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Anonymous users2024-02-12The main causes of moisture are environmental factors, dietary factors, and lifestyle factors, and according to different **, the ** method corresponding to dehumidification is also different. The corresponding dehumidification method is as follows: 1. Environmental factors:
Avoid the moisture in the environment, first of all, do not sleep on the floor, the main reason is that the floor is heavy and humid, which is easy to invade the body and cause soreness in the limbs. Secondly, reduce going out on wet and rainy days, and then if the moisture in the room is very heavy, you should open more windows for ventilation, and do not wear damp and undried clothes. Do not cover damp quilts.
After bathing, dry your body well and blow dry your hair. 2. Dietary factors: food can play a role in dehumidification, such as barley porridge, Huaishan soup, etc.
Barley has the effects of reducing swelling, strengthening the spleen and dispelling dampness, relaxing tendons and removing paralysis, clearing heat and draining pus. Red beans have the effect of strengthening the spleen and stopping diarrhea, diluting water and reducing swelling. Barley and red beans are cooked with water and eaten to diuretic and dehumidify.
3. Lifestyle factors: Exercise can not only relieve stress, but also accelerate the excretion of moisture from the body. Running, walking, swimming and other sports help to activate qi and blood circulation and enhance water metabolism in the body.
The best way for dampness patients to protect their stomach and intestines is to eat a light, moderate and balanced diet. Greasy foods such as fatty, sweet, and thick flavors are not easy to digest and can easily cause bloating and inflammation in the stomach. Sweets and fried foods can cause the body to produce peroxides, which can aggravate inflammation. ”
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Anonymous users2024-02-11No, this can be sterilized. Dampness is very complex, and generally does not appear alone, the difference between dampness, heat and cold and dampness is very large, and there is also the need to distinguish between the five internal organs and the virtual and the real.
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Anonymous users2024-02-101000g vinegar and 500g rock sugar.
Vinegar soaked ginger, also known as Huancha Soul Soup, is a method of health preservation, which has the effect of nourishing the stomach, preventing hair loss, preventing chronic diseases, and improving the body's yang energy. Because it is soaked in vinegar for a long time, it has a sour taste.
The vinegar should be the original balsamic vinegar, if the vinegar essence and blended vinegar are used, it will not play the role of traditional Chinese medicine. The generation of persimmon vinegar to soak ginger in western Henan has a history of thousands of years, although the living conditions of the local people are very low, but the average life expectancy is longer.
Put the cut ginger in the bottle, then pour the vinegar into the bottle, pay attention, this bottle must be cleaned, there can be no oil in the bottle, so as not to spoil the ginger; The vinegar must be covered with ginger slices, so that the ginger slices are not exposed, and then the bottle of ginger slices soaked in vinegar is stored in the refrigerator.
After a week, you can eat 2 4 pieces of fresh ginger every day, which has a very good effect on lowering blood lipids and assisting ** arthritis. If you take it for a long time, you will not be hurt when you are old, and you can also prolong your life.
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Anonymous users2024-02-09The practice of soaking young ginger in aged vinegar.
Wash and slice the young ginger and mix well with a pinch of salt, the function of the salt is to remove some of the water from the ginger.
1000g vinegar and 500g rock sugar put in a pot to boil, simmer over low heat, and turn off the heat to cool when the rock sugar is melted.
Wait for the sweet and sour liquid to cool down, then dry the pickled ginger and let it dry for a while.
After the vinegar is cooled, pour it into a clean and oil-free bottle, add the tender ginger, the vinegar must be submerged in the tender ginger, seal it with plastic wrap and then close the bottle cap.
Store in a cool place and leave for a week before eating. But I basically didn't soak it for a week, and I took it out and ate it after three or four days.
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