【飲食禁忌】醫生,不戒口可以嗎?
⭐忍一時風平浪靜
⭐戒口令身體更快康復啊
#星期四食材
筋骨酸痛戒口清單
遇上筋骨酸痛,中醫除了開藥及針灸等方法治理,更重要的是患者配合飲食忌口,因為藥食同源,適當調配飲食可以促進身體功能恢復,加快痊癒,宜適量進食活血化瘀食物例如田七、黑木耳等;亦宜適量食用補肝腎食物,例如枸杞子、黑芝麻、栗子、核桃等。為免加重症狀,不宜食用以下四類食物:
生冷寒涼食物:未經煮熟的食物,以及溫度低過室溫的食物,以及屬性寒涼的食物。例如刺身、沙律、雪糕、凍飲、山竹、蓮霧、西洋菜、通菜等。
原因:生冷食物過多容易損傷陽氣及脾胃,令脾運化水液功能失常,水液停滯生濕惹痰,加上寒性凝滯收引,更可引致筋脈攣縮。
動風發物:蝦、蟹、鰻魚、貝類、鵝肉、雞蛋、茄子、竹筍、菇類等。
原因:這些食物容易誘發或加重皮膚瘡瘍腫毒症狀,皮膚敏感、濕疹或蕁麻疹患者尤為禁忌。
生痰及滯氣發物:糯米、米酒、肥肉、棗類、牛奶、芒果、荔枝、榴槤等、大豆、南瓜、紅薯、芋頭等。
原因:屬肥甘黏膩之物,容易助濕生痰,影響脾胃功能,亦容易滯澀阻氣,進食後容易腹脹不適,肚腹脹氣人士、濕熱人士及濕疹患者不宜食用。
酸、辣、油膩食物:菠蘿、番石榴、梅、油炸食物、火鍋等。
原因:中醫理論認為「酸傷筋」,飲食酸味太過會令筋絡收縮,讓痠痛更明顯甚至抽筋;辣味過多則耗傷氣血;油膩食物過多則有礙脾胃運化。
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Musculoskeletal pain and soreness: checklist on food to avoid
Besides prescribing Chinese medicine and using acupuncture to treat musculoskeletal pain and soreness, it is important for patients to watch their diet. As diet goes hand in hand with functional medicine to speed up the recuperation process, we should incorporate medicinal ingredients into our meals.
Do consume an appropriate amount of ingredients such as Panax Notoginseng (‘tian qi’) and white back black fungus, to improve blood circulation and resolve blood stasis. It is also good to consume food that will replenish the liver, such as wolfberry, black sesame, chestnut and walnut. To prevent the pain and soreness from worsening, avoid eating these four categories of food below:
Raw and cold foods: uncooked foods, foods served below room temperature, and foods that are cold in nature. For instance, sashimi, salad, ice-cream, chilled beverage, mangosteen, wax apple, watercress, and water spinach
Reason: Raw and cold foods have the tendency to damage the ‘yang qi’, the spleen and stomach, and deteriorate the spleen’s function to transport fluid in the body. This causes fluid stagnation, which subsequently contributes to the accumulation of dampness in the body and the formation of phlegm. Moreover, constriction caused by the cold will further lead to the constriction of the tendons and veins.
Wind-stimulating foods: prawn, crab, eel, shellfish, goose, egg, eggplant, bamboo shoot and mushroom
Reason: These foods can easily cause or aggravate all sorts of skin diseases. Individuals with sensitive skin, eczema and hives should avoid eating them.
Foods that induce phlegm and qi stagnation: glutinous rice, rice wine, fatty meat, dates, milk, mango, lychee, durian, soybean, pumpkin, sweet potato and taro
Reason: These fat and thick greasy foods cause phlegm production, affect the functions of the spleen and stomach, and stagnate the qi. It can also cause discomfort and bloating around the abdomen. Individuals with bloating problems, damp-heat body condition and eczema should avoid eating.
Sour, spicy and oily foods: pineapple, guava, plum, deep-fried foods and hotpot
Reason: Chinese medicine theorized that ‘sour injures the tendons’; excessive consumption of sour foods will cause tendons to constrict, hence causing soreness and cramps to be more severe. Eating too much spicy food on the other hand will hurt the blood and qi, whereas oily foods will hinder the functions of the spleen and stomach.
