make-up water
The relatively dry air in spring, coupled with frequent strong winds and scarce rain and snow, causes many people to have dry skin, dry mouth and sore throat. Simply drinking water at this time may not solve the above problems.
Because pure water will quickly pass through the digestive tract, enter the blood, and then be discharged from the kidney, it takes a short time to moisten the throat and digestive tract mucosa. In contrast, water containing a small amount of carbohydrates (such as sugar, starch and various plant gums) will absorb many water molecules, which will slow down the absorption of water and prevent it from being excreted quickly.
Among small molecular sugars, fructose has the best moisture absorption effect. Add warm water to honey rich in fructose, soak a cup of light honey water, and slowly swallow it with a small mouth, and your throat will be much more comfortable. Fruits also contain a lot of fructose, such as grapes, pears, bananas and persimmons. Besides, tremella fuciformis soup is rich in tremella fuciformis polysaccharide, which is also a good hydrating drink.
Adequate calcium supply
In spring, the metabolism of the human body is relatively strong and the blood circulation is accelerated, which is a good opportunity for children to grow up. At this time, if the calcium supply is sufficient, it will be more conducive to bone health. Therefore, we should eat more calcium-rich foods in spring, such as milk, yogurt, cheese and other dairy products, tofu, dried beans and other soy products. In addition to vitamin D, the following nutrients are also beneficial to the absorption and utilization of calcium:
The first is magnesium. With the help of magnesium, calcium can be evenly distributed in bones. Porphyra, whole wheat food, almonds, peanuts and spinach are all rich in magnesium.
The second is protein. When protein is sufficient, calcium can be deposited and absorbed by human body. Foods rich in protein include eggs, lean meat and fish.
The third is vitamin K, which helps to promote calcium deposition in bones, thus improving the effect of calcium supplementation. Broccoli, spinach, cabbage and other green leafy vegetables are rich in this nutrition.
Anti-spring sleep
Many people are often troubled by "spring sleep". It is recommended to make the following adjustments in diet:
First, increase the intake of coarse grains such as millet, oats, red beans and mung beans. Coarse grains are rich in B vitamins and dietary fiber. Adequate B vitamins help the heart, nerves and digestive system to "work" normally and prevent mental fatigue and burnout, while dietary fiber helps to reduce the fluctuation of blood sugar and ensure that you don't feel sleepy after meals.
Secondly, reduce the intake of sweets, such as sweetened chocolate, souffle bread, refined cakes and sugary drinks. Because sugary foods will be quickly absorbed by the stomach, leading to a sharp rise and fall in blood sugar, making the spirit worse, and sweets will also increase the consumption of B vitamins in the body, leading to depression, fatigue and dozing off.
Finally, you can drink scented tea in moderation. Aromatic substances in scented tea can refresh the mind, so it is especially suitable for eliminating spring sleepiness and refreshing the mind in spring. Jasmine tea, chrysanthemum tea and rose tea are suitable for drinking in spring. It is best to use boiled water to drink scented tea, and avoid drinking scented tea that is too strong and too hot.
Antiinfluenza
Winter and spring alternate, and there are often cold air attacks. If you don't pay attention, you will easily be "knocked down" by the flu. It is recommended to eat the following foods to help fight the flu.
The first is onions, ginger, garlic and other foods. The effective components contained in it can play the roles of sterilization, disease prevention and cold prevention.
The second is foods rich in vitamin A such as animal liver. This nutrient plays an important role in the immune system. Once lacking, it can cause keratinization of respiratory, digestive, urinary and reproductive epithelial cells, which are easy to be invaded by bacteria and increase the risk of respiratory and intestinal infections. In addition, carotenoids in plant foods can be converted into vitamin A in the body, mainly in dark green or red and yellow fruits and vegetables, such as carrots, spinach, celery, mangoes, sweet potatoes and so on.
The third is foods rich in vitamin C, such as green pepper and spinach. Vitamin C can improve the activity of phagocytes, participate in the synthesis of immune substances, and promote the body to produce interferon, thus improving the body's immunity.