As the weather gets colder, many people turn to dietary adjustments to stay warm and maintain good health. In cold seasons, it's common to focus on foods that are warming and nourishing, helping the body resist the chill and support overall wellness.
One key approach is to increase your intake of calcium and iron-rich foods. These minerals play a vital role in maintaining heart function, blood vessel flexibility, and muscle activity. Iron deficiency can lead to anemia, causing fatigue, low energy, and reduced body temperature. To combat this, include dairy products, soy-based foods, seaweed, shellfish, and leafy greens in your diet. For iron, consider animal organs, egg yolks, red meat, and legumes.
In addition to these, incorporating more starchy foods and moderate amounts of warming, high-calorie foods like lamb, chicken, beef, and seafood can help boost your body’s heat production. These foods are rich in protein and healthy fats, making them ideal for those who feel cold easily or have a weak constitution.
Alongside warming foods, it's also important to balance your diet with cooling or yin-nourishing foods such as duck, goose, mushrooms, and certain fruits like grapefruit and apples. These help maintain internal balance and prevent overheating. Adding a small amount of vinegar can also aid in digestion and promote a sense of calm.
Fruits and vegetables should not be neglected. Vitamin A and C are essential for boosting immunity and improving the body’s ability to withstand cold. Vitamin C can be found in citrus fruits and fresh produce, while vitamin A comes from liver, carrots, and dark green vegetables.
Methionine, an amino acid important for cold resistance, can be obtained from foods like sesame seeds, sunflower seeds, dairy, and leafy greens. The body needs more of this nutrient during winter to help generate heat and adapt to lower temperatures.
Spicy foods, such as pepper, ginger, and chili, can also be beneficial. They stimulate circulation, improve appetite, and enhance the body’s natural warmth. Eating a little spice during the winter can help you stay comfortable in the cold.
Eating kelp in winter is particularly beneficial. From a traditional Chinese medicine perspective, kelp is salty and has strong cold resistance properties. It helps strengthen kidney function and supports the body’s ability to stay warm. Kelp is also rich in calcium, iron, and iodine, which are essential for maintaining energy levels and regulating body temperature.
Experts also recommend including other warming foods like onions, chestnuts, and sea cucumbers. These foods help generate internal heat and support overall vitality. Whether it's a hearty bowl of lamb soup or a warm plate of steamed shrimp, these foods are perfect for staying cozy during the coldest months.
By adjusting your diet with the right combination of warming, nourishing, and balancing foods, you can better prepare your body for the challenges of winter and enjoy a healthier, more comfortable season.
Food Additives are divided into Food Preservatives and Natural Colorants. Food Preservatives are those that continuously inhibit the growth of microorganisms whose metabolic substrate is spoilage. It is important that it can inhibit the occurrence of the most perishable effects under different conditions, especially when the general sterilization effect is insufficient. Mineral oil, coal tar, and tannin for the preservation of fiber and wood; formaldehyde, mercuric, toluene, butyl p-hydroxybenzoate, nitrofurazone derivatives, or balsam resins for biological specimens. The use of preservatives in food is limited, so some physical methods such as drying and curing are mostly relied on. Special preservatives include organic acids such as acetic acid, vegetable oils with oleic acid as components, mustard seeds, and other special essential oil components. For the local area of the organism (such as the surface of the human body or the digestive tract), various preservatives (such as iodoform, phenyl salicylate, aniline dyes, or acridine pigments, etc.) can be used according to the specific conditions.
Common preservatives include Monohydrate Citric Acid, Sorbic Acid, Sodium benzoate, Xanthan Gum, and Turmeric Curcumin.
Benzoic acid and salt: carbonated beverages, low salt pickles, preserves, wine, fruit wine, soft candy, soy sauce, vinegar, jam, fruit juice drinks, bottled fruit and vegetable juice for the food industry.
Potassium sorbate: In addition to the above, there are fish, meat, eggs, poultry products, fruit and vegetable preservation, collagen casings, jelly, lactic acid bacteria drinks, pastries, fillings, bread, moon cakes, and so on.
Sodium dehydroacetate: beancurd bamboo, pickles, orange juice.
Propyl P-hydroxybenzoate: fruit and vegetable preservation, fruit juice, jam, pastry, egg yolk, carbonated beverage, vinegar, soy sauce
Calcium propionate: wet flour products (cut noodles, wonton skin), bread, vinegar, soy sauce, pastry, soy food.
Sodium diacetate: In various pickles, flours, and doughs.
Sodium lactate: roast meat, ham, sausage, chicken and duck products, and sauce and marinade products.
Lactococcus: canned vegetarian foods, vegetable protein drinks, dairy products, meat products, etc.
Natamycin: cheese, meat products, wine, fruit juice drinks, tea drinks, etc.
Hydrogen peroxide: Fresh-keeping raw milk, and dried bean curd in a bag
Common preservatives include Monohydrate Citric Acid, Sorbic Acid, Sodium benzoate, Xanthan Gum, and Turmeric Curcumin.
Benzoic acid and salt: carbonated beverages, low salt pickles, preserves, wine, fruit wine, soft candy, soy sauce, vinegar, jam, fruit juice drinks, bottled fruit and vegetable juice for the food industry.
Potassium sorbate: In addition to the above, there are fish, meat, eggs, poultry products, fruit and vegetable preservation, collagen casings, jelly, lactic acid bacteria drinks, pastries, fillings, bread, moon cakes, and so on.
Sodium dehydroacetate: beancurd bamboo, pickles, orange juice.
Propyl P-hydroxybenzoate: fruit and vegetable preservation, fruit juice, jam, pastry, egg yolk, carbonated beverage, vinegar, soy sauce
Calcium propionate: wet flour products (cut noodles, wonton skin), bread, vinegar, soy sauce, pastry, soy food.
Sodium diacetate: In various pickles, flours, and doughs.
Sodium lactate: roast meat, ham, sausage, chicken and duck products, and sauce and marinade products.
Lactococcus: canned vegetarian foods, vegetable protein drinks, dairy products, meat products, etc.
Natamycin: cheese, meat products, wine, fruit juice drinks, tea drinks, etc.
Hydrogen peroxide: Fresh-keeping raw milk, and dried bean curd in a bag
Food Preservatives,Sorbic Acid,Sodium benzoate,Xanthan Gum,Monohydrate Citric Acid,Lactic Acid
Shaanxi Changsheng Industrial Co., Ltd. , https://www.cncsbio.com