Chrysanthemum & Licorice Tea for Liver Detoxification

By Vicky Chan of NourishU

Liver/ Gallbladder Disease

The liver is the sole organ in promoting and detoxifying the blood. Promoting liver health is similar to promoting blood. Spring is the best season to address liver health because it is the beginning of a new cycle of growth and the liver needs to produce more blood to support the growth. To protect and improve liver health, we need to observe the following guideline:

1. Drink More Water

Water is important to keep fluid moving and to clean out toxins from the body. Water helps in digestion, circulation of nutrients and detoxification of blood. The more toxins we can clean out of the body, the lesser burden it will be for the liver. Green color foods can increase the detoxifying function and mung bean is the best choice. Cooking mung beans in boiling water for 5 to 6 minutes and drink the green water regularly throughout spring and summer is best to support detoxification and can cool down internal heat.

2. Eat A Regular, Balanced Diet

Both overeating or under eating can cause abnormal production of digestive enzymes and bile by the liver, therefore affecting its normal function. Foods should be bland in taste in spring and not too hot or spicy. It is best to eat more fruits and vegetables.

3. Not Too Much Alcohol

Moderate drinking can uplift liver yang energy but too much alcohol can damage the liver by giving it too many things to detoxify.

4. Stay Positive and Be Happy

Anxiety, anger, sad and worry are the emotions that can cause suppression to liver energy and damage the liver. Controlling these emotions can give positive and uplifting energy to the liver so that it can work at its best.

5. Get Adequate Exercise

Light outdoor exercise in spring such as hiking, jogging, and tai-chi can promote blood circulation which is good for promoting liver function.

6. Eat Foods That Benefit The Liver

Foods such as chrysanthemum, animal's liver, goji-berries, angelica, etc. can lower liver heat and enrich the blood. Eating some sour taste foods can help to promote liver health but overdoing it can suppress liver energy.

The Liver in Environmental Illnesses

The importance of the gut flora in ill health is becoming increasingly obvious as it is implicated as a cause of an increasing number of illnesses. The health of the gut has a substantial impact on the health of the liver as everything absorbed from the intestines passes through the liver so that harmful substances can be detoxified before the rest of the body is exposed to them.

In one study by doctors at Biolab UK, 61% of sufferers of undiagnosed chronic illnesses with predominant fatigue were found to have overgrowth of both bacteria and yeast in the gut1. As a result of their normal metabolism, these micro-organisms produce waste products that in increased amounts can be harmful to the liver and the person’s health as a whole. Yeast in particular produce a large amount of ethanol (drinking alcohol) which is highly toxic to the liver, in fact, alcohol is the single most toxic substance to liver cells. As well as producing increased amounts of toxic substances for the liver to deal with, yeast or bacterial overgrowth also causes damage to the intestinal lining causing 'leaky gut'.

Increased gut permeability results in even more potentially toxic substances from the gut being absorbed to put further stress on the liver's detoxification pathways. A study of liver disease in alcoholics found that only the patients with a leaky gut developed cirrhosis of the liver2. This points to the possibility that in people with gut dysbiosis, not only is there chronic ingestion of alcohol but the leaky gut caused by bacterial and/or yeast overgrowth leads to more severe effects on the liver from the alcohol produced. If the liver is overwhelmed by toxins from the gut and from chemicals in everyday use it won't function correctly and may even become damaged and inflamed. As a result, not all toxins entering the liver are detoxified and gain access to the bloodstream to travel anywhere in the body. These toxins and the excess of free radicals (highly reactive forms of oxygen) caused by poor liver function can cause direct damage to tissues and also initiate allergic or auto-immune reactions. Un-neutralized toxins are also expelled into the bile in this situation and can further damage the intestinal lining, setting up a vicious cycle in which gut dysbiosis and leaky gut cause poor liver function which in turn worsens the gut dysbiosis and leaky gut.

As mentioned earlier, the liver requires large amounts of energy and nutrients to function efficiently. If the liver is overwhelmed by toxins, these nutrients can become depleted and the liver will function inefficiently resulting in numerous symptoms and problems throughout the body. Many of these nutrients can be replaced by supplementation, improving the functioning of the liver. There are also a number of herbs and other methods that can heal a damaged liver and improve detoxification functions.

Herbs for the Liver

Milk Thistle (Silymarin)

Milk Thistle for Liver Health : Chinese Medicine LivingThis lovely image from medicinalplantsindia.com

The milk thistle plant contains silymarin and related flavonoids which are some of the most potent liver-protecting substances known. These flavonoids are powerful antioxidants so protect the liver from damaging toxins and free radicals. They also stimulate healing and the production of new liver cells and cause the liver to increase production of glutathione, the bodies most important antioxidant and detoxifying substance. Silymarin has been proven to both protect liver cells and repair existing damage in animals intoxicated with mushroom toxins, medicines, heavy metals or toxic organic solvents3. Human studies have also shown decreased mortality in patients with alcoholic liver damage who are treated with silymarin3. Milk thistle is commonly available in capsule or tincture form and a common dose would be 200mg 2/3 times per day. For hepatitis and cirrhosis doses of 400mg or more 3 times per day are common.

Burdock

Burdock for Liver Health : Chinese Medicine LivingThis lovely image from commonsensehome.com

Burdock contains a number of nutrients important to liver function. These include vitamins B1, B6 and B12 which are essential for the function of phase 1 liver detoxification's pathways, vitamin E, a powerful antioxidant and sulphur which is essential for a number of important phase 2 liver detoxification pathways in which potent toxins created by phase 1 detoxification are neutralized. Phase 2 pathways requiring sulphur include those utilizing glutathione. Burdock also contains other substances such as arctiin which act to improve liver and gallbladder function.

Dandelion

Dandelion for Liver Health : Chinese Medicine LivingThis lovely image from smallfootprintfamily.com

Clinical studies have shown dandelion extract to have protective effects against lipid peroxidation and free radicals, both damaging products of a poorly functioning liver4. Like burdock, dandelion contains a wealth of nutrients important to liver function, especially the B vitamins. It cleanses the liver and increases the production of bile. Dandelion is often used as a herbal treatment for all liver diseases of the liver including hepatitis, cirrhosis, and jaundice.

