Chinese Dietary Therapy Concepts and Principles
(...continuation from the Introduction to Chinese Dietary Therapy)

Treating illness and maintaining health through dietary therapy is central to the philosophy and practice of Chinese medicine. It is thought that many, if not most, of our health problems are related to imbalances in our diet. As you may have noticed in the discussion of Chinese medical theory, balance is really the most important aspect of life, both in regard to our health, and also in respect to our ability to live harmoniously in the world.

It is in the area of diet and food preparation that this concept of balance is most concretely expressed. In the first place, there is an aversion in Chinese thought to any kind of excess – Chinese philosophers would be in complete agreement with the Greek philosopher who said, "Nothing too much." Food fads and extreme diets of any sort are contrary to Chinese dietary principles. There is not a philosophical bias toward a purely vegetarian diet, as there would be in Hinduism. Neither do Chinese people sit down to eat huge slabs of meat. In Chinese cuisine, small amounts of animal protein and seafood are combined with generous amounts of vegetables and grains in endless variation.

After the extremes are discarded, attention turns to balancing Yin and Yang and the Five Phases. Two major dietary principles which relate to balancing Yin and Yang are the "Four Energies" or "Four Properties" of food (cold, cool, warm, and hot), and the direction, or "bearing," that the food’s energy takes in the body (upward or downward). The "Five Tastes" of food, the seasonal aspects of food, and the "meridian propensities" of food are tied to Five Phase theory. The specific functions that foods can have to tonify, cleanse, and regulate the body are based on these principles and on direct experience.

Traditional Chinese medicine focuses on treating the root cause of diseases, rather than just wallpapering over the symptoms. The root cause of any disease ultimately involves excess, deficiency, or imbalance of the Fundamental Substances, including Yin and Yang. Dietary therapy is used to balance Yin and Yang, nourish Qi and Blood, and restore the normal functioning of the organs and meridians. In the following paragraphs, we will discuss Chinese dietary therapy principles in more detail, with examples of how they affect our health. Dietary modifications and other lifestyle considerations are always discussed by Chinese medicine practitioners with their patients for optimum health maintenance and prevention of disease.




The Five Tastes of Food

The "five taste" principle in Chinese herbal medicine pertains also to Chinese dietary therapy. If you review the Five-Phase chart near the beginning of this article, you will see that the five tastes of sour, bitter, sweet, pungent, and salty correspond to colors and to the internal organs and their respective meridians. The correspondences are guidelines, rather than inflexible rules, and they are applied to foods in the same way that they are applied to medicinal herbs. For example, salty-tasting foods such as seaweed enter the Kidney meridian and affect the Kidney, as do certain black-colored foods such as black sesame seeds and black mushrooms. Orange and yellow-colored foods like yams and carrots are often sweet-tasting, and they are used to strengthen the Spleen.

More specifically, each taste has a functional effect, and these effects are taken into account when recommending foods or types of food. Sour-tasting foods have the function of constraining sweating, stopping cough, and relieving diarrhea. Bitter foods have the function of causing Qi to flow downwards, drying dampness, expelling toxicity, purging fire, and clearing heat. Sweet foods have the function of harmonizing and tonifying, and relieving both pain and spasms. Pungent foods have the function of dispersing, moving Qi, and invigorating Blood. Salty foods soften masses and nourish both Blood and Yin. In addition to the traditional five tastes, there is a category of "aromatic" foods such as mint and cilantro. These have the function of moving Qi, expelling dampness, strengthening the Spleen, increasing the appetite, clearing the mind, and enhancing the spirit.


The Four Energies of Food

The Four Energies (Si Qi) of Chinese herbal medicine are Cold, Cool, Warm and Hot. There is also a category of "Neutral" for foods which have no energetic temperature property. For practical purposes, traditional Chinese medicine practitioners classify Chinese foods into three energetic groups: Cold/Cool foods; neutral foods; and Warm/Hot foods. Cold/Cool foods, such as watermelon and salad greens, have the medicinal functions of clearing heat and fire, cooling the blood, and eliminating toxins. Warm/Hot foods such as garlic and chicken have the medicinal functions of warming meridians, strengthening Yang, invigorating Blood, opening collateral meridians, and eliminating cold. Neutral foods are used to serve as bridges, harmonizers, or neutralizers to bring about a balanced state.
It is easy to see how the Four Energies of food can be used to achieve balance in the body. If a person suffers from a Cold-induced condition, he will be advised to avoid cold (and raw) foods, and to eat warming foods. The opposite advise would be given to a person with too much Heat in his system.

One of the most common conditions a Chinese medicine practitioner sees is a pattern called Spleen Qi Deficiency. It can produce symptoms of fatigue, poor appetite, poor concentration, loose stools, cold hands and feet, and is often accompanied by weight gain and water retention. The natural fire and "cooking ability" of the Spleen has been overwhelmed by cold and dampness. To treat this condition, the Spleen must be gently warmed and drained of dampness. The worst kinds of food to eat in this case are cold and raw foods and liquids because they force the Spleen to expend its dwindling reserves of energy on the process of warming and "cooking" the food inside the body. Lightly-cooked, warming foods, and liquids that are room-temperature or warmer are what the Spleen requires to regain its strength.

