Health Preservation: As spring brings renewal and the rise of yang energy, preserving this vital force is paramount. In natural attributes, spring corresponds to wood, and within the Five Elements theory, the liver also belongs to wood. Thus, nurturing and protecting the liver during spring is especially crucial. According to traditional Chinese medicine, the liver governs the smooth flow of energy, is associated with anger, and thrives on emotional balance rather than suppression. Therefore, avoid excessive anger, suspicion, or melancholy this season.So what are the principles of spring health preservation?
Nourishing Yang
Spring and summer mark the season when nature's temperatures rise and yang energy gradually flourishes. Health preservation during this time should focus on nourishing yang to align with seasonal changes.Given the springtime surge of human yang energy, opt for mildly nourishing or cooling tonic foods. Mild tonics suit both healthy individuals and those with weaker constitutions, such as buckwheat, coix seed, soy milk, mung beans, apples, sesame seeds, and walnuts. Cooling tonics involve cooking ingredients with inherently cooling properties, like pears, lotus root, shepherd's purse, and lily bulbs.
Nourishing Yin
Individuals with yin deficiency or gastric/duodenal ulcers may experience flare-ups in spring. Dietary approaches include honey therapy: steam honey over water until warm, then consume 100ml daily on an empty stomach before meals, divided into three servings. Alternatively, boil 250ml milk, stir in 50g honey and 6g white atractylodes rhizome, mix well, and drink.These methods nourish yin and benefit the stomach. Those with yin deficiency and internal heat should choose foods like rice porridge, red bean porridge, lotus seed porridge, or pureed greens. Avoid overly sweet, greasy, fried, fatty, raw, cold, or coarse foods.
Nourishing the Kidneys
Spring's mild climate offers an ideal time for those with impaired kidney function to nourish and regulate their kidneys. Taking kidney-strengthening formulas and kidney-tonifying medicinal dishes during this season yields higher efficacy for early-stage kidney damage. Patients should focus on spring lifestyle adjustments, prioritizing light, sweet-tasting foods. Suitable options include mild fruits and vegetables such as mangosteen, lotus root, coix seed, cucumber, and muskmelon.
Nourishing the Stomach
Dietary intake should avoid pork broth, chicken soup, fish soup, beef broth, spinach, legumes, animal offal, and pungent seasonings rich in creatine and purines. These foods strongly stimulate gastric acid secretion, promote gas formation causing bloating, and increase gastrointestinal burden. Opt for light, easily digestible meals and consider the aforementioned honey therapy.
Nourishing Qi
Chronic bronchitis in the elderly often flares up in spring.As spring's yang energy rises, the body's yang energy also ascends. To support this, dietary choices should include frequent consumption of scallions, coriander, fermented black beans, dates, and astragalus. Additionally, foods that dispel phlegm, strengthen the spleen, nourish the kidneys, and support lung health—such as loquats, pears, lotus seeds, lily bulbs, dates, walnuts, and honey—can help alleviate symptoms.
Nourishing the Brain
In spring, individuals with excessive liver yang may experience headaches and dizziness—a phenomenon traditional Chinese medicine attributes to "all spring ailments manifesting in the head." Dietary prevention involves consuming 250–500 grams of bananas or oranges daily, or brewing 100 grams of banana peel as a tea to drink frequently.Alternatively, boil 250 grams of celery and 10 red dates in water to drink as tea.
Nourishing the Spleen
Traditional Chinese medicine also holds that: "In spring, reduce sour flavors and increase sweet ones to nourish the spleen."This is because spring is a time of vigorous liver energy, which can affect the spleen. Consequently, spleen and stomach weakness is common in spring. Consuming sour foods can exacerbate liver yang hyperactivity. Therefore, spring dietary adjustments should prioritize pungent and sweet-warm foods while avoiding sour and astringent items. Increase intake of vegetables and wild mountain greens.