Hepatitis

Hepatitis is an infection or inflammation of the liver due to viruses of "A", "B" and "C". Drinking contaminated water or eating contaminated seafood can result in hepatitis A. It can easily spread through person-to-person contacts. Hepatitis B is usually contracted from bad blood or infected needles or sexual activity. Hepatitis C is always acquired from blood transfusions. The major symptoms are fever, flu-like symptoms, weakness, poor appetite, fatigue, dark urine and light-colored stools. Most people who got hepatitis can eventually recover with proper nutrition and complete rest. However, liver disease caused by alcohol can lead to death.

Chinese medicine sees hepatitis as damp heat invasion causing spleen dampness, liver energy congestion, blood coagulation, disharmony of liver and spleen, and liver-kidney yin deficiency. An Infectious virus, excessive alcohol consumption, and irregular eating habits can impair the normal functions of the spleen, therefore affecting liver and gallbladder's ability to regulate bile. Bile will then deposit in muscles, skin, bladder, creating yellowish eyes, face and urine. Treatments focus on clearing heat, removing dampness, harmonizing spleen, and nourishing yin. Herbs commonly prescribed are capillaris, atractylodes, aconite, persica, and carthamus.

Jaundice

Jaundice is a yellowish pigmentation of the skin. Jaundice is often seen in liver diseases such as hepatitis or liver cancer. It may also indicate obstruction of the biliary tract, for example by gallstones or pancreatic cancer. Turmeric in yellow curry is effective in treating jaundice.

The diet for people with liver disease should be low in protein, low fat and avoid raw fish and shellfish. Avoid spicy and highly processed foods. Sweet potatoes can lower the yellowish color in the skin. Foods that are diuretic, such as job's tear, are useful in removing dampness. Drinks made of bitter melon and dates are tonics for the liver. Dandelion and burdock are effective in cleansing the liver and the bloodstream. Licorice is used for treating viral hepatitis. Honey can promote proper functioning of liver cells, lower liver fat and promote proper circulation of blood and lower blood pressure. Green pepper and bitter melon are best for releasing liver fire with symptoms of red and dry eyes. White turnip soaked in vinegar can promote bile movement and help to secrete gall bladder stones and kill cancer cells.

Gallstones

Gallstones are formed by stagnant bile flows, secreted by the liver and passed to the gallbladder for storage. First, it formed sludge and then stones. When the stones are small, they will pass through into the intestines and out. If they are large and got stuck in the bile duct, they will cause a sharp, stabbing sensation. Most elderly people have gallstones due to excess cholesterol, high sugar and fat diet and overweight. Women on the pill are more likely to have gallstones. The symptoms are bloating, upper abdominal discomfort, flatulence and food intolerance.

Diet plays an important part in preventing the formation of gallstones and reduces the frequency of their attacks. The preventive diet consists of fruits, vegetables, fiber, no sugar, and little saturated or unsaturated fat. A vegetarian diet is recommended. Lemon juice with olive oil before bedtime will help to eliminate gallstones. Apple juice, pear juice, and beet juice are good for cleaning out the system. Sour white turnip promotes the production of bile and prevents the formation of gallstone. Walnut and celery can help to pass out small stones and so is sour plum juice.

Chrysanthemum & Licorice Tea

Chrysanthemum Flowers for Liver Health : Chinese Medicine Living

Chrysanthemum Flowers 

SYMPTOMS:

Eyes with white secretions at both corners of the eyes, especially upon waking up in the morning.

THERAPEUTIC EFFECTS:

Lowers liver heat and clear toxins in the eyes and liver.

Licorice Root : Chinese Medicine LivingLicorice Root : This lovely image from Mountain Rose Herbs

INGREDIENTS:

  • Chrysanthemum (ju hua) 菊花 – 30gm
  • Licorice (gan cao) 甘草 – 15gm

1.   Rinse herbs and cook both ingredients with 3 cups of water over medium heat down to one cup of tea (about 15 minutes).

2.   Strain and drink tea.

USAGE:

No restriction.

The beautiful featured image photo by Marisa Harris on Unsplash



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Color Dietetics - With a Poster to Hang on the Wall

by John Voigt

Diets rich in a variety of colors and different fruits and vegetables are good for your heart and brain healthand may decrease stroke risk. American Heart Association/American Stroke Association.

Eat a variety of types and colors of vegetables and fruits to give your body the mix of nutrients it needs. Try dark leafy greens; brightly colored red, yellow and orange vegetables and fruits; and cooked tomatoes. A diet rich in produce can lower blood pressure, reduce risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and have a positive effect upon blood sugar which can help keep appetite in check. Harvard School of Public Health.  

Introduction

For thousands of years, Chinese thinkers have known that within nature there is a complete code for health, harmony, and wellbeing. There have been many explanations and commentaries about each individual being made up of five ever-changing interacting universal vortexes of energy (qi), physicalness (e.g., bodily organs), and conscious sensation (the mind and emotions). Each of these five energies has a separate color.

Cut Out and print this chart and put it on a wall in your kitchen. The link to the printable PDF is below. :)

The Color of Foods Poster : Chinese Medicine Living

The Color of Foods Poster : Chinese Medicine Living

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The Color of Foods

Goal: Eat Daily From Each of These Groups. Aim for a Total of Five to Ten Servings

GREEN

Cruciferous - Broccoli, cabbage, Brussels sprouts, bok choy, cabbage, cauliflower, collard greens, kale, turnip greens, watercress. (Go for one to two daily servings from this very important group.)

 Leafy Greens  - Spinach, kale, romaine lettuce, chicory, Swiss chard; also artichokes, asparagus.

RED

Apples (w skin), beets, cherries, cranberries, Chinese wolfberry (Gǒuqǐ),  guava,  pink grapefruit, pomegranates, radishes, raspberries, red grapes, strawberries, tomatoes (especially cooked, tomato juice, pasta sauce, tomato soup, tomato paste), and watermelon.

YELLOW-ORANGE

Apricots, avocados, butternut squash, cantaloupe, carrots, grapefruit, lemons, mangoes, nectarines, oranges, peaches, pears, pumpkin, sweet potatoes, curcumin [in turmeric].

WHITE

Garlic (raw and freshly cut, mashed, or chewed. Onions, leeks.

BLUE-PURPLE

Blueberries, blackberries, eggplant, plums or prunes.

