In today's society, we live in spaces that are air-conditioned in the summer and heated in the winter, lengthen our short winter days with electric lightening and find the same products at our supermarkets year-round. while these marvels of modern technology can keep us comfortable, they also have a downside-cutting us off from the rhythms of the planet to which we belong. traditional Chinese medicine and its prescription to eat according to the seasons remind us that we are part of something much larger then ourselves.
In traditional Chinese medicine, our relationship to nature is central, as in the Huang Di nei jing su wen's statement, "man comes to life through the qi of heaven and earth; he matures in accordance with the laws of the four seasons" (Unscaled, 2003, p. 3380.) As our vital activities are tied closely to nature, we need to stay in harmony with its seasons. As I describe in our diet-this is one of the most direct ways in which we interact with our environment-It is the key to adapting to the natural world.
FOOD, WONDERFUL FOOD: TEMPERATURE, TASTE, AND DIRECTION,
In contrast to Western medicine, which tends to view food through the lens of protein, fat, carbohydrate and vitamin content, traditional Chinese looks at food according to properties that include temperature, taste and direction. These qualities can help guide the selection of the best foods and herbs to eat (and to avoid) depending on your condition, as well as the time of the year.
In consideration the properties of a food according to traditional Chinese medicine, temperature is front and center. this includes both the physical temperature of the food 9piping hot or ice cold) and the thermal effects on the body 9 increasing metabolism until you break a sweat or cooling until you feel the tingle of chills).
On the warmer end of the spectrum, are foods and herbs including ginger, chili peppers, cinnamon, turmeric, nutmeg, green onions, lamb and walnuts. in general, Hot and Warm foods act to warm the Middle Burner to dispel Cold, reinforce the yang qi, and strengthen qi. An excess of Hot foods, however, can create too much Heat in the body and can impair the yin body fluids, especially those of the stomach, liver or lungs.
On the cooler end of the spectrum, are foods and herbs including peppermint, citrus, tofu, milk, lettuce, celery, cucumber, watermelon, clams, and turnips. In general, Cold foods or cooling foods act to reduce fever, relive toxicity or calm the liver. An excess of qi, especially that of the spleen-stomach, heart or kidney. Foods neutral in terms of temperatures, moderate the effects of either extreme.
Another important feature of food is taste:
* The sour taste, associated with the Liver and Gallbladder, tends to constrict and consolidate. ex. of sour foods are lemons, and vinegar.
* The Bitter taste, associated with the hearty and small intestine, tends to improve appetite, move qi downward, and dry dampness. ex. of bitter foods are, melons, and greens, such as kale.
* The Sweet taste, associated with the Spleen and Stomach, supplements, moistens and harmonizes many systems of the body. ex. of Sweet foods are, pumpkins, yams, and carrots-we're advocating naturally sweet, not candy or other sugar-laden foods.
* The spicy/Pungent taste, which is associated with the lung and large intestine, tends to disperse and circulate qi, and invigorate blood. ex. of spicy/pungent foods are, green onions, ginger and pepper.
* The Salty taste, which is associated with the kidney and bladder, tends to soften firm masses, ex. of salty foods are seaweed and clams.
In addition , foods also offer other functions, including promoting certain types of movement, such as ascending, descending, Floating(moving from inside to outside) and sinking(mowing form outside to inside). fresh Ginger, for ex. induces outward movement to counteract wind invasion from a cold or a flu. These directional qualities of food can also help us adapt to the demands of our ever -changing seasonal environment.
SPRING, SUMMER, FALL and WINTER
Because different foods affect our bodies in different ways, varying our diet can help us meet the unique challenges that each season provides. In the Spring and Summer, yang rises to the surface of the body and needs to be replenished. In the Fall and Winter, cold and dry weather challenges the body to stay warm and moist. To stay healthy-maintaining the flow of qi throughout the body and reducing the chance we can suffer from conditions such as the common cold, indigestion or allergies-in general traditional Chinese medicine advises us to use foods to support yang qi in the spring, clear heat in the Summer nourish yin in the Autumn, and warm the body in the Winter .
SPRING
In the Spring, a season of birth and new growth, people should try to support the natural tendencies of their bodies by strengthening the liver and its regulation of qi. As some scholars have described it, in this season there is relative excess of qi and blood in the liver: the liver prefers smooth regulation of qi and blood, but is averse to depression. if we don't adapt to the changing climate, we might be susceptible to health problems particularly common in this season:external attacks of wind Cold or relapse of chronic diseases that have been building through the winter. foods to align your body with the spring are pungent, sprouting, sweet and ascending foods. Eating fewer sour foods(which tend to constrict) is also advisable. good spring foods include, onions, leeks, Chinese yam, wheat, cilantro, mushrooms, sprouts, spinach and other leafy green vegetables.
