What to eat after the beginning of spring
Since the beginning of spring, the climate has become warmer and the yang has begun. The body's liver yang, liver fire, and liver wind have also increased. Therefore, the diet of the early spring should pay attention to the physiological characteristics of the liver and relieve the liver qi. Therefore, after the beginning of spring diet to take into account the spring yang birth, Yi Shi Xin Gan divergence of goods, should not eat the taste of acid. We should start with the yang in the early spring to enjoy refreshing green vegetables, and then achieve the purpose of conditioning the body.
What to eat after the beginning of spring
Radish leeks can be eaten more
The diet after the beginning of spring is also very particular. In many parts of China, we have the custom of eating spring cakes, radishes and other foods in the spring. The leeks in the spring cake are good yang-protecting foods, and the bean sprouts have nourishing effect. They are all suitable foods in spring.
Early spring is less cold
In spring, although the weather is gradually warming, it has not yet entered the high-temperature period. Therefore, it is necessary to drink less beverages and eat less cold foods such as cucumbers, melons, and eggplants to avoid damaging human yang.
After the beginning of spring diet avoid spicy
After the beginning of spring, eat less spicy food and fried, barbecued food. The difference from winter is that spicy hotpots should be eaten less after the beginning of spring and lamb must be eaten less, because these foods may lose yang and cause them to get angry.
Lichun eats 4 kinds of ingredients
The leeks, also known as yangcao, have been known as longevity vegetables since ancient times. They can warm up the liver, help Yang Gujing, and strengthen the spleen and stomach. Its rich carotene can prevent epithelial cell canceration. Contains Vitamin C and vitamin E can be antioxidant, improve human immunity, Anti-Aging effects. The deeper the color of leeks, the richer the contained nutrients, the stronger the health effects. The leek in the early spring has a particularly good health effect on the human body.
radish
Its cool and sweet, can eliminate stagnation, phlegm heat, detoxification. Eat radish can reduce blood lipids, soften blood vessels, stabilize blood pressure, prevent coronary heart disease, arteriosclerosis, cholelithiasis and other diseases. Thus, it seems that eating radish is only a kind of custom on the surface. In fact, it is an ancient person's experience on nutrition, fitness, and rickets.
lettuce
Spring radish eats in the North, and lettuce in the South has the same meaning as eating radish. Lettuce has heat and soothe the nerves, clear the liver and gallbladder, stomach effect. Because its stems and leaves contain lettuce, it tastes bitter, with analgesic hypnosis, lower cholesterol, adjuvant treatment of neurasthenia and other effects. Lettuce contains active ingredients such as mannitol to diureate and promote blood circulation.
Spring bamboo shoots
Spring bamboo shoots are light, fresh and nutritious. Contains sufficient moisture, abundant vegetable protein, and essential nutrients and trace elements such as calcium, phosphorus, and iron. In particular, it has a high content of cellulose. Regular diet helps digestion and prevents constipation. Therefore, bamboo shoots are nutritious foods with high protein, low fat, low starch, and more crude cellulose.
Functional oligosaccharides refer to oligosaccharides that are difficult or impossible to be digested and absorbed by the human body and have special physiological effects on the human body. Its sweetness is generally only 30-50% of that of sucrose, and it has physiological functions such as low-calorie, anti-caries, prevention and treatment of diabetes, and improvement of intestinal colony structure. Due to the special physiological functions of functional oligosaccharides, it becomes a nutrient and health care product. A new generation of food-effect raw materials that integrate diet and therapy. It is a new functional sugar source that replaces sucrose and has a wide range of uses and application prospects. Common functional oligosaccharides include: xylo-oligosaccharides, fructooligosaccharides, galacto-oligosaccharides, isomaltose, raffinose and so on.
XOS, GOS, FOS, IMO, Raffinose, oligosaccharide
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