blood, and lean meat to increase iron intake. If necessary, iron supplements should be added. Is the frost on persimmons a preservative? Persimmons are processed into persimmon cakes due to their poor storage resistance, inconvenience in storage and transportation, and short shelf life. To process persimmon cakes, the first step is to peel them. After peeling, the water inside the fruit mixed with sugar seeps into the outside of the skin, and as it is aired