Many people have heard of this term. When the body feels unwell, elders may advise you not to eat some of your favorite foods, saying they are “trigger foods”. But many people may not know exactly which foods are considered trigger foods? Why should you avoid them? Let’s understand this together, and after reading, you might know how to eat properly.
What exactly are trigger foods?
In modern medicine, the concept of trigger foods does not exist. It originally came from traditional medicine and folk customs and was summarized as “dietary taboos”. Different dietary taboos are recommended for different issues. Here, we interpret “trigger” as meaning foods that can trigger a reaction. Several types of foods require attention:
Foods that induce heat, such as onions, ginger, garlic, leeks, lamb, and other spicy and warm foods, can worsen the body’s internal heat for individuals predisposed to heat or frequent internal heat. This can make them feel even more uncomfortable. However, such foods can benefit individuals with cold constitutions by helping dispel cold.
For individuals with very sensitive skin or allergies, foods like mangoes, various seafood items, etc., can lead to allergic reactions, resulting in itchy and red skin, potentially causing skin issues. Light-sensitive foods like fennel and coriander are also not recommended for such individuals to avoid adverse reactions.
Foods such as beans, potatoes, coix seeds, taro, and lotus seeds can cause poor circulation of vital energy and lead to stagnation, particularly for those with weak spleen and stomach, which can further cause bloating, indigestion, and discomfort.
For those with high uric acid levels, it is advisable to reduce the intake of high-purine foods like soy products, seafood, etc.; while for those with high blood sugar levels, controlling the intake of starchy foods and sugars is crucial.
If one consumes trigger foods when experiencing discomfort, it can slow down the body’s recovery process and potentially exacerbate the condition, leading to more trouble. During such times, it is best to avoid trigger foods and opt for easily digestible, bland foods to facilitate quicker recovery.
No food is inherently bad; avoiding specific foods during certain periods may worsen your discomfort, while those same foods could be beneficial for others. For example, individuals not allergic to seafood can benefit from consuming it moderately as it provides protein and various micronutrients.
Additionally, the quantity of food, cooking methods, and timing of intake can all have varying impacts on one’s health. Simply avoiding foods based on whether they are considered “trigger” foods is somewhat oversimplified. Many foods themselves are not problematic; it’s the inappropriate way of consumption that needs consideration.
In conclusion, trigger foods mentioned by the older generation likely fall into the aforementioned categories. During periods of discomfort, it’s advisable to avoid consuming them for quicker recovery. Healthy individuals need not overly fear trigger foods. Blindly avoiding them is unnecessary; one should assess their own circumstances to determine whether they can consume these foods.
