What to eat to prevent heatstroke in summer

　　Fruits and vegetables: Choose tomatoes, cucumbers, lettuce, lentils, celery, etc. It is better to eat more fresh peaches and watermelons. Light food is indispensable, as it is both nutritious and refreshing.

　　Adzuki bean soup: You can use adzuki beans, white chrysanthemums, honeysuckle, hawthorn slices and water to prepare a heat-relieving food, which can not only dissipate heat in the human body, but also replenish water.

　　Mung bean soup: Take 200 grams of mung beans, add 300 ml of water, boil the soup and drink the liquid (you can mix it with sugar). It has the functions of clearing away heat and quenching thirst, diuresis and swelling, and clearing away heat and detoxification.

　　Mung bean and sour plum tea: 100 grams of mung beans, 30 grams of sour plum, boil in water, add appropriate amount of sugar, wait until cool and drink as tea. It has the effects of cooling, detoxifying, producing body fluids and quenching thirst, and can be used for symptoms such as summer heat, irritability, and dryness.

　　Bitter melon tea: Cut off the flesh of fresh bitter melon, mix it with tea leaves, and hang it in a ventilated place to dry in the shade. Wash the outside, chop into pieces along with the tea leaves, and mix well. Take 10 grams every day and put it into a thermos bottle, brew it with boiling water and drink it instead of tea. It can improve eyesight, detoxify and remove dampness.

　　How to make your own mung bean soup: Pay attention to when you buy mung beans. Before cooking, pick out impurities such as stones and sand, and then soak them in clean water. When the beans are swollen, put them in the pot and cook them over high heat for about 20 minutes, then cook over low heat. This not only prevents overflowing of the pot, making it easier to cook and palatable, but also reduces the evaporation of nutrients by heat.

　　Eat more melons and vegetables. The water in vegetables is natural, clean, nutritious and biologically active water filtered through multiple layers of biofilm. It is unmatched by drinking water produced in any factory. Summer is the peak season for melons and vegetables, and their common feature is that their water content is above 90%. The water content of winter melon ranks highest among all vegetables, up to 96%, followed by cucumber, pumpkin, loofah, pumpkin, bitter melon, watermelon, etc. Eating 500 grams of vegetables is equivalent to drinking 450 ml of high-quality water.

　　Eat more cool vegetables. Except for pumpkins and pumpkins, summer vegetables, such as bitter melon, loofah, cucumber, vegetable melon, watermelon, melon, etc., are all cool vegetables. tomato , eggplant, celery, chrysanthemum, daikon (purple horn leaves), lettuce, asparagus, watercress, sweet potatoes, etc., are also cool vegetables. These vegetables are in their peak production period, so you might as well eat them regularly.

　　Therefore, summer focuses on Heatstroke prevention Food to reduce fire should be mainly light and less oily. Take in enough water and nutrients to replenish the water and vitamins lost by the body, so as to have a refreshing summer.