Causes of bloody tongue coating

You must pay attention to blood stasis in the tongue coating. From the perspective of traditional Chinese medicine, it is mainly caused by spleen and stomach deficiency and coldness, which causes cold and blood stasis. At this time, patients often have a yellow complexion. The main cause is poor blood circulation. In this case, you must emphasize treatment. You can achieve a certain relief through certain diet and health care. You should exercise moderately and try to eat foods rich in dietary fiber.

Causes of bloody tongue coating

Thick white fur in the middle means that the spleen and stomach have cold and dampness, so there are tooth marks. Blood stasis on both sides is cold coagulation and blood stasis. Yellow complexion with spots is caused by poor blood circulation. The problem is that the spleen and stomach are weak, which makes cold and dampness stagnate and hinder the normal circulation of blood. The face cannot get normal nutrition, and it also affects the lack of heart blood. You can try cold coriander salad: 150 grams of fresh coriander, 15 grams of ginger, and 2 red peppers. Wash the three and drain the water; cut the ginger and red pepper into shreds, and then soak the coriander, ginger and red pepper shreds in warm water for 30 minutes, drain the water, put them on a plate, add refined salt and sesame oil and mix well. This dish has the effect of appetizing and invigorating the spleen, harmonizing the middle and regulating qi, and is suitable for symptoms such as poor appetite, loss of appetite, and spleen and stomach disharmony.

Daily care: 1. Stewed chicken with ginseng, astragalus and hericium Ingredients: 100g hericium erinaceus, 1 hen (about 750g), 10g each of astragalus, codonopsis, and jujube, appropriate amount of ginger slices, scallion knots, Shaoxing wine, clear soup, and starch. Preparation method: Wash and remove the stems of hericium erinaceus, squeeze out the residual water in the mushroom after swelling to remove the bitterness, and then cut into 2mm thick slices for later use. Remove the head and feet of the hen, chop it into cubes, put it in a stewing pot, add ginger slices, scallion knots, Shaoxing wine, clear soup, hericium erinaceus slices and soaked and washed astragalus, codonopsis, and jujube, and stew slowly over low heat until the meat is cooked and tender, and season it. Function: replenish qi, strengthen the spleen and nourish the stomach.