Adjust Diet to Overcome "Spring Drowsiness"
Less sour, more sweet to nourish the spleen
"Spring sleep knows no dawn," and during spring, people often feel fatigued—commonly referred to as "spring drowsiness." Ancient physician Sun Simiao said: "In spring, reduce sour flavors and increase sweet ones to nourish the spleen and prevent spring drowsiness." Thus, in spring, one should eat less sour food to avoid overactive liver function, while sweet foods enter the spleen and help strengthen it, so they should be consumed more. However, avoid cold, greasy, sticky foods, which may harm the spleen.
Heavy meals lead to postprandial fatigue
Greasy dishes can cause post-meal fatigue, characterized by lowered body temperature and blood sugar, low mood, reduced work efficiency. Therefore, spring diets should focus on light, mild foods. Consider eating nourishing spleen foods like jujubes, honey, and fried rice cakes. Vegetables such as leeks, garlic, scallions, yam, spinach, and shepherd’s purse are ideal choices—they are rich in vitamins, fiber, inorganic salts, and trace elements.
Consume adequate protein to boost energy
Second, ensure sufficient protein intake. Since proteins consist of various amino acids, adequate protein intake helps enhance vitality. Protein-rich foods include eggs, fish, shrimp, beef, lamb, chicken, rabbit meat, and bean products.
Eat more fruits to replenish minerals
Additionally, consume more fruits and drink fruit juices regularly. Fruits contain abundant potassium; potassium deficiency causes weakness and impairs concentration. Many fruits—including raisins, oranges, bananas, and apples—are rich in this mineral. Professor Zhu Mingfang from Hubei Provincial Hospital of Traditional Chinese Medicine specifically warns against drinking excessive white liquor in spring. Excessive alcohol consumption leads to drowsiness, actually disrupting normal sleep patterns. Moreover, alcohol acts as a diuretic, causing dehydration and impairing physical and mental energy.