1. Eat more melons and vegetables: The human body loses a lot of water in summer and must be replenished in time. The water content of winter melon ranks highest among vegetables, up to 96%, followed by cucumber, pumpkin, loofah, chayote, pumpkin, bitter melon, watermelon, etc. This means that eating 500 grams of vegetables is equivalent to drinking 450 ml of high-quality water. In addition, all melons and vegetables are high in potassium and low in sodium, which can lower blood pressure and protect blood vessels.

2. Eat more cool vegetables: The most important factor affecting the human body in summer is the poison of heat and humidity. When heat-humidity invades the human body, it will cause open pores, excessive sweating, Qi deficiency, spleen and stomach dysfunction, and indigestion. Eating some cool vegetables is helpful for relieving irritability and heat, clearing away heat and purging fire, detoxifying and laxative. 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, lettuce, asparagus, etc. are also cold vegetables.

3. Eat more “sterilized” vegetables: The temperature is high in summer, and pathogenic bacteria breed and spread quickly. This is the season when human intestinal infectious diseases are prone to occur. At this time, eating more "sterilizing" vegetables can prevent diseases. Such vegetables include: garlic, onions, leeks, chives, green garlic, garlic sprouts, etc. These onion and garlic vegetables are rich in broad-spectrum phytocides, which can kill and inhibit various cocci, bacilli, fungi, and viruses. Among the bases, the most prominent one is garlic.