The liver, "is the root of the four limbs and the residence of the soul." (Huangdi Neijing: Suwen: Liu Jie Zang Xiang Lun) is the largest gland in the human body. Like a "chemical plant," it functions in metabolism, bile secretion, detoxification, blood coagulation, immunity, heat production, and regulation of water and electrolytes. Why is it emphasized to focus on nourishing the liver in spring? According to Traditional Chinese Medicine theory, the liver belongs to the element Wood in the Five Elements. Wood flourishes in spring, and the liver is in charge, making liver protection particularly important in spring. From an immunological perspective and in practice, protecting the liver in spring also plays a significant role in enhancing immunity to other diseases. Seize the opportunity to nourish the liver.
Traditional Chinese health preservation follows the principle of "seasonal focus," believing that the liver is dominant in spring. The priority is to nourish Yang and benefit the liver to prevent stagnation and obstruction, and it advocates that food should come first for liver nourishment in spring, using the "like nourishes like" method (using organs to nourish corresponding organs). Combining this health preservation principle, from a modern nutritional perspective, the dietary principle for early spring should be a balanced diet that is high in protein, high in vitamins, and sufficient in calories. High protein means appropriately increasing the intake of protein-rich foods according to individual conditions. Spring is when all things germinate, making it an excellent time to regulate the five internal organs. Several methods for nourishing the liver in spring are now introduced.
Nourish the liver with an organ: Chicken liver first.
Chicken liver is sweet and warm in nature, nourishing blood and benefiting the liver. It is an excellent food for liver nourishment, with a stronger effect than other animal livers, and can also warm the stomach. The specific method is: take 3 fresh chicken livers, 100 grams of rice, and cook them together into a porridge for consumption. This can treat middle-aged and elderly people with insufficient liver blood, poor appetite, dry or watery eyes. In addition, for elderly people with limb numbness, 5 chicken livers and 20 grams of Tianma (Gastrodia elata) can be steamed together and taken once daily. After half a month of consumption, results can be seen.
Nourish the liver with flavor: Vinegar is the first choice.
Vinegar has a sour flavor and enters the liver meridian, with effects such as calming the liver, dispelling stasis, detoxifying, and inhibiting bacteria. For elderly patients with hypertension due to hyperactive Liver Yang, 40 ml of vinegar can be consumed daily, diluted with warm water. It can also be used to soak eggs or soybeans; eating the eggs or beans is very effective. For those who usually experience liver pain due to qi stagnation, 40 ml of vinegar mixed with 10 grams of Chai Hu (Bupleurum root) powder can be taken to quickly relieve pain.
Nourish the liver with blood: Duck blood.
Duck blood is neutral in nature and nutritious. The liver is responsible for storing blood, and using blood to nourish blood is a common treatment method in TCM. Take 100 grams of duck blood, 100 grams of crucian carp, and 100 grams of white rice to cook into a porridge for consumption. This can nourish liver blood, help treat anemia, and is also one of the best liver-protecting dishes for liver cancer patients.
Relax the liver and nourish blood: Spinach is excellent.
Spinach is a seasonal vegetable in spring. It has the effects of nourishing Yin and moistening dryness, soothing the liver, and nourishing blood. It often has good therapeutic effects for assisting in the treatment of stagnant liver qi and concurrent stomach diseases.
Medicinal diet dishes for liver nourishment in spring.
According to the Five Elements theory of TCM, spring corresponds to the liver. Shouwu liver slices are a common medicinal diet for spring tonification. The specific method is: add water to boil Shouwu (Fo-ti) to make a concentrated medicinal liquid, and reserve 20 ml. Then, take 250 grams of fresh pork liver, remove the sinews and wash it, and cut it into slices 4 cm long, 2 cm wide, and 0.5 cm thick. Wash 15 grams each of ginger, green onion, and garlic. Cut the green onion into shreds, the garlic into slices, and the ginger into small grains. Mix the pork liver slices with the Shouwu juice and a little salt, and stir evenly with about 10 grams of wet starch. In another bowl, mix 25 ml of Shouwu juice, 25 ml of soy sauce, 10 ml of white liquor, 4 grams of salt, 5 ml of vinegar, 5 grams of wet starch, and soup to make a sauce. Heat a wok over high heat, add oil, and heat until it's 70-80% hot. Add the mixed liver slices and stir-fry until they are just cooked. Remove the excess oil with a strainer, leaving about 50 grams of oil in the wok. Add the garlic slices and ginger slices and stir-fry briefly, then add the liver slices. At the same time, add the green vegetables to the wok and stir-fry a few times, then pour in the sauce and stir evenly. Drizzle in a little bright oil, add the green onion shreds, and the dish is ready. In this recipe, processed Shouwu nourishes blood and blackens hair; it is a famous ancient anti-aging and longevity medicine.
