What are the warm, hot, mild, cold and cooling foods? Author: Wu La La La Label: Life 2011-12-14 13:54 Wednesday Sunny Which foods are warm in nature and which are cold in nature? (2007-09-14 16:57:15)Reprinted▼
Tag: Literature/Original
Which foods are warm and which are cold?
TCM dietary therapy attaches great importance to the different properties, flavors and functions of food, which is to use the preferred properties and flavors of food to adjust the yin and yang of the human body's qi, blood, strengthen the body's health and eliminate evil, in the hope that "yin and yang will be secreted, and the spirit will be cured."
The nature of food refers to the "four properties", namely cold, hot, warm and cool. Coolness and coldness, warmth and heat have certain similarities in their functions. There is only a slight difference in the size of the effect. In addition, some foods have mild eating properties, which are called balanced properties. Foods that can reduce or eliminate heat syndrome are of cold-cooling nature; foods that can reduce or eliminate cold syndrome are of warm-heat nature. It is generally believed that most cold and cool foods have the effects of clearing heat, purging fire, and detoxifying, and are often used for febrile diseases. Most of the warm and hot foods have the functions of warming the middle, supporting yang, and dispersing cold, and are often used for cold diseases. Food with neutral properties has the functions of strengthening the spleen, appetizing, and replenishing the body.
Warming foods include: ginger, scallions, coriander, which are suitable for symptoms such as colds, fever, aversion to cold, runny nose, headaches, etc.; dry foods suitable for abdominal pain, vomiting, and preference for hot drinks. Ginger, black tea; pepper, wine, etc. suitable for symptoms such as cold limbs, chills, rheumatic joint pain, etc.
Normal foods include: rice, soybeans, black sesame seeds, peanuts, potatoes, cabbage, cabbage, carrots, onions, black fungus, lemon pork, tomatoes, eggs, fish including carp, crucian carp, loach, Yellow croaker, pomfret. In addition, the milk we drink daily is also a neutral food.
Cold foods include: buckwheat, corn, white radish, winter melon, mushrooms, celery, lettuce, rape, oranges, apples, etc.
Cold foods include: millet, mung beans, kelp, mung bean sprouts, bitter melon, tomatoes, cucumbers, bananas, watermelons, melons, etc.
1. Alkaline foods
Alkaline foods contain more metal elements such as sodium, potassium, calcium, and magnesium. It does not mean that something sour is sour food. You should know one thing: all sour fruits and soy products are alkaline foods, not acidic foods. Alkaline foods are considered to be foods with beauty effects.
Tofu, milk, celery, potatoes, bamboo shoots, mushrooms, carrots, kelp, mung beans, bananas, watermelons, strawberries, etc. and most vegetables and fruits are alkaline.
The "acidity and alkalinity" of food will affect body posture and skin fitness.
It has been determined that weakly alkaline foods include: tofu, peas, soybeans, mung beans, rape, celery, sweet potatoes, lotus roots, onions, eggplants, pumpkins, cucumbers, mushrooms, radishes, milk, etc. Alkaline foods include: spinach, cabbage, cabbage, lettuce, carrots, bamboo shoots, potatoes, kelp, citrus, watermelon, grapes, bananas, strawberries, millet, persimmons, coffee, wine, etc. There are also some foods that taste sour, so people mistakenly regard them as acidic foods, such as wild plants, tomatoes, vinegar, etc. In fact, these foods are typical alkaline foods.
Eat more alkaline foods. Studies have found that eating more alkaline foods can keep the blood weakly alkaline, reduce acidic substances such as lactic acid and urea in the blood, and prevent them from depositing on the wall of the blood vessels, thus softening the blood vessels, so some people call it alkaline. Food is a "cleanser of blood and blood vessels." The acidity and alkalinity mentioned here is not the nature of the food itself, but the nature of the elements left in the body after the food is digested and absorbed. Common acidic elements include nitrogen, carbon, sulfur, etc.; common alkaline elements include potassium, sodium, calcium, magnesium, etc. Some foods have a very sour taste, such as tomatoes and oranges, but they are all highly alkaline foods, because the final element they metabolize in the body is potassium.
