Milk Fish

Unacceptable food combination or threadbare myth?

Question of the chemical reaction?

Chemical reaction between fish and milk, when consumed together, based on incomplete digestion of protein molecules of different origins and their subsequent interaction.

The consequence could be called “poisoning” after the simultaneous consumption of both products. But this is controversial and far from all, just ate that combination, complain, even from mild stomach discomfort.

The utilization of animal protein in the body is generally associated with the release of more toxins as byproducts.

When the metabolic pathways for the absorption of protein “zatormozyavat” further with various proteins, biochemical reactions and interactions become more complicated.

Most likely it is a bad combination of these different sources of protein, involvement of diverse enzyme systems with their own intermediate products, etc. Although rare, are possible and unpleasant consequences.


Not ignore the high levels of mercury and toxins in some species. If the fish itself is poorly stored, destroyed or poisoned, there is no room for discussion. With milk or without milk, stomach problems are guaranteed, and sometimes risk and severe poisoning.

Another possible cause of adverse effects is related to the risk of accumulation of bacteria in the product: Clostridium botulinum and Bacillus subtilis, which may come in cans and develop in anaerobic environment so created.

Today there is a high enough control over production processes to processing and canning of food, therefore, these concerns should remain in the background, or so we hope.

There is a rule that generally should not remain open cans to stay in the fridge, but their content is good to be transferred to another court. The explanation is rather in the process of oxidation of tin container and reaction of the resulting oxidized protein products of the meat – in this case fish (but that goes for pates and other canned meat).

On the other hand, fish is not always consumed fresh. Often buy frozen, salted, canned, dried or smoked. This makes its use more difficult and its passage through the digestive tract – more slowly.

Maritime people say bonito in large quantities is dangerous, and the combination of marinated fresh salted fish (sprat, horse mackerel, bonito) with milk (e.g. fish marinated in fresh milk or smoked mackerel with milk) is really bad idea. The sailor with experience probably can trust.

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  1. Hi, I looked up your article on the suggestion of a friend. While it is very interesting, I would like to know who your sources are, and what research your article is based on.
    Hoping for an answer :)

    - Niels

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