Folk wisdom holds that eating "trigger foods" in the spring can provoke old illnesses. Modern medicine suggests there are three primary reasons for this. First, some animal-based ingredients contain hormones; for example, an excessive amount of glucocorticosteroids can trigger the spread of infection, ulcer bleeding, and the recurrence of old diseases. Second, the foreign proteins in certain foods can become allergens, triggering allergic diseases, such as skin allergies, neurodermatitis, and asthma caused by shellfish. Third, spicy and stimulating foods like alcohol, green onions, and garlic can cause inflammation to spread, leading to the rupture or recurrence of sores and ulcers.
It is understood that "trigger foods" are generally classified into types: Wind-triggering, Dampness-triggering, Blood-Quieting, Cold-natured, and Qi-stagnation.
Wind-triggering foods. These generally refer to shrimp, crab, fish, shellfish, eggs, and milk. These foods often have a fishy or gamey taste, can boost Yang energy, stir internal wind, and promote the onset of erysipelas. They can easily cause dizziness, blurred vision, heat in the palms and soles, and the rupture of skin sores. In severe cases, they can stir internal liver wind, leading to serious conditions like stroke and convulsions. Generally, individuals with skin sores must strictly avoid Wind-triggering foods. In daily life, however, we can use the Yang-boosting nature of Wind-triggering foods to nourish the organs and supplement Qi and blood, which is beneficial for conditions where Yang energy has sunk. Patients with poor appetite, limb weakness, or lower limb edema may find appropriate use of Wind-triggering foods to be quite effective.
Dampness-triggering foods. These generally refer to lotus root, honey, pears, rock sugar, and water chestnuts. These foods are sweet in taste and can easily generate Damp-heat, often causing 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-triggering foods in the spring.
The moistening properties of Dampness-triggering foods can be used to promote the production of body fluids to quench thirst, alleviating symptoms like dry lips, a dry 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 to 70 milliliters three times a day to gradually find relief.
Blood-Quieting foods. These generally refer to chili peppers, black pepper, alcohol, fried foods, and edible insects. These foods are mostly spicy and can deplete Qi and blood, damage vessels, and trigger symptoms like gastric bleeding, skin purpura, and various other bleeding conditions.
The characteristics of Blood-Quieting foods in promoting the circulation of Qi and invigorating blood to resolve stasis can be used for conditions like Liver Qi stagnation with distension and fullness in the chest and ribs, headaches, periarthritis of the shoulder, and various rheumatic diseases. For example, a scorpion wine can be made by steeping live scorpios in 50-proof (or higher)白酒 at a 500:15 ratio for 7 days. Drinking 20 to 30 milliliters daily can strengthen the bones and muscles, and relieve pain by unblocking the meridians.
Director Ye Zuming of the Traditional Chinese Medicine Department at Haihe Hospital reminds people to understand the properties of "trigger foods" and to apply them dialectically. One should not consume them based on personal assumptions; it is only advisable to do so after consulting with a doctor.