2. Acidic foods
Acidic foods refer to inorganic salts such as phosphorus, sulfur, chlorine and other elements that can form acids in the human body, which can make body fluids acidic. Common foods include protein-rich meat, fish, poultry, eggs, cereals, and hard fruits such as peanuts, hazelnuts, and walnuts. Specific examples include: pork, beef, chicken, egg yolk, carp, eel, dried squid, shrimp, rice, flour, bread, barley, beer, asparagus, etc. Although your body lacks acidic foods, you should not blindly supplement them, because medical science has proven that when we eat a large amount of acidic foods containing chlorine, sulfur, phosphorus and other acidic foods, it is extremely difficult for the blood to maintain a weak alkaline state, and acidosis is prone to occur. disease.
The so-called "warm" foods refer to onions, leeks, cabbage and other foods that can warm the body. The so-called "hot" foods refer to foods that are more likely to warm the body than warm foods, and generally refer to some spicy condiments. Traditional Chinese medicine believes that warm foods are good for the skin, and more emphasis should be placed on protecting Yang in autumn. Therefore, the diet in autumn can be more warming and nourishing. Eat more beef and mutton, lotus seed porridge, wolfberry and other foods, which can warm and nourish qi and blood, nourish the organs, and protect the skin. Warm food that dispels cold and boosts yang often contains high calories, and it is easy for heat to accumulate in the body after being eaten. Regular consumption can lead to strong lung fire, which is manifested by dry mouth and tongue. How can we suppress "dryness"? Traditional Chinese medicine believes that it is best to choose some "sweet and cold" foods, that is, foods with cooler properties to control it.
"Cold" foods refer to foods that can make the body cold, including eggplants, tomatoes, cucumbers and other foods. If the nature of the food is between "warm" and "cold", it is called "flat" food. For example, white radish and eggs are "flat" foods.
Eat a combination of cool and warm foods. There are many cool foods in daily life, such as rabbit meat, chicken, duck meat, eggs, kelp, honey, sesame seeds, white fungus, lotus seeds, lilies, white radish, Chinese cabbage, celery, spinach, winter bamboo shoots, bananas, apples, etc. Professor Gan said that these foods are best eaten together with warm foods, which are good for the body. Except for pumpkins and pumpkins, which are warm in nature, melon vegetables such as bitter gourd, loofah, cucumber, cabbage melon, watermelon, melon, etc. are all cool in nature. Tomatoes, eggplants, celery, chrysanthemums, alfalfa (purple horn leaves), lettuce, asparagus, watercress, jicama, etc. are also cool vegetables
The warm and cold properties of fruits
Hot fruits: suitable for cold constitution
Durian, black dates
Warm fruits: suitable for cold constitution
Mango, lychee, peach , longan, rambutan, peach, chestnut, custard apple, coconut meat, kumquat, ebony plum, cherry, red date,
Plum (lukewarm)
Fruit for normal nature: suitable Various body types
Passion fruit, lemon, guava, avocado, pineapple, grape, lotus root, orange, sugar cane, papaya, olive, plum, Indian date
Cold nature Fruits: Suitable for hot constitution
Dragon fruit, pear, apple, star fruit, mangosteen, grapefruit, strawberry, loquat
Cold fruits: Suitable for hot constitution
< p>Tomato (slightly cold), watermelon, banana, kiwi, melon, grapefruit, orange, persimmon, coconut water, mulberryFood attributes
Cold food: animals Sex - Horse meat, crab, oysters, clams.
Plant-eggplant, lotus root, cucumber, cabbage. Fruit - persimmon, watermelon, pineapple, pear.
Seasoning - vermicelli, salt, yellow sauce, soy sauce.
Cool foods: animal-eggs, quail eggs.
Plants - bamboo shoots, cauliflower, radish, spinach, barley.
Fruit - orange, melon, cantaloupe, apple.
Drink - tea.
Foods that are neutral: animal-egg yolk, milk, carp, flat fish, cod, sea urchin, squid.
Plants - carrots, cabbage, broad beans, peas, yams, sweet potatoes, potatoes, corn, mushrooms, japonica rice, wheat, soybeans, adzuki beans.
