Can I eat loach when I have a cold and cough?

Colds and fevers are common diseases among people. After cold symptoms occur, you should pay attention to adjusting your diet. For example, you can eat light food frequently, because fever will easily reduce your body's functions. Therefore, if you eat some greasy food, it will not be conducive to the recovery of the disease. Loach is a familiar fish food, but can you eat loach when you have a cold or cough?

What are the benefits of eating loach?

According to traditional Chinese medicine, loach is sweet in taste and neutral in nature. It has the functions of tonifying the middle and replenishing qi, dispelling evil and dampness, nourishing the kidney and producing essence, removing toxins and eliminating hemorrhoids, quenching thirst and promoting diuresis, and protecting the liver. It can also treat skin itching, edema, hepatitis, premature ejaculation, jaundice, hemorrhoids and other symptoms. "Introduction to Medicine" says it can nourish the middle and stop diarrhea. "Compendium of Materia Medica" records that loach has the effect of warming the middle and replenishing Qi, and it has certain medicinal effects on quenching thirst, sobering up, promoting urination, strengthening yang, and dissolving hemorrhoids. In Japan, loach is known as "ginseng in water" and people regard it as a high-end nutritional supplement.

The mucus secreted from the loach's skin is the so-called "loach slippery fluid", which has good antibacterial and anti-inflammatory effects. Mixing it with sugar and applying it to the affected area can cure pain and swelling. Loach meat is rich in nutrition, containing 9.6 grams of protein per 100 grams, which is much higher than ordinary fish and meat. Loach contains high levels of amino acids and lysine needed by the human body, and also contains a large amount of vitamins. Its vitamin B1 content is 3-4 times higher than that of crucian carp, yellow croaker, and shrimp. Its vitamin A and vitamin C content is also higher than that of other fish. Loach contains low fat and very little cholesterol. Therefore, it is beneficial for patients with cardiovascular diseases, anemia, hepatitis, etc. to eat more loach.

Improve anemia

Loach contains a lot of iron, which has a good auxiliary therapeutic effect on diseases such as anemia.

Nourish the kidney and restore vitality

Traditional Chinese medicine believes that loach is a well-known dietary supplement, especially suitable for men, and has significant therapeutic effects on impotence and premature ejaculation. It can both nourish and cleanse, and is suitable for all diseases. It is an excellent auxiliary treatment for patients with urinary system diseases.

Nourishes yin and quenches thirst, clears away heat and removes dampness

Cooking loach can nourish yin and quench thirst, clear away heat and dampness. It can be used as an auxiliary food therapy for any thirst caused by heat depletion of yin and dampness, or jaundice, diabetes and difficulty urinating caused by accumulation of damp heat. Consistently eat it for 5-6 days and you will feel full of energy.

Auxiliary treatment of acute and chronic hepatitis

Loach powder can significantly reduce jaundice and lower transaminase levels, especially in acute hepatitis. It also has significant therapeutic effects on the recovery of liver function and other items.

Preventing atherosclerosis

Loach meat contains less fat and even less cholesterol, and contains an unsaturated fatty acid similar to glycine pentanoic acid, which is an important substance for resisting vascular sclerosis in the human body and can effectively prevent atherosclerosis.

Good for cardiovascular health

Loach contains low fat and even less cholesterol. It is a high-protein, low-fat food that is very beneficial for the body's anti-vascular aging, so it is beneficial to the elderly and cardiovascular patients. Loach has good tonic and therapeutic functions and can be eaten by the general population. After being raised in the spring, loaches are at their most plump during the hot summer and early autumn. They have important health and therapeutic effects, so there is a saying among the people that "there are turtledoves in the sky and loaches on the ground."

Reduce alcohol damage to the liver

Loach has another magical effect, which is that it can sober you up and reduce the damage of alcohol to the liver. People who drink often should eat more loach.

Calcium supplementation for bone strengthening

Loach is rich in trace elements calcium and phosphorus. Regular consumption of loach can prevent childhood rickets, rickets, senile fractures, osteoporosis, etc. Cooking loach into soup can help better absorb calcium.

Blood and iron supplement

Loach is rich in various proteins and trace element iron, which is very beneficial for patients with anemia.

Anti-aging and anti-inflammatory

The unsaturated fatty acid contained in loach can resist vascular aging and is very beneficial to the elderly. The slippery saliva on its body surface also has antibacterial and anti-inflammatory effects.