Other important produce: almonds, bananas, beans, cacao, flax, ginger, green or black tea, mushrooms, olive oil, soy (tofu, soy milk, edamame, etc.), sunflower seeds, walnuts, whole grains. Possibly (and in moderation) coffee, red wine.

Eat the rainbow : Chinese Medicine Livingthis delicious image from organicandhappy.tumblr.com

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Western Medical Science on a Color Produce Diet

Green Cruciferous. May induce detoxification of carcinogens, block tumor growth and work as antioxidants. American Institute for Cancer Research.

Leafy Greens. Some laboratory research has found that the carotenoids in dark green leafy vegetables can inhibit the growth of certain types of breast cancer cells, skin cancer cells, lung cancer and stomach cancer. Rio Grande Cancer Foundation.

People who ate one to two servings of green leafy vegetables a day were cognitively 11 years younger than those who ate fewer greens. Blueberries may have the best cognitive perks. AARP.

Red - Fruits, Vegetables, [also beans].

Diets rich in these nutrients are being studied for their ability to fight heart disease, diabetes, high blood pressure, Alzheimer’s Disease as well as skin, breast and prostate cancers. fns.usda.gov.

Red - Tomatoes.

Epidemiological studies have associated tomato consumption with a decreased risk of prostate cancer. Annual Review Food Science Technology.  

Tomatoes may be considered a valuable component of a cardioprotective diet. Critical Reviews in Food Science and Nutrition.

Yellow - Orange

[Some possible benefits:] Research shows that these nutrients reduce the risk for cancer and heart attacks, boost immunity, help maintain good vision and strong bones/teeth/skin. fns.usda.gov. 

White. Garlic and other foods in the onion family may be included in the variety of vegetables that are recommended for lowering cancer risk. American Cancer Society.

Blue/Purple.

help your body defend against cancer, reduce the risk of age-related memory loss, help control high blood pressure and reduce the risk of diabetes complications and heart attacks. fns.usda.gov.

Rainbow Bowl : Chinese Medicine Livingthis delicious image from sheknows.com

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Additional Notes

Serving sizes are approximately one cup for leafy greens, berries, melon chunks, 100% juice or fresh juice. Approximately half a cup for other fruits and vegetables. American Heart Association recommends nine servings of fruits and vegetables a day, about 4.5 cups.

One clove of garlic is often suggested as a serving size, but pragmatically with it (and onions) odor must be considered.

Frozen produce is often better than fresh.

Vegetables are best eaten lightly cooked (steamed, or lightly stir-fried or sautéed in vegetable oil).

As a suggestion from the author, shop with all your senses. Learn to sense the qi (the vital life energy) in your foods. Look at the qi of the colors: is it natural (no dyes), full, rich, vibrant? Is the Smell fresh, clean, invigorating? (people often do this with cantaloupes). Touch (maybe even squeeze those tomatoes). Shake it, tap it and Listen.  If possible Taste—perhaps you will even feel a tingle of the healing qi on the tip of your tongue.

What about your sixth sense? Become like an East Asian shaman and use your imagination and intuition. Have fun with this: Pick up that plant and playfully psych out if it will be good or not for you. As in, feel its vibe. Doubters and skeptics are invited to experiment and see what happens. The more you do these things the easier it gets, and for some it really does work.

More practically, as my daughters so lovingly taught me, make Smoothies, but go for more vegetables and fruits (in different colors of course) and less, if any, dairy and sweeteners. Smoothies are such a convenient way to “Eat Five A Day.”

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Why and How the Five Colors Work

In thousands of studies, a diet rich in fruits and vegetables promotes health. Western nutritionists say such produce contains important vitamins, minerals, fiber, and phytonutrients (aka phytochemicals).  Phyto means “plant” and especially interesting they often give produce its color. But what is difficult for western scientific investigators is there may be as many as 25,000 phytochemicals and they are in (analogous to TCM) constant holistic interactions. When pharmaceutical companies isolate one chemical out of food and process it into pills, the pills seldom work as efficiently as does the whole food itself.  [EN wiki]

Chinese cultural thought offers different theoretical explanations why choosing and eating fruits and vegetables by their colors enables wellbeing. What follows is an all too abbreviated explanation of how everything works in the universe.

From the Daodejing chapter 42 (excerpt) - Genesis

(Before the beginning was) Dao from which is born One (an unmanifested primordial energy called Qi).  This One gives birth to Two (the static polarities of Yin and Yang). Then Three—a dynamic Qi appears opening Yin and Yang into a harmony of infinite interactions.

And from Three, creation [in time and space] unfolds and all things are born… By blending the qi they achieve harmony. http://qi-encyclopedia.com/index.asp?article=Qi-in-the-Daodejing

Yin is negative passive energy; yang is positive active energy. Their continuous interactions produce cycling patterns of five; this is the basis of all existence in nature, man and the universe. These Five Element Energies in constant unfolding changes are called Wuxing. Wuxing is understood as Wood-Fire-Earth-Metal-Water, and in the body as the Five Organs: Liver-Heart-Spleen-Lung-Kidney. For our purposes Wuxing defines the colors of fruits and vegetables. [Endnote wuxing]

The reader with even a small amount of knowledge of TCM will notice familiar key terms. In TCM illness appears when qi and/or yin-yang are out of harmony and improperly effect the Five Element Organs.

There is more, but it is not often discussed in TCM.  Certain Confucian scholars suggested that deep within the confines of the Dao there was something even more deeply and profoundly hidden. They called it Li which is now defined as “form or pattern” but originally meant “markings in jade, grain in wood, fiber in muscle.”  In Chinese philosophy, in its merging of science, poetry, metaphysics and practicality, Li is considered to be the matrix of the proper order of all things in man and nature. Another very early meaning of Li was “cutting things according to their natural grain or divisions.”  When one lives in accordance with the Li—the natural laws of nature—one gains wellbeing. For example, in practicing a dietetics based on the colors of the wuxing one could gain health. The person is “cutting things according to their natural grain or divisions.”  If they eat too large quantities of processed meat and sweets and become obese they are not, they are working against the Li. [more about Li at https://liology.wordpress.com/2009/12/21/nature%E2%80%99s-organizing-principles-the-li/

Eat the rainbow : Chinese Medicine Livingthis yummy image from exploregram.com

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Endnotes

[EN wiki ]According to the American Cancer Society, "Available scientific evidence does not support claims that taking phytochemical supplements is as good for long-term health as consuming the fruits, vegetables, beans, and grains from which they are taken." “Phytochemical.” Wikipedia.

