Spring is here, what should we pay attention to for health? In spring, our diet should be warm and less acidic to resist the cold.
[Diseases easily triggered in spring]
Infectious diseases:
Various respiratory infectious diseases such as influenza, measles, chickenpox, epidemic meningitis, mumps, scarlet fever, pneumonia, etc. are the most common. Bacterial dysentery, food poisoning, acute enteritis, typhoid fever, hepatitis A and E, and other intestinal infectious diseases are also on the rise.
Some immune diseases including allergic diseases:
Allergic asthma, allergic rhinitis, pharyngitis, dermatitis, as well as psoriasis, lupus erythematosus, scleroderma, rheumatoid arthritis, and other difficult-to-treat diseases are prone to flare-ups or relapses.
Chronic diseases:
Chronic bronchitis, gastric and duodenal ulcers, gastritis, chronic colitis, etc. are also prone to flare-ups or relapses in spring. The temperature and air pressure change significantly in early spring, which can cause excessive excitement of the sympathetic nervous system, blood vessel constriction leading to high blood pressure, and thickening of the blood. This is especially true for the elderly, who are more prone to the onset or aggravation of cardiovascular and cerebrovascular diseases.
Psychological disorders:
Changes in weather can affect a person's mood, especially continuous cloudy and rainy weather, which is one of the triggering factors for depression.
Therefore, it is important to adapt to seasonal changes and take proactive measures to maintain good health.
[Recommended Recipes]
Stir-fried Carrots with Mushrooms
Ingredients:
250g soaked mushrooms, 200g carrots, soy sauce, salt, MSG, pepper, sugar, scallion, ginger, garlic, water starch, vegetable oil, and chicken broth as needed.
Instructions:
a. Wash the mushrooms and carrots, slice them, blanch separately, and let them cool and drain.
b. Heat oil in a wok, stir-fry scallion, ginger, and garlic until fragrant, add mushroom slices and carrot slices, stir-fry evenly, add soy sauce, salt, pepper, sugar, and chicken broth, simmer for 5 minutes, add MSG before removing from heat, thicken with water starch.
Winter Melon with Dried Shrimp
Ingredients:
300g winter melon slices, 50g dried shrimp, vegetable oil, salt, cooking wine, scallion, and water starch as needed.
Instructions:
a. Sprinkle some salt on the winter melon slices and let them sit for 10 minutes, then drain the water; soak the dried shrimp in warm water, then rinse them.
b. Heat oil in a wok, stir-fry the winter melon slices until the skin turns green, then remove and drain the oil.
c. Heat oil in a wok, sauté the scallion, add water, cooking wine, salt, and dried shrimp, bring to a boil, then add the winter melon slices. Simmer on low heat until the winter melon is fully cooked. Thicken with water starch.
