Seven ways to prevent diseases and regulate diet in spring It is early spring, and the temperature is still cold. Recently, the temperature has changed greatly, and it has started to turn from cold to warm. During this period, scientific diet aftercare is very helpful to keep healthy and prevent diseases. In spring, people are prone to get angry, with yellow tongue coating, bitter taste and dry throat, so the diet should be light and avoid greasy, cold and irritating food. People with obvious symptoms of excessive internal heat can eat some foods that can clear the fire, such as mung bean soup, honeysuckle tea, chrysanthemum tea and lotus plumule soaked in water. Slightly spicy things, such as onions, ginger, leeks, garlic sprouts and so on. Are all foods that nourish spring. There is a saying in the Tang Dynasty Fang that "it is easy to eat leeks in February and March". Eating these foods in spring is good for human yang. Chinese medicine believes that the liver, one of the five internal organs of the human body, should eat food with stimulating temperature rise in season, while cold and sticky food should be eaten less to avoid hurting the spleen and stomach. Therefore, it is advisable to eat more sweets and less sour food in spring. "Spring Sleepiness" makes people tired and depressed. Eat more red, yellow and dark green vegetables, such as carrots, pumpkins, tomatoes, green peppers, celery, etc., which is very beneficial to restore energy and eliminate spring sleep. After the temperature rises gradually in spring, bacteria, viruses and other microorganisms also begin to multiply in large numbers, and their vitality is enhanced, which is easy to invade the human body and cause diseases. Therefore, you should take enough vitamins and minerals in your diet. Fresh vegetables such as cabbage, kale and broccoli, and fruits such as citrus and lemon are rich in vitamin C and have antiviral effects. Yellow-green vegetables such as carrots and spinach are rich in vitamin A, which can protect and strengthen epithelial cells of upper respiratory mucosa and respiratory organs, thus resisting various pathogenic factors. Diseases such as gastric ulcer and duodenal ulcer are prone to occur in spring. In diet, we should avoid taking broth, chicken soup, fish soup, animal offal and irritating condiments rich in creatine, purine base and other substances, because these foods have a strong role in stimulating gastric juice secretion or forming gas to produce abdominal distension, which will increase the gastrointestinal burden. Chronic bronchitis and bronchitis are also easy to attack in spring. It is advisable to eat more foods with expectorant, spleen-invigorating, kidney-tonifying and lung-nourishing functions, such as loquat, orange, pear, walnut and honey, which will help relieve symptoms. It's another spring. When I was in bloom, it was warm and sunny, and there was a thriving scene everywhere. However, every spring is the season when diseases are easy to occur and spread. In the season of "blowing my face without cold willows", I occasionally have a physical fatigue, headache and brain fever. Outpatients in major hospitals are often overcrowded, and rhinitis, flu, pneumonia, measles and mental illness come at once, so some people call spring "the spring of many diseases". Medical experts point out that spring is a period when cold and warm air meet frequently, and the weather is changeable, cold and hot. If you don't pay attention to health, it is easy to get epidemic diseases. Busy people should pay close attention to their health while planning their work for a year. minute

Hope to adopt