It is currently the height of winter, the best season for health preservation and nourishment. However, for patients with coronary heart disease, one must never blindly supplement; a scientific and rational diet must be arranged. It has been proven by research both domestically and internationally that the main cause of coronary heart disease is an imbalance in dietary nutrition. Therefore, rationally adjusting the diet is an important measure for preventing and treating coronary heart disease. So, how can one achieve this scientific and rational approach? Hu Taohong, Director of the Department of Cardiology at the General Hospital of the Second Artillery of the PLA, summarizes it as paying attention to the five colors: "red, yellow, black, white, and green," which can help prevent acute attacks of coronary heart disease.
First, red. You can drink a small amount of red wine daily, but not excessively; 50-100 ml is appropriate. You can also supplement with lean red meats such as pork and beef. It is especially important to eat more mutton and dog meat, as they are "heaty" foods that produce great heat and can ward off the cold. You should also eat more apples and watermelons. The fiber in apples can lower the content of low-density lipoprotein; eating one a day can promote the excretion of bile acids. Watermelon contains a large amount of amino acids, glucose, etc. Eating it once every 3 days, no more than 80 grams at a time, can help control blood pressure.
Second, yellow. This mainly refers to yellow vegetables. Several yellow vegetables, such as carrots, sweet potatoes, and light-colored tomatoes, are rich in carotene, which helps to alleviate arteriosclerosis. Don't underestimate carrots; they can be prepared in various ways, such as braised carrot strips, steamed carrots (with a moderate amount of vinegar, rock sugar, or honey), stir-fried shreds of carrots, drinking carrot water as tea, or drinking carrot juice as a fruit juice. For patients with coronary heart disease, these have effects of lowering blood pressure, strengthening the heart, and lowering blood sugar. You should also eat more soy products like soybeans and soybeans themselves. Soybeans, in particular, are rich in protein, more than twice that of fish and meat.
Third, black. Black fungus is the first choice of dish for patients with coronary heart disease. You should eat more black fungus daily, but not excessively; 5-10 grams per day is appropriate, as it contains a large amount of vitamins and has a good effect on reducing blood viscosity and blood cholesterol. You should also eat more mushrooms because they contain adenine, which lowers cholesterol. It is best to eat them stewed with meats like chicken or pork, but mushrooms should not be eaten in excess; no more than 50 grams per day.
Fourth, white. Such as oat flour and oat flakes. These can effectively lower blood triglycerides and cholesterol; 50 grams per day is appropriate, and not to be consumed in excess. You should also drink more milk because it contains a large amount of protein, calcium, iron, and other substances needed by the body, which can inhibit cholesterol levels and help prevent the further development of coronary heart disease. Especially for people over 50 who may have varying degrees of osteoporosis or hyperosteogeny, milk not only has a high calcium content that is easily absorbed but also has a protective effect on the heart muscle. Patients with coronary heart disease should choose skim milk or yogurt and drink a glass every morning for a very good promotional effect.
Fifth, green. This refers to green leafy vegetables, such as spinach, chives, cucumbers, celery, and garlic. These vegetables are rich in vitamins and dietary fiber, which can reduce the human body's absorption of cholesterol. Especially celery, for patients with coronary heart disease accompanied by hypertension, has the effect of lowering blood pressure and calming the nerves. However, when stir-frying these green leafy vegetables, they must be light in flavor, not too salty or greasy. Only a small spoonful of salt should be added when cooking, and the daily salt intake should be controlled to 3-5 grams; excessive consumption can easily lead to hypertension, heart failure, etc.