Wang Mingyong (diet therapy and health expert) To nourish the liver in spring, you should eat more green and sour foods, including kiwi, lemon, guava, white vinegar, mung beans, edamame, large cucumbers, small cucumbers, bamboo shoots, Cauliflower, spinach, celery, kelp, etc. can take care of the liver, gallbladder, eyes and other parts of the body. "Huangdi Neijing" writes: "Spring in March is called hair and Chen. Heaven and earth are born together, and all things are prosperous..." Spring health care should protect the Yang Qi in the body and keep the Yang Qi in an uninterrupted and continuously strong state. . Traditional Chinese medicine pays attention to the five elements, and spring is the time when vegetation flourishes and flowers bloom, which corresponds to the "wood" in the five elements, and the "liver" in the five internal organs corresponds to "wood", so it is said: "Spring is suitable for nourishing the liver." Chen Chaozong, honorary chairman of the Taipei Chinese Physicians Association, said that the liver has the function of storing blood. When excessive blood loss or women are menstrual, it can easily lead to insufficient qi and blood, which will also lead to insufficient liver blood. Once the liver blood is insufficient, it will not be able to provide enough nutrients to the liver, resulting in damage to the liver function. It is easy to have sore eyes, dizziness, and disorders of the female menstrual period. Therefore, in spring, in addition to nourishing the liver, Replenishing blood is also a major focus of health care. Spring corresponds to the "green" color among the five colors of traditional Chinese medicine. Generally speaking, green can promote the circulation of liver qi and the metabolism of the human body. It is beneficial to the detoxification of the liver, eliminates physical fatigue, improves eyesight, protects the optic nerve, and enhances 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, large cucumbers, small cucumbers, bamboo shoots, cauliflower, Spinach, celery, kelp, etc. can take care of the liver, gallbladder, eyes and other parts of the body. Wang Mingyong (diet and health expert) To nourish the liver in spring, you should eat more green and sour foods, including kiwi, lemon, guava, white vinegar, mung beans, edamame, large cucumbers, small cucumbers, bamboo shoots, broccoli, spinach, celery, and kelp. Etc., it can take care of the liver, gallbladder, eyes and other parts. "Huangdi Neijing" writes: "Spring in March is called hair and Chen. Heaven and earth are born together, and all things are prosperous..." Spring health care should protect the Yang Qi in the body and keep the Yang Qi in an uninterrupted and continuously strong state. . Traditional Chinese medicine pays attention to the five elements, and spring is the time when vegetation flourishes and flowers bloom, which corresponds to the "wood" in the five elements, and the "liver" in the five internal organs corresponds to "wood", so it is said: "Spring is suitable for nourishing the liver." Chen Chaozong, honorary chairman of the Taipei Chinese Physicians Association, said that the liver has the function of storing blood. When excessive blood loss or women are menstrual, it can easily lead to insufficient qi and blood, which will also lead to insufficient liver blood. Once the liver blood is insufficient, it will not be able to provide enough nutrients to the liver, resulting in damage to the liver function. It is easy to have sore eyes, dizziness, and disorders of the female menstrual period. Therefore, in spring, in addition to nourishing the liver, Replenishing blood is also a major focus of health care. Spring corresponds to the "green" color among the five colors of traditional Chinese medicine. Generally speaking, green can promote the circulation of liver qi and the metabolism of the human body. It is beneficial to the detoxification of the liver, eliminates physical fatigue, improves eyesight, protects the optic nerve, and enhances 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, large cucumbers, small cucumbers, bamboo shoots, cauliflower, Spinach, celery, kelp, etc. can take care of the liver, gallbladder, eyes and other parts of the body. Celery: According to the traditional Chinese medicine book "Compendium of Materia Medica", celery treats symptoms such as liver yang, dizziness, and red face and eyes. From nutrition, we also know that celery is rich in vitamin B complex, vitamin C, sodium, potassium and other minerals. It has the effects of calming the liver, clearing away heat, producing sweat, antipyretic, and lowering blood pressure. However, because celery contains high sodium, with an average of 1 root of celery containing 35 mg of sodium, patients with high blood pressure should not eat too much. Oysters: According to traditional Chinese medicine, oysters enter the liver and kidney meridians and have the effect 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 reduce bad cholesterol levels, but also prevent cardiovascular diseases and fatty liver. However, eating raw oysters is prone to bacterial infection. Therefore, it is recommended to eat them with appropriate amounts of ginger, vinegar and other seasonings to achieve the sterilization effect. 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 vessels and the movement of the five meridians. It has a good auxiliary therapeutic effect on stomach diseases caused by liver qi disorders. . Chen Chaozong reminded that try not to eat it with soy products, otherwise calcium oxalate will easily form, leading to the occurrence of stones.

Wang Mingyong Fan Group, Wang Mingyong Blog