Influenza is particularly common in the spring. Do you know how to prevent the flu in the spring? What about taking a cold? Today, Xiao Bian recommends some therapeutic foods for the prevention of colds. Learn!
1, light blue garlic soup
250 grams of light blue washed, 250 grams of garlic, peeled and chopped, add water 2000 grams boiled water, served 3 times a day, each time 1 cup. Suitable for preventing influenza.
Garlic has antiviral function. Experiments have shown that garlic has a role in improving cellular immunity, humoral immunity and non-specific immune function, and is a good immune promoter. Garlic extract kills influenza B virus. British scientists have confirmed that the garlic root contains an active substance called allicin that can be used to treat and prevent colds.
2, ginger tea
10 slices of ginger, 7 grams of tea, boiled water, hot drinks. Prevent the occurrence of colds.
Antioxidants contained in green tea help to enhance the body's immune function against viral bacteria. A study published in the Journal of the American Nutrition Society showed that after taking a special type of green tea capsules, the test participants experienced a 23% reduction in the risk of developing common colds and flu, and the duration of the illness was greatly reduced. The tester also produced more immune cells that could fight bacteria and viruses, which would play a good role in preventing colds.
3, olive white radish soup
Commonly used 5 pieces of olive crushed, and 150 grams of white radish, soup on behalf of the tea, have the effect of preventing influenza and cold. It can clear away heat and detoxify the disease, relieve the wind and relieve the thirst, clear lungs and pharynx.
4, mung bean tea soup
30 grams of mung bean mash, tea 9 grams, wrapped in gauze, add a bowl of water to cook into a bowl, remove the tea bag, add brown sugar to take. Used to prevent flu.
5. Mung bean flu tea
50 pieces of green mung beans (mashed), 1 small bowl of green tea (1 to 3 grams), 15 grams of crystal sugar, brewing with boiling water, and simmering for 20 minutes. Drinking slowly from time to time, it can clear away heat and detoxify, and relieve the wind and relieving the symptoms. Suitable for flu control.
6, winter melon seeds
15 grams of winter melon seeds, add brown sugar, mash, research and thin water boiled, 2 times a day. There are heat, phlegm, dampness effect. For flu, cold bronchitis cough.
7. Lily pear
15 grams of lily, 1 pear, mixed steamed for 2 hours, cold food. There is heat, lungs, cough and urine effectiveness. For flu complicated with bronchitis cough.
8, Chuanbei pear
Pear 1, cut off the skin, dig to the heart, add Fritillaria 3 grams, cover it well, put the bowl inside the steam for 1 to 2 hours, eat soup and pear, 1 per day. For flu and cold with bronchitis.
The results are often used to detect disease. Gastric acidity pH is 3.5 ~ 7.0, common in atrophic gastritis, gastric cancer, secondary iron deficiency anemia, gastric dilatation, hyperthyroidism. Reduced gastric acidity is seen in duodenal reflux, gastric ulcer, gastric cancer, atrophic gastritis, chronic gastritis, pernicious anemia, etc. Such as duodenal bulb ulcer, Zhu-Ai syndrome, pyloric obstruction, chronic cholecystitis, duodenal fluid reflux will also increase pH.
normal
PH0.9 ~ 1.8.
Clinical significance of test results
(1) Gastric acid reduction: pH3.5 ~ 7.0, common in atrophic gastritis, gastric cancer, secondary iron deficiency anemia, gastric dilatation, hyperthyroidism. Reduced gastric acidity is seen in duodenal reflux, gastric ulcer, gastric cancer, atrophic gastritis, chronic gastritis, pernicious anemia, etc.
(2) Increased gastric acidity: in duodenal bulb ulcer, Zhuo-Ai syndrome, pyloric obstruction, chronic cholecystitis, duodenal fluid reflux will also increase pH.
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