In today’s fast-paced life, maintaining a healthy diet often takes a back seat, while stomach ailments are becoming an increasingly common concern. As the old saying goes, “Treating stomach ailments is only three parts medicine and seven parts diet,” indicating that dietary habits play a crucial role in stomach health.
There are certain seemingly familiar vegetables that can silently turn into “enemies” and cause stomach damage during mealtimes. Healthcare experts warn that to protect stomach health, it is advisable to remove these vegetables from your daily menu as soon as possible!
1. Salad: The Silent Stomach Culprit
During the summer, salads are popular for their refreshing and easy-to-eat nature. However, they can also be a hidden enemy to the stomach. Many vegetables in salads have a cooling nature, and eating them raw can irritate the stomach lining, leading to a cold stomach and uncomfortable stomach aches.
Additionally, salads often use strong spices like garlic and chili peppers, which can put pressure on the stomach. Regular consumption of these dishes may increase the risk of stomach inflammation or ulcers.
Doctor’s advice: In the summer, opt for warmer salads and pair them with ginger tea to cool down while effectively protecting your stomach.
2. Raw Bean: A Potential Toxin for the Stomach
Green beans are a common vegetable in meals, but if not thoroughly cooked, they can become a “time bomb” for stomach health. Raw beans contain the toxin saponin, which can strongly irritate and damage the stomach lining, leading to acute gastritis.
Mild symptoms include abdominal pain and nausea, while severe cases may result in poisoning or shock, which can be dangerous. To avoid risks, cook green beans thoroughly until they turn a darker shade and become softer. Adding minced garlic or a few slices of ginger not only enhances the flavor but also helps reduce the cooling nature, better protecting the stomach.
3. Over-Fermented Pickled Cabbage: Catalyst for Increased Stomach Acid
Pickled cabbage, with its distinctive sour taste, is loved by many. However, when over-fermented, it becomes a culprit in stomach damage. Prolonged fermentation increases salt and acid content, easily irritating the stomach lining, leading to acid reflux and stomach ulcers.
Doctor’s advice: When pickling cabbage, control the amount of salt and soaking time to avoid over-fermentation. When eating pickled cabbage, pair it with mild dishes like tofu and winter melon to neutralize the sourness. Drinking warm water after meals can also soothe the stomach and reduce excess acid.
Tips for Stomach Care and Building a Healthy Diet
Balanced Diet: Ensure a diverse diet with adequate protein, vitamins, and minerals. Avoid uncontrolled or imbalanced eating.
Eat Slowly and Chew Thoroughly: This reduces pressure on the stomach and aids digestion.
Regular Meals: Maintain a disciplined eating habit, avoiding extreme hunger or overeating.
Avoid Stimulating Foods: Limit spicy, oily, and raw cold foods to prevent stomach irritation.
Regular Health Check-ups: Regularly monitor your health to detect any stomach issues early and address them promptly.
In conclusion, even familiar vegetables, when improperly prepared or consumed in an unbalanced diet, can harm the stomach. Therefore, choose your foods carefully and adjust your eating habits to protect your stomach health in the long run.
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