Ph.jpg: Five Principles of Late Autumn October Diet
Food Suggestions for Late Autumn
Sweet and light moisturizing: In autumn, when the air is dry, we should eat more delicate foods, such as honey, sesame and almond. Pear, persimmon, citrus and banana are selected as fruits. Vegetables can eat more carrots, wax gourds, tremella. There are also edible fungi, kelp, laver and so on. Through scientific processing, we can make delicious food with perfect color, fragrance and taste. It can also be made into accompanying meals or drinks, such as fried Tremella fuciformis, various fresh fruit and vegetable juices, etc. Or processed into soup porridge soup, such as Mushroom Tofu soup, lentil porridge, lotus root soup, etc., both nutritious and moist.
Balanced Nutrition: Nutritionists point out that only a variety of foods can provide comprehensive nutrition to the human body. Autumn should pay more attention to the diversity of food in the diet, nutritional balance, in order to supplement the summer due to the hot climate, loss of appetite caused by nutritional deficiencies, in particular, should eat more chewy, fiber-rich food.
The principle of dietary health preservation in autumn should be based on a balanced diet with five flavors, and according to the specific conditions of individuals, increase the intake of sweet, light, sour and moist foods appropriately, but not too much. When eating, we should chew and swallow slowly, which is conducive to the full digestion of food and the complete absorption of nutrients.
Less octane and more acid: The so-called less octane refers to eating less spicy food, which is because the lungs are metal, ventilated in autumn, and the lungs are full in autumn. Eating less spicy food is to prevent excessive lung qi. Chinese medicine believes that Jinkemu, that is, excessive lung-qi can damage the function of the liver, so in autumn to "increase acid" to increase the function of the liver, to resist the invasion of excess lung-qi. According to the principle of traditional Chinese medicine nutrition, we must eat less spicy onion, ginger, leek, garlic, pepper and other spicy products during the autumn season, and eat more sour fruits and vegetables. In addition, keep in mind the "bad belly of autumn melon". In summer, watermelon is a good summer food, but after autumn, whether watermelon or cantaloupe, vegetable melon can not eat more, otherwise it will damage the Yang of the spleen and stomach.
Should avoid bitterness and dryness: bitterness and dryness, the products of bitterness easily injure body fluid and exhaust gas. In Su Wen-Wu Zang Sheng Chapter, it says, "If you eat more bitter, you'll be skinned and plucked." In autumn, the pathogen of dryness is in season, and the lungs are delicate and dirty. It is interlinked with the pathogen of dryness in autumn, so it is easy to feel the pathogen of dryness in autumn. Many chronic respiratory diseases often recur or worsen from autumn. Therefore, autumn diet should avoid bitterness and dryness.
Drinking porridge in the morning: Every morning in autumn, eating porridge, especially some medicinal porridge, is very good for your health. The reason is that as an important component of medicinal diet, japonica or glutinous rice have excellent functions of invigorating the spleen and stomach and tonifying the mid-qi. In autumn, cane porridge, lily lotus seed porridge and carrot porridge are all good choices.
Next, let's see which foods we eat in late autumn.
What to eat in late autumn
Pakchoi: Calcium supplement. Pakchoi, also known as cabbage and chicken cabbage, is rich in minerals in vegetables, especially calcium, up to 90 mg/100 g, nearly twice as high as Chinese cabbage. Pakchoi also contains a large number of mineral elements and vitamin K that help to absorb calcium. In addition, Chinese cabbage is rich in vitamin B1, B6, pantothenic acid and so on. It has the function of relieving mental tension. Eating more helps to maintain a calm mind. It should be pointed out that Chinese cabbage should not be eaten raw. When making dishes with Chinese cabbage, frying and boiling time should not be too long to avoid loss of nutrition.
Lotus Root: Vitamin B1. From the point of view of traditional Chinese medicine, raw lotus root cold has the effect of clearing away heat and removing irritation. After boiling, it changes from cool to warm. It can nourish stomach, nourish yin, invigorate spleen, Nourish Qi and nourish blood. It is especially suitable for old and young women and children, patients with high fever, hypertension, anorexia and iron deficiency anemia. However, it should be noted that fresh lotus root is cold, raw eating is difficult to digest, spleen deficiency, stomach cold, diarrhea prone people, the best cooked to eat.
Whether it's soup, fried or salad, lotus root is a popular ingredient in autumn health recipes. It is rich in vitamin B1, which helps to alleviate fatigue, promote metabolism and digestion, as well as skin beauty. In addition, lotus root also contains inorganic salts such as vitamin C, calcium and iron, which have antioxidant polyphenols.
Mushroom: Potassium supplement. The mushroom, known as "Shanzhen", is rich in minerals, especially potassium. The content of potassium in bananas is 256 mg/100g, while the content of potassium in common mushrooms is 1655 mg/100g, 312 mg/100g and 307 mg/100g respectively, which is much higher than that in bananas. Potassium can prevent stroke, help muscle contraction, and lower blood pressure.
In addition, mushrooms are also rich in dietary fiber. What's more, mushrooms have a delicate and tender taste, which is not as difficult to swallow as other high-fiber foods. Mushrooms can be eaten in a variety of ways, such as fried, soup and stuffing.
Broccoli: Carotene. As a recognized star vegetable, its nutrient content is not only high, but also very comprehensive, especially the carotene content is far ahead, up to 7210 micrograms per 100 grams. Carotene into the body not only can be converted into vitamin A, eye care, but also has antioxidant effect, to prevent cardiovascular disease, cancer, and delay aging.