Hawthorn, blood stasis and silt, 6 kinds of food, eat qi stagnation
The skin is dull, skin is rough, and chest tightness is difficult to comfort, etc. are all caused by qi stagnation and blood stasis. How can we improve qi stagnation and blood stasis? Xiao Bian here to recommend to you 6 kinds of food to help you clear the body of congested objects, but also you look good health.
Hawthorn: sour, sweet, lukewarm, spleen, stomach, liver. "Food Kam Materia Medica," said that it can "blood clots, air blocks, blood circulation." Hawthorn has the effect of digestion and stomach, promoting qi and promoting blood stasis. The contained flavonoids can relax the peripheral blood vessels, have a slow and lasting antihypertensive effect, and can expand the coronary arteries, reduce blood pressure, and strengthen the heart.
Ginger: It is warm and spicy. Ginger has a role in promoting blood circulation, spleen and stomach, sterilization and detoxification. Studies have shown that ginger can reduce cholesterol, blood sugar, blood viscosity, reduce platelet aggregation, and accelerate blood circulation.
Corn oil: Corn oil contains abundant linoleic acid, linolenic acid and other essential fatty acids, which have a certain role in regulating blood lipids.
Onion: Xin Wen, the lungs, the liver. Onion has the effect of activating blood and activating blood circulation and has a good lipid-lowering effect. Onion contains prostaglandin a, is a strong vasodilator. It contains allicin, which is resistant to platelet aggregation and thus reduces peripheral vascular resistance and blood viscosity, and lowers blood pressure.
Black fungus: It has the functions of strengthening Qi and strengthening body, nourishing the kidney, nourishing the stomach, and activating blood circulation. It can antithrombotic, reduce blood fat, anti-lipid peroxidation, thereby reducing blood viscosity, soften blood vessels, smooth blood flow and reduce blood stasis.
Fish: Both deep-sea fish, shallow-sea fish, and freshwater fish contain epa and dha unsaturated fatty acids that counteract blood clotting and thrombosis, so eating fish has the effect of preventing cardiovascular and cerebrovascular diseases.
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