Five flavors of healthy food
Sweet: Chinese medicine believes that sweetness is in the spleen.
Sweet food can nourish qi and blood, supplement and replenish, relieve fatigue, regulate stomach and detoxify.
However, patients with diabetes, hypertension, and cardiovascular disease should eat less.
Acid: Chinese medicine talks about “acidic liver”.
Sour food has the effect of enhancing digestive function and protecting the liver. Frequent eating can even help digestion and kill bacteria in the gastrointestinal tract, as well as prevent colds, lower blood pressure and soften blood vessels.
Sour tomatoes, hawthorn, and oranges are supplemented with vitamin C to prevent cancer, prevent aging, and implant arteriosclerosis.
Suffering: Ancient medicine has a bitter taste.
Traditional Chinese medicine considers “bitterness to grow in heart” and “bitterness to heart”.
Bitter taste has dehumidifying and diuretic effects.
Such as bitter gourd, often eaten can treat edema.
Spicy: Chinese medicine believes that spicy enters the lungs.
It has the effect of sweating and regulating qi.
The green onions, garlic, ginger, chili, pepper, and pepper that people often eat are mainly spicy foods. The “hot ingredients” contained in these foods can protect blood vessels, regulate qi and blood, and clear meridians.
Regular consumption can prevent colds and winds.
However, hypertension, hemorrhoids, constipation, neurasthenia are not suitable for consumption.
Salty: It is the crown of the five flavors.
Chinese medicine believes that “salting into the kidney” has the effect of regulating the penetration of human cells and blood and maintaining normal metabolism.
After vomiting, diarrhea, and sweating, drink a moderate amount of saline to maintain normal metabolism.