(1) foods with dietary fiber and vitamin c should be added, including coarse grains, vegetables and fruits. Some foods such as onion, garlic, mushrooms, fungus, kelp, hawthorn, seaweed, light tea, konjac and other foods have lipid-lowering effects.
(2) Usually, light, soft food rich in dietary fiber should be eaten, and cooking methods such as steaming, boiling, stewing, boiling, stir-frying, stir-frying and warm mixing should be adopted, but frying, frying, frying in oil and baking are not suitable.
(3) purslane. Among them, there is a substance called omega-3 fatty acid, which can inhibit the formation of serum cholesterol and triglycerides in vivo, and it can increase prostaglandin, an anti-inflammatory substance synthesized by vascular endothelial cells, reduce thromboxane A2, reduce blood flow viscosity, increase anticoagulant effect, and play a role in preventing thrombosis. In addition, there are calcium ions and potassium ions in Portulaca oleracea, which can directly act on the blood vessel wall after entering the blood stream, dilate the blood vessel wall, prevent the arterial wall from thickening, and effectively protect the blood vessel from damage.
(4) Garlic: There are many effective components in garlic. It can inhibit the development of atherosclerosis, reduce blood lipid, prevent thrombosis and inhibit platelet hyperfunction. Because garlic has a great stimulating effect on gastric mucosa, it should be eaten regularly in small quantities.
(5) Onion: It has the functions of lowering blood fat, blood pressure, cholesterol and preventing thrombosis. It has certain preventive and therapeutic effects on hypertension, hyperlipidemia, arteriosclerosis and vascular embolism.
(6) Foods with lipid-lowering effects, such as mung beans, hawthorn and mushrooms. Foods with antihypertensive effect, such as celery, eggplant, coriander, shepherd's purse (also known as ground vegetables, ground flowers, water spinach, clear grass, lettuce, mussels, kelp, peanuts, etc.
(7) Eating more fish and shrimp and keeping a proper amount of marine fish or shrimp every day can prevent thrombosis. Because they contain polyenoic acid and taurine, they can reduce blood lipid, inhibit platelet aggregation and reduce blood coagulation and thrombosis.