Eat sour in summer, don't get sick: the health secret of centenarians
In the scorching summer, people often feel a loss of appetite, and centenarians often say: "Eat sour in summer, and don't get sick." Sour food can not only be appetizing and digestive, but also help to nourish the brain and liver, and add vitality to the body. Here are three sour treats to enjoy both delicious and healthy summer.
The first is tomato frangipani. Tomatoes are rich in natural organic acids, such as citric acid and malic acid, which stimulate gastric juice secretion and promote digestion. Cooked with eggs and cauliflower, it is not only colorful, sweet and sour, but also rich in protein, vitamins and minerals, which are good for the brain and liver.
This is followed by cold cucumbers. Cucumbers have a crisp taste and a slightly sour taste, making them a great way to cool off in summer. The vitamin C and silicic acid in cucumber help to whiten the skin and maintain the shine of the hair, while the cucumber acid can also promote the body's metabolism, discharge toxins, and have a good protective effect on the liver.
Finally, there is purslane. Purslane is a common wild vegetable rich in vitamins A, B, C, and E, as well as minerals such as calcium, iron, and phosphorus. The sour taste of purslane can stimulate the taste buds and promote appetite, and at the same time, its effect of clearing heat and detoxifying, cooling blood and stopping bleeding has a good protective effect on the liver. Purslane is not only delicious, but also a healthy summer dish.
In short, eating sour food appropriately in summer can not only be appetizing and digestive, but also nourish the brain and liver, and add vitality to the body. Try these three sour treats to make your summer healthier and more delicious.