Many people say that the spring equinox is a good time for health preservation, and the term "diet therapy" is often on the lips of busy office workers. How can we achieve the goal of health preservation through a well-balanced diet? Experts believe that, in a sense, eating right is the key to health preservation.
Eat more seasonal vegetables
More than two thousand years ago, Confucius warned us, "Do not eat what is not in season." This means not eating vegetables or fruits that are not from the current season. Seasonal vegetables are also considered "lucky vegetables." Food should focus on two things: "qi" (energy) and "flavor." Because both food and medicine are composed of qi and flavor, and the qi and flavor of food and medicine are at their best only when they are in season, that is, when they grow and mature in accordance with the solar terms.
Spring seasonal vegetables include chives, which help nourish yang; sprouts, lettuce, scallions, pea shoots, and garlic shoots, which help promote vitality; and late-spring fruits that nourish the liver and lungs, such as strawberries, green plums, apricots, plums, mulberries, and cherries.
Give your digestive system a break
People's digestive systems also need rest. After a meal, besides the digestive system, many other organs in the body have to work hard, and even the brain has to take a backseat. First, the body must ensure that the qi and blood meet the needs of the digestive system, which is why people often feel drowsy after eating.
If you can give your digestive system a rest day every week, it can effectively help expel accumulated toxins from the body. On weekends, you can reduce the burden on your digestive system by eating only two meals (breakfast and dinner) or replacing one main meal with congee, fruit, or honey water.
Nourish the liver and detoxify
Spring corresponds to the liver, summer to the heart, late summer to the spleen, autumn to the lungs, and winter to the kidneys. Therefore, the focus in spring is on nourishing the liver. The purpose of nourishing the liver in spring is to balance its yin and yang. In Traditional Chinese Medicine, sweet-flavored foods can nourish the spleen and stomach, and red dates and Chinese yam are good choices.
Alcohol harms the liver and intestines, so it should be avoided even more in the spring. Chrysanthemum tea, honeysuckle tea, or even plain water are the best drinks for the season.
Spring health food intelligence
The French dinner table is always accompanied by fine wine, and for Cantonese people, a delicious soup before and after a meal is indispensable. The sweet taste and health benefits of soups are well-known. "Zhen Gongfu" has recently launched its "Fresh and Nourishing Four Treasures Soup," developed from the perspective of medicinal diet therapy. This soup is made with snow fungus, soybeans, pork hind leg, and chicken feet, and is authentically brewed, offering the taste of a traditional "slow-cooked home-style soup."
The health benefits of snow fungus and soybeans go without saying. Chicken feet are also considered a beauty food by many, but you may not know that the pork hind leg is the "most valuable" part of the pig. It contains a higher amount of red blood cells and is rich in nutrients like protein and amino acids, with a fresh and tender, springy texture. So, after drinking the soup, remember to eat the ingredients as well.
Don't use a busy work schedule as an excuse to "mistreat" your stomach, especially at lunchtime, when you should eat enough and eat well. At noon, yang energy is strong and vitality is abundant. The functions of the five organs are at their best, making it an ideal time for digestion and nutrient absorption. Drinking soup at this time can have a doubly effective result in supplementing nutrition.