Kidney is the foundation of innateness. Many people know that male kidney deficiency will affect the life of couples, not only leading to endocrine disorders, chills, spots, etc., but also making people more susceptible to aging. However, the symptoms of kidney deficiency are different between men and women. So, what are the symptoms of kidney deficiency in women? What should women eat to nourish their kidneys?

Five symptoms of kidney deficiency in women

1. Puffiness + dark circles + pale face

Many women find themselves with swollen eyelids, ugly dark circles, and a pale complexion after getting up in the morning. Many people thought it was because they didn't sleep well and didn't put on makeup, so they didn't look used to it. In fact, this is a symptom of kidney deficiency.

2. Puffiness

Almost every woman has doubts about whether she is fat or not? But few people associate body fat with kidney deficiency. In fact, sometimes the culprit of obesity is kidney deficiency.

3. Early menopause

Menopause generally occurs in women around the age of 50. However, women with kidney deficiency often experience menopausal symptoms such as amenorrhea, anxiety, irritability, and suspicion earlier.

4. Chill and cold

Aversion to cold is a typical symptom of kidney deficiency. Many people have this experience. Even if the temperature is suitable for others, it will always make you shiver with cold, more often than others, and you will have diarrhea as soon as you catch a cold. This is all caused by kidney yang deficiency according to traditional Chinese medicine.

5. Increased blood pressure

Many people don’t know that high blood pressure is related to kidney deficiency, but it is indeed the case. It is understood that about 5% to 10% of adult patients with hypertension have hypertension caused by kidney deficiency, which is usually called renal hypertension and is the main component of secondary hypertension.

What should women eat to nourish their kidneys? Just choose these 4 classic recipes

1. Grilled chestnuts with fresh shrimps

500g fresh shrimps, 200g chestnuts, 1/2 onion, 200g garlic sprouts, 1 piece of ginger, 1 teaspoon salt, 1 tablespoon oyster sauce, 1/2 teaspoon chicken essence, 50g black bean sauce

Steps: Boil chestnuts, dice onions, and dice garlic sprouts and set aside. Put oil in the pot, add black bean paste and ginger slices and stir-fry until fragrant. Add the shrimp and stir-fry evenly. Add chestnuts, oyster sauce, salt and a little boiling water and stir-fry over high heat until the shrimps are cooked. Add garlic sprouts and onions and stir-fry evenly, then add chicken essence

2. Scrambled eggs with walnuts and chives

100g leeks, 50g walnuts, 2 eggs, olive oil, salt, 1g sugar, sesame oil

Steps: Pick and wash leeks. Pour a little olive oil into the wok. Add walnut kernels, fry over low heat until fragrant, and serve. Pour in the egg liquid, stir-fry and serve. Sauté chopped green onions in base oil. Add leeks and stir-fry. Add salt and sugar. Then pour in the eggs. Add walnuts and stir-fry. Pour in the sesame oil and stir-fry evenly and turn off the heat.

3. Stir-fried cordyceps flowers with shredded pork

300g cordyceps flower, 100g tenderloin, salt, oil, 1 pepper, 1.5g starch, cooking wine, pepper

Steps: Soak fresh Cordyceps flowers in salt water for ten minutes. Make water in a pot, add the Cordyceps flowers and blanch them for a few minutes. Remove and squeeze out the water. Cut the pepper into shreds. Cut the tenderloin into shreds, rinse and squeeze out the water. Add a little light soy sauce, pepper, cooking wine, and starch and marinate for a few minutes. Heat oil in a pan, add shredded pork and fry until cooked. Add cordyceps flowers. Add shredded pepper, a little salt and stir-fry evenly. Remove from the pot.

4. Cistanche mutton porridge

Wash the Cistanche deserticola, wash and slice the mutton, and cut the green onions and ginger into cubes and set aside. Put the cistanche deserticola into a casserole, add an appropriate amount of water, boil for 30 minutes, remove the residue and retain the juice. Add japonica rice, wolfberry, salt, green onions, and ginger, boil over high heat, then simmer over slow fire for 35 minutes until the japonica rice is cooked. It can be eaten for breakfast and dinner. It warms kidney yang and replenishes essence and blood. It is used to treat kidney yang deficiency, fear of cold, etc.