[EN-wuxing]

Wuxing (wǔ xíng - 五行, literally “five movements”). Pronounced “woo” [low tone] “shin” [rising tone].

Xing originally meant the place where roads intersect; therefore a strong implication of motion, along with subtle implications of someone walking the path (of the Dao). It is often too simplistically defined as the “Five Elements.” A better definition is the Five Universal Movements of Change.  More at Internet Encyclopedia of Philosophy.

And  New World Encyclopedia.  

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Disclaimer: This article is offered for educational purposes. It is not meant to take the place of professional medical services. If you are or may be sick see a doctor. However, fruits and vegetables consumed in the normal amounts of a healthy diet by healthy people should prove to be helpful and unlikely to cause any serious problems.

However, if you are taking any medications talk to a health care provider about any potential risks. Certain medications may harmfully interact with certain foods: for example ACE inhibitors with bananas; or grapefruit and pomegranate juices with certain cholesterol-lowering drugs.

Eat the Rainbow : Chinese Medicine Livingthis lovely image by atastylovestory.com

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For more information about the health benefits of color dietetics from western perspectives click the link below

Color Dietetics Additional Info

To learn more about author and contributor  John Voigt, read his bio.


Eating an Anti-Inflammatory Diet

By Emma Suttie, D.Ac, AP

It has become clear in recent years that chronic inflammation is the cause of many devastating diseases including arthritis, heart disease, Alzheimer's disease and cancer. Research has found that eating a diet high in anti inflammatory foods not only protects against disease, but speeds the metabolism and actually slows the aging process. Inflammation is the body's healing response, which sends a signal to direct more blood, nourishment and immune response to an area of injury or infection. Chronic infection however, is destructive to the body and can lead to disease. Inflammation can come from many sources; toxins in the environment, sedentary lifestyle and lack of exercise, stress and emotional toxicity, genetics and most importantly, what we eat. Because the diet is so powerful when it comes to both harming and healing the body, below are some of the ways that we can all eat in a way that combats inflammation. Food therapy is a huge component of Chinese medicine, and what we eat is one of the easiest and most powerful ways that we can use to stay healthy now and long into the future.

One way to use food as medicine is to make sure that we are eating food that is as fresh and chemical free as possible. That means eating organic whenever possible to avoid pesticides and unnatural genetically modified foods that our bodies are not designed to consume. It is always best to eat fresh, local foods that are minimally processed to get the most benefits for your mind and body. The following foods are some of the best for fighting inflammation.

Steamed Vegetables

steamed veggies for inflammation : Chinese Medicine Livingthis image from thedailytea.com

There are many ways to cook vegetables, but steaming is one of the best because it improves the availability of nutrients helping us to absorb more of them as well as allowing the mucosa in the GI tract to repair itself. Use minimal raw foods (which are considered "cold" in Chinese medicine) except for occasional salads in warmer months to help keep you cool. Vegetables provide important flavonoids and carotenoids which have antioxidant and anti inflammatory properties. Excellent vegetables for inflammation include eggplant, okra, onions, purple cabbage, broccoli, brussels sprouts and red peppers. You can add anti-inflammatory herbs and spices such as turmeric and ginger to make those veggies even more delicious and enhance their anti-inflammatory effect. Eat 5-6 servings a day minimum. One serving is equal to 2 cups of salad greens, 1/2 cup of cooked, raw or juiced veggies.

Grains

Grains for inflammation : Chinese Medicine Livingthis lovely image from spoonuniversity.com

You can eat one to two cups of whole grains per day. The best for inflammation are barley and oatmeal. Be sure to consume high amounts of fiber as it contains naturally occurring anti inflammatory phytonutrients. Other grains that are good for inflammation include basmati, brown or wild rice, millet, quinoa, amaranth, buckwheat and rye. Rice crackers and wasa crackers are another grain food that you can eat with spreads like guacamole and hummus (excellent anti inflammatory fats!). Grains digest slowly, keeping blood sugar levels stable thus helping to combat inflammation. 3-5 servings a day. One serving is equal to 1/2 cup cooked grains.

Nuts & Seeds

nuts and seeds for inflammation : Chinese medicine Livingthis lovely image from thedolcediet.com

Nuts and seeds are a great food as they are so portable. You can carry with you raw, unsalted almonds, sunflower seeds and pumpkin seeds. Flax and chia seeds are a great thing to add to smoothies or salads. Hazelnuts, macadamia nuts, cashews and walnuts are also packed with anti inflammatory properties. Nuts and seeds are whole foods, and really pack a punch when it comes to inflammation because they offer healthy fats, fiber, protein and vitamin E. Nuts and seeds contain either monounsaturated or omega-3 fats which help to reduce inflammation. 5-7 servings a day with one serving equal to 1 teaspoon of oil, or about 2 walnuts.

Legumes

legumes for inflammation : Chinese Medicine Livingthis pretty image from justhospitality.co.uk

Split peas, lentils, pinto beans, mung beans, chick peas, black beans and adzuki beans are great for inflammation. They are packed with folic acid, magnesium and potassium as well as soluble fiber. They also have a low glycemic index which makes them great for anyone concerned about high blood sugar. Make sure to eat legumes well cooked, as they can be hard to digest. A good way to consume them is pureed in spreads like hummus. 1-2 servings per day with one serving being equal to 1/2 cup of cooked legumes.

Fish

Anti-inflammatory foods : Chinese Medicine Livingthis pretty image from crystalcoveseafood.com

Because much of the earth's lakes and oceans are now polluted, it is best to eat deep sea fish, and smaller fish with less time to accumulate toxins. Fresh caught fish is preferable to farmed fish. The best choices are salmon, halibut, black cod, herring, sardines and mackerel. Fish should be poached, baked, steamed or broiled. Fish contain omega 3 fats which are a powerful anti inflammatory for the entire body, and particularly the brain. Recent research has also proven that the omega 3 fats in fish oils can protect the elderly brain, with the ability to maintain optimal brain function for longer than for people who don't eat fish or supplement with omega 3 fats. You want to have between 2-6 servings per week, with one serving being equal to 4 ounces.

