As all things revive and Yang energy rises, the accumulated internal heat and toxins in the human body's five zang-organs and six fu-organs begin to manifest as spring dryness, leading to liver fire flare-ups, bodily inflammation, and symptoms like mouth ulcers, a sore throat, constipation, and age spots. Coupled with the warming weather in spring, the body loses a significant amount of water, while the unpredictable overcast and sunny conditions fail to maintain a balance and stability in the body's metabolism.
1. Light Diet – to Alleviate Spring Heat
People are prone to "heatiness" in spring, experiencing symptoms like a yellow tongue coating, a bitter taste in the mouth, and a dry throat. Therefore, the diet should be light, avoiding greasy, raw, cold, and irritating foods. Those with obvious symptoms of heatiness can eat foods that clear heat, such as mung bean soup, honeysuckle tea, chrysanthemum tea, and water infused with lotus seed cores.
2. Yellow and Green Vegetables – to Prevent Spring Drowsiness
"Spring drowsiness" makes the body feel fatigued and the mind listless. One should eat more red, yellow, and dark green vegetables, such as carrots, pumpkins, tomatoes, green peppers, and celery, which are very beneficial for restoring energy and eliminating spring drowsiness.
Bean Sprouts with Tofu
3. Careful Food Selection – to Reduce Illness
As spring temperatures gradually rise, bacteria, viruses, and other microorganisms begin to multiply and become more active, easily invading the body and causing disease. Therefore, the diet should include sufficient vitamins and minerals.
Fresh vegetables like kale, Chinese broccoli, and broccoli, and fruits like citrus and lemons, are rich in vitamin C and have antiviral properties. Yellow-green vegetables like carrots and spinach are rich in vitamin A, which helps protect and strengthen the mucous membranes of the upper respiratory tract and the epithelial cells of the respiratory organs, thereby resisting the invasion of various pathogenic factors.
4. Be Cautious of Gastrointestinal Diseases
Diseases such as stomach and duodenal ulcers are prone to flare up in spring. The diet should avoid broths, chicken soups, fish soups, animal offal, and irritating condiments rich in substances like creatine and purine, as these foods strongly stimulate gastric acid secretion or form gases that cause bloating, increasing the burden on the gastrointestinal tract.
5. Expel Phlegm and Nourish the Lungs – for Well-being
Chronic bronchitis and bronchitis are also prone to flare up in spring. It is advisable to eat more foods that expel phlegm, invigorate the spleen, tonify the kidneys, and nourish the lungs, such as loquats, oranges, pears, walnuts, and honey, which can help alleviate symptoms.
The fragrance tofu