Spring is a sunny season. With the warming of the climate, everything recovers, the human body's yang increases, and at the same time, various bacteria and viruses begin to multiply in large numbers. When people's physique declines, these bacteria and viruses will take advantage of it and cause various diseases. So this season's diet must be taken seriously.

Spring diet should be "sour and sweet"

Sun Simiao recorded in Qian Jin Fang that the spring diet should be "sour and sweet to nourish the temper".

Just like traditional Chinese medicine, different tastes of food have different functions. Traditional Chinese medicine has the saying "sour harvest, bitter decline, sweet tonic, pungent dispersion and salty softness". Sour taste enters the liver and has astringent effect. Spring is the season for the growth of liver qi. Overeating sour food will affect the growth of liver qi, leading to liver depression, spleen and stomach qi stagnation, chronic gastritis, gastric ulcer and other diseases in spring. That's the reason.

From a health point of view, we should eat less sour food in spring, while sweet food can strengthen the spleen and benefit qi, which is conducive to the growth of yang, so we can eat more appropriately.

How to distinguish "sweet and sour" in food

"Preserving acid to sweeten" is not easy to implement in practice.

Many foods in life are sour and sweet, such as tomato, papaya, bergamot, orange, orange, grapefruit, peach, pear, loquat, litchi, mango, grape, pomegranate, adzuki bean, bee milk and so on. , both sour and sweet.

There are few foods with pure sour taste, but there are many common sweet foods, including all kinds of fish, meat, grains, fruits and vegetables.

It should be noted that those with a particularly strong sour taste, such as vinegar, olives, lemons, apricots, plums, hawthorn and ebony, should be eaten less in spring.