Avoid "Releasing Foods" When You Have Sores
After surgery, doctors often advise patients to reduce or avoid certain foods—such as muntjac meat, fermented tofu, scallions, chili peppers, and leeks—as they may trigger infections and hinder wound healing. In Traditional Chinese Medicine (TCM), these foods are known as "releasing foods," capable of triggering or worsening certain diseases, especially causing recurrence of old illnesses.
The main types of releasing foods share a common trait: they should be avoided when there are wounds or sores on the body accompanied by redness and swelling. Additionally, different releasing foods correspond to specific conditions.
Fungi: Mainly mushrooms and shiitake. These high-protein foods may increase liver fire if consumed excessively; those with headaches or dizziness should eat them sparingly.
Seafood: Primarily croakers, yellow croakers, porgies, clams, shrimp, crabs, etc. Most are cold and pungent in nature; people with allergies may develop asthma or hives after consuming them.
Vegetables: Mainly bamboo shoots, mustard greens, pumpkins, spinach.
Fruits: Mainly peaches and apricots. Excessive peach consumption may cause heatiness, while too many apricots may harm tendons and bones.
Poultry and livestock: Mainly chicken heads, wings, feet, goose meat, pork head. These easily provoke liver fire; avoid during colds or fever. Eggs are not considered releasing foods, but contain foreign proteins; asthmatics should eat them sparingly.
All things have dual aspects: releasing foods can exacerbate illness but are also sometimes used therapeutically. For example, during measles outbreaks, eating more mushrooms and bamboo shoots helps the rash break through fully and shortens the illness duration.