In spring, everything is happy and full of vitality, which is the most active period of human physiological function and metabolism. However, the spring rain is continuous, the weather is humid, it is warm and cold at first sight, and the climate is very unstable, so it is very important to nurse the diet. Nutrition experts suggest that the spring diet should follow certain principles, some foods should be eaten more and some foods should be eaten less. Some "symptoms" that will appear in spring can also be adjusted through diet.

1. More birds and fewer animals protect the heart.

For meat, most people love and fear it. Love is rich in nutrition and delicious; I'm afraid it is because of its high fat content, which is easily associated with hyperlipidemia and even coronary heart disease, stroke, diabetes and other diseases. How to solve this problem? One of the tricks is to eat more poultry and less livestock.

Animal meat is rich in saturated fatty acids and high in cholesterol, while poultry meat such as goose, duck and chicken not only has less fat, but also has a structure closer to olive oil, so it has the function of protecting the heart.

2. Have more babies and less ripe to reduce carcinogens.

Cooked meat products are convenient to eat and taste good. You may prefer cooked meat products. However, you will make the mistake of taking nitrite. Because in the process of making cooked meat products, nitrite is added to prevent corrosion. However, once nitrite enters the human body, it can be decomposed into nitrosamines, which has a strong carcinogenic effect and threatens health.

3. More reduction and less oxidation activate the brain

The so-called oxidized food refers to those foods rich in lipid peroxide compounds, such as fried food, instant noodles, hamburgers and so on. These foods will cause oxidation reaction in human body, damage the wall of cerebral blood vessels, narrow the cerebral blood vessels, and produce adverse stimulation to the physiological activities of the brain.

Reducing food contains carotene, superoxide dismutase and other components, which can prevent the oxidation reaction of cerebral vascular wall or "reduce" the oxidation reaction that has already occurred, and ensure the patency and health of cerebral vessels.

4. More thick and less refined to protect blood vessels

Experts found that a substance called homocysteine, if its concentration in blood is too high, will cause arteriosclerosis, which will eventually lead to myocardial infarction, stroke and Alzheimer's disease. One of the reasons for the increase of homocysteine in blood is eating more and more finely processed foods.

More green and less white will prolong life.

The nutritional value of vegetables is related to their color depth. The darker the color of vegetables, the more vitamins and carotene they contain, and vice versa. According to this rule, the order of discharge is: green vegetables, red and yellow vegetables and Chinese cabbage. Green vegetables are rich in calcium, folic acid and vitamin C.