Wang Leili, Liu Yan
PLA General Hospital, Ninth Medical Center
Food warmth is a complex concept that has not yet been fully studied by the scientific community. Traditional Chinese medicine believes that warm foods have the effects of warming yang, dissipating cold, and replenishing deficiency, such as mutton, beef and other meats, lychees, longan and other fruits, leeks, chili peppers and other vegetables, peppercorns, ginger and other seasonings are considered to be warm. From a modern nutritional point of view, it may be related to the thermogenic effects of proteins, fat properties, and effects on the endocrine system and blood circulation. Although some studies have been explored from different aspects, such as the verification of traditional Chinese medicine theories, modern nutrition analysis, and multidisciplinary research, there are still many unknowns. Key issues such as the molecular mechanism of food warmth need to be further explored to improve the accuracy and scientificity of research and better guide people's dietary choices and health management.
I. Introduction
In our daily diet, we often hear that food has four different properties: cold, cool, warm, and hot, that is, the "four natures". Among them, warm foods occupy an important position in people's lives, such as mutton, beef, lychee, longan, etc. However, what exactly is the concept of food warmth? Is there a clear conclusion from the scientific community? It's not just about our dietary choices, it's about understanding human health. This article will delve into the concept of food warmth and analyze the current research progress in the scientific community.
2. Analysis of the concept of food warmth
(1) Food warmth from the perspective of traditional Chinese medicine
Traditional Chinese medicine believes that the warmth of food is a characteristic description of its impact on the physiological functions of the human body. The four natures of food are divided according to its tendency to act on the human body, and warm food has the functions of warming yang, dissipating cold, and replenishing deficiency.
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Warm-yang effect
Warm food can boost the body's yang energy. Yang Qi is the source of power for the body's vital activities, and has the functions of warming the internal organs, promoting the flow of qi and blood, and resisting external evils. For example, mutton is sweet in taste, warm in nature, enters the spleen and kidney meridians, can nourish qi and replenish deficiency, and can be used for the treatment of cold intolerance, nausea, body emaciation caused by spleen and stomach deficiency, and waist and knee soreness, cold pain, impotence and other symptoms caused by kidney and yang deficiency. This shows that the warmth of mutton can replenish the yang energy of the human body and enhance the functional activity of the internal organs.
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Dissipation of cold
When the human body is attacked by cold evil, symptoms such as cold intolerance, pain, and limb spasm will appear. Warm foods can dispel cold and relieve these discomforts. Ginger is warm and spicy, and has the functions of dissolving cold, stopping vomiting in warmth, warming the lungs and relieving cough. When you are caught in the cold, drinking a bowl of ginger brown sugar water can help drive away the cold and restore the body to a warm and comfortable state.
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Replenish deficiency
For people with weak constitution and lack of qi and blood, warm food can play a tonic role. Beef is warm, has the effect of tonifying the spleen and stomach, invigorating qi and blood, strengthening muscles and bones, and has a certain tonic effect on people with weak spleen and stomach, lack of qi and blood, and soreness and weakness of waist and knees. Longan is warm in nature, sweet in taste, has the effect of nourishing the heart and spleen, nourishing blood and calming the nerves, and is suitable for people with insufficient qi and blood, palpitations and insomnia.
(2) Food warmth from the perspective of modern nutrition
From the perspective of modern nutrition, the warmth of food may be related to the following factors:
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Nutrition facts
(1) Protein thermogenesis effect
Proteins in food produce a higher thermic effect of food during digestion. Lamb is rich in protein, and the thermal effect of protein when digested is relatively high, which makes the human body feel warm to a certain extent. The thermogenic effect of food refers to the need for additional energy consumption by the human body in the process of ingestion due to the digestion, absorption, metabolic transformation of nutrients in food, etc., resulting in an increase in body temperature.
(2) Fat characteristics
The fat of mutton is mainly saturated fatty acids and monounsaturated fatty acids, which can provide high energy for the human body during metabolism and can promote blood circulation, thereby increasing the body's heat production and helping to raise the body's temperature. Different types of fats have different effects on the human body, and saturated fatty acids and monounsaturated fatty acids are relatively easier for the body to utilize and produce more energy.
