“Foods to Avoid” is a unique concept in dietary therapy and disease management, specifically referring to types of food that may trigger or worsen symptoms, interfere with medication effects, rather than referring to a single food item. Within the framework of traditional Chinese medicine, these foods typically possess characteristics such as dispersion, assisting yang, and wind-moving properties, which may activate pathogenic factors in the body, leading to the recurrence or escalation of old illnesses, especially for patients with skin conditions, allergies, and inflammatory diseases.
Discussing specific types, seafood such as fish, shrimp, and crab, particularly those with a cold nature and strong flavors, are prone to triggering allergic reactions like hives. Spicy foods such as Sichuan peppercorn, ginger, and chili peppers, due to their heat-generating properties, may exacerbate symptoms of excessive internal heat; individuals with a tendency towards heat or suffering from mouth ulcers, hemorrhoids should consume them cautiously. Alcohol, being highly stimulating, can accelerate blood flow, dilate blood vessels; individuals with hypertension, heart diseases should avoid drinking it, as it may also weaken the effects of medications. Red meats like beef, lamb, and poultry like chicken, have warming properties that assist yang energy; individuals with a tendency towards heat should consume them in moderation. Certain vegetables like leeks, coriander, may not be beneficial for individuals with colds or fevers. Furthermore, during postoperative or recovery periods from injuries, foods like black fish, roosters, may not be conducive to wound healing and should be avoided.
For smartly avoiding problematic foods, the key lies in adjusting the diet based on individual needs: firstly, understanding one’s own body type and selecting suitable foods based on criteria such as cold, heat, dampness, dryness; secondly, neutralizing the effects of problematic foods through food combinations and cooking techniques, such as combining hot natured foods with cool natured vegetables, reducing fried foods and opting for simmering; thirdly, adjusting dietary structure according to seasonal changes, like consuming dispersive foods in spring, cooling foods in summer; lastly, maintaining moderation, as even beneficial foods should not be consumed excessively.
In conclusion, understanding and sensibly avoiding problematic foods is not only a science but also a careful consideration for personal and family health, aiming to enhance life quality through mindful eating, and to enjoy a healthy and fulfilling life.
