~~~~ heating ~~~~
meat/fish/eggs
lamb
venison
beef grains
kangaroo wheat legumes
chicken rice red beans vegetables
eggs oats broad beans pumpkins fruit
prawns corn soy beans carrots mango
shellfish buckwheat green beans potatoes grapes
sea W fish millet onion oranges
freshW fish barley spinach peaches
. cabbage papaya
. celery banana
. cucumber apple
. lettuce melon
. pear
. lemon/lime
******* cooling *******
Thermal natures and five element qualities of foods and herbs are the primary indicators for choosing therapeutic or beneficial foods in Oriental Medicine.
Thermal qualities directly affect the balance of yin and yang in the body.
When there is an imbalance of yin and yang there is disease or potential for disease.
Pathogenic factors may be internal or external. Pathogens and pathologies have their own thermal nature and element quality… an imbalance such as the common cold may present as wind- heat or wind-cold symptoms, which indicates what the nature of the pathogenic factor is. To balance this pathogenic affect we counteract with foods of a different thermal nature and element. For example, a wind-heat condition with dryness in the throat may be relieved by a cool and pungent food that moistens and releases to the exterior, such as bok-choy. A wind-cold condition may require ginger tea and honey.
“Step with care and great tact, and remember that life’s a great balancing act”
Dr Seuss