Pork liver is nutritious. Using liver to nourish the liver, and adding wood ear mushrooms, can nourish the liver and kidneys, benefit essence and blood, and blacken hair and improve vision. It has a good therapeutic effect for dizziness, blurred vision, premature graying of hair, fatigue in the waist and legs, and other symptoms caused by liver and kidney deficiency and insufficient essence and blood.
Six methods to nourish the liver and prevent cold.
When spring first begins, the body's Yang qi rises, causing the skin's pores to open. However, early spring is warm but cold, and a sudden cold snap can quickly cause the skin's pores to close. The body's regulatory function of opening and closing cannot adapt in time, leading to liver damage, causing disorder in the circulation of qi and blood throughout the body, and interference with other organs, leading to illness. Therefore, the focus of dietary supplementation in early spring should be on nourishing the liver while also benefiting the spleen and stomach, and warming Yang qi to resist cold and maintain health!
1. Drink more water. Early spring is cold and dry, and it's easy to become dehydrated. Drinking more water can replenish body fluids, enhance blood circulation, and promote metabolism. It also aids in digestion, absorption, and waste excretion, reducing the damage of metabolic products and toxins to the liver.
2. Drink less alcohol. In early spring, the cold is strong, and a small amount of alcohol can help to unblock meridians, invigorate blood, resolve stasis, and promote the rise of liver Yang. But do not overindulge, because the liver's ability to metabolize alcohol is limited, and excessive drinking will surely damage the liver!
3. Balanced diet. The proportions of protein, carbohydrates, fats, vitamins, and minerals in food should be maintained; at the same time, maintain a balance of the five flavors; try to eat less spicy food, eat more fresh vegetables and fruits; do not overeat or have irregular meals.
4. A cheerful mood. The liver likes to be free-flowing and dislikes depression. Getting angry easily can lead to stagnation and obstruction of liver qi and blood, causing disease. First, learn to control anger, try your best to be calm and peaceful, optimistic and cheerful, to extinguish liver fire and allow liver qi to generate and circulate smoothly.
5. Moderate exercise. Engage in outdoor activities suitable for the season in spring, such as walking, spring outings, ball games, playing Tai Chi, etc. This can not only make the body's qi and blood flow smoothly, promote the discharge of the old and the intake of the new, and strengthen the body, but also cultivate the liver's mood, achieving the goal of liver protection and health care.
6. Loose clothing. Loose clothes and belts, and disheveled hair allow the body to be relaxed, and qi and blood will not stagnate. When liver qi and blood flow smoothly, the body will naturally be strong.
Food-based nourishment to protect the liver and prevent cold.
Tomato Sauce Green Fish Fillet: Green fish nourishes the liver, improves vision, and benefits the stomach and spleen. Suitable for those with long-term illness, neurasthenia, chronic hepatitis, and chronic nephritis.
Braised Lentils: Lentils are praised as the best vegetarian tonic for strengthening the spleen and stomach in spring, especially suitable for the elderly, pregnant women, and nursing mothers, as well as patients with hypertension, coronary heart disease, and cerebrovascular diseases.
Chive and Pork Liver Soup: Chives are warm, pungent, and fragrant. Eating them in spring best helps to boost Yang qi. When paired with pork liver, it can nourish liver blood. Suitable for patients with liver diseases, night blindness, constipation, etc.
Black Rice Porridge: Black rice is neutral and sweet in nature, containing 15 amino acids and various vitamins. It can benefit the liver and spleen, nourish the stomach and kidneys, and is an excellent grain for spring tonification. This porridge is suitable for liver and kidney deficiency, and postpartum weakness in women.
Red Date Porridge: Red dates replenish qi and blood, benefit the liver, strengthen the spleen and stomach, and warm Yang qi. This porridge is suitable for poor appetite and loose stools due to a weak spleen and stomach, insufficient qi and blood, thrombocytopenia, anemia, chronic hepatitis, and malnutrition.
Honey Black Tea: Put 5 grams of black tea in a thermos, brew with boiling water, cover and steep for a while; add appropriate amounts of honey and brown sugar. Drink once before each meal daily. It can warm the middle and nourish the stomach. This tea is suitable for spring when liver qi is overly active and spleen and stomach function is poor.
Scallion and Ginger Tea: Take one large scallion, smash and chop it, put it in a pot, add one bowl of boiling water, bring to a boil over high heat, add a large handful of black tea, and stir in one spoonful of ginger juice. Drink the strong tea while it is hot. Then go to bed immediately covered with a quilt to increase warmth and prevent cold, and to treat early spring wind-cold colds.