By Susan Krieger, L.Ac., MS, Dipl. Ac., OM, and ABT of NCCAOM AOBTA®-CI, MEA

The Nei Jing Classic of Internal Medicine was compiled over 2000 years ago. It is possibly the first known sample of Chinese writing that describes the dynamic relationship between health and the energies of foods, which is known today as Chinese dietary therapy. The traditional medicines of the human world are intricately connected with, and fundamentally part of, nature. The care with which we nourish our own health is reflected in what we give to our environment, to others, to our earth and planet - it is an expanding spiral.

As we explore the relationships between food and health, let's acknowledge the nourishment that we have already manifested and presently experience in our lives. Let's remember, too, that the appreciation and joy with which we eat and nourish post-natal qi are major factors in determining the quality of digestion and transformation of our food into Blood, empowerment, and qi.

We are studying traditional theories, brought to light and expanded upon from personal and clinical experiences and intuitive practice. There will be special exploration of medicinal plant and food remedies for tonifying Heart, Lung, Spleen qi, and more. We are looking at the dynamic relationship between food energetics and classical Chinese medicine. It is thought that jingessence, qi-energy, and shen-spirit are integrated and operate together dynamically as a whole.

Through our personal and working experiences, we see that we are rarely dealing with pure textbook patterns of imbalance that fit into one neat package. Therefore, our filters need to be grounded, yet broad enough in scope to be applied effectively to ourselves as well as others.

Individual Needs

When selecting and preparing our foods there are individual needs to be considered: Our base constitution, our present physical, mental, emotional and spiritual health/issues, the current season and the upcoming season, the qi energy we need for our daily work and activities, our present dietary practice, our social environment, personal desires, and what we wish to accomplish from changing or transitioning our eating habits and lifestyle. Also important is being practical by making changes that we can actually apply realistically in our day-to-day lives.

Location and Season

Chinese-Asian and macrobiotic dietary philosophies suggest that we embrace, as much as is possible, native foods that are organic and locally grown and those in season, as well as those foods that are produced in areas with climates similar to our own. When we over-consume food imported from very different climates or regions, we may begin to lose adaptability to the immediate surroundings. This is especially true in cases where tropical or semitropical foods are over-consumed in temperate or cold climates.

The appearance, development and changes in the pattern of many illnesses may show up seasonally, such as Wind invasions in spring, sun and heat stroke in summer, Damp- and Phlegm-related symptoms in late summer, Dryness related symptoms in autumn, and Cold syndromes in winter.

As the seasons change and transform, the balance of yin and yang will be strengthened by the following fundamental principles. In spring and summer, nourish yang along with cool yin. In autumn and winter, nourish yin along with yang warmth and protection.

This all depends on the season and foods eaten. For example, yang qi tends to flow outwards to the body's surface in spring and summer while internal yang qi may become depleted, thus requiring replenishment in the warm weather. In the colder and dryer climates of fall and winter, it is important to keep warm and prevent Dryness as we strengthen the interior-yin. We can use the powers of food-energetics for nourishing yang and warmth, building yin, nourishing Dryness, dispelling mucus and Phlegm, and building qi, Blood, and body fluids for the present and coming seasons.

Also, health imbalances can result from the over-consumption of heavy animal food by those in a warmer or temperate climate, since this quality of food is more suited to the colder regions.

In colder seasons we should apply longer cooking times and more salt; in warmer weather, we would use lighter cooking methods and less salt. We should cook food lightly and serve it warm to make digestion easier. Steaming, poaching, and blanching-boiling help alter the nature of the food for more yincooling. Deep frying, stir frying, and roasting help alter the nature of the food for more yang-heating and body insulation.

Until modern times, unrefined, naturally produced whole cereal grains, locally grown seasonal vegetables, and some animal foods comprised humanity's primary diet throughout the world.

We should try to base our diet on such foods as grains, beans, sea and land vegetables, and other staples that are naturally available and storable.

Taste and Variety

Mastering food selection in today's fast-paced world is a challenge. We need, therefore, to keep balance in mind. This is achieved by eating in moderation and being aware of taste and variety. Taste is very important because the primary taste sends nutrition via the acupunctureacupressure meridians to the corresponding organ.

If we eat a balanced meal with many tastes, we can feel satisfied and use this energy for health, productivity, and the enjoyment of our lives. Here is a look at tastes and some nourishing foods and cooking styles:

Sweet nourishes Spleen and Stomach-grains, millet, squashes,onions, sweet fruits, bananas,blueberries, oranges, figs, dates,honey, molasses, barley malt, etc.Preparation: steaming, nishimi (thisis a macrobiotic style of cooking done over a low heat for a long time.Veggies are usually cut large), boiling.

Sournourishes Liver and Gallbladder-tomatoes, barley,vinegar, chicken, turkey, green apples,lemons, grapefruit, etc. Preparation: pickling, steaming, pressing.

Pungent nourishes Lung andLarge Intestines-onions, garlic,ginger, daikon, peppers, cayenne etc. Cooking methods include kinpira (this is a type of macrobiotic preparation where you sauté first and then add water to boil - similar to braising), pressure-cooking.

Bitter nourishes Heart and Small Intestine-kale, lettuce, dandelion, broccoli, arugula, endive, collard greens, etc. Preparation: raw, pressed, stir fry, blanch.

Salty nourishes the Kidneys and Bladder-tofu, fish, miso, eggs, burdock root, sea vegetables (wakame, arame, hiziki, kombu, kelp) etc. Preparation: stewing, frying, nabe (ceramic pot cooking, prepared at the table).

Color and Signature

The Color of a food plays a role in food energies, as does the doctrine of signatures, which will be discussed at my seminar. For example, a bitter green like kale will nourish the Heart because of its bitter taste and will nourish the Liver because of its green color. It will also nourish the Kidney, and especially the bones, because of its rich minerals.

Red foods like apples and red peppers nourish the Heart and Small Intestine. The apple also nourishes the Spleen because of its sweet taste and the Kidneys when it is baked and lightly salted.

White foods like white onions, tofu, and radishes nourish the Lungs and Large Intestine, while the radish nourishes the Liver because of its sharp taste. It can assist in moving stagnant qi out of the liver.

As we continue our journey of study, exploration, and the application of food healing, we can go forward with health, vitality, and wonderful eating. I look forward to continuing writing, teaching, and sharing with your audience. OM