Four Energies theory also explains why alcohol, sugar, and greasy fried foods are so bad for us. These are very Yang foods. When they are consumed in excess over a period of time, they deplete the Yin of our bodies, drying up the body fluids and producing a pattern called Yin Deficient Empty Heat.


Meridian Propensities of Food

Medicinal herbs and foods, because of their intrinsic nature, have an affinity for, or propensity toward, specific energy meridians. Some herbs and foods have an affinity for one particular meridian; others may enter several meridians. The therapeutic implication of this is that specific foods, or classes of food, can be used to treat the internal organ system that is out of balance by using the organ’s associated meridian as a conduit to the organ itself (Zang/Fu).
Meridian propensities are an aspect of Five Phase theory. The chart which follows this section (Properties of Common Foods and Their Applications) is based on Five Phase correspondences. In Chinese medicine, sour-tasting and/or green-colored foods are associated with the Liver and Gallbladder meridians; bitter-tasting and/or red-colored foods are associated with the Heart and Small Intestine meridians; sweet-tasting and/or yellow-colored foods are associated with the Spleen and Stomach meridians; pungent-tasting and/or white-colored foods are associated with the Lung and Large Intestine meridians; and salty and/or black-colored foods are associated with the Kidney and Urinary Bladder meridians.

If meridian propensities are combined with the Four Energies, specific therapeutic results may be achieved (refer to the following chart on properties of common foods). Pears can be used to clear Heat from the Lungs because pears are cool-property and enter the Lung and Stomach meridians. Bananas are cold-property and enter the Stomach and Large Intestine meridians, so they are given to relieve lower-intestinal heat (hot diarrhea, foul-smelling stool, hard dry stool, etc.).

Walnuts are an example of a food with several meridian propensities. They are associated with the Lung, Liver, and Heart meridians, and are used to relieve asthma, nourish Blood, and enhance mental function.

Bearing of Food

The bearing of a food refers to the direction of that food’s medicinal actions in the body. Besides the two principle directions of upbearing (ascending to the upper body), and downbearing (descending to the lower body), there are also "floating," which designates an effusive or dissipating activity, and "sinking," which indicates a draining activity, similar to clearing a clogged drainpipe. Upbearing and floating foods, which move upward and outward, have the medicinal functions of raising Yang, releasing the exterior, and dispersing cold. Downbearing and sinking foods, which move downward and inward, have the medicinal functions of subduing Yang, clearing heat, stopping cough, and draining and percolating dampness. As a general rule, light foods are upbearing, aromatic foods are floating, and heavy, strong-tasting foods are downbearing and sinking.

Seasonal Diet

Chinese medicine developed in a society that was largely agricultural, and in a region of the world that experiences pronounced seasonal changes. Chinese medicine theory follows Taoist thought in believing that the closer we stay to the rhythms and cycles of nature, the healthier and more balanced we will be. Even though the inhabitants of industrialized countries have distanced themselves from nature in many ways, it is a mistake to think that natural cycles have ceased to be important. The effect of millions of years of evolving within nature cannot be erased in a few decades.

The natural seasonal rhythm of Qi in our bodies follows a predictable pattern: Qi rises and migrates outward in spring; it circulates freely at the surface of the body in summer; it migrates inward and downward in autumn; and it gathers in the core of the body in winter. An optimum diet takes this seasonal flow into account, and foods are emphasized which pertain both to the Five Phase correspondences and the Four Energies. Spring, the windy season, is associated with the Liver. Foods that are nourishing to the Liver and Blood while eliminating Wind are most beneficial. The nature of summer is to be hot, which depletes energy and body fluids. Cool-property fruits and vegetables are most helpful. The Lungs are associated with autumn, which is cool and dry. Neutral foods can be used to moisten the dryness this season brings. Winter, the storage season, is cold and is most closely associated with the Kidneys. In winter it is essential to tonify the Kidneys, which tend to become more depleted with age. Yang should be tonified for Kidney Yang deficiency, whereas Yin should be tonified in cases of Kidney Yin deficiency.


Tonifying, Cleansing and Regulating

When foods and herbs are used in accordance with the principles of Chinese medicine, they can achieve therapeutic effects in the body. The commonest therapeutic benefits of foods and herbs are to: tonify and nourish; clear and purge; and regulate the flow of Fundamental Substances. A list of the possible beneficial effects include: nourishing Qi, Blood, Yin or Yang; promoting the production of body fluids; generating Essence (Jing); releasing the Exterior; clearing Heat and fire; drying dampness; promoting urination; resolving phlegm; eliminating toxicity; invigorating or cooling Blood; relieving Blood stasis; balancing Yin and Yang; and harmonizing the internal organs.

A few specific examples of food therapy would be using chicken soup to treat chronic fatigue in elderly women, mutton soup to treat Blood deficiency after childbirth, garlic for dysentery, hawthorn for food stagnation, and Job’s tears for dampness.


