In the hot and humid summer, it is a good time for various diseases to strike. At this time, we need to "overcome all difficulties" and eliminate these diseases. The best way to do this is through diet, and we have different diets for different diseases. Let's take a look at what vegetables we should eat for different diseases.
1. Water-rich melon vegetables
In the high temperature of summer, the body loses more water than other seasons and needs to replenish it in a timely manner. Winter melon has the highest water content among vegetables, reaching 96%. Next are cucumbers, pumpkins, luffa, Buddha's hand melon, pumpkins, bitter gourd, and watermelon, etc. Eating 500 grams of melon vegetables is equivalent to drinking 450 milliliters of high-quality water. In addition, melon vegetables have the characteristics of high potassium and low sodium, which can lower blood pressure and protect blood vessels.
2. Cooling vegetables that clear heat and remove dampness
The most important factor that affects the human body in summer is the heat and dampness. Heat and dampness entering the body can cause pores to open, excessive sweating, qi deficiency, and can cause spleen and stomach dysfunction and poor digestion. Eating cooling vegetables is beneficial for generating body fluids, relieving thirst, clearing heat, detoxifying, and promoting bowel movements. Cooling vegetables in summer include bitter gourd, luffa, cucumber, vegetable squash, asparagus, etc.
3. Bitter vegetables that relieve heat and nourish fire
Bitter vegetables contain amino acids, vitamins, alkaloids, glycosides, trace elements, etc. They have various medical and health functions such as anti-bacterial and anti-inflammatory, heat relief, refreshment, and alleviating fatigue. Bitter vegetables can promote the secretion of gastric acid, increase gastric acid concentration, and increase appetite. Common bitter vegetables include bitter gourd, bitter greens, dandelion, lotus leaf, etc.
4. Anti-inflammatory and antibacterial vegetables
In the high temperature of summer, pathogenic bacteria breed and spread quickly, making it a season when human diseases, especially intestinal infectious diseases, are more prevalent. Eating more "antibacterial" vegetables can prevent these diseases. These vegetables include garlic, onions, leeks, spring onions, chives, green garlic, garlic sprouts, etc. These onion and garlic vegetables contain abundant plant broad-spectrum antibacterial substances, which have killing and inhibitory effects on various cocci, bacilli, fungi, and viruses.
Different vegetables have different effects on the human body. To stay away from the interference of diseases, you need to choose the right type of vegetables that suit you. "Choosing the right vegetables" is the ultimate goal!
