Spring diet "three more and three less"
Drink plenty of water
Keeping in good health in spring focuses on nourishing the liver. Drinking more water at ordinary times can increase the circulating blood volume, which is beneficial to nourishing the liver and excreting metabolic waste, and can reduce the damage of poisons to the liver. In addition, hydration is also beneficial to gland secretion, especially the secretion of digestive juice such as bile. Drinking tea in moderation can also refresh you, such as jasmine tea.
Eat more sweets.
Spleen and stomach are the foundation of the day after tomorrow and the source of qi and blood metaplasia. Spleen and stomach are strong and healthy, and people can live long. And sweets into the spleen, can make up the temper, you can eat more, such as jujube, yam and so on.
Eat more vegetables
After winter, most people will have insufficient intake of vitamins, inorganic salts and trace elements, such as stomatitis, angular stomatitis, glossitis and some skin diseases in spring, so eat more fresh vegetables, such as bamboo shoots, Toona sinensis leaves, pea seedlings, spinach and cauliflower. In order to have a balanced nutrition and a healthy body.
In spring, the temperature changes greatly, and the vitality of bacteria and viruses increases, which is easy to invade the human body. Therefore, in addition to changing clothes at any time, we should eat more foods rich in vitamins (vitamins A, C, E, etc. ) to enhance the body's resistance.
Vitamin C has antiviral effect, which helps to eliminate free radicals in the body and enhance human immune function. Vitamin C is rich in fresh vegetables and fruits, such as kiwi fruit, fresh dates, oranges and grapefruit, as well as bean sprouts, green peppers, tomatoes, cauliflower and Chinese cabbage in vegetables.
Vitamin A has the function of preventing and adjuvant treating some respiratory diseases (such as recurrent respiratory infections in children). The foods with the richest vitamin A content are animal liver and milk, and some vitamin A is also contained in egg yolk. Many kinds of fresh fruits and colorful vegetables, such as loquat, cherry, spinach, green pepper and red pepper, are rich in carotene, which can be converted into vitamin A through the action of enzymes in the liver after entering the human body.
Vitamin E can help the human body to improve immune function, and moderate intake can enhance the human body's disease resistance.
Eat less sour food.
According to the theory of five elements in traditional Chinese medicine, liver belongs to wood, spleen belongs to soil, and wood and soil coexist, that is, liver depression can hurt spleen and affect its digestion and absorption function. Chinese medicine also believes that five flavors enter the five internal organs, such as sour taste into the liver, sweet taste into the spleen and salty taste into the kidney. Therefore, if you eat more sour food (such as hawthorn and lemon), it will make the already excessive liver qi hurt the spleen and stomach.
Eat less greasy and irritating food.
In winter, food is mostly heavy, but in spring, it should become a clear and tasteless food. High-fat foods such as fat should be eaten less, because greasy foods are prone to satiety and fatigue after eating.
Eat less cold food.
It is not advisable to eat cold food in spring, especially cold things such as ice cream and cold drinks. Otherwise, the cold will gather in the body, leading to a series of discomfort such as spleen deficiency in summer.
In addition, according to the theory of traditional Chinese medicine, spring and April are the time when the yang rises, and some chronic diseases are easy to recur during this period, such as asthma, hypertension and arthritis. Therefore, friends with chronic diseases should avoid eating hair products, such as mutton, sea fish, shrimp, sea crabs and pheasants.
Spring vegetables are "new", and there are good ways to try them early.
Recently, some media reported that a catty of Toona sinensis has risen to 100 yuan. In fact, there are many spring vegetables. Here are one or two.
Pea seedling
Seasonal vegetables, which contain calcium, B vitamins, vitamin C and carotene, have antibacterial, anti-inflammatory and metabolic functions.
Spring bamboo shoots
Known as the "first vegetarian", there is also a saying that "early adopters are like mushrooms after rain". Spring bamboo shoots are delicious and nutritious. Besides protein, they are also rich in minerals, such as calcium, phosphorus, iron and vitamins. Fresh food is especially good. Stir-fried, stewed, boiled and simmered are all delicious foods.
spinach
Spinach is a vegetable that can be eaten all year round, but spring is the best. The roots of spring spinach are red, fresh and tender, and the most delicious. Spinach on the market in spring is good for detoxification and preventing spring dryness. Because spinach contains more oxalic acid, which hinders the absorption of calcium and iron, it is necessary to blanch spinach with boiling water first, and then take it out for frying.
bean sprout
Sweet, rich in vitamin C and dietary fiber, can prevent scurvy and colorectal cancer; At the same time, carotene content is rich, which is twice that of soybean.
Chinese chives
It is pungent, mild in nature, contains a variety of vitamins and dietary fiber, and can promote intestinal peristalsis and prevent colorectal cancer. However, the fiber of leek is mostly crude fiber, which cannot be absorbed by the human body and should not be eaten more.
cherry
Known as "the first branch of spring fruit", it is cultivated all over China. Cherry fruit is plump, delicious, juicy, bright in color and rich in nutrition, and its iron content is particularly prominent, which is more than 20 times that of citrus, pear and apple, ranking first among fruits. It has the effects of invigorating middle energizer, nourishing middle energizer, invigorating spleen and stimulating appetite. However, cherries belong to fire and should not be eaten more, especially those with yin deficiency and strong fire, so they should avoid eating or eat less.
Be careful of food poisoning on the way to hiking.
With the increase of temperature, some originally non-toxic or low-toxic foods may become toxic or increase. Be wary of poisoning caused by such food in spring.
One is sprouted potatoes. Potatoes will produce a lot of solanine after germination, which is easy to cause food poisoning after eating.
The second is frozen seafood. Spring is the off-season of seafood production. If frozen seafood is stored for a long time or improperly, it is easy to rot and deteriorate, and the protein contained in it will decompose, resulting in toxic substances such as amines, soluble toxic proteins, indoles and malodorous substances.
The third is poisonous wild vegetables. When spring comes, many citizens go out for an outing and look at the lush wild vegetables, and they can't help digging some back to taste them early. However, not all wild vegetables can be eaten, and not everyone is suitable for eating. If they are not careful, they may eat improperly processed or toxic wild vegetables, which may lead to food poisoning.
In addition, people with allergies are not recommended to eat ferns, which can easily lead to allergies.
Author: Zhang Fudong (nutritionist of Yueyang Hospital of Integrated Traditional Chinese and Western Medicine affiliated to Shanghai University of Traditional Chinese Medicine)
Photo: vision china.