Nourishing the liver in spring helps the liver detoxify and improves immunity! Chinese medicine doctor Chen Chaozong: Eat more of these sour foods

Spring is a good time to nourish the liver. According to the "Yellow Emperor's Internal Classic", March is the season when all things grow and it is also the most active period of the liver. Therefore, it is very important to nourish the liver in spring, which can help the liver detoxify, regulate metabolism, and improve the body's immunity. In addition to nourishing the liver, blood supplementation is also a major focus of health preservation.

As for what to eat to nourish the liver in spring? It is recommended to eat more green and sour foods, including kiwi, lemon, guava, white vinegar, mung bean, edamame, cucumber, cucumber, bamboo shoots, broccoli, spinach, celery, kelp, etc., which can take care of the liver, gallbladder and eyes.

It is written in the Yellow Emperor's Classic of Internal Medicine: "The three months of spring are the time for renewal. Heaven and earth are both giving birth, and all things are flourishing..." To maintain good health in spring, one should protect the body's Yang Qi and keep it in an uninterrupted and continuously vigorous state. Traditional Chinese medicine focuses on the five elements. Spring is the time when grass and trees flourish and flowers bloom, which corresponds to the "wood" in the five elements. The "liver" in the five internal organs also corresponds to "wood", so it is said: "Spring is good for nourishing the liver."

Chinese medicine practitioner Chen Chaozong said that the liver has the function of storing blood. When there is excessive blood loss or when women are menstruating, it is easy to cause insufficient qi and blood, which in turn causes insufficient liver blood. Once the liver blood is insufficient, it cannot provide enough nutrients to the liver, causing damage to liver function. It is easy to experience sore eyes, dizziness, and menstrual disorders in women. Therefore, in the spring, in addition to nourishing the liver, blood supplementation is also a major focus of health preservation.

Eat more green and sour foods to nourish the liver in spring

Spring corresponds to the "green" color among the five colors in traditional Chinese medicine. Generally speaking, green can promote liver qi circulation and the body's metabolism, which is beneficial for liver detoxification, eliminating body fatigue, improving eyesight, protecting the optic nerve, and enhancing immunity.

The taste corresponding to green is "sour". To nourish the liver in spring, you should eat more green and sour foods, including kiwi, lemon, guava, white vinegar, mung beans, edamame, cucumber, bamboo shoots, broccoli, spinach, celery, kelp, etc., which can take care of the liver, gallbladder, eyes and other parts.

The taste corresponding to green is "sour". To nourish the liver in spring, you should eat more green and sour foods, such as kiwi fruit.

3 foods that nourish your liver

Celery

The Chinese medicine book "Bencao Tui Chen" records that celery is mainly used to treat symptoms such as dizziness, red face and eyes caused by liver yang. We also know from nutrition science that celery is rich in B vitamins, vitamin C, sodium, potassium and other minerals. It has the effects of calming the liver and clearing heat, inducing sweat and relieving fever, as well as lowering blood pressure. However, because celery is high in sodium, an average of 1 stalk of celery contains 35 mg of sodium. Therefore, patients with hypertension should not consume too much.

◎Oysters

Traditional Chinese medicine points out that oysters enter the liver and kidney meridians, and have the effects of nourishing yin and blood, eliminating boredom and relieving insomnia. Chen Chaozong said that oysters are rich in omega-3 fatty acids, EPA and DHA, which can not only lower the level of bad cholesterol, but also prevent cardiovascular disease and fatty liver. However, eating oysters raw is prone to bacterial infection. Therefore, it is recommended to eat them together with appropriate amounts of ginger, vinegar and other seasonings to achieve a sterilization effect.

◎Spinach

It is a seasonal vegetable in spring. It is cool in nature and sweet in taste. It is rich in vitamin K, folic acid, oxalic acid, protein and iron. It is beneficial to activate blood circulation and the five meridians. It has a good auxiliary therapeutic effect on stomach diseases caused by liver qi disorder. Chen Chaozong reminds that you should try not to eat it with bean products, otherwise it will easily form calcium oxalate and lead to the occurrence of stones.