What to eat for health in spring

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There are particular considerations regarding what to eat in spring. In fact, there are many foods that are beneficial for maintaining good health during this season; consuming such foods according to one’s own conditions can help regulate health, and they are a healthier and less harmful option compared to medications. Therefore, it is necessary to learn more about health-preserving knowledge in daily life. The following article will introduce several foods that are most beneficial for health when consumed in spring. 1. Jujubes – an excellent food for nourishing the spleen. Sun Simiao, a famous physician from ancient China, said: “In spring, it is advisable to reduce the consumption of sour foods and increase that of sweet ones, in order to nourish the spleen.” ”In other words, in spring it is advisable to eat less sour foods and more sweet ones. Traditional Chinese medicine believes that spring is a time when liver energy is at its peak; consuming too many sour foods can lead to an excess of liver energy, which in turn damages the spleen and stomach. Therefore, one should eat fewer sour foods. People engage in more outdoor activities in spring than in winter, which results in greater physical exertion and an increased need for calories. However, at this time the spleen and stomach are weak, and the digestive capacity of the gastrointestinal tract is poor, making it unsuitable to consume large amounts of fatty meats; therefore, calories can be appropriately provided by sweets. Red dates are precisely such an excellent ingredient for nourishing the spleen in spring. 　　2. Raisins for tonifying middle qi Raisins are an excellent food for strengthening middle qi; they help to boost energy and replenish blood in the body. Those who suffer from anemia and often feel dizzy should consume it regularly. There are many reasons for dizziness in spring, mainly due to a deficiency of qi and blood. Raisins are rich in iron; therefore, people with anemia should consume some raisins appropriately. However, raisins contain a high amount of sugar; therefore, people with high blood sugar levels or those prone to diarrhea should consume them in moderation, with a recommended amount of one palm’s worth per day. Raisins help boost vital energy and replenish blood, as well as nourish the liver and blood; they are suitable for those who are prone to anemia and often experience dizziness. People who experience dizziness in spring usually have insufficient qi and blood. Raisins are rich in iron, which is necessary for blood production in women. However, due to their high sugar content, those who are concerned about weight gain, diabetics, and those prone to diarrhea should consume them in moderation; it is recommended not to eat more than half a palm’s worth per day. 　　3. Dried longan for nourishing blood in the spleen – Dried longan can help calm the mind. Those with poor circulation of qi and blood, as well as those who suffer from insomnia and low energy levels in spring, can consume some dried longan appropriately. At the same time, dried longan is good for nourishing the spleen and stomach, and therefore it has a certain therapeutic effect on insomnia at night. However, it is common knowledge that dried longan can cause internal heat, so people with a hot constitution should eat it in moderation. It is recommended not to consume more than half a palm’s worth per day. 　　4. Seasonal foods: buds of spring Eating buds in spring is a gift from nature. The classic traditional Chinese medicine text, the Huangdi Neijing, states that one should “eat the grains of the corresponding season,” meaning that one should consume seasonal foods. In spring, all plants sprout fresh buds, and there are many edible spring buds, such as toon buds, bean sprouts, garlic sprouts, and soybean sprouts. 　　5. The best among the four fresh ingredients is spring chives; when it comes to tasting the freshest flavors in spring, spring chives are the top choice. In spring, the climate can be variable in terms of temperature, so it is necessary to nourish the body’s yang energy, and chives are particularly suitable for doing this. Chives contain nutrients such as volatile oils, proteins, fats, and various vitamins, and have effects such as improving digestion, boosting energy, and strengthening the kidneys. Spring chives are the best among all chives, offering an especially delicious flavor. Its roots are white as jade, its leaves green as emerald, and it has a delicate, fragrant aroma. Spring chives can be used in various ways: they can be served with meat, eggs, shrimp, cuttlefish, etc., or used as filling for steamed buns and dumplings. Adding some spring chives when stir-frying mung bean sprouts or dried tofu makes them particularly fragrant and delicious. 　　6. Spinach helps detoxify the body and prevent dryness in spring. Another vegetable to eat in spring is spinach. Spinach is available throughout the year, but it’s at its best in spring; the spinach of spring has red roots and green leaves, and it’s extremely tender and delicious. Spinach available in spring is very beneficial for detoxification and preventing dryness during this season. Traditional Chinese medicine also believes that spinach is sweet and cool in nature, and can nourish the blood, stop bleeding, consolidate yin, and moisten dryness. Since spinach contains a high amount of oxalic acid, which hinders the absorption of calcium and iron, it is advisable to blanch it in boiling water first, then remove it from the water before frying it. 　　7. Scallions and garlic help kill bacteria and boost vital energy in spring. Ginger, scallions, and garlic are not only used as seasonings in cooking, but they also have medicinal properties. Eating it regularly can boost appetite, enhance the yang energy in spring, and also have antibacterial effects to prevent diseases. Onions and garlic in spring are newly grown, so they are the most nutritious at that time of year. Spring is a season when infectious diseases are prevalent; eating certain foods can help prevent respiratory diseases. 　　8. Glutinous rice helps to warm and strengthen the spleen and stomach; glutinous rice cakes replenish energy. Glutinous rice helps to strengthen the middle energizer and boost vitality, as well as provide nutritional benefits. Consuming glutinous rice during the cold early spring weather can warm and strengthen the spleen and stomach, nourish the blood, and calm the mind. It is suitable for those with weak spleen and stomach functions or who suffer from frequent diarrhea; in other words, it is appropriate for people who experience abdominal pain, diarrhea, or a cold stomach in cold weather. However, glutinous rice is not easy to digest, so those who have difficulty digesting should consume only about half the size of a palm’s amount per day.