Food/Herb Combinations

In China, the principles of Chinese medicine are widely accepted and practiced by the general population. Medicinal herbs are stocked as a matter of course in every household’s kitchen, and the concept of using foods therapeutically is well understood. When foods and/or herbs are combined, five concepts are utilized: strengthening; assisting; reducing; subsiding; and counteracting. Strengthening (Xiang Xu) is when two foods or herbs enhance each other’s medicinal function. Example: watermelon juice and tomato juice together strengthen each other’s function of clearing heat. Assisting (Xiang Shi) is when one food or herb assists the main food or herb’s function. Example: adding wine to ginger/egg soup to assist ginger’s function of warming the Middle Burner and eliminating Cold. Reducing (Xiang Wei) is when the side effect of one food or herb can be lessened by another food or herb. Example: the odor and allergic reaction from crab and shrimp can be reduced by using ginger/vinegar. Subsiding (Xiang E) is when one food or herb’s function can be mitigated by another food or herb. Example: when ginseng’s function of tonifying Qi is reduced by daikon radish’s function of invigorating Qi. Counteracting (Xiang Fan) is when two foods or herbs in combination produce an undesirable effect, and should not be used together at all. Example: carrot and Fo-ti counteract one another when taken simultaneously.

References: The Tao of Nutrition, by Maoshing Ni, The Shrine of the Eternal Breath of Tao, 1987.
Between Heaven and Earth: A Guide to Chinese Medicine, by Harriet Beinfield and Efrem Korngold, Ballantine Books, New York, 1991.
Chinese Dietary Therapy, by Liu Jilin and Gordon Peck, Churchill Liverstone 1995.
Eating Your Way to Health: Dietotherapy in Traditional Chinese Medicine, by Cai Jingfeng, Foreign Language Press, Beijing, 1996.
Chinese Herbs with Common Foods, by Henry C. Lu, Kodansha International, Tokyo, 1997.
Chinese System of Food Cures: Prevention & Remedies, by Henry C. Lu, Sterling Publishing Co., Inc. New York, 1986.
Chinese Dedicated Diet, ed. Zhang Enqin, Publishing House of Shanghai College of Traditional Chinese Medicine, Shanghai, 1988.
Staying Healthy with the Seasons, by Elson M. Haas, Celestial Arts, Berkeley, California, 1981.
A Diet for All Seasons, by Elson M. Haas, Celestial Arts, Berkeley, California, 1995.
Chinese Healing Foods, by Rosa LoSan and Suzanne LeVert, Pochet Books, New York, 1998.
The Tao of Balanced Diet: Secrets of A Thin & Healthy Body, by Stephen Chang, Tao Publishing, San Francisco, 1987.
Chinese Herbal Medicine: Materia Medica, by Dan Bensky & Andrew Gamble, Eastland Press, Seattle, Washington, 1993.
Chinese Herbal Medicine: Formulas & Strategies, by Dan Bensky & Randall Barolet, Eastland Press, Seattle, Washington, 1991
Healing with Whole Foods: Oriental Traditions and Modern Nutrition, by Paul Pitchford, North Atlantic Books, Berkeley, California, 1993.

Recipe of the day

Krispy Kangkong



(picture and recipe from http://funkyveggiemama.blogspot.com)

The kangkong may not be as glamorous in terms of appearance and presentation like the other veggies but it packs with it a combination of scrumptuosness and nutrition that can't be resisted even by the most discerning palette. Here's an easy recipe that brings out the flavor and natural goodness of the simple water plant kangkong.

Ingredients:

• 1 bundle of Organiko/Organicus kangkong
• 1 beaten egg
• 1 cup cold water
• 1 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• salt and pepper
• cooking oil for deep frying

Instructions

• Make sure you wash the kangkong thoroughly and let the leaves dry before you begin.
• Just use the kangkong leaves for this recipe.
• Make a batter by mixing the egg, cornstarch, flour, salt and pepper together.
• Dip the kangkong leaves in the batter and fry.
• It should just take a couple of minutes.
• You can serve this with mayo. I personally just like dipping this in vinegar with garlic and some salt.

Introduction to Chinese Dietary Therapy

Chinese dietary therapy is a standard modality of traditional Chinese medicine. The idea that food is also medicine is deeply rooted in the Chinese culture. Chinese medicine has a unique way to assess foods. Practitioners not only look at nutritional components, but also consider the food’s color, taste, texture and shape.

Foods with specific colors and tastes nourish specific parts of the body and correct specific imbalances. This chapter is organized into four parts: traditional Chinese medicine theories, Chinese dietary therapy concepts and principles, properties of commonly-used foods and their applications, and a selection of classical Chinese dietary recipes.





Traditional Chinese Medicine Theories

Six concepts or theories are fundamental to an understanding of traditional Chinese medicine. The theories covered here are as follows: Yin and Yang; Five Phases; Fundamental Substances; Meridians; Zang/Fu Organs; and External Pathogens.

In Western medicine, specific systems and organs of the body are diagrammed and analyzed in isolation: the circulatory system, the immune system, the liver, etc. In Chinese medicine a basic cosmology or theory of the universe is formed, and mankind is examined and explained as an integral part of this vast system. Yin/Yang theory and Five Phase theory are ways of understanding the laws of nature and interrelationships within nature. Fundamental Substances, Meridian, and Zang/Fu theories explain human physiology and functionality. Pathogenesis, diagnosis and treatment theories explain how and why imbalances develop within us and how to go about restoring balance.


