Spring dietary principles should be based on eating more staple foods and fewer side dishes. Spring temperatures are unpredictable, and staple foods are rich in carbohydrates, which can be converted into calories and provide the body with what it needs. In addition, the spring focus on nourishing the spleen and stomach, staple food compared with large fish and meat, easier to digest, can better protect the stomach and intestines.

Vegetables are rich in vitamins, fiber and minerals, have a special function of dredging blood vessels and intestines, but also help the liver as soon as possible to achieve protein, sugar, fat metabolism. Eat less fruit does not mean not to eat fruit, but to eat in moderation. Fruit contains more fruit acids, is cold food, eat more easily hurt the spleen and stomach.

Spring dietary considerations

First of all, light vegetables, spring everything is recovering the body also needs a lot of fiber and vitamins.

With the improvement of modern living conditions, eat more fine grains, so that the lack of vitamin B increase in the population, it is recommended to supplement the spring coarse grains, such as buckwheat, oatmeal, high-grain, oat noodles and so on.

Reasonable arrangement of rest time, to ensure adequate sleep, strengthen the outdoor exercise, help the recovery of body functions and regulation to reduce colds and gastrointestinal diseases.