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#男 #女 #我畏冷 #陽虛 #痰濕
同時也有1部Youtube影片,追蹤數超過30萬的網紅Micaela ミカエラ,也在其Youtube影片中提到,Although Japan is not currently on any sort of lockdown or strict order to stay indoors, I think we are all starting to realize that we need to take m...
chinese spinach raw 在 CheckCheckCin Facebook 的最佳解答
【營養師Q&A】吃生冷才真正有益?
Q:營養學不是說蔬果要吃生才為之健康嗎?
(T:註冊營養師 @tsheknutrition Tiffany Shek,C:註冊中醫師Cinci EC)
T:不一定,例如番茄生食時雖含有更多的維生素C,但在烹飪過程中其茄紅素(一種天然抗氧化成分)含量會增加,而維生素C卻會流失。水煮蔬菜會使水溶性的營養素浸入水中,如維他命B及C,因此除了生食,如果我們想充分攝取蔬菜的營養素,煮蔬菜後可將菜湯喝掉,又或時選擇蒸製,也是一個保存營養的好方法。此外,有研究指出菠菜和紅蘿蔔經烹調後能提高其胡蘿蔔素的生物利用度,更能轉化為維他命A,所以蔬菜不一定要生食才為之健康。各種顏色蔬果的營養價值不同,我們應該依照彩虹飲食原則,進食紅、橙、黃、綠、青、藍、紫色的蔬果,吸收不同營養素作健康養生之用途。
C:我們先要了解在中醫角度甚麼叫「生冷」,「生」是指未煮過的食物,如沙律、刺身、壽司等;已成熟的水果放置室溫的話,也可適量食用,但就不建議經常飲用果汁。「冷」是指低於室溫的食物,剛從雪櫃取出的食物亦是。中醫理論認為「脾失健運,濕由內生」,生冷食物易傷脾胃,則濕濁內生,影響脾胃吸收營養及運化水份的功能,造成痰濕體質,出現易腹瀉、水腫、面色萎黃、肌肉鬆弛、經常感覺疲憊等的脾胃虛弱症狀。而且過量進食生冷食物及凍飲會損害身體的陽氣,影響氣血循環,令身體呈氣滯及血瘀體質,女性易有痛經及手腳冰冷等問題,因此中醫經常會叫大家少吃生冷。
Is food healthier when it is cold and raw?
(T: Tiffany Shek, Registered Dietitian, C: Cinci EC, Registered Chinese Medicine Practitioner)
T: Not necessarily. For example, raw tomatoes contain more vitamin C, but the cooking process increases the content of lycopene (an antioxidant), while the vitamin C is decreased. Boiling vegetables leaches out water-soluble nutrients, such as vitamins B and C, into the water. Therefore, besides eating them raw, we can consume the soup used to boil our vegetables to obtain the water-soluble vitamins. We can also preserve the nutrients by steaming vegetables. Some studies have also shown that cooking spinach and carrots increases the bioavailability of carotene, which is converted into vitamin A in our bodies. Therefore, not all vegetables are healthier eaten raw. Different coloured vegetables have different nutritional values thus we can eat according to the principle of rainbow diet, by having red, orange, yellow, green, blue,
and purple fruits and vegetables, to absorb different nutrients for better health!
C: We must first understand that what is “cold/raw” from Chinese medicine perspective. “Raw” refers to uncooked food like salad, sashimi or sushi, etc. You can consume ripened fruit at room temperature in moderation but it is not recommended to drink juice too often. “Cold” refers to food which is below room temperature including food that has just been taken out of the fridge. Chinese medicine believes that cold/raw food harms the spleen and stomach, which causes dampness in the body. The absorption and fluid transportation function of the spleen would be affected and cause phlegm body condition. This can lead to asthenic spleen and stomach symptoms such as diarrhea, edema, yellowish complexion, loose muscles and fatigue. Moreover, excessive consumption of cold/raw food and drinks can damage the body's yang qi which affects the blood and qi circulation and lead to qi stagnation and blood stasis body constitutions. Women are prone to menstrual pain and cold limbs, so Chinese medicine often suggests for everyone to eat less cold/raw food.
chinese spinach raw 在 Tiffany Shek 註冊營養師 Facebook 的最佳解答
【營養師Q&A】吃生冷才真正有益?
