It is definitely not a day's work to change the constitution of yang deficiency. The first thing to do is to keep warm and try to eat less cold drinks, even in summer. At the same time, you can also use the food you often eat to warm the deficiency and cold in your body.

Compared with foods that can remove fire, there are not many warm foods, and mutton, pepper, ginger, green onions, parsley and so on can be eaten often. Among them, mutton and dog meat are warm, but if you eat mutton and dog meat every day to improve your physique, it will be followed by hyperlipidemia. Vegetables are relatively safe, mainly warm vegetables such as carrots and pumpkins. These two kinds of vegetables can often be served on the table, and eating them often can gradually develop eating habits. From a nutritional point of view, they do have functions that other vegetables do not have.

Judging from the content of vitamin C, carrots are average, the content of potassium, magnesium and calcium is not outstanding, the antioxidant capacity is average, and the fiber content is not in the forefront, but it can provide a lot of carotene. Only this can keep people from dying. Because recent studies have found that the concentration of α -carotene in human blood is negatively correlated with mortality. That is to say, the higher the concentration of α -carotene in blood, the smaller the risk of people dying of various diseases in advance.

Many diabetics have always regarded pumpkin as a hypoglycemic food. In fact, pumpkin, as a kind of food containing sugar and energy, has an overall effect on blood sugar, rather than lowering it.

In vitro experiments, we found that the ability of α -carotene to inhibit tumor cells is 10 times that of β-carotene, which has a strong effect on preventing abnormal changes of DNA. As early as more than ten years ago, researchers found that the higher the concentration of α -carotene in blood, the lower the risk of heart disease.

A large-scale study on 153 18 Americans found that the total risk of death from various causes can be reduced by 39% for people with the highest concentration of α -carotene in blood (above 9 μ g/dl). After excluding various other factors, the researchers still found that the concentration of α -carotene was the most effective factor to reduce the risk of death. In other words, even if the lifestyle remains the same, eating more alpha-carotene means that there is greater hope to stay away from disease and death. The food with the highest content of α -carotene is of course carrot, followed by pumpkin, and coriander with the same temperature can also be counted, but the content is already relatively low.

Vitamin C will be lost when vegetables rich in vitamin C are overcooked, but α -carotene is not afraid of cooking temperature. When carrots are cooked in broth, there will be no obvious loss of α -carotene as long as you drink soup. On the contrary, cooked food is more conducive to the absorption of various carotene, and only a small amount of oil can achieve full absorption. The only thing to note is that eating too much may make the skin yellow, so it is recommended that the average daily consumption should not exceed 200 grams. But even if the skin color is dyed yellow, don't worry. As long as you stop eating carrots and yellow fruits and vegetables, after a week or two, the yellow color will gradually fade away without any side effects.

Pumpkin can be eaten as both staple food and non-staple food. Pumpkins can be steamed and mixed with flour and corn flour to make pumpkin steamed bread. Or dice the pumpkin and cook it into porridge with rice, millet and corn, all of which are eaten every day.

It needs to be clarified that many diabetics have always regarded pumpkin as a hypoglycemic food. In fact, pumpkin, as a kind of food containing sugar and energy, has an overall effect on blood sugar, rather than lowering it. However, compared with other sugary foods, the ability of pumpkin to raise blood sugar is weak, and the blood sugar changes more smoothly and slowly after eating pumpkin. On the one hand, the sugar content of100g pumpkin is only 4.5g, while pumpkin contains a lot of pectin, which is a soluble fiber. When mixed with starch food, it can slow down the absorption of sugar by the body, thus delaying the peak blood sugar after meals. If you are a diabetic, it is ok to eat no more than 200 grams of pumpkin every day, which can replace some staple foods. But in any case, pumpkin is a sugary food after all, and it is absolutely impossible to expect it to replace drugs to lower blood sugar.