Traditional Culture Encyclopedia - Traditional virtues - Warm ingredients
Warm ingredients
Traditional Chinese medicine believes that the intake of diet is related to the season and also to people's physique. What season to eat cold food, what season to eat warm food. In terms of physical health, we should choose whether to eat cold or warm according to people's physical fitness.
In our daily life, cold foods include dandelion, bitter gourd, lotus root, crab, water spinach, salt, sugarcane, tomato, bracken, water chestnut, laver, kelp, bamboo shoots, arrowhead, watermelon, banana, cucumber, wax gourd, grapefruit, mulberry and snail.
Cold foods include: duck, crab, eggplant, white radish, towel gourd, rape, spinach, celery, millet, mung bean, tofu, wheat, apple, pear, loquat, mango, coix seed, tea, mushroom, duck egg, buckwheat and so on.
Cold food generally has the functions of clearing away heat and diminishing inflammation, purging fire and detoxifying, and can remove fire and diminish inflammation after eating.
Warm foods include: leek, fennel, ginger, onion, garlic, pumpkin, glutinous rice, wine, vinegar, longan, cherry, litchi, chestnut,
Jujube, walnut kernel, shrimp, sea cucumber, chicken, mutton, dog meat, pig liver, etc.
Spicy food includes mustard, trout, cinnamon, pepper, pepper and so on.
Warm food has the function of warming yang and dispelling cold, and can strengthen yang and dispel cold after eating. It is suitable for people with cold constitution, deficiency-cold constitution and hypofunction of viscera.
Traditional Chinese medicine believes that the cold weather in winter slows down the metabolism of the human body and the consumption is relatively reduced. Tonifying in winter can store the energy transformed by nutrients in the body, thus strengthening the body resistance and strengthening the body resistance. Nourishing the stomach is nourishing people. Eat more warm food (warm food) in your daily diet, and don't let your stomach get involved. Return to Sohu to see more.
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