The beginning of spring is the first time in the year, so one year’s plan is spring. The transformation of the solar term, changes in dietary patterns, and the health benefits of health soups must also be adjusted accordingly.
Keeping in mind the 5 principles of eating spring health
Recovering all things, rising yang, the accumulation of internal organs of the body's internal heat poisoning began to appear Chunzao, resulting in vigorous anger, body inflammation, mouth ulcers, sore throat, constipation, pigmentation and other symptoms. Coupled with the warm weather in the spring, the human body has a large amount of water loss, and the weather is erratic and uncertain. It cannot maintain the balance and stability of human metabolism.
1, light diet - eliminate spring fire
People in spring are easy to get angry, and yellow tongue coating, bitter throat and dryness occur, so the diet should be light, avoid greasy, cold and irritating food. Those who have obvious symptoms of getting angry can eat foods that are fire-clear, such as mung bean soup, honeysuckle tea, chrysanthemum tea, and lotus seeds.
2, yellow and green vegetables - anti-spring storm
The “Spring Difficulty†causes people to be physically exhausted and lack of energy. They should eat red and yellow and dark green vegetables such as carrots, squash, tomatoes, green peppers, and celery, which are good for restoring energy and eliminating spring storms.
3, fine selection of food - less disease
After the temperature in spring has gradually increased, bacteria, viruses, and other microorganisms have also begun to reproduce. Their vigor has increased and they are easily invade the human body and cause illness. Therefore, you should have enough vitamins and minerals in your diet.
Fresh vegetables such as potherb mustard, kale, and broccoli, and fruits such as citrus and lemon, are rich in vitamin c and have an antiviral effect; yellow-green vegetables such as carrots and spinach are rich in vitamin a, and they protect and enhance upper respiratory tract mucosa and breathing. The function of organ epithelial cells, which can resist the invasion of various pathogenic factors.
4, gastrointestinal diseases - be careful
Diseases such as stomach and duodenal ulcers are prone to attack in the spring. Eating broth, chicken soup, fish soup, animal viscera, and irritating seasonings containing substances such as creatine and purine base should be avoided on the diet because these foods are relatively Strong stimulation of the role of gastric secretion or the formation of gas to produce abdominal distension, increase the burden on the stomach and intestines.
5, keep lungs - safe
Chronic bronchitis and bronchitis are also prone to attack in the spring. It is advisable to eat more foods that contain sputum, spleen, kidney and lungs, such as wolfberry, orange, pear, walnut and honey, which will help relieve symptoms.
Soups are the most nourishing ingredients. What soups are suitable for use during the spring season?
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