So what should a really reasonable "diet nourishing the stomach" do? In theory, it is unhealthy and unreasonable to eat only meat or absolutely vegetarian food. The correct and reasonable diet should be three points: balanced nutrition, reasonable vegetarian diet and moderate taste. Only in this way can we balance the energy supply of the human body, promote the metabolism of the human body, repair the tissues and cells of the human body, and maintain the structural integrity (including gastrointestinal tissues and cells, of course). Then this article will talk about these three points for everyone to help them eat correctly and nourish their stomachs.
First of all, talk about nutritional balance. Nutritional balance is very important for the recovery of gastrointestinal diseases. You know, the food I eat needs constant peristalsis, which is digested and absorbed by the gastrointestinal tract and then converted into energy to supply the whole body's consumption. In fact, the gastrointestinal tract is the energy supply station of the human body! This is why Chinese medicine says that the spleen is the foundation of the day after tomorrow (note: the spleen of Chinese medicine is not the spleen of western medicine, but the spleen of Chinese medicine refers to our whole digestive system, including the gastrointestinal tract, which must be clearly distinguished). To put it bluntly, the integrity of gastrointestinal absorption function is the cornerstone of our human health!
Then take the gastrointestinal tract itself to maintain its normal functions (peristalsis, digestion, absorption, etc.). ) also needs energy supply, so it is very important for us to maintain a balanced intake of nutrients for the normal operation mode of gastrointestinal function and its rehabilitation, because our gastrointestinal tract will absorb and digest various foods by secreting various digestive enzymes, digestive juices and regulating peristalsis, so if you are picky about food at this time, or choose the wrong way to nourish your stomach. If you don't eat what you don't eat, it will lead to some foods not being ingested for a long time, which will lead to "use in and waste out", which will lead to the weakening of the human body's ability to digest certain foods, thus causing a vicious circle.
I met a patient who had searched online for what he could eat and what he could not eat because of his stomach trouble, read countless articles and videos (not excluding many with marketing numbers) and made a very large form by himself. I ate according to the form and ended up at home for three months. I didn't say that my stomach trouble was cured, but I fainted at home because of malnutrition and was taken to the hospital by an ambulance. I'm speechless. He just fell into an endless cycle of stomach trouble-afraid to eat-insufficient gastrointestinal energy supply-weakened digestive ability-aggravated stomach trouble-afraid to eat more-further weakened gastrointestinal energy supply-further weakened digestive ability-and the disease progressed.
So how should we choose food to make our cooking balanced? This has to mention a sentence by Professor Li of Shanghai University of Traditional Chinese Medicine, "Nourishing the stomach is the tonic, and palatability is the most expensive", which Dr. Qin likes very much and is often mentioned in videos and articles. This sentence is actually about choosing what your gastrointestinal tract and digestive system can accept, not what your brain and mouth (taste) like. Choosing food needs to vary from person to person, just as everyone is tall and thin, with different genders and ages. Instead of watching what others say is delicious, even if you can't eat it yourself, you just need to know a big strategy and know what you can't eat. There is no need to be particularly careful, as long as you eat it without any side effects and discomfort! We usually teach children not to be picky about food. In fact, for adults, you should not be picky about food! I will elaborate on the specific choice of food later, so I won't go into details here.
After talking about nutritional balance, let's talk about the second point, that is, vegetarian food is reasonable. In fact, having stomach trouble makes you "light diet", which is not what some people think. You don't eat any "fishy" food, because the normal survival, maintenance and repair of our own tissues and cells (including gastrointestinal mucosa tissues and cells) need a lot of protein and fatty acids, just like a crack in a wall, and the repair needs raw materials such as bricks and cement. The repair of tissues and cells also needs "raw materials", that is, protein, fatty acids and other substances, and various synthetic enzymes in our body also need protein, fatty acids and other substances as raw materials. If these tissues are insufficient, the endocrine function will be unbalanced at this time, resulting in decreased immunity. If digestive enzymes (pepsin, pancreatin, bile, etc. ) insufficient secretion in the digestive tract will weaken digestion and cause indigestion.
Therefore, the key to the choice of "light diet" food for nourishing the stomach is not not not to eat meat, but to selectively choose foods that are easy to absorb and digest and rich in protein and plant cellulose, such as fresh vegetables and fruits (pay attention to freshness), bean products, milk (used with caution for those with allergies, gastric ulcers or hyperacidity), lean meat, fish, poultry (such as chickens and ducks), rice noodles and miscellaneous grains.
Let's talk about the choice of meat in detail. In fact, it is not particularly realistic to rely solely on vegetarianism to supplement protein, because there are few vegetarianism except beans in protein, and the nutritional value is not too high, so it is not easy to be absorbed, digested and utilized by the human body. Therefore, it is a better choice to supplement protein with meat, but we must eat meat selectively. We should eat less fatty meat. For example, fat pork and mutton with high fat content. To put it bluntly, eat less fat, especially some people like to eat braised pork, rotten braised pork and pig's head meat. And we should pay more attention and try to eat some tender lean meat, which is compared with red meat (mammalian meat, such as pork, beef, mutton, etc.). As mentioned earlier, in fact, white meat (non-mammals) can be properly ingested if it is not allergic to the gastrointestinal tract. For example, chicken, duck, fish, etc. These meats can provide a lot of high-quality protein and essential fatty acids, especially fish is rich in high-quality protein and unsaturated fatty acids that can reduce blood fat, as well as some vitamins and trace elements needed by the human body, so eating some fish is a better choice if you are not allergic.