Yin and Yang. The universe is equally divided between Yin and Yang. Yin is a philosophical construct representing the aspects of the universe that are dark, receptive, etc. Yang embodies the principles of light, action, etc. Everything that exists in nature can be classified as Yin or Yang, and is generally a mixed balance of Yin and Yang. These two "opposites" are mutually dependent, interdependent, and always in a relative balance with each other. The relationship between Yin and Yang is essentially dynamic, and constantly changing. Yin may change into Yang, and vice versa under certain conditions. In traditional Chinese medicine, the theory of Yin/Yang provides a model of pathology. Yin and Yang are balanced in a healthy body. An excess or deficiency of either Yin or Yang will lead to illness or disease.

Five Phases. This is also called the Five Element theory, because in Western thought the five entities involved (Wood, Fire, Earth, Metal, Water) are considered to be "elements" of nature. However, this label does not convey the idea of action, motion, transformation, and cyclical change that is implied in the Chinese word "xing." As with Yin and Yang, all things in nature can be classified as one of the Five Phases, or a blending of them – they are the essential constituents of the material universe. Also as with Yin and Yang, the Five Phases are mutually interdependent, and always in a relative and dynamic balance with each other.
The following list of Five Phase correspondences gives some idea of the elaborate nature of this theory as it pertains to every aspect of our lives in space and through time. It is also the philosophical basis of Chinese astrology and the practice of Feng Shui.





Five-Phase Categorization of Phenomena
In traditional Chinese medicine, the Five Phases are used for explaining the properties of the internal organs (viscera, Zang/Fu) of the human body, including their mutual relations, physiological phenomena and pathological changes. Five Phase theory is also used as a guide for making diagnosis and treatment.

Fundamental Substances of the Body.

Qi. Literally defined as "vital energy," Qi is a Fundamental Substance of the body that is constantly in motion. Qi is the life force of our bodies, and if it slows down or stops, illness will surely result. The concept of "Qi" is very broad, because Qi exists everywhere in the universe, as well as in our bodies. When the Qi of our bodies is considered, it is classified in terms of its function and type. Some major functions of Qi are to protect and warm the body, as well as keeping everything in place. It is also the source of all movement in the body, and the mechanism that transforms the food we eat into "ourselves." The principle types of Qi are: Defensive Qi, which circulates at the level of the skin and protects us from harmful influences; Nutritive Qi, which creates Blood from food and nourishes the body; Organ Qi, which is the Qi of each specific organ (Zang/Fu); Meridian Qi, which flows through the meridians and blood vessels; and Pectoral Qi, that gathers in the chest and regulates the Heart and Lungs. The main functions of Qi are to nourish, regulate and defend the body.

Blood. Blood is a Yin substance that circulates primarily in the blood vessels, but also in the meridians. Blood transports nutrients to the entire body, and nourishes the internal organs. Traditional Chinese medicine also believes that Blood is the material basis for mental activities. (The brain is considered to be a type of bone marrow, and mental activity is ascribed to the Spleen and Heart, and to the Fundamental Substance, Shen).

Jing. Jing is commonly translated as "Essence." We are conceived as a result of the combination of our parents’ Jing, and this aspect of Jing (Prenatal Jing) is close to the Western concept of genetic inheritance. Jing is the core Fundamental Substance, and directs all aspects of our growth through time – conception, growth, maturity, reproduction, and aging. It is the depletion of Jing over time that brings about aging. After we are born, we replenish our Jing (Postnatal Jing) with the purified essence of the food we eat.

Shen. Shen is best translated as "spirit," and its home base is the Heart. Shen manifests as human consciousness; as awareness; as the "life" that shines out of our eyes and faces. When someone seems depressed or confused, with dull eyes, he is said to "lack Shen." When someone is in a manic state, out-of-control, or psychotic, then his Shen is "wandering." When the Heart’s energy (Qi) or Yin (Blood) are depleted, then Shen does not have a secure home, and we are likely to experience anxiety, palpitations, insomnia, inability to concentrate, and other signs of unease. In Chinese medicine and philosophy, Qi, Jing, and Shen are called "the three treasures."

Fluid. Fluid refers to the body fluids, including saliva, stomach fluids, synovial fluids and tissue fluids, but excluding Blood. Fluid moistens the skin, flesh and internal organs, lubricates the joints, and nourishes the brain and bone marrow.

Meridians. Currently, Western science does not recognize the existence of discrete "energy vessels" in the body that are analogous to blood vessels; but to the Chinese the meridians that carry Qi are actual anatomical structures that can be palpated and treated. The function of meridians is to transport Qi and Blood, connect the internal organs, and provide pathways between the inside and outside of the body. The meridian system consists of twelve principal meridians which correspond to the five Yin and five Yang organs, plus the Pericardium (Yin) and Triple Burner (Yang). So there is a meridian for the Heart, Lungs, Liver, Spleen, and Kidneys (Zang), and for their paired organs, the Small Intestine, Large Intestine, Gall Bladder, Stomach, and Urinary Bladder (Fu). There are also eight "extraordinary" meridians, a system of tendino-muscular meridians close to the surface of the skin, a system of "divergent" meridians, and "luo" channels that connect paired Yin and Yang meridians.