Summer
In the Summer, yang is at its peak and qi and blood tend to be vigorous throughout the body. potential problems of this season include an over active heart and an excess of yang flowing to the exterior of the body (as in sweat), causing symptoms such as irritability, restlessness and sleeping difficulties. External heat can also be a problem, leading to diarrhea and infections. Especially gastrointestinal disorders
in the summer, food should help balance the heart and help cool and moisten the body. Foods with sour and salty flavors can help manage health problems common to the season. fruits and vegetables help provide sufficient fluids and promote digestion. Good summer foods include watermelon, tomatoes, mung beans, cucumber, lotus root, coix bean sprouts and ocean fish. some soups, such as mung bean seaweed soup, are thought to be especially good at counteracting infections of the gastric-intestinal area.
Late summer
In the Late Summer or hot and rainy areas, also called Indian summer, this season are in transition from summer to not really fall. Dampness is the main environmental factor, which can predispose the spleen's functions to being easily disrupted. This can lead to gastro-intestinal disorders such as; (bloating, gas, decreased appetite or loose stool), a feeling of heaviness and skin problems. You can help your body stay healthy by avoiding foods that tax the spleen, such as overly sweet foods, greasy foods and dairy, as well as eating more bland foods such as coix and soy milk and pine nut porridge.
Fall
In the Fall, the body turns inward to prepare for winter and dryness this often dominates in the environment, this can prompt weakness in the lungs. typical autumn health problems include dry cough, dry nose, dry skin, hair loss and dry stools.
Your diet can support your body in the fall by supplementing the lungs and promoting the production of body fluids. Foods that can help include, lily bulb, white wood ear, pear, pumpkin, nuts and seeds, honey and soy milk. sour foods, such as apple and lemon, can also be helpful in preventing the loss of body fluids.
Winter
In the Winter, the body slows down to save energy and store strength for the spring, and cold appears in the environment. Winter is linked to the kidney, and people are predisposed to disease from weakness in this organ system. such as fatigue, cold limbs, and sexual dysfunctions.
You can help build strength and counteract cold by adding foods in moderation that support the kidney and warm the body, and avoiding an excess of salty foods. goo winter foods include, lamb, beef, Chinese yam, sesame, chestnuts, mushrooms, leeks and nuts.
Of course, all seasons and most circumstances call for a balanced diet, with a sampling of colors, tastes and temperatures. no on food or type of food should be eaten to excess. And variations are recommended depending on an individuals needs and constitution, the phases of a woman's monthly cycle and how old we are. The East Asian view of the body as an ever changing eco-system goes hand in hand with a dynamic approach to food and health.
Recipes for the Spring,
Eats Shoots and Leaves Soup
(makes 4-6 servings)
this Spring soup is especially good for regulating qi/energy, moving, and blood circulation, and also cleaning the liver to address symptoms of headache, insomnia and skin rashes.
Ingredients
1 cup of bamboo shoots, fresh if possible, cut into 1/2 inch cubes if necessary
6 cups of vegetables or chicken broth
1 -inch piece fresh ginger, peeled and minced
12-14 ounces (1 medium package) soft tofu, cut into 1/2 inch cubes
1 1/2 cups of (6-9 ounces) fresh mushrooms(such as shiitake, oyster, button, enoki, or a mixture) chopped into 1-inch pieces.
1 cup or 2 ounces mung bean sprouts (commonly sold as bean sprouts)
2 cups of spinach or other green leafy vegetable, well washed and chopped
salt and or soy sauce to taste
1 tablespoon of dark sesame oil
2 medium green onions, roots and tough tips discarded, cut into 1/4 inch pieces.
Directions
in a small sauce pan, boil enough water to cover the bamboo shoots, then put the bamboo shoots in, cover to simmer for 2-3 min. and drain.
in a medium to large saucepan, bring the vegetables and broth to a boil.
add the fresh ginger and simmer for about 3 min.
add the tofu, mushrooms, bamboo shoots and mung bean sprouts.
Cover the pot, bring the broth back to a boil, then turn the heat down and simmer for about 5 min.
add the spinach or other green leafy vegetables and stir for about 30 sec.
add salt and or soy sauce to taste, the sprinkle the dark sesame oil and green onions on top
ready and serve, enjoy /
Dr. Catherine Coudray Lic Ap. Dipl. Ac.
for appointments please call
321-303-5240
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