When eating, some people always refuse to eat this or that, especially women, who refuse to eat ginger, garlic, and so on. They always talk about wanting to be healthy, but they are actually losing their health, because the things you refuse to eat are exactly what your body needs most for health.
Ginger promotes sweating and lowers temperature
Ginger is warm and spicy in nature, containing oily volatile substances such as gingerol, as well as gingerol, vitamins, gingerol, resin, starch, fiber, and a small amount of minerals. It can enhance blood circulation, stimulate gastric juice secretion, excite the intestines, promote digestion, strengthen the stomach, and increase appetite. In addition, ginger can also kill bacteria in the mouth and intestines, achieving the purpose of cleaning the mouth. In the hot summer, eating ginger can also promote sweating and lower temperature, refresh the mind, and relieve fatigue, listlessness, loss of appetite, insomnia, abdominal bloating, and abdominal pain. Therefore, there is a proverb in China that says, "Eat radish in winter and ginger in summer, and you won't need a doctor's prescription." It is worth noting that although ginger is good, people with yin deficiency and internal heat, as well as hemorrhoid patients, should avoid it.
Chili prevents colds
Chili is hot and spicy in nature, containing a variety of nutrients such as B vitamins, vitamin C, protein, carotene, capsaicin, citric acid, iron, phosphorus, calcium, etc. Its vitamin C content is particularly high, ranking among the top in vegetables. It has the effects of warming the middle jiao to dispel cold, whetting the appetite, promoting digestion, inducing sweating to remove dampness, and has a certain bactericidal effect. It is relatively effective in preventing colds, arteriosclerosis, night blindness, and scurvy. Chili also has the effects of preventing cancer and delaying aging. Especially, red chili is honored as the "red medicinal herb" in folk medicine. Because it is very hot and strongly irritating, it should not be eaten in large quantities. Those with eye inflammation, stomach ulcers, high blood pressure, toothache, pharyngitis, and other infections should avoid it.
Garlic can resist viruses
Garlic is warm and spicy in nature, containing nutrients such as protein, fat, carbohydrates, B vitamins, vitamin C, etc., as well as sulfur, selenium organic compounds (allicin), and various active enzymes. In addition, its content of calcium, phosphorus, iron, and other elements is also very rich. It has the effects of killing insects, detoxifying, eliminating food stagnation, promoting qi circulation, and warming the stomach. It has a certain therapeutic effect on food stagnation, cold pain in the epigastrium and abdomen, dysentery, malaria, whooping cough, carbuncles and swellings, edema and distension pain, and insect or snake bites. In addition, eating garlic can prevent influenza, treat fungal infections, and has the effects of lowering blood pressure, lowering blood lipids, lowering blood sugar, and a strong anti-cancer effect. It is one of the most powerful plant antibiotics currently known, known as the "penicillin grown in the soil." However, people with yin deficiency and excessive fire, diarrhea, hemorrhoids, gastrointestinal bleeding, and eye diseases should not eat it.
Sichuan pepper relieves pain
Sichuan pepper is warm and spicy in nature, containing components such as limonene, sanshool, unsaturated organic acids, and volatile oil. It has the effects of warming the middle jiao to strengthen the stomach, dispelling cold and removing dampness, detoxifying and killing insects, regulating qi to relieve pain. It has a certain effect on treating indigestion, hiccups, belching and vomiting, joint and muscle pain caused by wind-cold-dampness evil, dysentery, roundworms, etc. Modern pharmacological research has also found that it has a certain local anesthetic and analgesic effect, and also has a significant inhibitory effect on various bacilli and cocci. However, patients with bronchial asthma, diabetes, gout, cancer, and pregnant women should use it with caution.
Onion prevents arteriosclerosis
Onion is warm and spicy in nature, containing a variety of nutrients such as protein, sugar, crude fiber, selenium, thiamine, riboflavin, prostaglandin A, amino acids, and calcium, phosphorus, iron, vitamin C, carotene, B vitamins, etc. Its volatile oil contains a substance that lowers cholesterol—diallyl disulfide. Onion has the effects of clearing heat and resolving phlegm, detoxifying and killing insects, whetting the appetite and transforming dampness, lowering lipids and sugar, aiding digestion, calming the liver and moistening the intestines, expelling phlegm, promoting urination, inducing sweating, preventing colds, and inhibiting bacteria and preserving freshness. It can prevent and treat arteriosclerosis and also has an anti-cancer effect. Because it integrates nutrition, health care, and medical functions, onion is known as the "queen of vegetables" in some European and American countries. However, people with eye diseases or after suffering from a febrile disease should not eat it.
Pepper dispels wind and strengthens the stomach
Pepper is warm and spicy in nature, containing nutrients such as volatile oil, piperine, crude fat, crude protein, and starch. It comes in black and white varieties and can treat indigestion, enteritis, bronchitis, colds, and rheumatism. Modern pharmacological research has also found that the piperine, piperidine, and volatile oil contained in pepper have the effects of dispelling wind and strengthening the stomach. Patients with diabetes, gout, arthritis, hemorrhoids, cancer, bronchial asthma, etc. should best avoid eating pepper.