Through the meridians, every part of the body is connected to the whole: the internal organs communicate between themselves and have access to the surface of the body; the skin, muscles, and extremities have networks of secondary meridians that circulate energy on the surface and also tap into deeper levels. Each principal meridian is associated with a group of symptoms that appear when the meridian is not functioning properly. For example, cough, dyspnea, asthma, sore throat, and a feeling of fullness in the chest are associated with Lung meridian dysfunction.
The meridian system is used in several ways in the diagnosis and treatment of disease. Sometimes the problem is with the meridian itself, as in the case of simple tendonitis, muscle strain, or an atrophied area of tissue. These are generally viewed as local problems, and are treated locally to the injury. In other cases, the problem is an imbalance or disease of an internal organ, and the meridian system is utilized as an avenue to the seat of the problem. For example, a digestive problem would be treated by using acupuncture points along the Spleen and Stomach meridians, since these meridians connect directly to "their" organs.

Chinese medicinal herbs and foods are also tied into this system because they are classified by taste (Five Phase theory), property (Yin/Yang theory), and by which meridians they enter (and therefore which internal organs they affect).

Five Zang Organs. The internal organs of the body (viscera) are counted as twelve in number, and each is assigned one of the twelve principal meridians. There are six Yin and six Yang organs, and they are paired into six Yin/Yang partnerships. Of the twelve viscera, the five Zang, or Yin, organs, Heart, Liver, Spleen, Lung, Kidney, are generally considered to be the most significant in terms of pathology, diagnosis, and treatment. In addition to being in a Yin/Yang relationship with its paired Fu organ, each Zang organ is also assigned to one of the Five Phases. Even though the names of these Zang are the same as the Western names, their functions are markedly different from the Western paradigm, and they can more accurately be considered as "energetic manifestations" rather than as masses of tissue.

The functions of the heart are to regulate the circulation of Blood; house the Shen (e.g. regulate mental and emotional activities), and direct speech. The face and the tongue reflect the state of the Heart. The Liver is responsible for storing Blood and causing it to flow smoothly, regulating the smooth flow of emotions, regulating the smooth flow of all Fundamental Substances, controlling the joints and tendons, and regulating digestion.

The eyes and the fingernails reflect the state of the Liver. The Spleen transports nutrients for the body, "transforms" food so it will be readily absorbed into cells, assists in making Blood, assists with fluid metabolism, and controls muscles and the four limbs. The Lungs regulate Qi in the body (especially Defensive Qi), regulate fluid metabolism, regulate and disseminate Air Qi in the body, assist the Heart in creating and regulating Blood, and regulate the voice. The skin and body hair reflect the state of the Lungs. The Kidneys store Jing (genetic constitution) and control birth, development, and maturation. They also guide water metabolism and excretion, rule the bones and produce marrow, nourish the brain, and assist the Lungs with the breathing process. The ears, bones (including teeth) and head hair reflect the state of the Kidneys.

External Pathogens. The external factors which lead to disease originate in nature. They invade the body via the skin, mouth and nose. The leading external pathogens include Wind, Cold, Heat, Dampness and Dryness.
Wind. Wind attacks the Yang aspects of the body, namely the upper limbs, torso, head, and the skin. Wind produces a sudden onset of symptoms such as edema and skin irritation with itching. Wind-caused diseases are often accompanied by abnormal movements such as dizziness, tremors, and convulsions.

Cold. Cold damages the Yang Qi of the body. The nature of Yang is to be warm, active, and expansive. When it is damaged by climatic Cold there may be cold, stagnation, and contraction in the body leading to sharp pains, muscular contractions, spasms and limb rigidity. If Spleen Yang is damaged, for example, it leads to abdominal coldness and pain.

Heat. Heat is a Yang pathogenic factor. Heat causes the depletion of Body Fluids and manifests with such symptoms as dry mouth, scanty urine and constipation. When Heat moves upward, it causes symptoms such as headache, ringing in the ears (tinnitus), and a swollen throat. Heat can damage the Blood and cause it to move "recklessly," leading to nosebleed, blood in the urine, and excessive menses. Heat can interfere with mental activity and cause anxiety or even coma.

Dampness. Dampness impairs Yang Qi. If Spleen Yang is impaired, it can lead to diarrhea, scanty urine and edema. Dampness-related problems such as edema, gummy eyes, sticky loose stools, and eczema are characterized by heaviness and turbidity. Accumulation of Dampness produces excess phlegm which can lead to many problems – not just profuse sputum production, but also gallstones, strokes, and mental illness in extreme circumstances.

Dryness. Dryness is a Yang pathogenic factor. Dryness-related conditions deplete Body Fluids.
Dryness especially attacks the Lungs and the Kidneys. Constipation, scanty urine, lusterless hair and dry skin are characteristic symptoms of Body Fluid depletion.
It is the balance and harmony of these various factors that promote health and well-being. If Yin and Yang are in balance; if the generation and control cycles of the Five Phases are in harmony; if the meridians and Zang/Fu are functioning freely and delivering sufficient Qi and Blood to every part of the body, then we are healthy. When these systems become imbalanced through climatic assault, emotional imbalance, improper diet, excessive sexual activity, overwork, etc., our Fundamental Substances are damaged and we fall ill.