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Effect on human physiological function
(1) Endocrine system
Some studies have found that certain ingredients in lamb may have an effect on the body's endocrine system, resulting in a feeling of warmth in the body. For example, some substances in lamb may stimulate the body to secrete hormones such as adrenaline, which can increase the body's metabolic rate, increase the body's thermogenesis, and make people feel warm. The endocrine system plays an important role in regulating the physiological functions of the human body, and certain components in food may alter the body's metabolic state and thermoregulatory mechanisms by affecting the functioning of the endocrine system.
(2) Blood circulation promotion
Eating mutton in winter can promote blood circulation and accelerate metabolism to resist cold and nourish the body. From a modern scientific point of view, the body produces more heat due to increased blood circulation, which is in line with the traditional Chinese medicine view that mutton warmth can warm up the body. Good blood circulation can transport oxygen and nutrients to all parts of the body, while taking away metabolic waste products and maintaining the normal physiological functions of the body. Some warm foods may produce a warm sensation by boosting blood circulation and increasing the body's metabolic levels.
3. Research progress in the scientific community on the warmth of food
(1) Research and verification of traditional Chinese medicine theories
Many ancient Chinese medical classics have clear records of the warmth of food, and these classics are the result of long-term practice and observation of the ancients. Modern science is also deepening the research on the theory of traditional Chinese medicine, trying to verify the statement of traditional Chinese medicine on the warmth of food from the perspective of modern science.
For example, through animal experiments, it has been found that certain components in mutton have a certain regulatory effect on the spleen and kidney function of animals. From the perspective of traditional Chinese medicine, if the spleen is the main body, the kidney is the main body to store essence and qi, and the spleen and kidney have sufficient yang qi, the body's yang energy will be invigorated, and the qi and blood will flow smoothly, thus showing a warm state. To a certain extent, the results of animal experiments support the theory of traditional Chinese medicine that mutton is warm and can warm the spleen and kidney.
In addition, clinical studies are also underway on some warm foods. For example, for people with weak constitution, the improvement of physical symptoms and the impact on physiological indicators after eating warm food are observed. These studies will help to further understand the mechanism of action of warm food on the human body, and provide a scientific basis for the modern application of TCM theory.
(2) Research on modern nutrition
Modern nutrition science gradually reveals the possible mechanism of food warmth through the analysis of food composition and the study of human physiological functions.
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Study of the thermogenic effects of proteins
Scientists have conducted in-depth studies on the protein content in different foods and the thermal effects during digestion. Through experiments to measure the energy consumed by the human body during the digestion of different foods and the effect on body temperature, it was found that foods with higher protein content tend to have higher food caloric effects. Warm foods such as lamb are rich in protein, which may be a big reason for the warm sensation.
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The study of fat properties
To study the metabolic processes of different types of fats and their effects on the physiological functions of the human body, and to understand the role of saturated and monounsaturated fatty acids in providing energy and promoting blood circulation. Studies have found that the fat components in warm foods such as lamb may produce a warming effect by affecting the body's energy metabolism and blood circulation.
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The study of the endocrine system and blood circulation
Experiments were conducted to observe the effects of certain components in food on the human endocrine system, as well as the effect on blood circulation. For example, the stimulating effect of substances in lamb meat on the secretion of hormones such as adrenaline, as well as the effect on the speed of blood circulation, are studied. These studies help to uncover the mechanism by which warm foods regulate human physiological functions.
