Fall diet advocates eating less meat, but not eating any meat at all is not good for your health. Eating some meat in moderation is beneficial for health preservation. So, what kind of meat is good to eat in the fall? What meat to eat in the fall? Below, we introduce several types of meat suitable for health preservation in the fall. Eating meat in moderation will make your body stronger and help you stay healthy through the fall!
What meat is suitable for eating in the fall
1. Chicken: The meat with the least fat
The chicken referred to here is skinless chicken, because almost all of the fat in a chicken is in its skin. Every 100 grams of skinless chicken contains 24 grams of protein but only 0.7 grams of fat. Chicken has a very good therapeutic effect on malnutrition, aversion to cold, fatigue, menstrual irregularities, anemia, and weakness.
The latest research in the United States shows that chicken soup can help people prevent the flu because it can expel viruses from the body. Therefore, experts recommend that everyone should supplement their diet appropriately in the fall, preferably eating more chicken to boost immunity and reduce the chance of getting sick with a cold.
Because chicken has a strong nourishing effect, people in a sub-health state are suitable to eat more of it. However, not everyone is suitable for using chicken for nourishment. The rich protein in chicken can increase the burden on the kidneys, so people with kidney disease should try to eat less, especially patients with uremia, who should avoid eating chicken. Chicken is warm in nature, so to avoid promoting heat, patients with high fever and stomach heat are forbidden from eating it.
2. Duck: The meat that relieves autumn dryness
Ducks are rich in nutrition and are not only praised as "the most wonderful delicacy in the capital is none other than duck" and "no banquet is complete without a duck," but are also praised in traditional Chinese medicine: "it nourishes the yin of the five organs, clears the heat of deficiency and fatigue, nourishes the blood and promotes water circulation, and nourishes the stomach and promotes fluids..." Especially when new ducks are raised to autumn, their meat is plump, tender, and delicious, rich in nutrition, and can timely supplement the body's essential proteins, vitamins, and minerals. At the same time, duck is cold in nature, making it especially suitable for people with internal heat and "fire," so it is the first choice for dietary therapy in the fall.
The hot and dry season of summer and autumn is the most suitable time to eat duck. In comparison, other meats such as pork, beef, and mutton are slightly inferior. The fat in duck is the healthiest. Duck is rich in B vitamins and vitamin E, and its fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, which are easy to digest.
3. Beef: The strongest meat
For those who are physically weak and mentally declining, eating beef is most appropriate. The amino acid composition of beef protein is closer to human needs than pork, which can improve the body's disease resistance and is especially suitable for people in recovery after surgery or illness, for supplementing blood loss and repairing tissue. However, the muscle fibers of beef are relatively coarse and not easy to digest, and it has high cholesterol and fat, so the elderly, young children, and people with weak digestion should not eat too much.
Beef is highly nutritious. It is said in ancient times that "beef supplements qi, with the same effect as astragalus"; the "Compendium of Materia Medica" points out that beef can "stabilize the middle and replenish qi, nourish the spleen and stomach, replenish deficiency and strengthen the body, strengthen muscles and bones, reduce edema, and eliminate dampness." Traditional Chinese medicine believes that beef enters the spleen and stomach meridians and is an excellent product for nourishing the spleen and stomach. Western nutrition believes that beef has high protein content and low fat content, so it is delicious and popular, earning it the reputation of "the pride of meats."
If you eat chicken breast day after day for several weeks or even months, it can become tiresome. Beef is different. The hind leg, flank, sirloin, and sliced beef all have different flavors and textures, which are truly incomparable to the monotonous and tasteless chicken breast.
4. Fish and Shellfish: The meat with the most trace elements
Fish and shellfish are extremely rich in trace elements, containing calcium, aluminum, iron, manganese, copper, cobalt, nickel, zinc, iodine, chlorine, sulfur, etc., all of which are essential for the human body. Although aquatic products are rich in nutrients, they should not be eaten in excess. Affected by marine pollution, aquatic products often contain toxins and harmful substances, and excessive consumption can easily damage the spleen and stomach, causing gastrointestinal diseases.
The Chinese Nutrition Society recommends that each person should eat 50-100 grams of fish and shellfish food per day. In the fall, there are many other types of fish to choose from. Carp has the effects of tonifying the spleen and strengthening the stomach, promoting urination to reduce swelling, promoting lactation, clearing heat and detoxifying, stopping cough and lowering qi; however, it has many small bones and is not the best choice for the elderly and children. Grass carp can warm the stomach and harmonize the middle, pacify liver yang, expel wind and treat bi syndrome, and improve vision. It has a certain auxiliary therapeutic effect on physical weakness and weak stomach, malnutrition, liver yang hyperactivity, high blood pressure, and headaches. Blackfish has effects such as "nourishing the heart and nourishing yin, clarifying kidney water, promoting urination and渗湿, detoxifying and removing heat." Choosing the right type of fish according to your own actual situation and constitution can not only supplement nutrition but also promote good health.
Among all cooking methods, steaming is the healthiest. The cooking temperature is low and little oil is used, which can well protect the vast majority of nutrients in the fish from being destroyed. Boiling or stewing may cause some of the nutrients in the fish to be lost into the soup. The temperature of grilling is high, which is easy to produce harmful substances, and the amount of oil used for grilling fish is not small, which destroys the healthy low-fat feature of fish. Deep-frying has even higher oil content and causes greater damage to the nutritional value of fish, so it is not recommended.
In the fall, it is best not to eat these two types of meat
Since ancient times, people have always attached great importance to "tonifying in winter and autumn." When it comes to tonifying, many friends first think of foods with strong warming effects, such as mutton and dog meat. Although mutton and dog meat have strong tonic effects, these foods are best for winter tonifying and are not suitable for eating in the fall. Therefore, for friends who like to eat mutton and dog meat, it is recommended to be a little more patient and wait until the cold winter season to enjoy them to their fullest.
This is because traditional Chinese medicine believes that the climatic characteristic of autumn is the prevalence of dryness. Affected by the "invasion" of autumn dryness, people often show varying degrees of symptoms such as dry skin, constipation, dryness of the mouth, nose, and throat, and a dry cough with little phlegm. To prevent autumn dryness, traditional Chinese medicine believes that one should eat more foods that have the effect of moistening the lungs, promoting fluids, nourishing yin, and moistening dryness in the fall.
However, mutton and dog meat, which have the effects of warming the kidneys and yang, and replenishing qi and deficiency, are both warm-natured foods. Traditional Chinese medicine believes that after warm-natured foods enter the human body, they not only turn into fire, causing various symptoms of "internal heat," but also turn into dryness and damage yin, causing or aggravating the body's lack of fluids. For friends who are deeply troubled by autumn dryness, this is like "adding fuel to the fire."
Therefore, one should keep a distance from mutton and dog meat when tonifying in the fall. For those with a constitution of yin deficiency and fire excess, special attention should be paid, otherwise, symptoms like nosebleeds and sore throat will soon appear. Of course, for those with a yang deficiency constitution, they do not need to be constrained by this and can enjoy the deliciousness of mutton and dog meat all year round without worrying about "internal heat" or "autumn dryness."