References: The Tao of Nutrition, by Maoshing Ni, The Shrine of the Eternal Breath of Tao, 1987.
Between Heaven and Earth: A Guide to Chinese Medicine, by Harriet Beinfield and Efrem Korngold, Ballantine Books, New York, 1991.
Chinese Dietary Therapy, by Liu Jilin and Gordon Peck, Churchill Liverstone 1995.
Eating Your Way to Health: Dietotherapy in Traditional Chinese Medicine, by Cai Jingfeng, Foreign Language Press, Beijing, 1996.
Chinese Herbs with Common Foods, by Henry C. Lu, Kodansha International, Tokyo, 1997.
Chinese System of Food Cures: Prevention & Remedies, by Henry C. Lu, Sterling Publishing Co., Inc. New York, 1986.
Chinese Dedicated Diet, ed. Zhang Enqin, Publishing House of Shanghai College of Traditional Chinese Medicine, Shanghai, 1988.
Staying Healthy with the Seasons, by Elson M. Haas, Celestial Arts, Berkeley, California, 1981.
A Diet for All Seasons, by Elson M. Haas, Celestial Arts, Berkeley, California, 1995.
Chinese Healing Foods, by Rosa LoSan and Suzanne LeVert, Pochet Books, New York, 1998.
The Tao of Balanced Diet: Secrets of A Thin & Healthy Body, by Stephen Chang, Tao Publishing, San Francisco, 1987.
Chinese Herbal Medicine: Materia Medica, by Dan Bensky & Andrew Gamble, Eastland Press, Seattle, Washington, 1993.
Chinese Herbal Medicine: Formulas & Strategies, by Dan Bensky & Randall Barolet, Eastland Press, Seattle, Washington, 1991
Healing with Whole Foods: Oriental Traditions and Modern Nutrition, by Paul Pitchford, North Atlantic Books, Berkeley, California, 1993.

Recipe of the day

Onion Soup

For our recipe today, we bring you a heartwarming soup that's not only good for the rainy days but for your health as well, the Onion soup. Packed with nutritios home-style cooking goodness, the Onion soup is a delicious classic French recipe identified by many as a comfort food. Served with some bread and salad, the Onion soup makes a perfect meal to warm our heart and relax the soul.



(photo from myrecipe.com)

Ingredients:

• 1/2 kilo Organiko or Organicus onions, sliced very thin
• 3-1/2 cups rice stock or plain water
• 2 tablespoons flour
• 1 teaspoons sugar
• 2 tablespoons butter
• 2 cups water
• Salt to taste
• Sliced bread
• Butter
• Grated cheese

Instructions

• Melt 1/4 cup butter in saucepan and fry onion in this until golden brown but not burnt.
• Add the flour and sugar and stir over low flame until brown.
• Add the stock and season with salt.
• Stir over low heat until it boils; then leave to simmer slowly for 10 minutes.
• Butter and toast the sliced bread and put into the Soup tureen.
• When toast rises to the top, sprinkle liberally with grated cheese and run under boiler for a few minutes to melt the cheese.
• Alternately, the toasted bread may be floated in individual oven-proof dishes, then sprinkle with grated cheese and run under the broiler.

SUPERFOODS

In this article by Dr. Philip Chua, it is easy to conclude that these superfoods are easy-to-find, can help you lower your cholesterol levels, reduce risks of heart disease and cancer, put you in a better mood and to top it all off it has no side effects! You'd surely stock up on a lifetime supply. And these life-saving superfoods are conveniently available in your local supermarket.

The 12 SUPER foods

By Dr. Philip S. Chua
(re posted from Cebu Daily News First Posted 12:59:00 05/11/2009, http://globalnation.inquirer.net/cebudailynews/opinion/view/20090511-204372/The-12-super-foods)

• Oats and grains

Tested for centuries, and loved by billions around the world, oats and whole grains, high fiber cereals, are most effective in naturally lowering blood cholesterol and in making bowels regular. A morning of fruit juice, oats and grains, minus ham, sausage, bacon and eggs, is one great habit that is in line with a healthy lifestyle, which helps in preventing a lot of diseases, like high blood pressure, diabetes, heart disease, stroke and cancer.

• Fish – Omega 3

Eating at least two fish meals a week, particularly salmon, sardines, and herring, lowers the risk of developing cancer, heart disease, stroke, arthritis, diabetes, Alzheimer’s, and helps reduce depression. Consuming fish, which has cardio-protective omega 3 oils, instead of eating red meat, which is loaded with saturated fats and cholesterol, is a most healthy choice. Stay away from king mackerel, albacore tuna, shark, swordfish, tilefish and other large fishes, because they contain mercury. The smaller varieties, including regular light smaller tuna, are safer.

• Blueberries

A super star among fruits as far as antioxidant contents is concerned, blueberries, which contains anthocyanins, improve brain function and vision, besides having anti-aging properties. They have also been shown to slow down the aging-related impairments in memory and motor coordination. Blueberries also has properties that counteracts inflammation, which is seen in almost all chronic illnesses like Parkinson’s, Alzheimer’s, coronary heart disease, arthritis, and diabetes. These little berries have also earned the distinction as the fruit with the greatest anti-cancer properties, compared to other fruits.

• Avocados

Known to have high fat content, avocados is loaded with mono-saturated (good) fats, which lower the risk for the development of diabetes, heart disease and cancer. This fruit help in tissue and blood regeneration, an in stabilizing blood sugar. It also contains high fiber and lutein, which antioxidant is good for the skin and the eyes.

• Apples

This most popular anti-doctor fruit contains a lot of quercetin and catechin, very powerful antioxidants that protects body cells from degeneration. This translates to a lowered risk of cardiovascular illnesses and cancer, especially when consumed with the skin. While the apple contains a lot of polyphenols, the peel has 5 times more of this excellent antioxidant. Apples have 2 times greater fiber contents compared to grapes, peaches, grapefruits, etc., making it beneficial in gastrointestinal health.