Fruits - peanuts, ginkgo, figs, strawberries, plums.
Seasoning - honey, sugar.
Warm foods: animal-beef, chicken, mutton, pork liver, eel, salmon, herring, sardines, tuna, shrimp, sea scallops.
Plant-based: leeks, garlic, onions, pumpkin, asparagus, sesame seeds.
Fruits - walnuts, chestnuts, apricots, plums, and tangerine peel.
Seasoning - anise, mustard. )
Hot foods: animal fat, cheese, ham, sausage.
Seasoning - ginger chili, Sichuan peppercorns, pepper, wine, coffee, vinegar.
Cold foods: Commonly used include mulberry, purslane, dandelion, bitter greens, cabbage, day lily, winter melon, watermelon, bitter melon, crab, seaweed, kelp, salt, etc.
Hot foods: Commonly used include chili, pepper, pepper, cinnamon, dried ginger, wine vinegar, fennel, broad beans, coriander, mutton, dog meat, cat meat, venison, etc.
Warm foods: Commonly used foods include mustard greens, pumpkin, scallions, onions, garlic, leeks, carrots, ginger, peaches, lychees, longans, citrus, oranges, papayas, plums, lotus seeds, and sand. Sugar, jujubes, grapes, glutinous rice, walnut kernels, ebony plums, scented tea, oolong tea, honey, beef, chicken, duck, goose, shrimp, crucian carp, eel and silver carp, etc.
Cold foods: commonly used pears, bananas, bananas, ginkgo, olives, chrysanthemums, loofah, cucumber, rape, amaranth, celery, bamboo shoots, wild rice, spinach, lotus root, taro, eggplant, radish , water spinach, tofu, fungus, green vegetables, mung beans, snake gallbladder, rabbit meat, black fish, eel, frog and turtle, etc.
Flat foods: Commonly used foods include soybeans, sesame seeds, yams, peanuts, lilies, soybeans, corn, peas, sweet potatoes, pumpkins, gourds, lentils, wheat, japonica rice, glutinous rice, apples, loquats, and tomatoes. Mushrooms, honey, sugar, carp, turtle, soft-shelled turtle, eggs, duck eggs, pork, snake meat, etc.
The five properties of fruits
"Cold, cool, flat, warm and hot" are the five properties of fruits. The classification of the five qualities allows you to more clearly choose to eat fruits with different qualities according to your physique. If you have a cold constitution, it is not suitable to eat too many cold fruits, otherwise it will only "add insult to injury" and cause physical discomfort, which also violates the original intention of fruit health.
u Cold and cool fruits
Cold and cool fruits can clear away heat, remove fire, moisten the lungs and remove dryness. After eating, they will reduce the body's energy metabolism rate and promote The heat drops. It is suitable for people with heat constitution and heat symptoms.
Cold and cooling fruits include: melon, watermelon, persimmon, banana, coconut, strawberry, pear, loquat, etc.
u Warm and hot fruits
Warm and hot fruits can dispel cold, replenish deficiency, eliminate cold symptoms, increase body heat, and promote the body's energy metabolism. It is suitable for people with cold constitution and cold symptoms.
Warm and hot fruits include: bayberry, pomegranate, peach, mango, longan, lychee, jujube, etc.
u Pingxing
Pingxing fruits can whet the appetite and strengthen the spleen, tonify deficiency and strengthen the kidneys, and are easy to digest. They are suitable for people with any physical constitution. People with strong health can also eat them for a long time. edible.
Fruit fruits include: grapes, apples, lemons, olives, pineapples, star fruits, coconuts, etc.
Cool fruits include: watermelon, pear, grapefruit, pomelo, coconut, orange, hard persimmon, mangosteen, tomato
Hot fruits include: longan, lychee, mango, durian
Fruits with normal nature include: guava, apple, grape, orange, papaya, strawberry, cherry, mulberry
When you feel unwell, you may feel like you have a cold, cold or cold. Eat less hot fruits. At this time, you can eat more flat fruits.
What are the warm and cool foods?
