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Imagine a middle-aged man named Mr. Wang, whose dining table is never without fermented bean curd. For him, this rich flavor is the soul of his daily meals.
Mr. Wang thought this habit was harmless until one day when he began to feel tired and nauseous, and his liver started sending dangerous signals.
Mr. Wang is a typical white-collar worker, under high work pressure, often working late into the night. Despite repeated medical reports showing abnormal liver function indicators, he always found excuses to postpone his doctor’s appointments.
It wasn’t until one day when he was urgently rushed to the hospital due to severe abdominal pain. The doctor told him that his long-term high-salt diet, especially frequent consumption of fermented bean curd, had overloaded his liver, leading to early signs of liver cirrhosis.
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During his days in the hospital, Mr. Wang reflected on his dietary habits. He remembered his old friend Aunt Li, who was also a fermented bean curd enthusiast.
However, after a medical check-up, she was warned by the doctor to reduce the intake of this high-salt food. Aunt Li followed the doctor’s advice, changed her diet, not only avoiding liver diseases but also improving her overall health.
This incident taught Mr. Wang a valuable lesson. After discharge, he decided to completely change his dietary habits, reduce salt intake, especially those seemingly harmless but potentially harmful to the liver.
He started exploring other seasonings to replace fermented bean curd, such as low-sodium soy sauce and homemade low-salt chili sauce.
At the same time, Mr. Wang learned to cook some liver-nourishing home-cooked dishes, such as black fungus mixed with celery and red dates stewed with lotus seeds, all of which are beneficial for the liver.
He realized that a healthy lifestyle is not just a choice but a responsibility, especially for individuals like him with potential health risks.
This story tells us that daily dietary choices are more important than we imagine, especially as we age and the metabolic capacity of our organs decreases.
Correct dietary habits can help us avoid many health risks and enjoy a healthier and longer life.
While paying attention to liver health, in addition to high-salt foods like fermented bean curd, several other common foods should also alert us. These foods are ubiquitous in daily life but may pose a threat to liver health.
First and foremost, one should be particularly cautious about fried foods. Although these foods are very enticing and tasty, they contain a large amount of trans fats and free radicals, which can accumulate in the body and potentially damage liver cells, accelerating the development of liver diseases.
For example, Mr. Li is a fan of fried foods. Over time, he almost ate fried chicken legs or fish for dinner every day. As time passed, he began to feel discomfort in the upper right abdomen. Upon examination, he was diagnosed with fatty liver because an excessive intake of oil burdened his liver.
Secondly, one should limit or avoid processed foods containing high-fructose corn syrup. These sweeteners are widely used in many soft drinks, candies, and pastries. Excessive intake can not only lead to obesity but also increase the risk of liver diseases.
Ms. Zhang, a middle-aged woman who loves sweets, due to her inability to resist sweet temptations, often consumes foods containing high-fructose corn syrup. Several years later, she was diagnosed with non-alcoholic fatty liver disease, closely related to her dietary habits.
Lastly, one should be wary of foods with preservatives and chemical additives. These chemical substances may put a heavy strain on the liver, disrupting its normal functioning.
An example is Mr. Chen, who is accustomed to buying convenient storage processed foods for emergencies. The chemical additives in these foods accumulated in his body over time, eventually causing abnormal liver function.
Therefore, to protect the liver, not only must the intake of high-salt foods be reduced, but one must also be cautious about avoiding fried foods, processed foods with high levels of high-fructose corn syrup, and foods with excessive chemical additives.
These small changes may seem minor, but they are effective long-term strategies for maintaining liver health. By adjusting dietary habits, we can not only improve the quality of life but also stay away from liver diseases caused by improper diet, enjoying a healthier future.
In daily life, to maintain liver health, besides avoiding certain harmful foods, one can also promote liver health by consuming some liver-nourishing foods.
This section will introduce several liver-nourishing congee that are particularly beneficial for the liver. They are not only nutritious but also help improve liver function and enhance the liver’s detoxification ability.
Yam is a very good health food, rich in starch and various trace elements, can effectively protect the liver and prevent liver cirrhosis.
Goji berries contain abundant antioxidants, can enhance immunity, protect the liver. The method for this congee is simple, just cut the yam into small pieces, place them together with goji berries in rice that has been brought to a boil, and simmer over low heat until thick. Consuming 2-3 times a week can effectively help nourish and protect the liver.
Mung beans and Coix seeds have good heat-clearing, detoxifying, and diuretic properties, especially suitable for people with poor liver function. Mung bean and Coix seed congee can help eliminate internal dampness and toxins and reduce the burden on the liver.
Wash the mung beans and Coix seeds, cook them together with rice into congee, which is simple and delicious. For modern people who often need detoxification, it is a good choice.
Lotus seeds and lily bulbs are good for nourishing the heart and calming the mind, and also have a good protective effect on the liver. This congee can help regulate endocrine, clear free radicals in the body, and reduce damage to the liver.
After cleaning the lotus seeds and lily bulbs, cook them with rice into congee, it is a nutritious and non-greasy choice, especially suitable for people with liver discomfort to consume.
Through this introduction of liver-nourishing congee, we can see that maintaining liver health is not difficult. By adding some liver-beneficial ingredients to our daily diet, we can effectively protect and enhance liver function.
For example, after experiencing a period of discomfort, Mr. Yang began to regularly consume these liver-nourishing congee, feeling a reduction in toxins in his body and becoming more energetic overall.
What is your opinion on whether liver disease patients can eat fermented bean curd? Feel free to discuss in the comments section!
Reference:
[1] Yang Xilin, Yong Qiuhong, Hou Qiu, et al. Exploring the Relationship Between Mitochondria and Non-Alcoholic Fatty Liver Disease Based on the Theory of “Yang Hua Qi, Yin Cheng Xing” [J/OL]. Journal of Traditional Chinese Medicine, 1-5 [2024-07-30].