• Cabbage

Cabbage belongs to the Brassica genus and considered the most impressive of the family, which includes bok choy and broccoli. They contain indoles, compounds that has been claimed to dramatically reduce the risk of the development of cancer. Some reports say that ingested “more than once a week, cabbage reduces colon cancer among men by 66 percent.” This vegetable also has properties that boost the immune system, kill viruses and bacteria, and cleans the blood. The red variety has cancer-preventing anthocyanins, like in blueberries.

• Garlic

This popular condiment has been shown to reduce total cholesterol and triglyceride (carbo-fats) and is thus helpful in preventing arterial blockage in the heart, brain, kidneys, etc. Among heart patients, 2 to 3 cloves a day is said to cut down chances of subsequent heart attack by 50 percent. Garlic ha been dubbed “op on the list of the National Cancer Institute’s list of potential cancer-preventive foods.” Garlic, which is anti-viral and antibacterial, is also said to help detoxify mercury and cadmium, and a booster of the immune system.

• Mushrooms

Mushrooms have been used as medicinal food in Europe and Asia for centuries for its potent booster of the immune system, especially the reishi, maitake and shiitake varieties. Some studies suggest that the maitake has properties that prevent and also treat high cholesterol, high blood pressure, viral illness, and even some cancers. Mushrooms are also used to minimize the toxic effects of chemotherapy and radiation among cancer patients.

• Almonds

The nut of this generation, almonds are considered part of a healthy diet, because it has high fiber and mono-saturated fat content, both of which lower cholesterol. In spite of its calorie content, almonds have been found to aid in weight reduction, when made a part of a strategy for a healthy lifestyle, including diet management, daily exercises, moderation in alcohol us, and abstinence from tobacco.

• Flaxseeds

Mahatma Gandhi was once quoted as saying “Wherever flaxeed becomes a regular food item among the people, there will be better health.” This high-fiber seed, which has protein in it, good fatty acids and minerals, like potassium, magnesium and zinc, has been used as medicinal food against inflammation for centuries. Inflammation, as recognized today, is the disease process linked to a variety of chronic disease of our time, from heart disease, arthritis, diabetes, Parkinson’s and Alzheimer’s.

• Pomegranates

Green teas and red wines have been known to have antioxidants in them, but pomegranates have 3 times more. Drinking pomegranates juice regularly has been shown to lower cholesterol and reduce arterial clogging to prevent heart disease and stroke. It is also postulated that long-term use also protects against cancer and helps in slowing down aging. As with all other fruits, fresh pomegranates are better and cheaper than those “manufactured” fruits juices and pills, marketed as “food supplements,” which are not only way over-priced but may actually be unsafe.

• Dark chocolate

Although more bitter than the lighter variety, dark chocolate confers the greater health benefits to those “addicted” to it. The antioxidants in dark chocolate has the same health-protective properties in it, as those in apples, cranberries, red wine and strawberries. Remember, only real cacao (60 percent or higher) has the maximum flavanols that reduces bad cholesterol in the body to ward off heart attack and stroke. Compared to lighter color chocolates, the dark chocolate has fewer calories. Obviously, as in most things in life and in health, moderation is the key.

Recipe of the day

Ampalaya con Carne

Bitter can be good. Well at least in the case of the bitter vegetable Ampalaya. This original Pinoy classic delicacy is packed with nutritious and delicious goodness perfect for diabetic and high-blood individuals. The nutritional value of Ampalaya (bitter melon) far more outweighs its bitterness and enough for one to ask for more.

Don’t forget to use Organiko and Organicus for your Ampalaya! Available in all leading supermarkets nationwide.



(photo from filipinofoodlovers.com)

Ingredients:

• 1/4 kilo of beef sliced thinly
• 2 to 3 big Ampalaya
• 3 big eggs
• 3 cloves of garlic crushed
• 1 onion sliced
• 2 tomatoes cut in cube
• some cooking oil
• half a cup of beef broth (beef bouillon dissolve in half a cup of hot water)
• salt & pepper

Instructions

The most important part of cooking this dish is taking off the bitterness of the ampalaya.

• Start by cutting it into two and taking off the seeds with the help of a spoon.
• Slice them thinly diagonally.
• Boil some water and pour this over the sliced ampalaya.
• Add one big spoonful of rock salt.
• Let it stand for few minutes until the water has cooled down and you can handle with your hand the ampalaya.
• Squeeze off all the water from the ampalaya with your hands.
• Heat off the pan with cooking oil then add up the garlic, onion and tomatoes.
• Stir them well add the beef as if you are stir-frying all the ingredients.
• Put the ampalaya , add the water and cover.
• Do not stir it for the first five minutes.
• Add the eggs beaten like an omellette.
• The turn off the fire.
• The eggs will be cooked by the heat of the vegetable.
• Add salt and pepper to taste.

Eating Organic Foods Benefits

Ever wonder what you get from eating Organic Foods? Here's a very informative video that summarizes the benefits you get from eating the foods grown organically

(video credits from www.bestorganicfoodtoday.com)

Recipe of the day

Pakbet

Pakbet is a very tasty vegetable dish made-up of different fresh vegetables, pork, and shrimp paste (bagoong). The recipe is mainly comprised of vegetables such as eggplant (talong), squash (kalabasa), sting beans (sitaw), ampalaya (bitter melon), okra, and others.

