Today marks the Xiaoshu solar term, the fifth solar term of summer, signaling the arrival of midsummer in most regions.
During this period, "heat and humidity intertwine," bringing high temperatures and frequent rain. The folk saying, "Xiaoshu and Dashu, steaming and boiling," vividly captures the year's most sweltering and stifling weather.
The Collected Explanations of the Seventy-Two Pentads notes that although Xiaoshu is not yet the peak of heat, it marks the beginning of the dog days of summer.
Summer heat pathogens are characterized by depleting energy, damaging fluids, and dampness obstructing the spleen and stomach. This can lead to symptoms such as fatigue, thirst, excessive sweating, abdominal bloating, nausea, diarrhea, heaviness in the head, body lethargy, chest tightness, and shortness of breath.
Key Health Focus: Protecting the Heart and Strengthening the Spleen
Nourishing the Heart and Calming the Mind
Summer heat can easily overstimulate heart fire, leading to irritability and insomnia, particularly among elderly individuals with underlying cardiovascular conditions.Strengthening the Spleen and Dispelling Dampness
The spleen prefers dryness and dislikes dampness. Damp pathogens can cause poor appetite, indigestion, bloating, and diarrhea. Consuming spleen-nourishing foods is recommended.
Four Health Preservations
Dietary Recommendations
Jellyfish: Served cold with cucumber, garlic, and cilantro, it clears heat, dissolves phlegm, aids digestion, and moistens the intestines.
Eel: Eel is at its most nutritious and delicious about a month around Xiaoshu. It tonifies the middle burner, benefits the liver and spleen, dispels wind-dampness, and strengthens bones and tendons.
Eating Mutton in the Dog Days: In some regions, such as Xuzhou, there is a tradition of eating mutton during the hottest period.
Eating New Millet at Xiaoshu and New Grains at Dashu: Many places observe the custom of "tasting the new" during Xiaoshu, which involves sampling freshly harvested rice and wine. On the first Xin day after Xiaoshu, newly hulled millet is cooked into porridge and served with freshly picked vegetables.