1. Food group
Warm and hot foods - flour, sorghum, glutinous rice, barley and their products .
Cold and cool properties - buckwheat, millet, barley, highland barley, mung beans and their products.
Pingtan nature - rice, can rice, corn, sweet potato, adzuki bean and their products.
2. Vegetable group
Warming properties - lentils, green vegetables, bean sprouts, mustard greens, coriander, peppers, leeks, pumpkin, garlic sprouts, garlic moss, garlic, green onions, ginger , cooked lotus root, cooked white radish.
Cold nature - celery, wax gourd, raw lotus root, raw white radish, amaranth, cucumber, bitter melon, eggplant, loofah, wild rice, mushroom, seaweed, daylily (dried), kelp, bamboo shoots, Winter bamboo shoots, chrysanthemums, basil, Malantou, potatoes, mung bean sprouts, spinach, rape, water spinach, lettuce.
Plain nature - cabbage, tomatoes, cowpeas, green beans, taro, chicken feathers, cauliflower, cauliflower, black fungus, sword beans, white fungus, yam, pine nuts, sesame seeds, carrots, onions , mushrooms, shiitake mushrooms, broad beans, peanuts, edamame, soybeans, soybean sprouts, white lentils, and peas.
3. Animal food group
Warming-mutton, dog meat, eel, river shrimp, sea shrimp, sparrow meat, goose eggs, pork liver.
Cold and cool properties - duck meat, rabbit meat, river crab, snail meat, field snail meat, horse meat, oyster meat, duck eggs, clams.
Pingxing - Pork, goose, carp, herring, crucian carp, silver carp, eel, anchovy, croaker, hairtail, abalone, soft-shell turtle, loach, jellyfish, squid, chicken blood, eggs , pigeon eggs, quail meat, quail eggs, sea cucumbers, bird's nests.
4. Milk and milk products, soybeans and soybean products group
Warming properties - cheese.
Cold and cooling property - milk.
Fairness - soy milk and soy products.
5. Fruit group
Warm-heating properties - lychee, longan, peach, jujube, bayberry, walnut, apricot, orange, cherry.
Cold and cool properties - bananas, watermelons, pears, tangerines, oranges, persimmons, fresh lilies, sugar cane, grapefruit, hawthorn, mango, kiwi, kumquat, Luo Han Guo, mulberries, star fruit, cantaloupe, raw water chestnuts , raw water chestnuts.
Plain nature - apples, grapes, lemons, plums, loquats, olives, plums, sour plums, crabapples, pineapples, pomegranates, figs, ripe water chestnuts, ripe water chestnuts, and figs.
6. Other Foods
(1) Dried fruits:
Warming ones - chestnuts, walnuts, sunflower seeds, dried lychees, and longans.
Fair nature - peanuts, lotus seeds, gorgon seeds, hazelnuts, pine nuts, lilies, ginkgo, jujube, pumpkin seeds, watermelon seeds, sesame seeds, olives.
(2) Condiments:
Warming properties - wine, vinegar, fermented rice wine, brown sugar, caramel, mustard, fennel, pepper, pepper, osmanthus, black tea, coffee.
Cold and cool properties - soy sauce, roses, tempeh, salt, green tea.
Fairness - sugar, honey, cocoa.
7. Arrange meals reasonably according to the properties of food
People’s physiques have different properties, some have hotter summer dishes, some have colder ones; foods also have different Natural properties: warm, cold and peaceful. People with different physiques should choose foods suitable for their physiques.
For example, people with severe internal heat tend to choose mild or cold foods to make home-cooked dishes, while people with weak spleen and stomach tend to choose warm or neutral foods. Flat food is adaptable to a wide range of summer dishes, and can be eaten by any body type.
When preparing three meals a day with summer dishes, it does not have to be uniformly hot or uniformly cold. Pay attention to the reasonable combination of summer dishes to maintain the balance of food attributes. If the dishes you eat are hot, you can eat fruits that are cooler or milder.
