"In the spring of March, this means that Chen is born, earth is born, and everything is glorious." Indeed, in early February, although the spring is cold and chilly, and it is warm and cold, the bright sunshine, the green meadows, and the breath of spring that is flowing in our bodies are all indications: This is a universal shin Rong, the season of vitality! Of course, this is also the most active period of human physiological function and metabolism. Let us follow the footsteps of spring and start spring health promotion. First of all, TCM health science thinks that the human body must obey spring and summer. The law of yin and yang in the fall and winter seasons, adapting to the cold, warm and cool climate changes in a year, can maintain health (health food) and longevity. As one of the important components of diet and health, it is necessary to determine different dietary principles and requirements according to the climate characteristics of different seasons and the physiological characteristics of the human body. As for spring dietary principles, after my own research and reading a large amount of related literature, I now summarize the following: Xiao Bian recommends wonderful topics for you to look at: Music “food†family: Want to be thin? Is that simple! Principle one: Select the higher calorie staple food in early spring and pay attention to supplement enough protein (protein food). In early spring, the temperature is still relatively cold, and the human body needs to consume certain energy (energy food) to maintain the cold function. Therefore, during the early spring, the nutrition structure should be dominated by high calories. In addition to cereals (cereals), soybeans, sesame, peanuts, walnuts, and other foods should be used to supplement energy materials in a timely manner. In addition, due to cold stimulation, the decomposition of protein in the body can be accelerated, resulting in reduced resistance of the body and causing illness. Therefore, high-quality protein foods such as eggs, fish, shrimp, beef, chicken, rabbit meat, and soy products need to be supplemented during the early spring. The above food is rich in methionine, and methionine has the function of enhancing the body's hardiness. Principle 2: Appropriately increase the proportion of fruits and vegetables in the diet to intake enough vitamins (vitamins) and inorganic salts. In spring, it is the season when the climate changes from cold to warm. The temperature changes greatly. Microbes such as bacteria and viruses begin to relapse. The vitality is strengthened, and it is easy to invade the human body and cause diseases, such as the common angular cheilitis, glossitis, night blindness and certain skin in the spring. Diseases and so on, these are mostly caused by lack of nutrients caused by eating less fresh fruits and vegetables. Therefore, the proportion of fruits and vegetables in the diet should be appropriately increased to take in enough vitamins and inorganic salts. Fresh vegetables such as cabbage, oil (oil food) dishes, bell pepper, and tomatoes, and fruits (fruits) such as citrus and lemon are rich in vitamin C and have antiviral effects; yellow-green vegetables (vegetable foods) such as carrots and leeks are rich Vitamin A, which protects and enhances upper respiratory mucosal and respiratory epithelial cells, enhances resistance against various pathogenic factors; foods rich in vitamin E should also be consumed to enhance the body's immune function and enhance the body's resistance to disease. ability. Such foods include sesame, blue cabbage, and cauliflower. In addition, from a scientific dietary point of view, the relative proportions of nutrient intakes such as protein, carbohydrates, and fat should also be emphasized in the spring to increase resistance, prevent overeating, and prevent liver dysfunction and abnormal bile secretion. * 1.Heavy-duty vacuum motor provides precise downward suction
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