Diet for a Relaxed Spring Season
Diet for a Relaxed Spring Season
Traditional Chinese medicine believes that spring is the season when Yang energy flourishes, and it is essential for people to adapt to the changing seasons by adjusting their diets to maintain good health. The general dietary principles for spring are as follows: dietary adjustments should be carried out in stages.
Choose high-calorie foods for your main meals.
Ensure an adequate intake of high-quality proteins.
Ensure an adequate intake of vitamins.
High-calorie foods, in addition to staple foods like rice and grains, also include foods with higher calorie content, such as legumes and peanuts. High-quality proteins refer to dairy products, eggs, fish, poultry, lean meats like pork, beef, and lamb. Green vegetables and fruits are rich in vitamins, with items like tomatoes, green peppers, and others containing ample vitamin C, which is vital for enhancing your immune system and protecting against illnesses.
The dietary adjustments for spring can be divided into three stages.
In early spring, during the transition from winter to spring, the weather remains cold, and the body requires more energy to stay warm. Therefore, it's advisable to consume warm and hot foods. The dietary principles include choosing high-calorie staple foods and ensuring sufficient protein intake.
Apart from staple foods like rice and grains, you can incorporate legumes, peanuts, and dairy products into your diet. For example, for breakfast: 1 small bag of milk (about 250ml), 100g of staple food, and a small portion of side dishes. For lunch: 150g of staple food, 50g of lean meat (or legume products), 200g of green vegetables, and a moderate amount of egg or meat soup. For dinner: 100g of staple food, 50g of eggs, fish, or meat (or legume products), 200g of green vegetables, and a bowl of bean porridge.
In mid-spring, when there are significant temperature fluctuations, you can follow the dietary guidelines from early spring. When the weather is warmer, you can increase your consumption of green vegetables and reduce your meat intake.
In late spring, as spring transitions into summer, the temperature tends to rise. Thus, it's suitable to consume lighter, milder foods. The dietary principles are to choose milder foods and ensure an adequate intake of vitamins. You should include more green vegetables in your diet. For example, for breakfast: 250ml of soy milk, 100g of staple food, and a small portion of side dishes. For lunch: 150g of staple food, 50g of fish, eggs, or meat (or legume products), 250g of green vegetables, and a vegetable soup. For dinner: 100g of staple food, 200g of green vegetables, and a bowl of rice porridge.
In addition to your three daily meals, it's important to consume plenty of fruits, as they contain essential vitamins and minerals that boost your overall health.
During spring, it's recommended to avoid cold, raw, and greasy foods. Traditional medicine also suggests that since spring is a time of heightened liver energy, excessive consumption of sour foods can harm the liver and affect the spleen and stomach, so it's advisable to limit your intake of sour-tasting foods.
Traditional Chinese medicine believes that spring is the season when Yang energy flourishes, and it is essential for people to adapt to the changing seasons by adjusting their diets to maintain good health. The general dietary principles for spring are as follows: dietary adjustments should be carried out in stages.
Choose high-calorie foods for your main meals.
Ensure an adequate intake of high-quality proteins.
Ensure an adequate intake of vitamins.
High-calorie foods, in addition to staple foods like rice and grains, also include foods with higher calorie content, such as legumes and peanuts. High-quality proteins refer to dairy products, eggs, fish, poultry, lean meats like pork, beef, and lamb. Green vegetables and fruits are rich in vitamins, with items like tomatoes, green peppers, and others containing ample vitamin C, which is vital for enhancing your immune system and protecting against illnesses.
The dietary adjustments for spring can be divided into three stages.
In early spring, during the transition from winter to spring, the weather remains cold, and the body requires more energy to stay warm. Therefore, it's advisable to consume warm and hot foods. The dietary principles include choosing high-calorie staple foods and ensuring sufficient protein intake.
Apart from staple foods like rice and grains, you can incorporate legumes, peanuts, and dairy products into your diet. For example, for breakfast: 1 small bag of milk (about 250ml), 100g of staple food, and a small portion of side dishes. For lunch: 150g of staple food, 50g of lean meat (or legume products), 200g of green vegetables, and a moderate amount of egg or meat soup. For dinner: 100g of staple food, 50g of eggs, fish, or meat (or legume products), 200g of green vegetables, and a bowl of bean porridge.
In mid-spring, when there are significant temperature fluctuations, you can follow the dietary guidelines from early spring. When the weather is warmer, you can increase your consumption of green vegetables and reduce your meat intake.
In late spring, as spring transitions into summer, the temperature tends to rise. Thus, it's suitable to consume lighter, milder foods. The dietary principles are to choose milder foods and ensure an adequate intake of vitamins. You should include more green vegetables in your diet. For example, for breakfast: 250ml of soy milk, 100g of staple food, and a small portion of side dishes. For lunch: 150g of staple food, 50g of fish, eggs, or meat (or legume products), 250g of green vegetables, and a vegetable soup. For dinner: 100g of staple food, 200g of green vegetables, and a bowl of rice porridge.
In addition to your three daily meals, it's important to consume plenty of fruits, as they contain essential vitamins and minerals that boost your overall health.
During spring, it's recommended to avoid cold, raw, and greasy foods. Traditional medicine also suggests that since spring is a time of heightened liver energy, excessive consumption of sour foods can harm the liver and affect the spleen and stomach, so it's advisable to limit your intake of sour-tasting foods.
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