Preventive Powerhouse: Green Onion and Garlic
Do not underestimate green onion and garlic—they play a positive role in boosting immunity and preventing respiratory diseases.
Green onion, warm in nature, pungent in taste, has functions of dispersing cold, aiding digestion, inducing perspiration, removing phlegm, and killing bacteria. It contains abundant protein, fat, carbohydrates, vitamins A, B1, B2, C, minerals, calcium, phosphorus, iron, magnesium, and plant fiber.
Warning: Do not consume simultaneously with honey, jujubes, waxberries, wild chicken, rehmannia root, constant mountain herb, or black-inked prepared polygonum.
Garlic, warm in nature, pungent in taste, can aid digestion, kill bacteria, and disperse cold. It is suitable for lung disease patients; garlic for disease prevention should be consumed raw. Due to its broad-spectrum antibacterial properties, it helps prevent springtime respiratory infectious diseases.
Warning: Avoid excessive intake of raw garlic. People with yin deficiency and internal heat (such as flushed face, afternoon low-grade fever, dry mouth, constipation, irritability) and those with gastric ulcers or chronic gastritis should avoid it. Also, do not consume garlic with honey.