Dietary Therapies for Summer Colds: What to Eat and Avoid

Summer is here and colds are rampant. So what should you eat when you have a summer cold? Folk remedies have some effective dietary therapies for preventing and treating colds. Today, we will introduce these dietary therapies so that you know what to do when you have a summer cold. If you don't know what to do when you have a cold, you can also refer to them. For summer colds, people often don't pay enough attention. Do you know what to do when you have a summer cold? Here are some dietary therapies for you to refer to. Remedy for dispelling wind and dampness: 10 grams of patchouli, 10 grams of magnolia bark, 10 grams of ginger and pinellia, 10 grams of poria, 10 grams of apricot kernel, 30 grams of fried coix seed, 10 grams of cardamom, 15 grams of perilla leaf, and 30 grams of astragalus. Decoction, suitable for 4-5 people. It is suitable for preventing colds caused by heat and dampness, such as high fever, headache, heavy body, and thirst in a hot and humid environment. Patchouli and perilla leaves disperse heat and expel summer heat; cardamom and magnolia bark aroma can dispel dampness; pinellia can dry dampness and invigorate the spleen, allowing the spleen to transform water and dampness without being trapped by dampness. Apricot kernel can promote the descending function of lung Qi, allowing the lung Qi to descend and regulate the water pathway; poria and fried coix seed can invigorate the spleen and eliminate dampness. Remedy for invigorating the spleen and dispelling dampness: 25 grams of codonopsis, 15 grams of fried white atractylodes, 15 grams of poria, 10 grams of tangerine peel, 10 grams of processed pinellia, 6 grams of licorice, 10 grams of apricot kernel, and 15 grams of perilla leaf. Decoction, suitable for 4-5 people. It is suitable for people with weak spleen and stomach, poor digestion, bloating, and loose stools. Codonopsis is warm and tonifies the spleen and stomach, and nourishes the middle and benefits qi; white atractylodes is bitter and warm, invigorates the spleen, eliminates dampness, and assists in digestion; poria is sweet and bland, combined with white atractylodes to invigorate the spleen and seep dampness. Perilla leaf disperses dampness and invigorates the surface, and apricot kernel promotes the descending function of lung Qi. Ginger and spring onion tea: Slice the fresh ginger, remove the pit from the jujube, put them together with spring onion in a teacup, add an appropriate amount of sugar, and soak in boiling water. Drink it while it's hot. It can dispel wind and cold, invigorate the spleen and stomach, and prevent the flu. In addition, if you already have the flu but the symptoms are not severe, you can try the following prescription. Chai Ge Tang: 15 grams of bupleurum, 30 grams of kudzu root, 10 grams of siler, 10 grams of chuanxiong, 10 grams of scutellaria, 10 grams of peony, 10 grams of angelica, 45 grams of gypsum, and 6 grams of licorice. Boil three bowls of water into one bowl of water for adults, warm and drink, and half the dose for children. It is suitable for fever, body aches, eye socket pain, and thin tongue caused by the flu. Xiang Ru Yin: 15 grams of mosla, 15 grams of honeysuckle, 15 grams of forsythia, 10 grams of dolichos, 10 grams of processed magnolia bark, 10 grams of scutellaria, 15 grams of talc, 10 grams of straw grass, and 6 grams of licorice. Boil three bowls of water into one bowl of water for adults, warm and drink, and half the dose for children. It is suitable for fever caused by the flu, with a thick yellow tongue coating. Carrot stewed beef: 250 grams of beef, 250 grams of carrots. Cut the beef into small pieces, add cooking wine, ginger, scallion, and other ingredients, then add the carrot pieces and stew until cooked. It can nourish the spleen and stomach, strengthen muscles and bones, and enhance immunity. It is suitable for preventing colds and for those with low immunity. Beef can tonify the spleen and stomach, nourish Qi and blood, and strengthen muscles and bones. Carrots enhance immunity, prevent colds, nourish the spleen, nourish blood, aid digestion. Tomato and pork liver soup: 250 grams of pork liver, 25 grams of shrimp, 40 grams of mushrooms, 1 egg, 150 grams of tomatoes, appropriate amount of cooking wine, scallion, ginger slices, pepper, and salt. Cut the pork liver into small cubes, add wine, ginger juice, egg, salt, and pepper, and stir into a paste. Boil water with shrimp and cooking wine for 5 minutes, then add mushrooms, tomato cubes, and liver paste, bring to a boil, and season. It nourishes the liver and improves vision, and enhances immunity. It is used for preventing colds, preventing night blindness, and for those with low immunity. Pork liver nourishes the liver and improves vision; mushrooms nourish the spleen and stomach, nourish yin, lower blood pressure, lower blood lipids, moisturize dryness, and dissolve phlegm, and increase white blood cells; shrimp and tomatoes are both foods that enhance immunity, and tomatoes can enhance nutrition and reduce the occurrence of colds. When you have a cold and fever, what foods are suitable and unsuitable to eat? What foods are suitable to eat when you have a cold and fever? Drink plenty of water and eat light foods like rice porridge. Avoid oily and greasy foods, and eat more sleep. Sleep with a blanket to sweat out toxins. Cook some white porridge when you have a cold and fever. Buy a pound of fresh mushrooms with thin flesh, just add water and a little salt, boil it, and simmer for 15 minutes. Drink the soup and eat the mushrooms while it's hot. Avoid spicy food. When you have a fever, your energy consumption is high and your resistance is weak, so you need to supplement some nutrients.