Chicken & Turkey

the anti inflammation diet : Chinese Medicine Livingthis lovely image from finecooking.com

Most people eat a diet high in animal foods, which can lead to health issues. Remember moderation in all things! Meats also, because of the huge demand and factory farming contain hormones and other drugs that you are also consuming when you eat the animal. Another thing to consider, and Chinese medicine believes this, is if the animal is raised in terrible conditions and has lived an unhappy life, you are eating that energy as well. Best to reduce animal products, and choose grass fed, organic meats from happy animals. If you are lucky enough to live near a farm where you can develop a relationship with the farmer and ensure that the animals are both healthy and happy, all the better. For those of us who cannot, best to stick to grass fed, organic meats, and organic, cage free chickens and eggs. Remove skin from chicken and turkey (to avoid excess fats). Chicken and turkey should be baked, broiled or steamed. 1-2 servings per week, one serving being equal to 3 ounces of cooked chicken or turkey.

Fruit

Fruit for inflammation : Chinese Medicine Livingthis pretty image from medicalnewstoday.com

Fruits are a wonderful source of antioxidants and are rich in flavonoids and carotenoids. Try to eat the rainbow with lots of variety while eating fruits that are in season, fresh if possible, or frozen. Always buy organic if possible as fruits tend to be grown using a lot of pesticides. Fruits yield a ton of health benefits as well as being highly anti inflammatory. The best choices for their anti inflammatory properties are raspberries, blackberries, strawberries, nectarines, peaches, red grapes, pink grapefruit, pomegranates, plums, cherries, apples and pears. Eat 3-4 servings per day with one serving being equal to one medium sized piece of fruit.

Butter & Oils

Foods to fight inflammation : Chinese Medicine Livingthis lovely image from radiantlifecatalogue.com

When using butter, try mixing one pound of butter with one cup of extra virgin olive oil. Whip it at room temperature and store in the refrigerator. This mix provides the benefits and taste of butter and the essential fats found in olive oil. When using oil for cooking, try to use extra virgin olive oil. On salads try organic, expeller pressed sunflower or safflower oils, as well as walnut and hazelnut oils for a different flavour. Try not to heat the oil, but add it after foods are already cooked. Extra virgin olive oil is rich in polyphenols and antioxidants.

Spices

Anti-inflammatory foods : Chinese Medicine Livingthis pretty image from ubizarre.com

Spices add flavour to the foods we eat, and some spices are loaded with anti inflammatory properties like turmeric and ginger. Some others are curry (which includes turmeric), parsley, savory, cardamom, garlic, chili peppers, thyme, rosemary, basil and cinnamon. You may use unlimited amounts of spices to add to any dish. Be creative, the right combination makes any meal even more delicious!

Herbal Teas & Water

Anti-inflammatory foods : Chinese Medicine Livingthis beautiful image from americanpregnancy

Everyone knows the importance of staying hydrated, so a minimum of 8 cups of clean, filtered (reverse osmosis filtered if possible) water a day is recommended to stay healthy and combat inflammation. Drink it at room temperature or warmed if you prefer, but do not add ice or drink it cold out of the fridge (this is very hard on your spleen!). A glass of lemon water in the morning is an excellent way to detox your body before you start your day. Drink herbal teas, preferably in the evening and sip them slowly. It is best not to drink with meals as it dilutes stomach acid and hinders efficient digesting. Tea is high in a compound called catechin, which reduces inflammation. Drink herbal teas 2-4 times per day. The best choices are high quality oolong, green and white teas. Research how to brew each type for maximum flavour and health benefits.

Eating in a healthy, balanced way is one of the best and easiest ways that we can not only combat inflammation, but maintain overall health. Other factors like managing stress and regular exercise are important for avoiding inflammation. Chinese medicine says balance in all things which it seems is getting harder and harder to do with lives that are increasingly complex and hectic. Remember to chew food well and always take time to eat, trying to just focus on eating rather than doing many things at the same time. This is difficult in a culture that values multitasking, but being mindful and focussing on eating is a way that we can help the digestion to be more efficient and process our food more thoroughly. There are many foods you can add to your diet to reduce inflammation and stay healthy and happy, right now and well into the future.

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Lo-han Fruit for Soothing Throat and Cough

By Vicky Chan of NourishU

Luo Han Guo or Lo-han fruit is a fruit which has been used as a medicinal herb for treating cough and sore throat for centuries in China and is popularly considered to be a longevity aid.

The fruit is collected as a round green fruit that turns brown upon drying. The outer surface of the dried fruit is round and smooth, dusty yellow-brown or dusty green-brown. It is covered with fine, soft hair. The fruit is covered by a hard but thin shell. Inside is a partly dry, flexible substance containing the juice, as well as a large number of seeds. The skin, juicy part, and seeds all have a good sweet flavor. Its nature is cool, and it has no poison.

The sweet taste of Lo-han fruit primarily from mixed mogrosides and are estimated to be about 300 times as sweet as sugar by weight, so that the 80% extracts are nearly 250 times sweeter than sugar. It has more recently been developed into a non-caloric sweetener to compete with other herbal sweeteners in relation to diabetes and obesity, because it can substitute for caloric sugars normally consumed in the diet.

The dried Lo-han fruit is very inexpensive and each one is about the cost of a fresh lemon but has many medicinal benefits. It is known to help relieve sunstroke, moistens the lungs, eliminates phlegm, stops cough, and promotes bowel movements.

Lo Han Green Tea Recipe : Chinese Medicine Living

Applications:

1. Heat stroke with thirst: Take one fruit, break it open and stir into boiled water. Drink the liquid in place of tea.

2. Acute or chronic throat inflammation:  Take half a fruit and 3-5 seeds. Cover with hot water and simmer for 20 minutes, then swallow the tea very slowly.

3. Chronic cough:  Take 1 piece of fruit, cover with water, simmer, and drink the liquid. Do this twice each day.

4. Constipation in the aged:  Take 2 pieces of fruit, obtain the juicy part and the seed (put the shell aside for other uses), break apart, cover with water, and simmer. Drink before going to bed.

5. Diabetes:  Take an appropriate measure of the fruit and crush it or simmer it into a thick juice and add to food being prepared, using it as a substitute for sugar.

