Garlic has anti-inflammatory and antibacterial properties:
In the era before antibiotics, garlic played a vital life-saving role. On military campaigns, salt and garlic were essential. Salt was used to replenish minerals, while garlic was used for its antibacterial properties and to prevent disease. More recently, garlic has also been found to lower cholesterol.
However, raw garlic is pungent and can be irritating. Therefore, people with gastritis, sore throat, hemorrhoids, red eyes, or acne should avoid eating it raw. To avoid eating it on an empty stomach, you can cook, stir-fry, or make it into pickles to reduce its pungency. Alternatively, eating it with dumplings or noodles can help prevent stomach irritation.
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Pine nuts cleanse the intestines and nourish the skin:
Pearl-like pine nuts are widely used in traditional imperial cuisine and have long been regarded as a nourishing and strengthening food. The rich oil content in pine nuts not only aids bowel movements but also moisturizes the skin.
At the same time, pine nuts are a source of high-quality oil containing polyunsaturated fatty acids, which can help reduce inflammation. Pine nuts are high in calories, so it's best to sprinkle a small handful on your food occasionally.
Kelp aids digestion and doesn't cause weight gain:
Low in calories and rich in gelatin and minerals, kelp is a very suitable beauty and health food for modern people. Kelp is rich in soluble fiber, which is easier to digest and absorb than ordinary fiber, helping to promote smooth bowel movements. Its biggest advantage is that it is low in calories, so you don't have to worry about gaining weight even if you eat it as a late-night snack.
Kelp pairs best with vinegar. Vinegar can soften kelp, so you can try making a cold salad with vinegar. Adding ice cubes to kelp soup can enhance the sourness of the vinegar, making the taste more refreshing.
Cabbage relieves coughs, resolves phlegm, and has anti-cancer properties:
When all things wither in winter, cabbage remains as green as a pine tree and is widely popular. In Traditional Chinese Medicine, cabbage is believed to reduce fever, relieve heat, stop coughs, and resolve phlegm. Modern science has discovered that cabbage is highly nutritious, comes in many varieties, and can be eaten all year round, making it a popular anti-cancer "star."
Winter is a great season for eating cabbage. The abundant fiber and vitamin C in cabbage can make up for the lack of fruits and vegetables consumed during winter. However, people with a "deficient and cold" constitution should not eat large amounts of raw or cold cabbage, such as in pickles. When having hot pot, don't forget to add plenty of cabbage to help dispel the internal heat.
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Porridge protects the stomach and replenishes vital energy:
During the cooking process, porridge releases and dissolves the active ingredients of the food into the broth, making it easy to digest and absorb. It is suitable for those with poor appetite or a weak body. The therapeutic effects of porridge are varied; for example, porridge with scallion bulbs has antibacterial effects, and celery porridge can promote urination and bowel movements.
In addition, porridge can help enhance the efficacy of medicine. For instance, traditional Chinese medicines such as apricot kernels and Poria must be eaten with porridge to ensure their effects are sustained and more effective. Hot porridge is best, and savory porridge cooked with meat broth, vegetable broth, or vegetables is even better, allowing the nutritional essence of the food to be absorbed all at once.
Buckwheat lowers blood pressure and aids sleep:
Buckwheat contains powerful antioxidants that can lower blood lipids, enhance blood vessel elasticity, and prevent blood clotting, making it an excellent heart-healthy food. Additionally, it is very effective at lowering blood pressure and promoting sleep.
Buckwheat is also a great "intestinal cleanser," with six times the fiber content of ordinary white rice, earning it the nickname "intestinal cleansing grass." You can eat buckwheat noodles cold in a salad, or in a soup. You can also steam buckwheat with rice or cook it into a porridge.