IN THE SPRING, MORE CHOWDER CAN BE FED, BECAUSE IT CAN BE ABATED, STOMACH-FED, EDIBLE, QUENCHED, HOT, ESPECIALLY IN CASES OF GASTROINTESTINAL DISEASE AND COLD. POTATOES CONTAIN MORE THAN 10 TRACE ELEMENTS, SUCH AS DIET FIBRES, CARROTS, VITAMIN A, B, C AND E, AS WELL AS POTASSIUM, IRON, COPPER, SELENIUM AND CALCIUM, WHICH ARE OF HIGH NUTRITIONAL VALUE AND ARE DESCRIBED BY NUTRITIONISTS AS THE MOST NUTRITIONALLY BALANCED NATURAL HEALTH FOOD. IN OUR CLASSICAL CHINESE MEDICAL LITERATURE, IT IS THE FUNCTION OF THE SWEET POTATOES “TO MAKE UP FOR LACK, GAIN STRENGTH, HEALTHY STOMACH, STRONG KIDNEY VAGINA”. POTATOES ARE GOOD LOW-FAT, LOW-HEAT FOODS, WHILE AT THE SAME TIME EFFECTIVELY PREVENTING SUGAR FROM BECOMING FAT AND CONTRIBUTING TO DIET AND HEALTH. POTATOES CONTAIN A LARGE AMOUNT OF DIETARY FIBRE, WHICH CANNOT BE DIGESTED IN THE INTESTINAL TRACT, STIMULATE THE INTESTINAL TRACT, ENHANCE CREEPING, AND DETOXIFY DEFECATION, ESPECIALLY FOR CONSTIPATION. POTATOES ARE ALKALINE FOODS, AND THEIR EATING CONTRIBUTES TO HUMAN ALKALINE BALANCE. CO-EATING POTATOES REDUCES CHOLESTEROL AND PREVENTS “MODERN DISEASES” SUCH AS SUB-HEALTH AND CARDIOVASCULAR DISEASE. POTATOES SHOULD BE EATEN WITH OTHER CEREALS. WHEN EATEN ALONE, LOW PROTEIN CONTENT LEADS TO UNEVEN NUTRITIONAL INTAKE. SO, IT'S MORE SCIENTIFIC TO CUT THE POTATOES INTO PIECES, TO MAKE PORRIDGE WITH RICE. IT IS IMPORTANT TO NOTE THAT THE POTATO IS GOOD BUT NOT GOOD ENOUGH TO EAT. MORE FOOD WILL SLOW DOWN. DIABETES AND KIDNEY PATIENTS SHOULD NOT EAT MORE POTATOES。