The following is a very easy recipe for general detox or soothing throat infection with phlegm. It can be consumed regularly especially in late fall and early winter months. Please explore other recipes on our website (www.nourishu.com) using the fruit to cook as tea or soup.

Lo Han Green Tea Recipe : Chinese Medicine Living

Lo-han Quo Green Tea

Symptoms

Throat infection with phlegm.

Therapeutic Effects

Clear phlegm and toxic materials in the lungs. This recipe is good for prevention too.

Ingredients

  • Lo-han quo  羅漢果 – half
  • Green tea - adequate

1.   Put both ingredients in a teapot and pore in adequate boiling water, cover lid and brew for 5 minutes. Serve as tea.

Usage

Drink throughout the day with no restrictions.

Lo Han Green Tea Recipe : Chinese Medicine Living

Lo-Han Fruit for Soothing Throat & Cough : Chinese Medicine Living

Buddha Bracelet : Chinese Medicine Living


The Health Benefits of Kelp

By Vicky Chan of NourishU

Kelp is a kind of seaweed that has long, big and thick green leaves. It is high in vitamins, nutrients, and minerals and has many known health benefits:

1. Promotes Thyroid & Immune Functions

Kelp is high in natural iodine, which is essential to the proper function of the thyroid. A healthy thyroid is necessary in controlling growth, energy and metabolism in our body and supporting our immune system to fight infections. Iodine is used for curing goiter, the swelling of the thyroid gland.

2. Lowers Blood Pressure and Cholesterol

Kelp is high in fiber and non-fatty acids and is known to lower blood pressure and cholesterol.

3. Prevents Tumor Growth and Cancer

Kelp is extremely alkaline which keeps our body's pH balanced to prevent cancer growth. Kelp is also high in lignans, phytochemicals found in sea vegetables, which can limit the amount of cancer cells released into the blood stream and limit tumor growth.

4. Anti-inflammatory

Kelp can reduce inflammation in joints and bones which helps to alleviate pain, especially for people suffering from arthritis.

5. Promotes Women’s Health

Kelp is high in iron, calcium and magnesium. It is a good source of vitamins and minerals for women to promote healthy bones and helps to promote better sleep through menopause.

6. Lowers Blood Sugar

Kelp is low in sugar and high in fiber. It helps to slow down the metabolism of sugar therefore reducing sugar spikes commonly found in diabetics after eating.

7. Reduces Water Retention

Kelp can also be used as a diuretic, which helps the body to shed water that it might retain.

Kelp is abundantly available in many coastal countries around the world but may not be commonly eaten especially in the western diet. A daily dose of kelp may just be the ticket to get your body in good health and to lose a few pounds.

Here are a couple of recipe suggestions for you to increase your regular intake of kelp. But it you are high in iron, or suffering from hyperthyroidism, or you are pregnant or are breast feeding, you should stay away from kelp because too much of a good thing can be harmful.

IMG_3096 (450x338)

Kelp Salad

Ingredients (quantity as desired)

Kelp (dried or presoaked)

Balsamic vinegar or rice vinegar

Sesame oil

Soy sauce

Optional fresh ingredients: (quantity as desired)

Bell pepper of different colors

Celery

Sesame seeds

Directions

1. Soak kelp with plenty of water to rehydrate fully and rinse a few times.

2. Put kelp in boiling water to boil for about 10 minutes or to desired softness. Retrieve, rinse with cold water and strain.

3. Cut kelp into thin strips (matchstick or julienne cut) and then season with vinegar, soy sauce and sesame oil to taste.

4. Cut optional ingredients into similar strips and mix with kelp to serve.

Tips

Make a larger batch of kelp at a time, season it and keep it in the fridge to serve up to a week. Only mix in other optional ingredients when it is time to serve for freshness.

IMG_3102 (450x338)

Kelp and Wood-ear Mushroom Soup

Ingredients (quantity as desired)

Kelp

Wood-ear mushroom

Carrot

Pork / Chicken

Ginger – 2 to 3 slices

Scallion (finely cut) – one spoon

Coriander (finely cut) – one spoon

Therapeutic effects

Lowers blood pressure and cholesterol, prevents tumor growth, treats swollen thyroid gland, promotes blood and clears blood stagnation, promotes yin and prevents heart disease.

Directions

1. Soak kelp and wood-ear mushroom until fully rehydrated. Put in boiling water to cook for 5 minutes, retrieve and rinse.

2. Peel carrot and wash.

3. Wash meat and strain.

4. Cut all ingredients into thin strips using julienne or matchstick cut.

5. Season meat with adequate amount of sugar, salt, pepper, garlic powder, cooking wine, potato starch and sesame oil and put aside.

6. Bring adequate amount of water (or broth) in a pot to boil, add all ingredients except meat to cook for about 20 minutes on medium boil. Remove foam if any.

7. Add meat to cook for a few minutes more.

8. Add scallion, coriander and seasoning to taste and serve.

IMG_3105 (450x338)


Recipe for Nursing Colds/Flu

By Vicky Chan of NourishU

This winter has been a worse-than-average flu season and many people have been infected. The Western medicine approach of using antibiotics to fight the cold and flu virus is “over-prescribing” because the success rate has only been around 20%. The overuse of antibiotics has caused many experts to project an imminent “antibiotic apocalypse”.

On average, adults can get two to four colds per year and kids can get as many as six to eight. This is why the ailment is called the COMMON cold/flu. Normally by treating it with enough rest and proper dietary care, the body will be able to recover within days if not a week, without having to use drugs. Usually, it is only people in poor health that can develop serious symptoms and complications that can result in death in extreme cases.

Chinese Medicine knows a lot about the common cold/flu. The renowned classic textbook called The Theory of Febrile Disease describes the different stages and manifestations of the illness. It gives a detailed explanation on what and how to use proper dietary care to speed up recovery and to prevent the illness from going deeper into the body. The key to dietary care is to know what not to eat and what to eat, and to stick to it.

For wind-cold type of conformation, it is crucial not to eat cold foods (temperature wise as well as foods that are cold in nature). This includes cold drinks and foods, fresh fruits and raw vegetables, and cooling foods and herbs. Eat only hot and warming foods and drinks. The common condiments found in most kitchens such as ginger, garlic, scallions, vinegar, pepper, chili and onion are all effective in helping the body to raise its internal temperature to drive out coldness and to kill bacteria and viruses. They are tried-and-true remedies and are suitable for most people. We just need to be mindful to not take more than our stomach can handle especially hot spices and vinegar.

