Another "cold wave" is here, the Great Cold is here! January 20, 2011, was the Great Cold solar term, and also the last one of the year. What does the Great Cold mean? The Great Cold is one of the 24 solar terms. The Great Cold occurs around January 20th each year when the sun reaches the celestial longitude of 300°. Like the Minor Cold, the Great Cold is also a solar term that characterizes the degree of cold weather. The saying "Minor Cold and Great Cold, the cold is as one" indicates that the Great Cold is also a period of intense cold in the year, so we must keep warm. So, what should we eat during the Great Cold solar term?
During the cold season, people who are sensitive to cold and often feel chilly are often those with yang deficiency and a cold constitution. They frequently have cold limbs, a pale and thin complexion, poor appetite, and shortness of breath with fatigue. These individuals often have chronic illnesses or lack regular physical exercise, and their diet is often insufficient in both quality and quantity. Therefore, in addition to increasing physical exercise and treating existing diseases, improving diet and nutrition is a very important aspect. Below are some foods that are beneficial for people with a cold constitution and yang deficiency during the Great Cold season for you to choose from.
Warm-natured foods
According to Traditional Chinese Medicine, foods like lamb, dog meat, longan, chives, walnuts, and millet have the effect of warming yang and replenishing qi. Eating more of these in moderation can improve the body's ability to resist the cold. Conversely, it is best to eat less of cool 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 8 essential amino acids for the human body, and foods rich in amino acids include sesame seeds, sunflower seeds, and leafy vegetables. For the elderly, it might be a good idea to eat more pork blood. The amino acid profile in pork blood is very close to that of the human body, making it easy to absorb and suitable for the elderly with diminished digestive function.
Foods containing calcium
Medical research has proven that feeling cold is related to a lack of minerals in the diet, especially calcium deficiency, which affects the contractility and excitability of the heart muscle, blood vessels, and muscles. Therefore, in the winter, it's a good idea to eat more calcium-rich foods like milk, soy products, and dried shrimp. In addition, root and stem 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 ability to resist cold.
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; Vitamin C can improve the body's adaptability to cold. Therefore, in the winter, it is advisable to appropriately increase the intake of foods rich in Vitamin A, such as animal liver, carrots, and pumpkin, as well as foods rich in Vitamin C, such as fresh vegetables and fruits.
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 the winter, it is advisable to eat more iodine-rich foods such as kelp, seaweed, and shellfish.
Foods containing iron
Research shows that many women feel cold in the winter due to iron deficiency. Therefore, women who are sensitive to cold can appropriately consume more iron-rich foods, such as animal blood and liver. The iron in animal foods is heme iron, which has a high absorption rate after being consumed by the body. Animal blood, in particular, can have an iron absorption rate of over 22%. Plant-based foods like black fungus, kelp, and sesame seeds, although also high in iron, have a lower absorption rate, usually around 10%.