My chest feels cold in summer

Everyone knows that the weather is particularly hot in summer, and most of the time we have to stay in an air-conditioned room to relieve the summer heat. However, many people will feel a cold feeling in their chest in such a hot season in summer, accompanied by stomach acid, stomach bloating, and hiccups. When such phenomena occur, it means that you have gastritis and need timely treatment and dietary adjustments.

If you feel a cool chest in the summer, or have symptoms such as acid reflux, bloating, and hiccups, it may be related to stomach problems or gastritis. Keep a good mood, eat more vegetables, fruits and nutritious and easily digestible food, do not eat raw, cold, greasy, spicy and irritating food. You can go to the hospital for a check-up, find out the cause and then treat it. You can do local hot compress and keep warm.

Symptoms of gastritis

1. Patients with acute gastritis often develop the disease suddenly. Patients may feel a dull pain in the upper abdomen, where the stomach is, or simply discomfort, such as a bloated feeling. There may be symptoms of nausea and vomiting.

2. Some patients with acute gastritis may have tarry stools, clinically known as black stools, or blood in the vomit, which indicates symptoms of gastrointestinal bleeding, and the amount of bleeding is considerable, and the patient should be sent to the hospital immediately.

3. The symptoms of patients with chronic gastritis vary. They may not feel any discomfort at all, or they may only experience indigestion, nausea and vomiting, dull stomach pain, etc.

Diet therapy for gastritis

Osmanthus Heart Porridge

50 grams of polished japonica rice, 2 grams of osmanthus heart, and 2 grams of poria cocos. Wash the japonica rice. Put osmanthus heart and poria cocos into the pot, add appropriate amount of water, bring to a boil over high heat, then simmer for 20 minutes over low heat, filter the residue and keep the juice. Put the japonica rice and soup into the pot, add appropriate amount of water, bring to a boil over high heat, then simmer over low heat until the rice is rotten and becomes porridge. 1 time per day

Orange Honey

1 orange, 50 grams of honey. Soak the oranges in water to remove the sourness, then cut into 4 pieces with the skin on. Put oranges in a pot, add appropriate amount of water, bring to a boil over high heat, then simmer for 20-25 minutes over low heat, remove the oranges, add jujube flower honey and the remaining juice when warm. Drink as tea.

Wolfberry lotus root powder

25 grams of wolfberry and 50 grams of lotus root starch. First add appropriate amount of water to the lotus root powder and boil it on low heat, then add wolfberry. After boiling, it is edible. Take twice a day, 100-150 grams each time.

Honey peach juice

20 grams of honey, 1 fresh peach. First peel the fresh peaches, remove the cores and squeeze them into juice, then add honey and appropriate amount of warm water. 1 to 2 times a day, 100 ml each time.

Stir-fried carrots with tangerine peel and lean pork

Recipe: 200 grams of carrots, 10 grams of tangerine peel, and 100 grams of lean pork.

Preparation method: Cut carrots into shreds, cut pork into shreds, add salt and rice wine and mix well, soak tangerine peel until soft and cut into shreds. First, stir-fry the carrots until cooked, then remove from the pan. Then, stir-fry the shredded pork and tangerine peel with oil for 3 minutes. Add the shredded carrots, a little salt, and rice wine and stir-fry until dry. Add a small amount of water and simmer for 3 to 5 minutes. Add the green onions and it’s done.

Efficacy: Expand chest and regulate qi.

Lilac Duck

Recipe: 5 grams of cloves, 5 grams of cinnamon, 5 grams of cardamom, and 1 duck (about 1000 grams).

Preparation method: Wash the duck, boil cloves, cinnamon and cardamom with 3500 ml of water twice, 20 minutes each time, filter out the juice, about 3000 ml, pour the juice into a casserole, put in the duck, add onion and ginger, simmer until 70% cooked, remove and let cool. Put marinade in the pot, cook the duck in the marinade, remove from the pot, add 10 grams of rock sugar and a little salt and MSG to the marinade, then put the duck in, simmer over low heat while pouring the marinade, remove from the pot when the skin is bright red, and apply sesame oil.

Efficacy: Regulates qi, warms the middle and relieves pain.