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During the hot summer months, people are always looking for ways to cool off. Mung beans, as an ancient ingredient, play an indispensable role in this. Mung beans are cool and sweet, and are said to have the effect of clearing heat and detoxifying, dissipating heat and diuretic.
On a typical summer afternoon, imagine the sun scorching the earth and the air filling the air, when a bowl of cold mung bean soup is not only cool, but also refreshing.
The reason why mung beans can play a good role in relieving heat in summer is first of all because of its own properties. Traditional Chinese medicine believes that mung beans are cool and can clear away heat and detoxify. Summer is the high incidence period of various heat diseases, and eating more mung beans at this time can help remove heat toxins from the body and reduce the occurrence of symptoms such as heat stroke and heat stroke.
Secondly, mung beans are rich in a variety of vitamins and minerals, such as vitamin B, potassium, magnesium, etc., which are extremely important for maintaining the body's electrolyte balance.
In hot weather, people tend to lose a lot of these minerals through sweat, and eating mung beans can effectively supplement these nutrients, so as to maintain the body's water and electrolyte balance and avoid physical discomfort caused by electrolyte imbalance.
What's more, mung bean's heat-relieving effect is also related to its unique antioxidant properties. The antioxidants contained in mung beans can help fight free radicals caused by high temperatures and protect cells from damage.
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This is especially important for people who are active in the summer, when prolonged exposure to the sun can produce a lot of free radicals in the skin and body. The preparation of mung bean soup is also a reason for its popularity.
Traditionally, mung bean soup is made by boiling mung beans with water until the mung beans are ripe and ripe, and in this process, the cooling components of the mung beans are fully released. In some places, rock sugar, mint or osmanthus are added to the mung bean soup, which can not only increase the flavor of the mung bean soup, but also enhance its heat-relieving effect.
In some households, people add a small amount of barley to the mung bean soup. Barley also has a good effect of dampness and swelling, and the combination of the two not only tastes fresh, but also doubles its effect of clearing heat and relieving heat.
In addition, a moderate amount of mung beans can also be used as an ingredient for making summer desserts, such as mung bean popsicles, mung bean cakes, etc., which are both delicious and healthy. In short, mung bean, as a simple and traditional ingredient, provides a natural, healthy and convenient way for the majority of people to relieve the heat in summer.
It can not only help people cope with the high temperature in summer, but also make summer cooler and more enjoyable by supplementing nutrients and strengthening physical fitness. Although mung beans play the role of a cooling savior in the summer, this refreshing food is not suitable for everyone.
There are a few specific groups of people who need to be extra careful when consuming mung beans because their physical condition may not be a good match for some of the ingredients or effects of mung beans. First, let's talk about those with weaker gastrointestinal function.
Although mung beans are cool and can clear away heat and relieve heat, they are also a difficult food to digest. For those who often experience stomach upset or have indigestion issues, consuming large amounts of mung beans may aggravate their stomach. In particular, mung beans that are not fully cooked are difficult to be absorbed by the stomach and intestines.
In addition, cold food itself may cause stomach upset, so those who have stomach cold and are prone to diarrhea may trigger gastrointestinal symptoms such as abdominal pain, diarrhea, etc.
Then, for those with renal insufficiency, mung beans are rich in protein and potassium, but it is these nutrients that can be a burden in the body of people with kidney disease.
People with kidney insufficiency may have problems processing too much potassium and protein, which can put an additional burden on the kidneys, potentially causing electrolyte imbalances and even aggravating the condition. Therefore, this group of people must be very cautious when consuming mung beans, and it is best to do so under the advice of a doctor.
In addition, diabetics also need to pay attention to the amount of mung beans consumed. Although mung beans are a low-fat, high-fiber food, and are theoretically a good ingredient for diabetics, if a lot of sugar (such as rock sugar) is added to mung bean soup, it may cause a rapid rise in blood sugar.
Therefore, diabetic patients must control the added sugar in mung bean soup or choose a cooking method without added sugar when enjoying the cooling effect of mung bean soup.
Another thing that is less well known is that people who are taking certain medications need to avoid mung beans. Mung beans have some drug interactions, especially in patients taking anticoagulant drugs such as warfarin. The vitamin K component in mung beans may react with these drugs and affect the effectiveness of the drugs.
In addition, for cancer patients undergoing chemotherapy or radiotherapy, the antioxidants in mung beans, while beneficial to health, may interfere with free radical scavenging during treatment, which can affect the effectiveness of treatment.
To sum up, although mung beans are a very healthy summer food, people with different physiques and health conditions need to be careful when eating them. Moderation and propriety are key to consuming any food, especially if there are specific health problems.
The right way to consume it and in moderate amounts can help people enjoy the benefits that come with mung beans while avoiding possible side effects. The choice and consumption of food always requires individual consideration, so that it can truly satisfy both the appetite and the health of the body.
In addition to mung beans, there are many other foods that can help us cool down in summer, and they have their own characteristics and are suitable for people with different physiques and needs. First, let's talk about bitter melon. While bitter melon is often shunned by people because of its bitter taste, it is actually an excellent ingredient for summer.
Bitter gourd not only clears away heat and fire, but also helps reduce fatigue and improve physical vitality. The high vitamin C contained in bitter melon can strengthen the immune system, and its high fiber content can also promote gastrointestinal peristalsis, help digestion, and alleviate gastrointestinal discomfort caused by summer heat.
In addition, bitter gourd also has certain antiviral and anti-inflammatory effects, which can be used as a food to defend against common summer diseases. Then there's cucumber, which is another very good cooling food in the summer.
Cucumbers are not only high in water, but also contain certain amounts of vitamin C and caffeic acid, which can help fight inflammation and edema, reducing the swelling that is common in summer. Cucumbers also contain silicon and sulfur, both of which are very important for skin health, especially during the summer months, when the skin is more susceptible to environmental damage.
Finally, we have to mention peppermint. Peppermint not only has a fresh taste, but also has a good cooling and relieving heat effect. Drinking a cup of mint tea or adding some mint to your food can quickly cool your body and mind.
In addition, peppermint can also help relieve stomach pain, refresh the mind, and is a great helper for coping with summer fatigue. By learning about these foods, we will not only be able to enjoy summer better, but we can also regulate our body temperature and enjoy summer in a healthy, natural way.
Whether it's simple at home or out shopping, these ingredients will keep you cool on a hot summer day. The variety of these food options also ensures that everyone can find a way to beat the heat that suits their tastes and health needs.
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Resources
[1] Guo Jingjie. Extraction and antioxidant effects of polyphenols during mung bean germination. Guangxi Agricultural Vocational and Technical University, 2024-06-20