What to eat to warm up in winter?

In winter, we should eat more warm and nourishing food, nourish the five internal organs, enhance the body's resistance, cultivate vitality and promote the rise of yang in the body, which can not only enhance our physical fitness, but also play a good role in keeping out the cold.

1. Foods rich in protein, fat and carbohydrates: In winter, the intake of staple food and fat should be appropriately increased to ensure the supply of high-quality protein. Mutton, beef, chicken, shrimp, sea cucumber and other foods are rich in protein and fat, producing a lot of calories. Traditional Chinese medicine believes that tonifying kidney and strengthening yang, warming the middle and lower temperature, benefiting qi and generating blood have a good cold-proof effect;

2. Foods rich in calcium and iron: Foods containing calcium mainly include milk, bean products, kelp, laver, oysters, sardines and shrimps. Iron-containing foods are mainly animal blood, egg yolk, pig liver, soybeans, sesame seeds, black fungus and red dates. Appropriate supplementation of foods rich in calcium and iron can improve the body's ability to keep out the cold;

3. Foods rich in iodine: such as kelp, seaweed, Nostoc flagelliforme, jellyfish, spinach, Chinese cabbage, corn, etc. Iodine-containing food can promote the secretion of thyroxine, increase the body's thermogenic ability, enhance the basal metabolic rate, accelerate the blood circulation of the skin, and resist cold;

4. Foods rich in vitamin A and vitamin C: Vitamin A mainly comes from animal livers, carrots and dark green vegetables, while vitamin C mainly comes from fresh fruits and vegetables, such as pears, sugar cane, grapefruit, oranges, lotus roots, carrots, lilies and sweet potatoes. Proper intake of vitamin A and vitamin C can enhance cold tolerance and adaptability to cold, and has a good protective effect on blood vessels;

5. Foods containing more methionine: such as sesame seeds, sunflower seeds, dairy products and leafy vegetables. Cold weather increases the demand for methionine, which can provide a series of methyl groups necessary to adapt to the cold through transfer.