Q:營養學不是說蔬果要吃生才為之健康嗎?
(T:註冊營養師 @tsheknutritionTiffany Shek,C:註冊中醫師Cinci EC)
T:不一定,例如番茄生食時雖含有更多的維生素C,但在烹飪過程中其茄紅素(一種天然抗氧化成分)含量會增加,而維生素C卻會流失。水煮蔬菜會使水溶性的營養素浸入水中,如維他命B及C,因此除了生食,如果我們想充分攝取蔬菜的營養素,煮蔬菜後可將菜湯喝掉,又或時選擇蒸製,也是一個保存營養的好方法。此外,有研究指出菠菜和紅蘿蔔經烹調後能提高其胡蘿蔔素的生物利用度,更能轉化為維他命A,所以蔬菜不一定要生食才為之健康。各種顏色蔬果的營養價值不同,我們應該依照彩虹飲食原則,進食紅、橙、黃、綠、青、藍、紫色的蔬果,吸收不同營養素作健康養生之用途。
C:我們先要了解在中醫角度甚麼叫「生冷」,「生」是指未煮過的食物,如沙律、刺身、壽司等;已成熟的水果放置室溫的話,也可適量食用,但就不建議經常飲用果汁。「冷」是指低於室溫的食物,剛從雪櫃取出的食物亦是。中醫理論認為「脾失健運,濕由內生」,生冷食物易傷脾胃,則濕濁內生,影響脾胃吸收營養及運化水份的功能,造成痰濕體質,出現易腹瀉、水腫、面色萎黃、肌肉鬆弛、經常感覺疲憊等的脾胃虛弱症狀。而且過量進食生冷食物及凍飲會損害身體的陽氣,影響氣血循環,令身體呈氣滯及血瘀體質,女性易有痛經及手腳冰冷等問題,因此中醫經常會叫大家少吃生冷。
Is food healthier when it is cold and raw?
(T: Tiffany Shek, Registered Dietitian, C: Cinci EC, Registered Chinese Medicine Practitioner)
T: Not necessarily. For example, raw tomatoes contain more vitamin C, but the cooking process increases the content of lycopene (an antioxidant), while the vitamin C is decreased. Boiling vegetables leaches out water-soluble nutrients, such as vitamins B and C, into the water. Therefore, besides eating them raw, we can consume the soup used to boil our vegetables to obtain the water-soluble vitamins. We can also preserve the nutrients by steaming vegetables. Some studies have also shown that cooking spinach and carrots increases the bioavailability of carotene, which is converted into vitamin A in our bodies. Therefore, not all vegetables are healthier eaten raw. Different coloured vegetables have different nutritional values thus we can eat according to the principle of rainbow diet, by having red, orange, yellow, green, blue,
and purple fruits and vegetables, to absorb different nutrients for better health!
C: We must first understand that what is “cold/raw” from Chinese medicine perspective. “Raw” refers to uncooked food like salad, sashimi or sushi, etc. You can consume ripened fruit at room temperature in moderation but it is not recommended to drink juice too often. “Cold” refers to food which is below room temperature including food that has just been taken out of the fridge.
(cont’ in comments)
chinese spinach raw 在 Micaela ミカエラ Youtube 的最佳解答
Although Japan is not currently on any sort of lockdown or strict order to stay indoors, I think we are all starting to realize that we need to take matters into our own hands and self-isolate as much as possible. For those of you who are dealing with your first "crisis" in Japan, I wanted to provide a little bit of a guide to help you make sure you're as prepared as you can be, for spending time indoors.
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●Curry
- Meats: Pork, Beef, or Chicken. Whatever you have.
- Vegetables: Potato, Onion, Carrot, Mushrooms, Spinach/Komatsuna/Kale, Asparagus, Sweet Potato, Pumpkin (Kabocha), Eggplant, Okura, Renkon (Lotus Root)
Quick Tutorial on How To Make Curry @ 4:53
●Instant Miso (for reference, this is the kind I usually buy https://www.amanofd.jp/amano/shop/goods/index.html?ggcd=B4741&cid=miso)
You can buy any kind, some instant miso comes with a paste, which some people may prefer but I like the freeze-dried type. It is said that certain nutrients are preserved when you freeze-dry vegetables, so I think they're a bit healthier.
