Mutual resonance of food (2)Cold, chill, hot, warm and dry - Nutritious -
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Mutual resonance of food (2)Cold, chill, hot, warm and dry

(Dr. Chen Yi Kui)

Among the resonances of food, the Chinese divide food into chill, cold, hot, warm and dry, and five flavors, sweet, sour, bitter, spicy and salty. How do these two fit together? When a cold thing changes its heat, it needs to remove its moisture and change its properties.

For example, when you are allergic to prawns, it is cold. If you eat prawns with cold allergies, your entire body will be itchy. Be sure to remove the water from the shrimps, roast them, and eat them with warm wine. It will immediately retreat. It's fast, but it has to change it relative to the same thing. If he is allergic to fiber, he also uses this method to change it.

Foreigners eat toasted bread. They must have a plate of green salad in the morning, otherwise they can't be squeezed. A glass of orange juice, their bread is so hot, must be eaten like this. We used to have radish and eggs and rice porridge for breakfast. The fried radish egg tasted very good. It was a complex.

It is cold, chill warm hot and dry. Now we generally eat in the cold range. The cold range is not very cold, so encourage everyone to eat more fresh fruits. So it ’s okay. In this environment, Taiwan eats fresh fruits. Peanuts in Taiwan are very good, but don’t eat fried ones. They’re too hot. They’re not cold when they’re raw. Many raw things are cool. Taiwan’s peanuts are not cool. Fruits are cool. Mung beans let it just sprout, and that one is cooler, but better than eating any fruit.

Disclaimer: The foods and vitamins mentioned in this article are provided for advice, and they have no medical or therapeutic effects, please refer to them yourself.