Folk wisdom holds that eating "trigger foods" in the spring can induce old illnesses. Modern medicine suggests there are three primary reasons for this. First, some animal ingredients contain certain hormones; for instance, excessive glucocorticoids can trigger the spread of infection, ulcer bleeding, and the recurrence of old conditions. Second, certain foods contain foreign proteins that act as allergens, causing allergic diseases, such as skin allergies, neurodermatitis, and asthma triggered by shrimp and crab. Third, irritating and spicy foods like alcohol, green onions, and garlic can exacerbate inflammation, causing sores to burst or recur.
It is understood that "trigger foods" are often categorized into types such as Wind-inducing, Dampness-inducing, Blood-Quieting, Cold-inducing, and Qi-stagnation.
Wind-inducing "trigger foods" generally refer to shrimp, crab, fish, shellfish, eggs, and cow's milk. These foods often have a fishy or gamey odor, can promote Yang energy, stir internal wind, and contribute to erysipelas. They can easily cause dizziness, blurred vision, heat in the palms and soles, and skin sores. In severe cases, they can trigger internal liver wind, leading to serious conditions like stroke and convulsions. Generally, individuals with skin sores must strictly avoid Wind-inducing trigger foods. In daily life, we can use the Yang-promoting nature of these foods to nourish the organs, replenish Qi and blood, which is beneficial for conditions with deficient Yang energy. Patients with poor appetite, limb weakness, or lower limb edema may find appropriate use of Wind-inducing foods to be effective.
Dampness-inducing "trigger foods" generally refer to lotus root, honey, pears, rock sugar, and water chestnuts. These foods are sweet in flavor and easily generate Damp-Heat, often leading to symptoms like chest tightness, abdominal bloating, loss of appetite, and phlegm production. Individuals who are weak and overweight should not consume excessive amounts of Dampness-inducing foods in the spring.
By utilizing the moistening properties of Dampness-inducing foods, one can generate fluids to quench thirst and alleviate symptoms like dry lips and tongue, dry cough, and dry skin. For example, to treat a dry cough, one can use 500 grams each of fresh lotus root, fresh pear, fresh water chestnut, and sugarcane, along with 250 grams of fresh rehmannia root. Wash and juice these ingredients, and drink 50-70 ml three times daily to gradually find relief.
Blood-Quieting "trigger foods" generally refer to chili peppers, black pepper, alcohol, fried foods, and edible insects. These foods are mostly pungent and spicy, depleting Qi and blood, damaging the vessels, and inducing gastric bleeding, skin purpura, and various other bleeding symptoms.
By utilizing the characteristics of Blood-Quieting trigger foods in regulating Qi movement, invigorating blood, and dispelling stasis, they can be used for conditions like Liver Qi stagnation, chest and hypochondriac bloating, headaches, periarthritis of the shoulder, and various rheumatic diseases. For example, to make scorpion wine, place live scorpios in a 500:15 ratio with liquor of over 50 degrees alcohol and let it steep for 7 days. Drinking 20-30 ml daily can strengthen muscles and bones, unblock the collaterals, and relieve pain.