Middle-aged and elderly people keep their mouths shut, eat less big fish and meat, eat more 5 kinds of alkaline dishes, and be more energetic and healthier This article introduces the theory of traditional Chinese medicine diet and health, emphasizing the combination of food combination, pH and cold and heat attributes
Middle-aged and elderly people keep their mouths shut, eat less big fish and meat, and eat more 5 kinds of alkaline vegetables, which is more energetic and healthier
This article introduces the TCM diet and health theory, emphasizing the effects of food combination, pH, and cold and heat attributes on health. At the same time, 5 kinds of vegetables rich in nutritional value are recommended, including broccoli, spinach, celery, green peppers, and eggplant. It also provides simple recipes and practices to help middle-aged and elderly people integrate healthy ingredients into their daily diet. Middle-aged and elderly people should pay attention to controlling the amount and speed of eating, avoid overeating and excessive drinking, and maintain good health and vitality through a reasonable diet and lifestyle.
Middle-aged and elderly people keep their mouths shut, eat less big fish and meat, eat more 5 kinds of alkaline dishes, and be more energetic and healthier This article introduces the theory of traditional Chinese medicine diet and health, emphasizing the combination of food combination, pH and cold and heat attributes
Middle-aged and elderly people keep their mouths shut, eat less big fish and meat, eat more 5 kinds of alkaline dishes, and be more energetic and healthier This article introduces the theory of traditional Chinese medicine diet and health, emphasizing the combination of food combination, pH and cold and heat attributes
Middle-aged and elderly people keep their mouths shut, eat less big fish and meat, eat more 5 kinds of alkaline dishes, and be more energetic and healthier This article introduces the theory of traditional Chinese medicine diet and health, emphasizing the combination of food combination, pH and cold and heat attributes
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