A warmer winter still requires cold prevention. Cold, especially extreme cold, puts the body's pituitary-adrenal system under high stress; in winter, more of the nutrients consumed are converted into heat energy to combat the cold; low temperatures can lower blood calcium and weaken the immune system, reducing resistance to pathogens, leading to more frequent upper respiratory infections and gastrointestinal inflammation. Therefore, in winter, one should consume sufficient protein, fat, carbohydrates, vitamins, and minerals. While maintaining a variety of foods, the following 8 are especially recommended:
Soybean Sprouts
Soybean sprouts are the product of soybeans soaked and germinated in water. In this process, under the action of their own enzymes, the protein structure of the soybeans becomes loose, increasing protein digestibility and biological value, and the content of vitamins B1, B2, C, and water-soluble fiber increases, making it an ideal high-nutrient vegetable.
Milk
Milk is one of the best sources of nutrients for the human body. Its protein contains all 9 essential amino acids for humans; its fat particles are small and in a highly dispersed state, so it is highly digestible; the carbohydrates in milk are mainly lactose, which promotes the growth of lactic acid bacteria and inhibits the growth of spoilage bacteria. Traditional Chinese medicine believes that milk is sweet and neutral in taste, and has effects such as nourishing deficiency, replenishing the body, promoting fluid production to moisten the intestines, and quenching thirst. In winter, we need to pay special attention to calcium supplementation, and the calcium in milk is not only abundant but also easily absorbed.
Black Beans
Black beans have the highest protein content among all beans, more than double that of pork leg. The fats they contain are mainly monounsaturated and polyunsaturated fatty acids, of which essential fatty acids needed by the body account for 50%, as well as phospholipids, soy isoflavones, and biotin. Therefore, eating black beans does not risk causing high blood lipids and has the effect of lowering cholesterol. Traditional Chinese medicine believes that black beans are neutral in nature and sweet in taste, and have the function of moistening the intestines and nourishing the blood.
Shiitake Mushrooms
Shiitake mushrooms contain various vitamins and minerals, more than 50 types of enzymes and free amino acids, choline, adenine, ergosterol, and lentinan. They have the effect of inhibiting the synthesis of cholesterol in the body, promoting its breakdown and excretion, and preventing blood lipids from rising.
Soybeans
The nutritional components of soybeans are relatively complete. Its protein is a "complete protein" with a high lysine content, which can compensate for the lack of lysine in grains. It can be used as a vegetable or as a substitute for grain, and is especially beneficial to eat in winter. Traditional Chinese medicine believes that soybeans are sweet in taste and have the effects of harmonizing the stomach, regulating the middle energizer, strengthening the spleen, and benefiting qi.
Black Fungus
Black fungus contains more trace elements, vitamins B1, B2, carotene, mannose, xylose, lecithin, cephalin, calcium, iron, etc. It has the effect of preventing blood clotting, cardiovascular and cerebrovascular diseases, and constipation. Traditional Chinese medicine believes that black fungus is neutral in nature and sweet in taste, and has the effects of tonifying qi, benefiting intelligence, and generating blood, and is effective for anemia, soreness and weakness of the waist and legs, and numbness of the limbs.
Dog Meat
Dog meat contains more taurine and peptides, but very little fat. Traditional Chinese medicine believes that dog meat is warm in nature, and has the effects of warming qi and tonifying the kidneys, helping yang to dispel cold. It is very effective for lower back pain, aversion to cold, frequent urination at night, and increasing body heat.
Sea Bass
Sea bass is rich in easily digestible protein, fat, vitamin B2, niacin, calcium, phosphorus, potassium, copper, iron, selenium, etc. Traditional Chinese medicine believes that sea bass is warm in nature and sweet in taste, and has the effects of strengthening the spleen and stomach, nourishing the liver and kidneys, and relieving cough and resolving phlegm. In winter, sea bass is plump and pleasant, with delicate flesh, making it the best season to enjoy it.