According to the theory of traditional Chinese medicine, autumn belongs to the lung when the zang-fu organs correspond. Beginning of autumn is the best time to nourish, tonify deficiency or treat lung diseases. There are tremella, lily, pig lung, persimmon, loquat, water chestnut and so on. Among them, almonds are the best in the season. Almonds are divided into sweet almonds and bitter almonds, and sweet almonds have the effect of nourishing the lungs.
In autumn, the primary task is to maintain the Yin Qi in the body. There are also many foods that nourish yin, such as loach, sesame, walnut, glutinous rice, milk, peanuts, fresh yam, ginkgo, pears, red dates and so on. One of the most representative is honey.
Nutritional value: Chinese medicine believes that honey has the effects of nourishing yin and moistening dryness, moistening lung and tonifying deficiency, moistening intestine and relaxing bowels, detoxifying and nourishing spleen, so it has the reputation of "essence in flowers". Honey is a very good energy supplement, which has a significant effect on relieving fatigue.
More acid in autumn means eating more sour fruits, such as oranges, hawthorn and green apples, and eating less sweet watermelons and melons.
Nutritional value: Grape can replenish qi and blood, promote fluid production to quench thirst, strengthen spleen and promote diuresis. Eating more in early autumn can also help the body detoxify and relieve excessive internal heat. Red grapes can soften blood vessels, promote blood circulation and remove blood stasis, so people with cardiovascular diseases may wish to eat more. White grapes have the effect of moistening the lungs and are suitable for people with cough and poor respiratory system. Green grapes focus on clearing heat and detoxifying. Purple grapes are rich in anthocyanins, which can beautify and resist aging. The effect of nourishing yin and tonifying kidney of black grapes is more prominent.
Lily has the effects of moistening lung, relieving cough, clearing heart and calming nerves, and has become the top grade for autumn consumption.
Nutritional value: Lily tastes sweet and bitter, and its nature is flat. It is rich in nutrients, including protein, vitamins, carotene and some special effective ingredients, such as powder, polysaccharide, pectin and various alkaloids, which has a certain effect on inhibiting the proliferation of cancer cells.