In addition to the nature of food, different cooking methods and cooking ingredients can change the nature of food to varying degrees. For example, recipes using methods such as stewing, roasting, braising, frying, roasting, and simmering can make cold foods warm; using onions, ginger, garlic, cinnamon, pepper, cooking wine and other seasonings can also change cold foods. nature.
We should flexibly and dynamically prepare food with different attributes according to our actual physical condition, and choose reasonable cooking methods. For example, add garlic to braised eggplant to keep the dish from being too cold; for red hot pot summer dishes, you can choose cold celery, spinach, mushrooms, river fish fillets and other dishes to make home-cooked dishes that are balanced and delicious. , to overcome the negative effects of diet on health.
Generally speaking, when making dishes, you should choose mild and cool foods as home-cooked and delicious dishes in summer, while the opposite is true in winter.
It is very simple to judge the attributes of seasonal vegetables, that is, vegetables grown in summer are generally cooler, while winter is hotter. The same is true for fruits; some vegetables grown in greenhouses are delicious. The seasonality of home-cooked dishes is no longer obvious in the dish pictures, but its food attributes are basically retained.
However, this seasonal principle is generally speaking of home-cooked dishes. Although it is a picture of home-cooked dishes for winter and summer dishes, the recipes for a week in a row are hot, which is not good for the body. A better approach would be to appropriately adjust the arrangement of breakfast, lunch, dinner or recipes during the week so that the food attributes tend to be balanced, and it is also easy to implement the principle of food diversification.
Bitter melon, tomato, water bamboo, water chestnuts, water chestnuts, lily, lotus root, bamboo shoots, arrowhead, konjac, water spinach, dandelion, sorrel, Houttuynia cordata, purslane, bracken, bitter greens, Shepherd's purse, Chinese toon, water shield, snakeheaded fish, carp, river crab, mud snail, clam, razor clam, jellyfish, kelp, seaweed, snail, mussel, clam, milk, tempeh, mulberry, sugar cane, pear, watermelon, persimmon, banana, etc.
Meridians of properties and flavors of warm foods and how to eat them
Meridians of properties and flavors of warm foods:
Glutinous rice: warm in nature, sweet in taste, and returns to the spleen, stomach and lungs through. Zongzi, glutinous rice porridge, glutinous rice pancakes, glutinous rice wine, sorghum: warm in nature, sweet and astringent in taste, and returns to the spleen and stomach meridian. Sorghum wine, sorghum porridge, sorghum rice stewed rice, leeks: warm in nature, sweet and pungent in taste, and return to the kidney, stomach and liver meridian. Dish code, scrambled eggs, fried shrimps, making fillings (leek and egg dumplings or steamed buns or pies, leek and pork dumplings), making soup,
Cilantro: warm in nature, pungent in taste, returns to the spleen, stomach and lung meridian. Make soups and stuffings.
Garlic: warm in nature, pungent and sweet in taste, and returns to the spleen, stomach and lung meridian.
Onion: warm in nature, pungent in taste, returns to the lung and stomach meridian. Chopped green onion, dipping sauce, making stuffing, chopped green onion cake,
Ginger: slightly warm in nature, pungent in taste, and returns to the lung, stomach and spleen meridian. Ginger syrup, pumpkin: warm in nature, sweet in taste, and returns to the spleen and stomach meridian. Pumpkin stewed rice, steamed pumpkin, stir-fry, pumpkin soup, pumpkin cake,
Lychee: slightly warm in nature, sweet and slightly sour in taste, and returns to the spleen, stomach and liver meridian.
Shanju: slightly warm in nature, pungent and sweet in taste, and returns to the lung, stomach and liver meridians. It can reduce phlegm and quench thirst, regulate qi and relieve depression.
Pork liver: warm in nature, sweet and bitter in taste, and returns to the liver meridian.
Pork belly: warm in nature, sweet and slightly sour in taste, and returns to the spleen and stomach meridian.
Yellow beef: warm in nature, sweet in taste, and returns to the spleen and stomach meridian.
Mutton: warm in nature, sweet in taste, and returns to the spleen and kidney meridian. Mutton steamed buns, fried mutton with green onions, radish and mutton soup, mutton-shabu-shabu, grilled mutton, mutton skewers, mutton meatballs, mutton dumplings, haggis soup, braised mutton soup, braised mutton.