Make sure to use organic vegetable brands such as Organiko and Organicus to make sure your meal is not only more sumptous but more nutritious as well!



Happy Cooking!

Ingredients

• 1/4 kilo pork with fat, cut into small pieces

• 2 Amapalya (bitter melons) sliced to bite size pieces

• 2 eggplants, sliced to bite size pieces

• 5 pieces of okra, cut in two

• 1 head garlic, minced

• 2 onions, diced

• 5 tomatoes, sliced

• 1 tablespoon of ginger, crushed and sliced

• 4 tablespoons bagoong isda or bagoong alamang

• 3 tablespoons of oil

• 1 1/2 cup water

• Salt and pepper to taste

Instructions

• In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.

• On the same pan, saute garlic, onion, ginger and tomatoes.

• In a casserole, boil water and add bagoong.

• Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.

• Add in all the vegetables and cook until the vegetables are done, careful not to overcook.

• Salt and pepper to taste.

• Serve hot with plain rice.

Organic Food Basics
What to Know About Organic Foods
By Shereen Jegtvig

(re posted from About.com Guide, http://nutrition.about.com/od/recipesmenus/a/organic.htm, Updated October 14, 2008)

Organically grown foods are becoming more popular as people worry more about the health and the safety of the food they eat. What is organic food? Where can you buy organic products?

According to the USDA, organic foods are described as:


Organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering or ionizing radiation.


Organic food advocates claim that organically grown foods are safer and more nutritious than foods raised with non-organic methods such as pesticides, non-organic fertilizers, antibiotics and hormones. Many people just don't trust these chemicals and don't want to put them into their bodies. Since virtually all non-organically produced foods contain residues of pesticides, fertilizers and other chemicals, the only way to avoid them is to buy organic foods.


To be certified as organic, food products need to come from farms and processing plants that are certified as organic. This means that they are inspected by certified government officials to ensure that organic farms are up to USDA organic standards.


The inspectors make sure that only organic methods are used and that the environment is not contaminated with pesticides, synthetic fertilizers or other non-organic compounds.


Organic Labeling

Foods that are organically grown can state that fact on the label. This makes shopping easier for those of us who want to buy organic foods. It is important to understand exactly what organic labels mean.


"100% Organic"
Foods that are labeled as 100% Organic must contain all organically grown ingredients except for added water and salt.


"Organic"
Foods that are labeled as Organic need to contain at least 95% organic ingredients, except for added water and salt, plus they must not contain sulfites added as a preservative. Sulfites have been known to provoke allergies and asthma in some people. Up to 5% of the ingredients may non-organically produced.


"Made with Organic Ingredients"
Product labels that claim Made with Organic Ingredients need to contain at least 70% organic ingredients, except for added water and salt. They must not contain added sulfites, and up to 30% of the ingredients may be non-organically produced.


Food products made with less than 70% organic ingredients may state which ingredients are organic, but they can not claim to be organic food products.


What Makes Organic Foods Better Than Non-Organic Foods?

Organic foods do not contain dangerous pesticides. Although studies show that the minimal amounts of residues of chemical pesticides found on non-organically grown foods are not dangerous to your health, many people just don't believe it. Studies show that children who maintain conventional diets have more pesticides in their bodies than those who eat organic foods. Some experts believe that these pesticides may possibly lead to problems impeding with normal neurological development. Many organic food advocates also wish to avoid the antibiotics and growth hormones that are used on conventionally grown farm animals. These substances pass from the dairy products and meat we eat into our bodies. This use of antibiotics may be one of the causes of antibiotic-resistant strains of bacteria.


Organic food advocates also claim that organic foods are more nutritious than conventionally grown foods. There isn't much evidence to show that organic foods contain any more nutrients than non-organic foods; however some organic produce contain more vitamin C and higher quality protein content. There is also evidence that animals grown with organic feeds tend to be healthier than animals fed conventional feeds.


Organic farming is not only better for the animals, it is better for the environment. Organic farms are much more compatible with wildlife and land conservation programs.


Are Organic Foods Worth the Cost?

This is a question that more and more consumers say "yes" to every day. Organic foods are more expensive to grow than conventionally grown foods and that cost shows up in the higher prices in the grocery store. The choice to add organic foods to your diet may cost a bit more money, but for that price, you are buying the reassurance that you're making healthy decisions for our own health and your family's health.


Sources:

National Organic Program, United States Department of Agriculture, Organic Foods Standards and Labels: The Facts Updated: January 2007.

Magkos F, Arvaniti F, Zampelas A. "Organic food: buying more safety or just peace of mind? A critical review of the literature." 1: Crit Rev Food Sci Nutr. 2006;46(1):23-56.

Colborn, T. "A Case for Revisiting the Safety of Pesticides: A Closer Look at Neurodevelopment." Environ Health Perspect. 2006 January; 114(1):10–17.

Magkos F, Arvaniti F, Zampelas A. "Organic food: nutritious food or food for thought? A review of the evidence." Int J Food Sci Nutr. 2003 Sep;54(5):357-71.

Kopke U. "Organic foods: do they have a role?" Forum Nutr. 2005;(57):62-72.

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