Four characteristics of food
The four characteristics of food are cold, cool, warm and hot, and the coldness and warmth of food are relative. There is also a kind of food between the four natures, that is, the cold and heat are not obvious, which is usually called flat. Among the foods we eat every day, the foods that are sexual are the most, the warm foods are the second, and the cold foods are the least. When cooking food, we should pay attention to mutual collocation and balance between cold and heat to ensure a balanced diet and avoid harm to human health.
First of all, warm food
The effect of warm food: strengthen physical strength and replenish qi and blood.
People suitable for warm food: people suitable for warm constitution, deficiency-cold constitution and wet constitution, mainly vegetarian.
Representative foods of warm food: glutinous rice, pork liver, beef, leek, jujube and ginger.
Second, cold food.
The effect of cold food: in addition to dryness and heat, diuresis.
Cold food is suitable for people: it is suitable for people with hot physique and solid physique, mainly meat.
Cold food represents food: Chinese cabbage, wax gourd, crab, kelp, watermelon and sugarcane.
Third, cool food.
The effect of cool food: in addition to dryness and heat, meditation.
People suitable for cool food: suitable for dry constitution.
Cold food represents food: wheat, duck, spinach, strawberry and chrysanthemum.
Fourth, hot food.
The effect of hot food: warm the body and dispel the cold.
Hot food is suitable for people: suitable for cold constitution.
Representative foods of hot food: Chili, pepper, trout, cinnamon and pepper.
Five flavors of food
Food is divided into five flavors: sour, sweet (sweet), bitter, spicy (spicy) and salty. The five flavors not only cooperate with each other, but also restrict each other, which is closely related to human body and seasons. If we can adjust the five flavors diet according to the season and physical condition, it will play a multiplier role in health preservation.
Acid: The corresponding viscera is the liver, and its function is to promote digestion and protect the liver, kill gastrointestinal bacteria, prevent colds, lower blood pressure and soften blood vessels. The most representative foods are hawthorn, dog meat, leek and sesame. However, excessive intake of sour taste will damage the spleen and cause gastrointestinal spasm and digestive dysfunction.
Gan: The corresponding viscera is the spleen, whose functions are invigorating qi and nourishing blood, supplementing calories, eliminating fatigue, and regulating and detoxifying. The most representative foods are jujube, japonica rice and beef. However, excessive consumption of sweet taste will hurt the kidney, make people feel bored, wheezing, dull complexion, bone pain, hair loss, high blood sugar and cholesterol, make people fat and induce cardiovascular diseases.
Bitterness: the corresponding zang-fu organ is the heart, and its function is to clear away heat and purge fire. The most representative foods are apricots, mutton and wheat. However, excessive consumption of bitter taste will make the skin wither and hair fall off, which will easily lead to diarrhea and indigestion.
Xin: The corresponding zang-fu organs are lungs, whose functions are to protect blood vessels, regulate qi and blood, dredge collaterals and prevent cold and colds. The most representative foods are peaches, onions, chicken and millet. However, eating too much pungent flavor will stimulate the gastric mucosa, make the lungs too full, the tendons and veins uncomfortable, and the nails dry.
Salty: The corresponding viscera is kidney, whose function is to regulate the penetration of human cells and blood and maintain normal metabolism. The most representative foods are chestnut, pork and soybean. However, excessive intake of salty taste will make the blood stasis stagnate and even change color.
In addition, the five flavors of food also have a certain relationship with the health of the four seasons. Eat less acid and more sweet in spring; In summer, you should suffer less and eat more; Eat less spicy and eat more sour in autumn; Eat less salt and suffer more in winter. It is worth noting that the taste and taste here should not be confused. For the specific taste of each food, please refer to the diet encyclopedia column of this website, in which all foods are listed in the efficacy introduction.