Ang buwan ng tag-init ay ang simula ng taon. Ang pagpapalakas ng kalusugan ay ganito rin.
Paano magpapalakas sa tag-init? Ano ang dapat kainin at ano ang dapat iwasan? Gaano karami ang dapat kainin? Lahat ito ay may kahulugan. Upang matulungan ang aking mga tanong, ako ay nagtanong sa mga experienced Chinese doctors tungkol sa the ways to stay healthy during spring and summer.
Ang mga hospital ay nagsabi na maraming pasyente ang dumating dahil sa colds, fever, cough, gastrointestinal issues, at liver problems. Si Dr. Zhong Yongtao, a wellness consultant at Dasha Tang, ay nagsabi na ang tag-init ay madalas may gastrointestinal and liver problems. Dapat i-limit ang acid and spicy foods, at kainin ang sweet-tasting foods to strengthen the spleen. Mga tamang food therapy items tulad ng tangerine peel na nakakatulong sa liver, chrysanthemum that calms the liver wind, bean sprouts and grain sprouts that soothe the liver and spleen, ay angkop sa season. Maaaring i-store sa bahay ang mga food na nakakatulong sa clearing internal heat, removing dampness toxins, and strengthening the spleen, tulad ng coix seed, broad beans, poria, atractylodes, banlangen, guanzhong, and honeysuckle, na maaaring lutuin bilang soup o inumin bilang tea. Iwasan ang mataba na meat tulad ng lamb, dog meat, quail, buckwheat, fried peanuts, fried seeds, sea fish, shrimp, at spicy foods.
Three steps of healthful diet therapy
1. Tea
May isang unwritten rule sa pagkain ng pharmaco-nutrition: "Do not drink tea." Ayon kay Mr. Xu from Xiyang Fang, ang tea ay nakakalason ng gamot, kaya dapat inumin ang plain water. Ngunit sa Guangzhou Qifu Pharmaco-nutrition and Dasha Tang International Wellness Club, ang mga staff ay maaaring mag-alok ng "tea." Ang nakakaloka ay ang hitsura ay parang tea, pero walang anumang tea flavor.
Si Dr. Wang Yansong, the chief TCM practitioner at Qifu Pharmaco-nutrition, ay nagpaliwanag na ito ay "refreshing tea." Dahil sa ang panahon ay nagbabago, madalas na magkaroon ng cold. Ang refreshing tea ay may silverleaf, dendrobium, licorice, and scrophularia, na nakakatulong sa throat and cold. Bukod dito, mayroong iba pang similar tea called "Flower Dew Jade Liquid," made from silverleaf, rose, chrysanthemum, bamboo, and hawthorn, though slightly sour. Sa Dasha Tang International Wellness Club, ang mga staff ay palaging handang mag-alok ng warm welcome tea, na simple ang hitsura, pero may laman. Ang tea ay may tangerine peel, na nakakatulong sa qi regulation at cough relief.
2. Soup
Ang mga tao sa Guangdong ay mahilig sa sopas, at nagluluto ng sopas na ayon sa season at individual needs. Ang sopas ay pinanatili ang original flavor, light and clear, na tinanggap ng mga customer.
Spring: Qifu Pharmaco-nutrition presents Longevity Turtle Age Soup and Dendrobium American Ginseng Crocodile Soup. The former contains turtle, lingzhi, fresh poria, yam, and ginger, effective in nourishing liver yin. The latter is made from dendrobium, American ginseng, ophiopogon, and crocodile meat, effective for gastrointestinal issues, indigestion, and cough.
Xiyang Fang is famous for their soups, with a unique secret recipe made by slowly simmering distilled water for half a day. Though there are herbs, there is no bitterness—instead, it is deliciously sweet and fragrant. There are over fifty types of soups, each with different benefits. The chef explained that due to pollution in Guangzhou, respiratory diseases are common. Red thread soup with lean meat helps clear lung heat and relieve cough. During spring, the weather is humid, so drinks with diuretic, anti-swelling, and detoxifying properties are recommended. Half-side lotus root soup with fish tail falls under this category. Digestive issues are common in spring, so lion’s mane mushroom with lean meat helps digestion and strengthens spleen and qi.
But remember, do not mix soups. If you must mix, only mix same type, like cool with cool.
3. Dishes
While enjoying soup, pairing with a medicated dish enhances the therapeutic effect.
Spring focuses on liver and spleen nourishment. Dasha Tang International Wellness Club recommends Wu Wei Liver Slices, which nourish liver and kidney, enrich blood, and dispel wind. From the name, you can guess the ingredients: pig liver, rehmannia, plus wood ear, dates, goji berries for flavor. The taste is particularly sweet and savory.
Spring is unpredictable—cold and warm alternately. To boost immunity and fight viruses, wild mushroom pigeon pot is a good choice, suitable for those with weak spleen and qi deficiency, or liver pain. Dr. Yu Yonghong, a wellness consultant at Dasha Tang, says leeks are warm and spicy, helping to warm yang, disperse cold, and kill bacteria that thrive in damp conditions. Thus, leek stir-fried with eggs is recommended. However, leeks are quite warm, so people with eye problems should avoid or limit intake.
In Qifu Pharmaco-nutrition's new spring dishes, the names are very unique. For example, "Clear and White Heritage" gets its name from the green cabbage and white tofu, paired with seaweed and braised meat, with a light flavor. The tofu is ground on-site, giving a smooth texture—ideal for people with colds. At first glance, "Fang Feng Yu Ping" sounds mysterious. Actually, it is made from Fang Feng, astragalus slices, atractylodes, and quail. The quail has a subtle herbal aroma. Dr. Wang Yansong, the chief TCM practitioner at Qifu Pharmaco-nutrition, says this dish strengthens qi and protects the surface, ideal for qi deficiency-related colds. However, people with weak constitution and low resistance should avoid it.
Foods suitable for spring
Grains: yam, glutinous rice, black rice, sorghum, millet, oats, etc.
Fruits and vegetables: spinach, leeks, garlic, onion, spring bamboo shoots, bean sprouts, string beans, pumpkin, broad beans, dates, longan, walnuts, chestnuts, etc.
Meats and fish: beef, pig stomach, chicken liver, carp, striped bass, sea bass, grass carp, eel, etc.
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