Spring: Dietary Balance Between Acid and Alkaline Is Crucial
A popular saying claims that acidic foods should be avoided in spring. However, the "acidic" nature referred to in Traditional Chinese Medicine differs from common perception of sour taste. Dr. Lin Lizhu explains that in fact, acidic foods can be moderately consumed in spring.
TCM classifies foods into five flavors: sour, bitter, sweet, pungent, and salty. Sour enters the liver, so spring calls for increased intake of sour foods to prevent liver-related diseases. Examples include white peony root, schisandra berries, hawthorn, baby bok choy, tomatoes, oranges, tangerines, lemons, and other fruits rich in vitamin C, all of which also support liver health. However, moderation is key—excess may damage the spleen and stomach.
Consuming more sweet-tasting foods in spring helps strengthen the spleen. Examples include yam, glutinous rice, broad beans, soybeans, spinach, carrots, taro, pumpkin, etc. But overconsumption should be avoided to prevent stagnation. Therefore, when choosing dietary therapy or supplementation, individual constitution must be considered—avoid excess.
Avoid Excessive Seafood Like Shrimp and Crab
There is a folk belief that eggs and seafood should be limited in spring to avoid allergies. Dr. Lin Lizhu cautions that dampness in the spleen and stomach predisposes one to allergies. Dampness impairs digestion and absorption. Shrimp, crab, and other damp, sticky seafood should therefore be eaten sparingly at this time. Additionally, these high-protein foods are hard to digest and overeating increases burden on the spleen and stomach. However, egg proteins are easily absorbed and do not cause allergy or poor absorption.