Dog meat: warm in nature, salty in taste, and returns to the spleen, stomach and kidney meridian.
Chicken: warm in nature, sweet in taste, and returns to the spleen and stomach meridian.
Chicken liver: slightly warm in nature, sweet in taste, and returns to the liver and kidney meridian.
Grass carp: warm in nature, sweet in taste, and returns to the spleen and stomach meridian.
Hairtail fish: warm in nature, sweet in taste, and returns to the spleen and stomach meridian.
Shrimp: warm in nature, sweet in taste, and returns to the liver and kidney meridian. Boiled shrimp, shrimp dumplings, shrimp soup, shrimp and rapeseed, fried shrimp.
Sea cucumber: warm in nature, sweet and salty in taste, and returns to the liver and kidney meridian. Sea cucumber stewed with chicken, sea cucumber fried with green onions, sea cucumber and tofu stewed in a pot,
Wine: warm in nature, pungent and sweet in taste, and returns to the heart, liver, lungs and stomach meridian. Stir-fried vegetables, stewed chicken, stewed pork ribs,
Brown sugar: warm in nature, sweet in taste, and returns to the spleen, stomach and liver meridian. Ginger syrup, brown sugar water, boiled eggs dipped in brown sugar.
Caramel sugar: warm in nature, sweet in taste, and returns to the spleen, stomach and lung meridian.
Chestnut: warm in nature, sweet and flat in taste; human spleen, stomach and kidney meridians. Nourishes the stomach and spleen, nourishes the kidneys and strengthens muscles, activates blood circulation and stops bleeding. Boiled chestnuts, fried chestnuts, chestnut porridge.
Pothermia spp.: warm in nature, sweet and pungent in taste; human liver, stomach, and kidney meridians.
Scallion white: pungent, warm. Returns to lung and stomach meridian.
Papaya: sour, warm. Returns to liver and spleen meridian.
Cumin: pungent, warm. Returns to the liver, kidney, spleen and stomach meridians.
Gagalang: pungent, warm, returns to the spleen and stomach meridians.
Clove: pungent, warm, returns to the spleen, stomach and kidney meridians.
Savage bean: sweet, warm. Returns to the stomach and kidney meridians.
Litchi core: sweet, astringent, warm. Returns to the liver and stomach meridians.
Buddha's hand: pungent, bitter, warm. Returns to the liver, spleen, stomach and lung meridians.
Orange peel: pungent, bitter, warm. Returns to the spleen and lung meridians.
Hawthorn: sour, sweet, slightly warm. Returns to the spleen, stomach and liver meridians.
Rose flower: sweet, warm. Returns to liver meridian.
Almond: bitter, lukewarm, slightly toxic. Returns to lung, large intestine meridian.
Caramel: sweet, warm. Returns to the spleen, stomach, and lung meridians.
Jujube: sweet, warm. Returns to the spleen and stomach meridian.
Lentils: sweet, slightly warm. Returns to the spleen and stomach meridian.
Yam: sweet, flat. Returns to the spleen, lung, and kidney meridians.
Codonopsis pilosula: sweet, slightly warm. Returns to the spleen and lung meridian.
Leek: pungent, sweet, warm. Returns to liver and kidney meridian.
Yellow dog kidney: salty, warm. Returns to kidney meridian.
Walnut meat: sweet, warm, returns to the lung, kidney, and large intestine meridians.
Gouji: bitter, sweet, warm. Returns to liver and kidney meridian.
Longan meat: sweet, warm. Guixin, spleen meridian.
Polygonum multiflorum: sweet, bitter, astringent, slightly warm. Returns to liver and kidney meridian.
Pomegranate peel: sour, astringent, warm. Returns to the stomach and large intestine meridian.
Garlic: pungent, warm, returns to the spleen, stomach, lung, and large intestine meridians.
Rose: sweet, slightly bitter, warm. Returns to liver and spleen meridians.
Laoya, sweet, warm, non-toxic, enters the spleen, stomach, lung and kidney meridians. Function: Nourishing yin and nourishing blood.