More sweetness and less acid is the principle of diet.
Sun Simiao, a famous doctor in the Tang Dynasty, once pointed out in Qian Jin Fang that the diet in spring should be "sour and sweet to nourish the temper". It means to eat less sour food and more sweet food in spring to supplement the spleen and stomach of the human body.
Traditional Chinese medicine believes that spring corresponds to the liver in the five internal organs, which is prone to excessive liver qi, adversely affecting the spleen and stomach and hindering the normal digestion and absorption of food. Sweet food can nourish the spleen and stomach, while sour food enters the liver, and its sexual convergence. Eating more is not conducive to the growth of yang and the release of liver qi in spring, and it will also make the already vigorous liver qi more vigorous, causing greater harm to the spleen and stomach. This is also one of the reasons why diseases such as chronic gastritis and gastric ulcer are easy to recur in spring.
Sweetness and sweetness are not exactly the same.
The sweet food mentioned in Chinese medicine not only means that the food tastes a little sweet, but more importantly, it has the function of nourishing the spleen and stomach. Among these foods, jujube and yam are the first.
Modern medical research shows that eating yam or jujube often can improve human immunity. If jujube, yam, rice and millet are cooked together, it can not only prevent the recurrence of gastritis and gastric ulcer, but also reduce the chance of catching infectious diseases such as influenza, which is very suitable for spring consumption.
Besides jujube and yam, there are other sweet foods: rice, millet, glutinous rice, sorghum, coix seed, cowpea, lentil, soybean, cabbage, spinach, carrot, taro, sweet potato, pumpkin, auricularia auricula, mushrooms, longan, chestnuts and so on. Everyone can choose according to his own taste, and it is best to eat more. In addition, eating less cold foods such as cucumber, wax gourd and mung bean sprouts will hinder the growth of yang in the body in spring; Eating more green onions, ginger, garlic, leeks and onions can play a role in dispelling yin and dispelling cold.
In addition, most parts of northern China are windy and dry in spring, and many people are often troubled by symptoms such as sore throat, bad breath and constipation. Eat more foods that nourish yin and moisten dryness, such as honey, pears, bananas, lilies, rock sugar, sugar cane and white radish. , has a certain alleviating effect.
Patients with gastritis should pay more attention to diet.
Spring is the season when chronic gastritis, gastric ulcer, gallstones, hepatitis and other diseases are most likely to recur. Therefore, people suffering from the above diseases should pay special attention to diet. Usually, it is best to drink more yam porridge and millet porridge, and be sure to stay away from acidic foods such as hawthorn and ebony.
For patients with gallstones and hepatitis, in addition to following the principles of "keeping acid to sweeten" and "nourishing yang", we should also eat less greasy food in spring to prevent the recurrence of hepatobiliary diseases.
Ziyin runzao recipe
Honey radish juice: 500 grams of white radish, washed, peeled and chopped, juiced for later use. Take 60ml radish juice each time, add 20-30g honey and mix well, three times a day.
Honey steamed lily: 50 grams of lily, 50 grams of honey. Wash lily, remove petals, soak in clear water for half an hour, take it out, put it in a bowl, and steam it with honey for about 1 hour.
Candied Sydney: 500 grams of Sydney, washed, peeled and pitted, put in a pot, add appropriate amount of water, and fry until 70% ripe and rotten. After the water is exhausted, add an appropriate amount of water and 250 grams of honey, then fry with low fire until cooked, and then take the juice. When it gets cold, put it in a jar and store it for later use. This kind of food has a good effect of moistening dryness, promoting fluid production and quenching thirst.
Sugar cane rice porridge: 500 grams of fresh sugar cane, peeled, cut into sections and juiced for later use. Cook porridge with 60 grams of rice, pour 60 ml of sugarcane juice after cooking, and then boil.