What to eat in winter After Li Huiming, a professor at Xiangya Hospital of Central South University, beginning of winter passed, the weather became colder and colder. How to adjust our diet in cold weather? The theory of TCM health preservation tells us that we should eat more warm and nourishing food to nourish the five internal organs, strengthen the body resistance, cultivate vitality and promote the rise of yang in the body. In this way, it can not only make the body stronger, but also play a good role in keeping out the cold. According to the different nutrients contained in food, the winter diet should have the following characteristics: eat more staple food and eat some mutton, quail and sea cucumber appropriately. Protein, fat and carbohydrates are called thermogenic nutrients. Therefore, in winter, we should appropriately increase the intake of staple food and oil to ensure the supply of high-quality protein. Dog meat, mutton, beef, chicken, venison, shrimp, pigeon, quail, sea cucumber and other foods are rich in protein and fat, which produce a lot of calories. Chinese medicine believes that it is beneficial to kidney and yang, warming the middle and warming the lower, invigorating qi and generating blood, and has the best effect of keeping out the cold. Fear of cold is related to lack of calcium and iron. People's fear of cold is related to the fact that the body consumes less certain minerals. For example, the content of calcium in human body can directly affect the flexibility and excitability of myocardium, blood vessels and muscles; Iron deficiency in blood is an important cause of iron deficiency anemia, which is often characterized by low heat production and low body temperature. Therefore, supplementing foods rich in calcium and iron can improve the body's ability to keep out the cold. Calcium-containing foods mainly include milk, bean products, kelp, seaweed, shells, oysters, sardines, shrimps, etc. Iron-containing foods are mainly animal blood, egg yolk, pig liver, soybeans, sesame seeds, black fungus and red dates. Kelp and laver can promote the secretion of thyroxine and generate heat. There is a kind of thyroid secretion called thyroxine, which can accelerate the oxidation of many tissues and cells in the body, increase the body's heat production capacity, enhance the basal metabolic rate, accelerate the blood circulation of the skin, and resist the cold and keep out the cold, while foods containing iodine can promote the secretion of thyroxine. Foods rich in iodine are: kelp, seaweed, Nostoc flagelliforme, jellyfish, spinach, Chinese cabbage, corn and so on. Animal liver and carrot can increase cold resistance. The cold climate causes obvious changes in human vitamin metabolism. Increasing the intake of vitamin A and vitamin C can enhance the cold tolerance and adaptability to cold, and has a good protective effect on blood vessels. Vitamin A mainly comes from animal liver, carrots and dark green vegetables, while vitamin C mainly comes from fresh fruits and vegetables. Sesame seeds and sunflower seeds can provide essential elements for cold resistance. Cold weather increases the demand for methionine in the body. Methionine can provide a series of methyl groups necessary to adapt to cold through transfer. Therefore, we should eat more food containing methionine in winter. Such as sesame seeds, sunflower seeds, dairy products, yeast, leafy vegetables and so on. Eating spicy food can dispel the cold. Pepper contains capsaicin, ginger contains aromatic volatile oil, and pepper contains piperine. They are all spicy foods. Eating more in winter can not only increase appetite, but also promote blood circulation and improve cold resistance. In addition, avoid eating or eat less sticky and cold food in winter, because such food is yin, which is easy to damage the yang in the spleen and stomach. ▲ Editor's Note: The weather is getting colder, and many old people and people with weak constitution will be a little uncomfortable physically. Nutritionists tell us that the main point of winter diet is to improve the ability to keep out the cold and resist diseases. So, what can we eat to achieve this goal? This edition introduces you from four aspects.