For wind-heat type of conformation, using foods that have a cooling nature such as tofu, daikon, Chinese pears, mung beans, water chestnut, chrysanthemum tea and bok-choy are highly recommended.

In all cases, deep-fried foods and hard to digest foods are restricted because they are more work for the body to digest when it needs all its energy to heal. Plain, easy to digest, fluid and semi-fluid foods such as soup and congee are most suitable. Nutrient dense foods, warming and enriching foods and herbs are to be avoided because they can intensify the virus and prolong the suffering.

Here is a recipe which is most suitable for treating influenza and coughing with phlegm. Take it as many times as needed until most symptoms are gone. Please also refer to our website www.nourishu.com for many other related recipes.

Snow-Ear Mushroom, Fritillariae and Pear Soup

SYMPTOMS

Cold and flu with cough, chronic dry cough, weakened lung function with lack of energy and difficulty breathing.

THERAPEUTIC EFFECTS

Treats cold/flu with sore throat and headache, nourishes lungs, clears heat in the lungs, clears phlegm, astringes cough and promotes vital fluids.

Recipe1

INGREDIENTS

Fritillariae Cirrhosae (chuan bei mu) 川貝母 – 5 grams

Snow-Ear Mushroom – 20 grams

Chinese Pear – one

Honey – to taste

DIRECTIONS

1. Crush chuan bei into powder.

2. Rinse and soak mushroom for 30 minutes. Cut out bottom brown stem and separate into smaller pieces.

3. Skin pear, cut into halves and hollow out seeds in the centre.

4. Put chuan bei powder in the center of pear and put pear in a casserole.

5. Add mushroom and enough water to cover the pear (about 1.5 cups). Add honey to taste (about 2 spoonfuls) and cover casserole with lid.

6. Use a slightly bigger pot with water and a stand at the bottom to steam the casserole for about an hour. Add hot water regularly to the cooking to prevent drying.

7. Serve warm and be sure to eat it all for full therapeutic effect.

recipe2

USAGE

To be taken once a day on an empty stomach. This recipe is suitable for all ages.


Recipe for Health & Longevity - Ginseng Congee

Invigorating the Qi Recipe - Ginseng Congee

This recipe is for invigorating the Qi, increasing the function of the immune system, increasing your adaptability adapt to the environment and strengthening the function of tissues and organs in the body.

Symptoms of Qi deficiency:

Fatigue, weakness, shortness of breath, dizziness, pale complexion, sweating with little or no exertion, poor appetite, stomach distention, loose or soft stools, diarrhea, cold extremities and frequent urination.

Ingredients

*Ginseng - 10g / 1/3oz

Polished Round Grain Rice - 100g / 3.5oz

Water - 3 cups

Instructions

1. Cut the ginseng into small pieces.

2. Soak the ginseng along with 3 cups of water for 60 minutes in a ceramic or glass pot.

3. Bring to a boil, then reduce and simmer for 1 hour.

4. Add the rice to the ginseng soup.

5. Boil and simmer again for 40 minutes.

6. Separate into 2 portions and take one in the morning and one in the evening.

 

*Ginseng Types

Ginseng is a sweet and slightly bitter root well known for its ability to strengthen the body. There are 3 types of ginseng, Chinese, Korean and American. They all have different natures and healing properties depending on where they are grown and how they are prepared. Wild ginseng which is collected in the mountains and forests is the most prized and most expensive.

When cooking ginseng, it is important to use only glass, ceramic or porcelain cookware rather than metal. One should avoid drinking tea, or coffee or eating radishes or turnips immediately before or after eating ginseng as they decrease its effectiveness.

Chinese Ginseng

Chinese ginseng is slightly warm and is especially beneficial to the lungs and digestive system. Its warm nature makes it excellent for treating cold conditions and deficiency syndromes. Chinese ginseng strongly tonifies the lungs and is used to treat breathing problems, cold extremities, profuse sweating and a weak pulse. It also strengthens the digestive system and is used to treat symptoms of fatigue, lack of appetite, and chest and abdominal distension. It is able to promote body fluids so it used to treat dryness and relives mental stress. It also benefits the heart and is used to treat palpitations (racing heart) insomnia, amnesia and irritability which are all due to a deficiency of the body's Qi and Blood.

Korean Ginseng

Korean ginseng is produced in Korea and has the same properties and functions as Chinese ginseng, although it is considered hot and should be used very cautiously.

American Ginseng

American ginseng is produced in the United States, Canada and France, with the best quality coming from the state of Wisconsin in the United States. It is cool in nature, , sweet and slightly bitter in flavour. It benefits the lungs, heart and kidney. American ginseng is used for strengthening the digestive system, promotes the body fluids so helps with dryness and is excellent for heat problems and general weakness of the body.

 


The Common Cold - Causes and Food Therapy in Chinese Medicine

By Emma Suttie, D.Ac, AP

How many of us, with the coming of winter and colder weather, succumb to the common cold? Sore throat, stuffy nose, fever and chills are all symptoms that accompany a cold, and ones most of us have come to know so well.

In Chinese medicine, the common cold is seen to be caused by external pathogens invading the body. There are several kinds of external pathogenic factors leading to the common cold. The first is wind-cold, the second is wind-heat and the third is summer-heat and dampness. Remember, if your immune system is depressed or under stress then your defences are less able to fight off a cold or any pathogenic factors.

The common cold occurs at any time of year, but is most common in winter and spring. The incubation period for a cold is about one day. Symptoms usually begin around the nose and throat, with a stuffy nose, sore throat or sneezing, and sometimes there may be a slight fever. Here is how, in Chinese medicine, you can tell what kind of cold you have and below are some simple Chinese herbal recipes to help relieve symptoms and help you get over your cold more quickly.

