People with constipation eat three more dishes
Constipation refers to the decrease in stool frequency and the difficulty of excretion of stool. It can cause abdominal distension, abdominal pain, loss of appetite, restless sleep, and cause hemorrhoids, blood in the stool, and anal fissure.
People with constipation, in addition to drinking plenty of water and proper activities, the most important thing is to develop correct eating habits. The food should not be too fine and should eat more high-fiber foods.
Supplementing fiber is an important factor for normal internal function. In the interior, it can absorb moisture, increase the volume and weight of feces, stimulate the vibration of insertion, and assist the excretion of feces.
In addition to the familiar celery, leek, mung bean sprouts, konjac, and wattle vegetables are also very effective for the said constipation: mung bean sprouts: modern medical research shows that mung bean sprouts in addition to protein, trace amounts, sugarsAs a substitute for fiber and multi-vitamins, rich vitamin C can be produced during germination (dried mung beans do not contain vitamin C).
Regarding the laxative effect of mung bean sprouts, it has long been recorded in ancient Chinese medicine books: mung bean sprouts have a cool and sweet taste, which can not only clear the heat of the summer, pass the meridians, but also regulate the five internal organs, and dampness and heat.
Applicable to fever, thirst, constipation and other symptoms.
Mung bean sprouts should be fried quickly with high heat. Adding vinegar during frying can reduce the loss of B vitamins and remove the odor of beans.
Stir fry or chill with chives for better treatment of constipation.
When the mung bean sprouts are on the market, be careful not to buy ones that are too long, overly fatty and have an ammonia smell, which may be catalytic conversion of chemical fertilizers.
In addition, mung bean sprouts cold, spleen and stomach deficiency should not eat more.
Konjac: It is very shaotou. Alocasia is a regular plant food.
From a nutritional point of view, konjac is a low-calorie, low-protein, low-vitamin, high-metabolic fiber food.
The main active ingredient is glucomannan, which is a soluble hemicellulose. It can absorb water, increase the volume of feces, improve the bacterial phase in the body, digest and decompose bacteria in the intestine to produce low-level fat, and stimulate bowel movements. These are beneficial to defecation.
Related research by West China Medical University shows that constipation eats konjac energy to increase the amount of fecal decomposition, change the time that food moves inside and defecates, and increase the amount of bifidobacteria (good and beneficial bacteria).
In addition, it also has blood sugar, blood pressure, blood fat, weight loss and other effects.
It seems that raw konjac is poisonous, and it must be cooked for more than 3 hours before it can be eaten.
Wutacai: Also known as takocai, black cabbage, is a variant of Chinese cabbage. The leaves are thick green and tender, so it is named for the growth of tatuca.
Mainly distributed in the Yangtze River Basin.
Wuta Cai is sown in autumn. It is famous for its sweet taste after frost and snow. It is regarded as a treasure in cabbage because it is rich in fiber, calcium, iron, vitamin C, vitamin B1, vitamin B2, and carotene.Also called “vitamin” dish.
The precipitated fibers have a good effect on nominal constipation.
The medicine of the motherland as early as recorded in “Food Materia Medica”: “Wuta vegetable sweet, flat, non-toxic.
Can smooth the intestines, sparse liver, and benefit the five internal organs.
“Eating Wuta Cai often can also enhance the body’s ability to resist disease and make skin healthy.
Wuta cuisine is fresh and crispy. It is most suitable for frying. Stir-fry or add shredded pork and shredded ham.