Animal experiments: In animal experiments, researchers have found that certain components in mutton have a certain regulatory effect on the spleen and kidney function of animals. From the perspective of traditional Chinese medicine, if the spleen is the main body, the kidney is the main body to store essence and qi, and the spleen and kidney have sufficient yang qi, the body's yang energy will be invigorated, and the qi and blood will flow smoothly, thus showing a warm state. To a certain extent, the results of animal experiments support the theory of traditional Chinese medicine that mutton is warm and can warm the spleen and kidney. In addition to mutton, the following foods are also warm: 1. Meat Beef: Beef is warm and has the effects of nourishing the spleen and stomach, invigorating qi and blood, and strengthening muscles and bones. It has a certain tonic effect on people with weak spleen and stomach, lack of qi and blood, and soreness in the waist and knees. Venison: Venison is warm, can benefit qi and blood, replenish deficiency, and nourish the kidneys. However, venison is relatively warm, so it should be eaten in moderation and avoid fire. 2. Fruits Lychee: Lychee is warm and sweet and sour. It has the effect of tonifying brain fitness, appetizing and invigorating the spleen, and promoting appetite. However, lychees are hot, and eating too much is easy to catch fire. Longan (longan): Longan is warm and sweet. It has the effect of nourishing the heart and spleen, nourishing the blood and calming the nerves. It is suitable for people with insufficient qi and blood, heart palpitations and insomnia. Durian: Durian is hot, has the functions of invigorating blood and dissipating cold, relieving menstrual cramps, etc., and is suitable for people with cold constitution. However, durian is high in calories and should not be consumed in excess. 3. Vegetables Leeks: Leeks are warm and spicy. It has the effects of tonifying the kidneys and warming the yang, benefiting the liver and stomach, regulating qi and blood, and moistening the intestines and laxative. Chili pepper: Chili pepper is hot, can dissipate cold in warmth, appetizing and digesting. Proper consumption of chili peppers can promote blood circulation and enhance the body's ability to resist cold. Fourth, seasoning Zanthoxylum: Zanthoxylum pepper is warm and spicy. It has the effects of dissipating cold in temperature, dehumidifying and relieving pain, killing insects and detoxifying. It can be used to treat stomach and abdominal cold pain, vomiting and diarrhea and other diseases. Ginger: Ginger is warm and has a spicy taste. It has the functions of dissolving cold, stopping vomiting in warmth, warming the lungs and relieving cough. When you catch a cold, drinking a bowl of ginger brown sugar water can help ward off the cold.
(3) The trend of multidisciplinary research
With the continuous development of science and technology, multidisciplinary research has become a new trend to explore the warmth of food.
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Combining the study of biology, medicine and nutrition
Using a combination of biological, medical and nutritional research methods, the effects of warm foods on the human body are comprehensively studied from the cellular and molecular levels to the overall physiological function. For example, by studying the effects of food components on cellular metabolism and the regulation of the human immune system, endocrine system and blood circulatory system, we will gain insight into the biological mechanism of food warmth.
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Use modern scientific and technological means to conduct research
Using modern scientific and technological means, such as gene sequencing, proteomics, metabolomics and other technologies, the effects of warm food on human gene expression, protein synthesis and metabolites are analyzed. These technologies can help scientists better understand the molecular mechanism of food warmth and provide a scientific basis for precision dieting.
4. The significance and application of food warmth research
(1) Dietary guidance
Understanding the warmth of food is important for proper eating. People with different physiques can choose suitable foods according to their physical characteristics. People with weak constitution can eat warm food appropriately to warm the yang and dispel the cold and nourish the body; People who are hot or prone to heat should be cautious about eating warm food to avoid aggravating the heat in the body. At the same time, when pairing food, it can also be reasonably matched according to the warmth of the food to achieve the purpose of a balanced diet.
(2) Health management
The study of the warmth of food can help people to better manage their health. For some people with specific diseases or special physiological states, such as patients with spleen and stomach deficiency and kidney yang deficiency, reasonable selection of warm food can assist in the treatment of diseases and promote the recovery of the body. In addition, it also has a certain guiding role in preventing diseases and maintaining good health.
(3) The modern development of traditional medicine
The study of food warmth provides new ideas and methods for the modern development of traditional medicine. Through the verification and interpretation of traditional Chinese medicine theories through modern science and technology, traditional medicine can be better combined with modern medicine to serve human health. At the same time, it also helps to inherit and carry forward the traditional medical culture of the Chinese nation.
V. Conclusions
Food warmth is a complex concept that involves a variety of fields, including TCM theory and modern nutrition. Although some progress has been made in the scientific community on the study of food warmth, there are still many issues that need to be further explored and studied. Current research suggests that the warmth of food may be related to nutrients, effects on human physiological functions, and multidisciplinary research.
In future research, it is necessary to further explore the molecular mechanism of food warmth, strengthen multidisciplinary research, and improve the accuracy and scientificity of research. At the same time, it is also necessary to apply the research results to practical life to provide more scientific guidance for people's dietary choices and health management.
In conclusion, the study of food warmth is a topic of great significance, which not only helps us better understand the relationship between food and human health, but also provides new opportunities and challenges for the modern development of traditional medicine. It is believed that with the continuous progress of science and technology, our understanding of food warmth will be more in-depth and comprehensive.