In Traditional Chinese Medicine theory, the universe provides all food with different flavors (see other articles under category of “Five Tastes & Three Attributes) and natures to suit human physiological needs.
While flavors refer to Sweetness, Sourness, Bitterness, Saltiness, and Pungency, natures refer to Cold/Cool, Hot/Warm, and Neutral. One of the most important notions of healthy eating is to keep in harmony with foods’ tastes/attributes and our own constitution. A diet that harmonizes with tastes/attributes will overall improve the functional activities of all organs.
So, it’s worthy to meet with foods in each group, understand their efficacies, and try out the recipes.
Foods in Cold/Cool Nature
(Overall have the effect of heat clearing and toxic substance removing.)
* Mung bean (Green Bean)
Efficacy: Clear away heat / Resolve toxin / Facilitate urination
Usage: To ease thirst, canker sore, alcohol intoxication, etc.
* Kiwi
Efficacy: Remove heat / Ease thirst / Unclog the lymph system
Usage: To promote good digestion, improve milk quantity for breastfeeding, etc.
* Watermelon
Efficacy: Remove summer-heat / Ease thirst / Facilitate urination (with rind)
Usage: To mitigate heat stroke, kidney inflammation, edema, etc.
* Winter Melon
Efficacy: Facilitate urination / Diminish inflammation (with rind)
Usage: To mitigate kidney inflammation, edema, cough, pregnancy swelling, etc.
* Bitter Gourd
Efficacy: Clear away heat / Remove toxic substance / Improve eye health
Usage: To relieve summer-heat, thirst, diabetes, eye pain, dysentery, etc.
* Daikon (White Radish)
Efficacy: Redirect the stomach “Qi” downward promoting a healthy digestive process (the normal direction of flow for stomach”Qi” is downward) / Resolve toxin
Usage: To treat constipation, high blood pressure, coughing and gasping, etc.
Try out this recipe: Kelp Daikon (White Radish) Soup.
Image by Addictive Picasso
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