Gastric diseases are mainly managed through dietary conditioning, and different constitutions require the selection of corresponding fruits. For patients with stomach problems, they should eat more fruits that are sweet in taste and warm or neutral in nature, and should not eat or eat less fruits that are bitter in taste and cold in nature.
1. Eat some yellow fruits
Yellow fruits are relatively high in carotenoids and have antioxidant physiological activities. For example, citrus, mango, persimmon, and apricot contain β-carotene, while papaya, watermelon, and red grapefruit contain lycopene.
2. Natural Vitamin C fruits
Fruits such as red dates, kiwi, hawthorn, and citrus are rich in Vitamin C. They not only have normal nutritional functions and prevent scurvy, but are also natural antioxidants.
3. Don't forget dried fruits
Dried fruits (such as walnuts) contain a large amount of unsaturated fatty acids and Vitamin E, which can supplement the essential unsaturated fatty acids for the human body. Vitamin E is also an antioxidant.
4. Red fruits are good
Fruits such as grapes, blackcurrants, raspberries, and strawberries contain anthocyanins, which are antioxidants that can free radicals in the human body, delay aging, and have anti-cancer effects.
5. Be cautious with fruit kernels
Many fruit kernels, such as almonds and apricot kernels, contain amygdalin. After consumption, it is hydrolyzed in the human body to produce toxic hydrogen cyanide. After absorption, hydrogen cyanide prevents the human body from breathing normally, which can easily lead to suffocation and death.
6. Pay attention to astringent fruits
When fasting or eating protein-rich foods, avoid eating sour and astringent fruits such as persimmons, hawthorns, and bananas. These fruits have a high tannin content. When consumed on an empty stomach, they can irritate the stomach and intestines, causing discomfort. At the same time, they can denature proteins, making them difficult to digest and reducing their nutritional value.