●Cook Do (for reference: https://www.ajinomoto.co.jp/cookdo/lineup/)
These are usually found in the Chinese seasoning section of your Japanese supermarket (as the majority of the boxes are Chinese.) Similar simple-meal kits with Japanese recipes are sometimes stocked in the same aisle.
●Canned Tomatoes
- Good for curries (add one can of diced tomatoes to your curry to make it more tangy and acidic)
- Pasta (sautee veggies, garlic, onion, and bacon, add your diced tomatoes, stew, taste, and season, add to pasta)
- Soups (lightly sautee your favorite soup veggies in oil and garlic, pour diced tomatoes into the pot, then fill the empty tomato can with water and add one cube of soup stock of your choice, throw in your desired seasonings, bring to a boil and simmer. you can add rice, quinoa, gains, shredded chicken to make it a hearty meal.)
- Stews (for beef, lamb, and pork, I cut my vegetables large, season them first with cumin, curry spice, cinnamon, salt, pepper, paprika, etc to make a fragrant mix, then add tomatoes and water, and simmer until liquid has dissolved and the mixture is thick enough to be a stew.)
- Salsa (Use half a can, pulse in a mixer with red onion, cilantro, garlic, green pepper, red chiles, lemon, salt, pepper, and a bit of cumin for a more tex-mex flavor)
●Spices:
I didn't show them in the video but I actually prefer S&B's herb packets, you can see what they look like here:
https://www.sbotodoke.com/shop/c/cB51210/
Most supermarkets have them, and they are very versatile, cheap, and easy to use.
●Yakiniku Sauce:
You can choose any kind you like! When in doubt, the popular Yakiniku chain "Gyukaku" has a sauce in the supermarket that's pretty good. Use this on "grilled" and "charred" meats. Tastes great over rice. Make a "Yakiniku Bowl" with charred carrots, cabbage, onion, green pepper, and slices of beef or pork.
●Ponzu: I prefer Yuzu, but you won't be missing out on too much if they don't stock it. Regular Ponzu works. Use this on steamed veggies with lighter flavors, or in sautees with Asian veggies (bok choy with garlic topped with ponzu, baked white fish with salt and ponzu, or daikon and pork sauteed with ponzu is great!) Can be mixed with olive oil, salt, and pepper to make a salad dressing too!
●Veggies - Try to pick a few greens, and then one veggie of each color. I try to plan for one raw-green (for salads), one wilting-green (for soups and stir-fries), and one firm-green (for baking grilling) per shop.
Green: Lettuce, Baby Leaf, Spinach, Bok Choy, Komatsuna, Asparagus, Zucchini, Green Pepper, Kale, Cucumber, Cabbage, Avocado
Purple: Red Onion, Eggplant, Purple Turnip, Satsumaimo (Sweet Potato), Purple Cabbage (great for adding color).
Red: Tomatoes, Red Peppers, Beets, Beni Daikon (Red Radish)
Orange: Carrot, Pumpkin, Orange Pepper, Orange/Yellow Fruit Tomatoes
White: Daikon, Turnip, Cauliflower, Renkon (Lotus Root), Bean Sprouts, Potato, Onion, Sato-Imo, Yama-Imo,
Brown: Gobo (burdock root), Mushroom
●Buy & Freeze:
- A loaf of bread or two (Japanese bread tends to come in slices instead of loaves so buy accordingly.)
- Meats (Chicken Breasts are the most versatile AND cost-effective IMO.)
- Frozen Seafood (S&B has a paella seasoning! if you can find it, this is a nice way to utilize rice, veggies, and seafood)
- Frozen naughty snacks like pizza, dorayaki, frozen fried rice, emergency instant meals, etc can go here too.
●Pasta and Rice are good to have, but if you don't have a rice cooker in your apartment, you can buy a few microwavable instant-packs from your supermarket or convenience store and store those instead.
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Let me know what you'd add! I'm out of space and can't write more :'(