Taste too heavy or implied internal organs healthy taste lung injury

At 11:52 on December 7, 2015 Source: Global Network - Life Times phones to read the news
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Original title: taste heavy or implied tastes internal organs healthy lung injury
Tastes just like a picture of personalized business cards, it was plain hi sweets, it was not spicy, not joy, some acidophilus, such as life ...... In fact, in addition to the geographical environment, childhood develop eating habits and genetic factors, certain preferences A taste sometimes healthy nutritional imbalance or abnormal signal, and a sudden change in taste may be a healthy warning of the body, we should be concerned about.

In medicine, flavors (sour, bitter, sweet, spicy, salty) from the world of gas, internal organs of the flavors each have their main flavors of various internal organs have somewhere to go, namely acid hepatic, bitter into the heart, Gan Rupi , Xin lung, salt into the kidney. Long-term partial addicted to cause internal organs Gomi "chain reaction", is not conducive to health; on the contrary, internal organs lesions can affect the tongue taste function, people likes to change flavors evil occurs, resulting in a sudden change of diet addicted to different taste or flavor .

1. Partial acidophilus taste prompts liver problems. Hepatic acid, sour nourish effect on the liver, such as Shanxi, Shaanxi area dishes acid, due to the local climate is dry, the body fluid vulnerability, appropriate food acid can nourish Yin Ye. Partial acidophilus or suddenly eating sour taste, it may be a reflection of liver problems. Long-term partial eosinophilic taste or excessive eating sour foods, can lead to liver failure catharsis, poor air dryer. In addition, due to the acidic astringent stagnation, convergence, eosinophils over will hinder the normal physiological function of the stomach, causing stomach problems.

Eating sour red Fei who usually choose to west, orange, red bayberry, pomegranates, lemons, grapes, green apples, hawthorn and other fresh fruits and vegetables, pickled cabbage and vinegar products to reduce consumption.