 

Wind-Cold Common Cold

The symptoms of a wind-cold invasion are:

~ strong aversion to cold

~ slight fever without sweating

~ headache

~ stuffy nose

~ watery nasal discharge

~ cough

~ expectoration of thin, white sputum

~ thirst with a desire for hot drinks

~ pain in the limbs

 

Wind-Heat Common Cold

The symptoms of an invasion of wind-heat are:

~ high fever

~ slight aversion to wind

~ distending pain in the head

~ a little sweating

~ sore throat

~ stuffy nose

~ thick yellow nasal discharge

~ cough with sticky yellow phlegm

~ thirst with a strong desire to drink

 

Summer-Heat and Dampness Common Cold

The symptoms of a summer-heat with dampness type cold are:

~ fever

~slight aversion to wind

~ heavy and distending pain in the head

~ aching pain in the limbs

~ thirst but little or no desire to drink

~ chest oppression

~ loss of appetite

~ nausea

~ yellow or cloudy urine

Food Therapy Recipes for the Common Cold

Wind-Heat Common Cold Recipe

Peppermint Porridge (Congee)

Step 1

1. Take 30g (1 oz) of fresh peppermint, or 15g (1/2 oz) of dried peppermint.

2. Add 2 cups of boiling water to fresh or dried peppermint

3. Cover and allow to steep for 5 minutes

4. Strain and save the liquid to add to step 2

Step 2

5. Take 90g (3oz) round grain rice, 3 cups of water and 1 tsp of honey

6. Bring rice and water to a boil, then allow to simmer for 30 minutes

7. When the rice is cooked, add the peppermint tea and teaspoon of honey

8. Stir and allow to boil for 5 minutes

9. Divide porridge into 2 servings and take on in the morning and the other in the evening.

 

Wind-Cold Common Cold Recipe

Ginger Rice Soup

1. Take 10g (5 slices) of fresh ginger, 100g (3 1/2 oz) polished round grain rice or glutinous rice and 30g (2 pieces) green onion

2. Cook the fresh ginger and rice in 4 cups of water for 30 minutes

3. Then add the green onion and simmer for 30 minutes

4. Eat the entire amount while it is still hot

5. After eating, lie in bed under a thick blanket to sweat out the cold that has entered the body. (This soup enduces sweating!)

Summer-Heat and Dampness Common Cold Recipe

Porridge of Job's Tears Seed & Hyacinth Bean

1. Take 30g (1oz) Job's-tears seed, 30g (1oz) white hyacinth bean, 100g (3 1/2oz) round grain rice

2. Bring all ingredients to a boil in 4 cups of water

3. After bringing to a boil, reduce to a simmer and allow to cook for 40 minutes

4. Separate porridge into 2 servings, and take one in the morning and the other in the evening.

There are several things we can do to prevent catching a cold. Things like dressing warmly (so wind doesn't get in), getting enough sleep to keep your immune system strong, staying hydrated, eating well and exercising are all important to staying healthy in the winter months and all year round. But, with our busy lifestyles, if you do happen to come down with a cold, resting, and using Chinese food therapy is a good way to get over your cold as quickly as possible.


Foods for Beautiful Skin

By Emma Suttie, D.Ac

The skin is the largest organ in the body. It protects us from harsh weather, keeps bacteria and infections out, and all the vital bits in. Having healthy skin is a barometer for the health of the entire body, so it is important that we keep it healthy and looking beautiful.

There are many foods that benefit the skin. Foods that build and maintain the immune system are good for the whole body and reflect in healthy, radiant skin. Eating seasonally and locally has a multidimensional effect on the body, and the earth. They have the added benefit of not having to travel very far, thus being fresh and by eating locally, we are supporting local farmers and businesses, and using less fossil fuels which helps us and the planet. Win/win!

skin

Our bodies require a change in diet when the season changes. Eating fresh, local foods gets a little harder as the cold weather approaches, but thankfully, we still have a lot of choice, and thanks to the infinite wisdom of mother nature, the foods that grow in the present season are exactly the ones our bodies need.

Staying on top of your skin, digestive health and cancer prevention can be done by adding these colourful foods to your diet.

Asparagus

is loaded with vitamins B, C, Potassium and K, making it a great vegetable for balancing blood pressure, cholesterol and reducing the water retention that occurs premenstrually. Chinese herbalists have used asparagus to treat cancer and infertility.

Avocados

are high in monounsaturated fat, potassium, and vitamin C, B and E. This fruit is very high in fiber making it a great food to help lower cholesterol.

Bananas

are low in calories and a medium banana has only 105 calories. They have lots of potassium and magnesium, which can lower blood pressure. They can be used to stop diarrhea by adding fiber to your body. The can also stop constipation.

Blueberries

have a high percentage of antioxidants, making them the best anti-cancer fruit around. Loaded with phytonutrients, blueberries have shown positive results in studies conducted on colon cancer and ovarian cancer. So eat them up to reduce your risks!

Broccoli

can also reduce the risk of cancer. More importantly, the fiber content of broccoli along with it’s anti-cancer phytonutrients, makes it a great preventative food for all types of digestive cancers.

Carrots

are rich in beta-carotene, a precursor to vitamin A, which happens to be an amazing vitamin for skin protection. Carrots are also sweet, so if you suffer from a sweet tooth, carrots can be the answer.

Watermelon

is not just your typical thirst quencher. Loaded with vitamin A, C, and lycopene, this fruit is a powerful antioxidant addition to your summer menu.

Tomatoes

pack a punch when it comes to their content of vitamin C and lycopene, and what is more interesting about these nutrients is that it appears that organic does matter. A USDA study shows that organic ketchup far surpasses the conventional varieties when it comes to the level of lycopene. Go organic!

Cucumbers

are primarily composed of water and contain high amounts of vitamin C and Caffeic acid, which are important for soothing skin irritations and preventing water retention, which may explain why cucumbers applied topically are often helpful for swollen eyes, burns and dermatitis.

The skin is rich in fiber and contains a variety of beneficial minerals including silica, potassium and magnesium. Want a radiant complexion? The silica in cucumber is an essential component of healthy connective tissue, which includes muscles, tendons, ligaments, cartilage, and bone. Cucumber juice is often recommended as a source of silica to improve the complexion and health of the skin, plus its high water content makes it naturally hydrating—a must for glowing skin. Cucumbers are also used topically for various types of skin problems, including swelling under the eyes and sunburn. So, without question, cucumber gets the vote for one of the best beauty foods you can eat!

Eat a mix of colours and keep your diet local to get the most out of your food and to protect your local environment.