Food guide: Jianpi Xiaoshi often eat five kinds of acidic food

 Food guide: Jianpi Xiaoshi often eat five kinds of acidic food

Hawthorn is the best acidic food. It contains lipase. It can not only invigorate stomach and digest, but also reduce serum cholesterol and triglyceride levels, relax blood vessels and lower blood pressure. Hawthorn slices or fresh hawthorn, 10 to 20 grams at a time.


Yogurt is a favorite dairy product for many people. It contains a lot of active lactic acid bacteria, which can improve intestinal flora and regulate the immune function of the body. The lactose content of yogurt is lower than that of fresh milk, while the lactic acid content increases, which is suitable for people with lactose intolerance.

The best time to drink yoghurt is 9:00 a.m., 3:00 p.m. or 9:00 p.m. or at breakfast, yoghurt can also be consumed with bread, boiled eggs, etc. It can also make yoghurt fruit salad, that is, to wash the fruit, cut into 1-2 cm square dices, and stir in 150-200 grams of yoghurt.

Although yogurt has many advantages, but do not drink too much, 250-400 grams per day is appropriate. Also note that yogurt from the refrigerator, do not drink immediately, should be placed indoors for about half an hour before drinking, in order to avoid irritation to the intestines and stomach.

Sour fruit

For example, apricot, kiwifruit, orange, pineapple, apple, bayberry, etc. are rich in crude fiber, which can effectively stimulate saliva secretion and promote digestion during chewing. These sour fruits should not be overeaten at a time. Apricot and kiwifruit should be eaten at a time of 2, orange 1, pineapple 50g, Apple 40g and bayberry 30g. Especially for the elderly with gastric ulcer or stomach disease, it is not appropriate to overeat.

Sour soup


There are many kinds of vinegar, rice vinegar or vinegar is preferred. Put some vinegar in the salad dish, which not only tastes delicious and promotes appetite, but also has the function of sterilization and disinfection. When eating stuffed food or greasy heavy food, add vinegar or dip vinegar to eat, can be greasy, help digestion. In the summer when dysentery is prevalent, we can eat more vinegar to enhance the ability of intestine and stomach to kill dysentery bacilli. But gargle immediately after eating vinegar to avoid damaging teeth; more vinegar will injure tendons and teeth, and people with excessive stomach acid should not eat.

Mash can invigorate spleen and stomach and nourish Lung Qi

Mash grains are fermented from cooked glutinous rice, which is a traditional characteristic food in many areas of China. They are also known as wine brewing, distillers grains, rice wine, sweet wine, sweet rice wine, glutinous rice wine, rice wine, volt juice wine, rice fermented seeds, etc. In ancient China, there was the saying Ginseng invigorates Qi and rice wine nourishes people. Li Shizhen recorded in the Compendium of Materia Medica: Rice wine can relieve pain and accumulate, warm the stomach and spleen, saliva and warmth, regular drinking can make the skin smooth and glossy. Traditional Chinese Medicine Classics Shennong Herbal Medicine Classic Shulun records: mashed grains invigorate the spleen and stomach, benefiting the lung and Qi valley. Spleen and stomach benefit, then moderate self-temperature; warm energy nourishes qi, Qishun is from more heat, spleen and lung deficiency cold is appropriate. Therefore, mash is regarded by many people as a good food left by their ancestors.

In terms of nutrition, mashed grains also have many advantages. First, after brewing, the starch in glutinous rice is converted into monosaccharide and oligosaccharide, which is conducive to rapid energy replenishment for the human body, especially for the elderly, pregnant and lying-in women, people with poor intestines and stomach, and people with weak body. In many parts of our country, there is a custom of eating mashed grains for mothers who are sitting on their mothers and those who are newly recovered from serious illness. Secondly, lactic acid, acetic acid, citric acid and other organic acids will be produced in the fermentation process of glutinous rice. These organic acids together with glucose and other sugars give the special taste of sweet and sour mash grains, and the aromatic substances such as alcohol, ester and acid produced in the fermentation process give the unique aroma of mash grains. These substances help stimulate the secretion of digestive juice and increase appetite. Thirdly, most of the proteins in glutinous rice are insoluble in water (such as glutenin, gliadin, albumin, globulin). After fermentation, some of them will be decomposed into free amino acids and polypeptides, which are more conducive to human absorption. Fourthly, compared with glutinous rice, the B vitamins such as vitamin B2, vitamin B12 and nicotinic acid in fermented grains increased due to the role of microorganisms.

Source: Peoples Network Responsible Editor: Qiangshuwen_NJ7449