Then let's talk about the first two points, and then the third point is that the taste is moderate. In fact, as the ancient sages said, "the golden mean", understanding this is also very important for our gastrointestinal rehabilitation! However, many patients do not fully understand this. Speaking of "light diet", they don't put any condiments.
I used to have a patient who liked to eat spicy and salty food because of his strong taste. We put a lot of pepper and salt in every meal, but we should know that summer is better in the north, but the weather is dry and cold in winter, so this time is the high incidence of gastrointestinal diseases. At this time, if the taste is too heavy, the pressure and damage to the gastrointestinal mucosa will be particularly great, because these things will directly stimulate the gastric mucosa first. Then it will stimulate gastric acid secretion and aggravate mucosal damage after entering the body. Therefore, this patient has recurrent gastric erosion and gastric ulcer every year, and he will do gastroscopy every winter. In this patient's words, he needs to take omeprazole every winter, and the boils on his skin (as the saying goes, the kind of toxic pimples that get angry) are here or there. Later, when I got to know his situation, I told him to have a light taste. Especially in winter, the patient is very obedient. He doesn't eat anything heavy, sometimes even salt. After tossing for a long time, I found that everything I ate was tasteless, my body was thin, and I was malnourished. He once suspected that he had cancer. After checking online, he was even more afraid, and symptoms such as stomachache began to recur. He hurried to the hospital for treatment. After checking the gastroscope, I found myself with gastric ulcer again. Then I asked him if his diet was still biased towards taste. After talking about the recent situation, he found himself going from one extreme to the other. You can imagine how many people will have an appetite without any seasoning or even salt. If you can't eat anything, you will definitely lose weight very quickly. Then, add your own panic, and your weight loss will increase. After all, "sad spleen." Then at this time, not only will you lose weight, because nutrition can't keep up, but it will also lead to the maintenance of gastrointestinal mucosa mentioned above, lack of "raw materials" for repair, and aggravate the damage of gastrointestinal mucosa. In addition, because of nervous mood, the normal peristalsis of gastrointestinal tract will be abnormal or even convulsive, which will affect digestion and even lead to congestion and edema of gastric mucosa, which will lead to erosion and ulcer. In addition, it will also affect the secretion of digestive juices such as gastric acid in the nervous state. At this time, if gastric acid is secreted too much, it will also affect the secretion of gastric acid.
Then through this medical case, we will find that "moderate spleen and stomach" is very important, which is the "golden mean" in our traditional culture. It is very important to grasp the "degree" in everything. Then at this time, someone will say, "You always say to grasp the degree." How to grasp this "degree"? In fact, as I said before, the mastery of this degree varies from person to person. Everyone's environment is different, gender and age are different, and their physique is even more varied. Therefore, the mastery of this degree also needs specific analysis. Take the environment for example. In the southwest of China, such as Sichuan and Chongqing, the winter is contrary to the north, and the weather is cold and humid, so it needs proper intake at this time. And some people who are engaged in physical activities or outdoor activities, especially in summer, sweat a lot because of more exercise. At this time, it is understandable to add some sodium salt appropriately, which is salty and heavier than normal people. Then some people have symptoms of indigestion, loss of appetite, and fear of cold because of insufficient secretion of digestive juices such as gastric acid and pepsin. At this time, adding some spicy condiments to food can stimulate appetite, promote the secretion of digestive juices such as gastric acid, promote gastrointestinal peristalsis, and help the body to get rid of heat. Therefore, whether it is a heavy taste needs to vary from person to person and adapt to local conditions. Then take the patient I mentioned above as an example. He has a strong appetite, gastric erosion, gastric ulcer and is prone to sores, so it is not suitable for spicy food at this time, and it is not suitable for people with gastroesophageal reflux, gastrointestinal spasm, abdominal pain and diarrhea. In addition, high-salt diet and irritating condiments are not suitable for patients with hypertension and cardiovascular and cerebrovascular diseases, which will increase the risk of cardiovascular and cerebrovascular diseases.
In addition, it should be noted that modern people often eat out, which is not a particularly good choice for eating and nourishing the stomach. Most people eat out mainly because they think the food in restaurants is more delicious. Let's not talk about the risk of helicobacter pylori infection. Let's just say that the food in this restaurant is delicious because the chefs in the restaurant use more condiments, that is, the taste of the food in the restaurant is heavier than that of ordinary people. Heavy taste can cover up the shortcomings of raw material quality. For example, live fish can be made into steamed fish, so if they die quickly, they can be made into braised fish, which tastes ok. If you die for a long time and are stale, you can't tell the difference between dried fish, fried fish and pickled fish. So you can't tell the difference between taste and freshness and quality of ingredients. It's best to try to eat at home.