Eat More Leeks and Less Cucumber During Seasonal Changes
It is currently the season of transition between winter and spring, when temperatures slightly rise but remain unstable with frequent fluctuations—this period is prone to influenza, pneumonia, and other diseases. Traditional Chinese medicine holds that food plays a significant role in regulating discomfort caused by seasonal changes. So, what foods are most beneficial for health during this time?
Leeks and mutton help generate yang energy
According to traditional Chinese medicine, early spring is a season of rising yang energy. Following the principle of “harmony between man and nature,” it is essential to nourish the body’s yang energy at this time. Consuming warming foods like scallions, ginger, garlic, and leeks not only dispels cold and dampness but also has antibacterial and disease-preventing effects. Scallions contain allicin, which has strong antibacterial and antimicrobial properties and can help prevent colds when consumed regularly. Garlic contains allicin, a powerful antibacterial compound capable of killing various pathogens and boosting immunity. Leeks are especially excellent for nourishing yang during the winter-spring transition—they not only enhance flavor and have antibacterial qualities but are also rich in protein, vitamin A, calcium, phosphorus, and other nutrients. Additionally, warm-nourishing foods like mutton, commonly enjoyed in winter, can still be consumed during this transitional period.
In contrast, cooling foods such as cucumbers, winter melons, and mung bean sprouts should be limited to avoid hindering the natural rise of internal yang energy. Note: Those frequently troubled by symptoms like dry throat, bad breath, or constipation due to internal heat should avoid excessive consumption of warming foods and instead opt for nourishing yin and moistening dryness foods like lotus root, lily bulbs, and radishes.
Tomatoes and white radishes boost immunity
Traditional Chinese medicine places great emphasis on the body's vital energy ("zheng qi"), believing that "if vital energy resides within, pathogens cannot invade"—a concept similar to modern medicine’s focus on enhancing immunity. Foods rich in vitamin C help maintain the integrity of respiratory mucosa, forming a barrier against respiratory infections and serving as a key pathway to strengthen the immune system. Moreover, increased intake of vitamin C can help prevent nosebleeds caused by dry weather and windy conditions during winter and spring.
Vegetables and fruits rich in vitamin C—such as white radishes, green peppers, tomatoes, cabbage, Chinese kale, celery, oranges, and strawberries—are ideal choices during this season. It is advisable to consume more of them.
Proteins support children’s development
Although the climate warms during seasonal transitions, it remains unstable, so increasing caloric intake is necessary. Generally, protein-rich foods are the best sources of calories. Eggs, fish, shrimp, beef, chicken, dairy products, etc., provide high-quality protein that not only generates heat but also serves as a crucial component in producing immunoglobulins, thereby enhancing immunity.
For the elderly, children, and those with weak constitutions, adequate protein intake during seasonal changes is particularly important. According to data from the World Health Organization, children grow fastest in spring, and protein promotes the development of various tissues and organs, providing essential nutrition for rapid growth. Those with weaker constitutions who easily catch colds may also benefit from consuming jujubes, yam, and millet—foods that strengthen the spleen and boost qi—to improve immunity.