Chronic Disease Patients Should Be Cautious About Hot Pot
Winter sees booming business for hot pot restaurants. However, not everyone can enjoy hot pot without restrictions—those with chronic illnesses should be particularly cautious.
1. Mushroom Hot Pot Suitable for All Types of Eaters: Wild mushroom hot pots differ from traditional ones by being low in fat and high in protein, not greasy or heavy. Tremella and lion’s mane mushrooms cleanse the intestines; white mushrooms lower blood pressure and assist in treating hepatitis; shiitake, mycelium, porcini, and bamboo fungus benefit prevention of hypertension, heart disease, cardiovascular disease, and rickets in infants. Coral mushrooms, juice-producing fungi, and bolete mushrooms detoxify and clear heat—suitable for all eaters.
2. Those with Poor Digestive Function Should Avoid Spicy Hot Pots: Spicy crab hot pot and fish head hot pot are popular across regions, but they rely heavily on chili, black pepper, and Sichuan peppercorns. Overindulgence can lead to hyperlipidemia, gastritis, duodenal ulcers, gallstones, oral ulcers, gingivitis, hemorrhoids, and post-meal urinary difficulty, constipation, or bloody stools. Therefore, moderation is key—those with poor digestion should eat sparingly.
3. Liver Dysfunction Patients Should Avoid Dog Meat and Lamb Hot Pots: Dog meat and lamb are rich in protein, fat, and various vitamins—excellent winter tonics for warmth and strength. Especially in freezing months, they greatly benefit the weak, those with back pain, cold feet, or joint inflammation. However, dog meat and lamb are highly warm and hot in nature. Consumption may trigger recurrence or worsening of chronic conditions, especially hepatitis and liver diseases. Their high protein and fat content cannot be fully metabolized by the liver, further aggravating illness. Additionally, hypertensive patients, those with toothaches, and those with boils should avoid excessive lamb.
4. Gout Patients Should Limit Hot Pot Intake: Gout sufferers should "choose lean over fatty" when eating hot pot—avoid high-purine foods, the main culprit behind gout, such as offal, seafood, beans, shiitake mushrooms, and seaweed.
Additionally, add plenty of vegetables to your hot pot. Vegetables are rich in vitamins and chlorophyll, mostly cool in nature. They help eliminate grease, compensate for winter vitamin shortages, and offer cooling, detoxifying, and heat-clearing effects. However, avoid cooking vegetables too long.