Health experts point out that women who are sensitive to cold should eat more warming and nourishing foods, which can not only make the body stronger but also help with cold resistance.
Heat-producing foods
Low temperatures can affect the body's endocrine and digestive systems, accelerating the metabolism and breakdown of the three major nutrients—protein, fat, and carbohydrates—and increasing energy consumption. Therefore, in winter, it is advisable to increase the intake of these three heat-producing nutrients, such as staple foods and sweets with a small amount of sugar, especially high-quality proteins and fats from fish and dairy products. When cooking, a bit more vegetable oil can be used.
Warming foods
According to Traditional Chinese Medicine, foods like lamb, longan, chives, walnuts, and millet have the effect of warming the body and replenishing Qi. Eating more of these in moderation can improve cold resistance. Conversely, it is best to eat less of cooling or cold-natured foods such as duck, crab, banana, cucumber, pear, mung beans, watermelon, and rock sugar.
Foods containing methionine
Low temperatures increase the excretion of creatine in human urine and accelerate fat metabolism. The synthesis of creatine and the metabolism of fat both require methyl groups, which can be provided by methionine. Methionine is one of the eight essential amino acids for the human body, and foods rich in it include sesame seeds, sunflower seeds, and leafy vegetables.
Foods containing calcium
Medical research has shown that sensitivity to cold is related to a lack of minerals in the diet, especially calcium, which affects the contractility and excitability of the heart, blood vessels, and muscles. Therefore, in winter, it is advisable to eat more calcium-rich foods such as milk, soy products, and dried shrimp. In addition, root vegetables like carrots, sweet potatoes, lotus root, green onions, and potatoes contain a large amount of minerals, and regular consumption can also enhance the body's cold resistance.
Foods containing vitamins
Low temperatures accelerate the metabolism of vitamins in the body, so they should be replenished in a timely manner through diet. For example, Vitamin A can enhance the body's tolerance to cold, and Vitamin C can improve the body's adaptation to cold. Therefore, in winter, the intake of Vitamin A-rich foods such as animal liver, carrots, and pumpkin, as well as Vitamin C-rich foods such as fresh vegetables and fruits, should be appropriately increased.
Foods containing iodine
The human thyroid gland secretes a hormone called thyroxine, which has a heat-producing effect. Thyroxine is composed of iodine and tyrosine; tyrosine can be synthesized by the body, but iodine must come from external sources. Therefore, in winter, it is advisable to eat more iodine-rich foods such as kelp, seaweed, and shellfish.
Foods containing iron
Studies have shown that many women's sensitivity to cold in winter is related to iron deficiency. Therefore, women who are sensitive to cold can appropriately increase their intake of iron-rich foods, such as animal blood and liver.
The iron in animal foods is heme iron, which has a high absorption rate by the human body after ingestion. Animal blood, in particular, can have an iron absorption rate of over 22%. Although plant-based foods like wood ear mushrooms, kelp, and sesame seeds are also high in iron, their absorption rate is lower, usually around 10%.