Key Points for Health and Dietary Considerations during the Start of Winter
Key Points for Health and Dietary Considerations during the Start of Winter
As the winter season approaches with dropping temperatures, what should we eat for a healthier start to winter, and what precautions should be taken before the Start of Winter seasonal transition?
Eating Right for a Healthy Start to Winter
Consume More Staple Foods, and Incorporate Lamb, Quail, and Sea Cucumber
Proteins, fats, and carbohydrates are known as thermogenic nutrients. Therefore, in the winter, it's essential to increase the consumption of staple foods and fats to ensure an adequate supply of high-quality proteins. Foods rich in protein and fats, such as dog meat, lamb, beef, chicken, venison, shrimp, pigeon, quail, and sea cucumber, are excellent choices for generating heat and keeping warm.
Seaweed and Seaweed Promote Thyroid Hormone Secretion and Heat Production
The human thyroid produces a hormone called thyroxine, which accelerates the oxidation of various tissues and cells within the body, enhancing its heat-producing ability. This, in turn, boosts the basal metabolic rate, speeds up skin circulation, and provides resistance to cold. Foods rich in iodine promote the secretion of thyroxine. Foods with high iodine content include seaweed, seaweed, hairtail fish, sea cucumber, spinach, Chinese cabbage, and corn.
Animal Liver and Carrots Enhance Cold Resistance
Cold weather causes significant changes in vitamin metabolism in the body. Increasing the intake of vitamin A and vitamin C enhances cold resistance and adaptability to the cold. These vitamins also provide excellent protection for blood vessels. Vitamin A mainly comes from animal livers, carrots, and dark green vegetables, while vitamin C is mainly obtained from fresh fruits and vegetables.
Sesame and Sunflower Seeds Provide Essential Elements for Cold Resistance
Cold weather increases the body's demand for methionine, an essential amino acid. Methionine transfers methyl groups that are necessary for adapting to the cold. Therefore, it's advisable to consume foods rich in methionine, such as sesame, sunflower seeds, dairy products, yeast, leafy vegetables, and more.
Considerations for Nourishing during the Start of Winter
When preparing for winter nourishment, it's crucial not to engage in blind "tonic" consumption. Dietary adjustments should follow the traditional principles of "nourishing yin in autumn and winter," "maintaining yang without disturbance," "tonifying the deficient, warming the cold," and should be adjusted according to seasonal climate changes. Consume fewer cold and raw foods and avoid excessive heating foods. Instead, choose foods that provide nourishment for yin, are rich in calories, and are balanced with fresh vegetables to avoid vitamin deficiencies.
Nourishing should consider regional variations in climate and lifestyle. In the cold climates of the northwest, focus on foods with warming properties like beef, lamb, and dog meat. In regions with milder temperatures, like those along the Yangtze River, opt for foods with a balance of yin-nourishing and warming qualities, such as chicken, duck, and fish. For areas with dry highland climates, choose foods that are moistening and nourishing, such as fruits and vegetables with high sugar content and syrup. Keep in mind that individual dietary needs vary based on age, gender, and constitution. Following the principles of Chinese medicine, nutrition should be adjusted to prioritize growth for the young, balance for the middle-aged, preservation for the elderly, and extension for the elderly. Therefore, winter nourishment should be tailored to each individual's specific needs, and avoid indiscriminate "tonic" consumption.
As the winter season approaches with dropping temperatures, what should we eat for a healthier start to winter, and what precautions should be taken before the Start of Winter seasonal transition?
Eating Right for a Healthy Start to Winter
Consume More Staple Foods, and Incorporate Lamb, Quail, and Sea Cucumber
Proteins, fats, and carbohydrates are known as thermogenic nutrients. Therefore, in the winter, it's essential to increase the consumption of staple foods and fats to ensure an adequate supply of high-quality proteins. Foods rich in protein and fats, such as dog meat, lamb, beef, chicken, venison, shrimp, pigeon, quail, and sea cucumber, are excellent choices for generating heat and keeping warm.
Seaweed and Seaweed Promote Thyroid Hormone Secretion and Heat Production
The human thyroid produces a hormone called thyroxine, which accelerates the oxidation of various tissues and cells within the body, enhancing its heat-producing ability. This, in turn, boosts the basal metabolic rate, speeds up skin circulation, and provides resistance to cold. Foods rich in iodine promote the secretion of thyroxine. Foods with high iodine content include seaweed, seaweed, hairtail fish, sea cucumber, spinach, Chinese cabbage, and corn.
Animal Liver and Carrots Enhance Cold Resistance
Cold weather causes significant changes in vitamin metabolism in the body. Increasing the intake of vitamin A and vitamin C enhances cold resistance and adaptability to the cold. These vitamins also provide excellent protection for blood vessels. Vitamin A mainly comes from animal livers, carrots, and dark green vegetables, while vitamin C is mainly obtained from fresh fruits and vegetables.
Sesame and Sunflower Seeds Provide Essential Elements for Cold Resistance
Cold weather increases the body's demand for methionine, an essential amino acid. Methionine transfers methyl groups that are necessary for adapting to the cold. Therefore, it's advisable to consume foods rich in methionine, such as sesame, sunflower seeds, dairy products, yeast, leafy vegetables, and more.
Considerations for Nourishing during the Start of Winter
When preparing for winter nourishment, it's crucial not to engage in blind "tonic" consumption. Dietary adjustments should follow the traditional principles of "nourishing yin in autumn and winter," "maintaining yang without disturbance," "tonifying the deficient, warming the cold," and should be adjusted according to seasonal climate changes. Consume fewer cold and raw foods and avoid excessive heating foods. Instead, choose foods that provide nourishment for yin, are rich in calories, and are balanced with fresh vegetables to avoid vitamin deficiencies.
Nourishing should consider regional variations in climate and lifestyle. In the cold climates of the northwest, focus on foods with warming properties like beef, lamb, and dog meat. In regions with milder temperatures, like those along the Yangtze River, opt for foods with a balance of yin-nourishing and warming qualities, such as chicken, duck, and fish. For areas with dry highland climates, choose foods that are moistening and nourishing, such as fruits and vegetables with high sugar content and syrup. Keep in mind that individual dietary needs vary based on age, gender, and constitution. Following the principles of Chinese medicine, nutrition should be adjusted to prioritize growth for the young, balance for the middle-aged, preservation for the elderly, and extension for the elderly. Therefore, winter nourishment should be tailored to each individual's specific needs, and avoid indiscriminate "tonic" consumption.
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