Introduction: "A year's plan starts with spring." After the Beginning of Spring, all things revive and flourish with vigorous vitality. Even if the spring chill is biting and there is a sudden snowfall, it cannot stop the boundless spring atmosphere. This is also the time when the human body's metabolism is most active. For spring health preservation, what are the dietary considerations?
Warming Chicken to Regulate Immunity
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Reason for selection: In spring, the frequent alternation of warm and cold weather makes eating warming foods not only replenish physical strength but also regulate immunity and prevent disease.
Traditional Chinese medicine believes that chicken has the effects of warming the middle energizer, benefiting the five organs, and tonifying deficiency. It can relieve fatigue caused by physical weakness and regulate the body's immune function. From a nutritional perspective, although chicken, beef, mutton, etc., are all rich in protein and have the effect of strengthening the body, chicken contains a wider variety of amino acids in its protein, which is also more easily absorbed and utilized by the human body.
Recommended recipes: There are many ways to eat chicken, but stewing and clear-braising are the best ways to preserve its nutrients. As the saying goes, "When the body is weak, eat chicken to nourish." Therefore, in spring, the elderly and children might drink some chicken soup to replenish their bodies; additionally, you can make some home-cooked dishes like potato stewed chicken and mushroom stewed chicken.
Nourishing Scallions to Dispel Cold
Reason for selection: Traditional Chinese health preservation emphasizes "nourish yang in spring and summer, and nourish yin in autumn and winter." In spring, as yang energy rises, one should eat more foods that warm and tonify yang. Especially in early spring when it is still cold, it is best to eat more scallions, coriander, green onions, ginger, and garlic. These vegetables are all warm in nature, which can not only dispel cold but also kill bacteria and inhibit microbes.
Among them, scallions are known as the "number one vegetable of spring." Zhou Yong of the Southern Qi dynasty said, "Early scallions in early spring, late bok choy in late autumn," meaning that scallions in early spring are the best. There is also a folk saying that "scallions are fragrant when eaten in spring and foul when eaten in summer." Scallions are warm in nature and help to nourish the body's yang energy. Regular consumption in spring can also benefit the spleen and stomach. The unique pungent taste of scallions comes from the sulfur compounds they contain, which have certain antibacterial and anti-inflammatory effects and help regulate immunity.
Although coriander, toon sprouts, etc., are also warm-natured foods, they are considered "trigger foods" that can easily cause the recurrence of chronic diseases. Therefore, it is recommended that people with chronic diseases do not eat too much of them.
Recommended recipes: The sulfur compounds in scallions help the body absorb vitamins A and B. Therefore, pairing scallions with pork, which is rich in B vitamins, is a nutritious way to eat them. Scallion stir-fried with shredded pork or scrambled eggs are also good combinations. It should be noted that sulfur compounds are volatile when heated, so scallions need to be stir-fried over high heat quickly to preserve their nutrition and flavor. Although scallions are good, they are high in dietary fiber and not easy to digest, so do not eat too much at once, preferably no more than 100 grams.
Increasing Sweetness with Sweet Potato to Promote Digestion
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Reason for selection: According to "Qian Jin Fang," the diet in spring should "reduce sourness and increase sweetness to nourish the spleen qi." This is because eating too many sour foods in spring can make liver fire more旺盛, thereby damaging the spleen and stomach. Therefore, it is best to eat more warm-natured and sweet-flavored foods to aid digestion. Starchy foods are highly recommended, such as japonica rice, glutinous rice, Chinese yam, pumpkin, and sweet potatoes.
Eating sweet potatoes regularly in spring can also prevent "spring drowsiness." An excessive intake of grains, meat, and eggs in daily diet can cause the body's fluids to become more acidic, making people prone to drowsiness. Therefore, eating some alkaline foods can alleviate "spring drowsiness." Sweet potatoes are alkaline and can neutralize acidity, ensuring the body's health.
In addition, sweet potatoes can also maintain the elasticity of arterial walls and prevent fat deposition in the cardiovascular system. The cellulose it contains can also prevent and relieve constipation.
Recommended recipes: Steaming and boiling are both good methods for cooking sweet potatoes, but for spring supplementation, it is best to use a milder method. Therefore, congee is a good choice. Dicing the sweet potatoes and cooking them with japonica rice in congee is more conducive to digestion and absorption. You can also add red dates and walnuts to the congee, which are both warming and tonifying ingredients suitable for spring.
Relieving Constipation with Honey for Smooth Bowels
Reason for selection: There is a folk saying, "A thousand gold can't buy a spring bowel movement," meaning that early spring is a good time for detoxification and fat loss. After a winter of rich and heavy food, it's a good idea to give your body a "spring cleaning."
Honey has the effect of relieving constipation and lubricating the intestines, which can alleviate the suffering of constipation. At the same time, honey has a protective effect on the liver and can enhance resistance to disease, making it the number one drink for spring.
Recommended recipes: The simplest method is to dissolve honey in warm water below 60°C to preserve its nutrients. It is recommended to drink a glass in the morning and evening. Here is another recommended recipe for honey and red date drink, suitable for the early spring season when the weather is getting warmer but still can be cold.
In spring, the flourishing liver qi affects the function of the spleen and stomach, and red dates have the effect of tonifying the spleen. Place pitted dried red dates and rock sugar in a soup pot, add enough water to cover, bring to a boil over high heat, then cover and simmer over low heat until the liquid is completely reduced, which takes about 30 minutes. Turn off the heat, let it cool, and stir in two spoonfuls of honey when drinking.