Why is my head feeling heavy?

Why does my head feel heavy? Many people often feel a heaviness in the head, and this is often considered to be anemia. Anemia can cause symptoms such as a heavy head. At this time, anemia patients need to adjust their bodies reasonably. It is recommended to take Chinese medicine to gradually regulate your body. Patients with heavy head and more serious symptoms need to seek medical diagnosis in time and take appropriate treatment according to the diagnosis.

What symptoms indicate that I am anemic?

If you feel dizzy, blurred vision, and weak, especially when you stand up suddenly after sitting, or your eyes turn black or you see stars, then you are most likely suffering from anemia.

1. Often feel tired, even if you don’t do much activity, you will feel weak all over.

2. Occasionally feel dizzy.

3. Pale face.

4. Nails become thinner and easily broken.

5. Difficulty breathing.

6. Palpitations.

7. Chest pain.

If I am diagnosed with anemia, how should I improve it?

Generally, doctors will recommend you to use dietary supplements. If the anemia is severe, the doctor will prescribe some blood-enriching drugs. Stir-fried pork liver with celery is a dish rich in iron and folic acid. It is an excellent daily food supplement for women and infants prone to anemia. We know that folic acid is not only an indispensable auxiliary enzyme in the metabolism of fat and amino acids in the human body, but its main function is to assist in the production of red blood cells and prevent red blood cell deformation. Iron is an essential trace element for the production of hemoglobin. Green leafy vegetables and animal livers contain certain amounts of folic acid and iron, especially celery and spinach.

raw material:

200 grams of pork liver, 300 grams of celery (or 200 grams of spinach), 25 grams of soy sauce, 20 grams of sugar, 10 grams of rice wine, and 30 grams of wet starch.

Production:

1. Remove the fascia from the pork liver, cut it into thin slices with a sharp knife, mix the pork liver slices with starch, rice wine and fine salt, and set aside.

2. Remove the leaves from the celery, take out 6 liang of the stems, wash them with clean water, and cut them into 3 cm long segments.

3. Heat the oil pan over high heat, pour in cold lard, heat the oil to 60% temperature, add the pork liver, stir it, and when it changes color, pour it into a colander to drain the oil.

4. Leave a little oil in the pot, continue to cook over high heat, add the celery and stir-fry. Add soy sauce, sugar and salt before it is cooked. Thicken with wet starch, then pour in the pork liver, stir-fry for a few times, drizzle a little balsamic vinegar on the side of the pot, and then serve.