5 Element Nutrition

 

In terms of quality, foods that are whole, seasonal, and organic are considered best. These contain the highest levels of nutrients, especially chi something that is only found in fresh foods. Eating in season also helps us adapt and adjust to changes in the weather, making us more resilient to illness and imbalance. For example, leafy greens and fruit, which mature in spring and summer, are lighter and juicer so they are best for keeping us cool and hydrated during that time of year, while squashes and root vegetables, which mature in fall and winter, are denser and heartier so they are better for keeping us warm and nourished when it is cold.

 

In Chinese medicine, looking at the quantity of what we eat is not as simple as just looking at the absolute number of calories that we are ingesting. It also means eating the proper proportion of macro-nutrients (proteins, fats, and carbohydrates) for our particular genetics. For example, some people have very high metabolisms and low body fat. Because these individuals cannot store as many calories in their tissues, they need to eat a proportionally higher amount of fats and proteins in order to regulate their metabolism. On the other hand, for those who have slow metabolisms, a diet lower in simple and refined carbohydrates will be better, helping them to feel lighter and more energetic.

 

Our eating habits can have a profound effect on both our digestive organs and our overall health. Our internal organs thrive on rhythms and cycles so one of the most significant ways to improve digestion is to eat at regular mealtimes. This allows your organs to prepare digestive enzymes ahead of time, increasing the overall efficiency of this system. When we eat is also important. This includes eating according to whether we are hungry or not and eating our largest meal when we are most active, typically mid-day. It also includes making sure that we eat our last meal three to four hours before bedtime. This way our organs can complete the process of digestion before we go to sleep; if they can rest overnight we will sleep more deeply. Another common problem in our society is eating while stressed or distracted, which can disrupt digestion by making us eat too much too quickly.

 

When looking at the nature of foods we are going well beyond their simple nutrient profile to consider their medicinal properties. In Chinese medicine the primary qualities of foods are determined by their energetic temperature, flavor, and direction of action. With temperature, foods are categorized on a continuum from hot to cold. For example, cayenne pepper and garlic are energetically warming, while cucumber and celery would be classified as cooling. The same can be said for conditions. Therefore, if a person has a condition with cold symptoms like chills, low metabolism, weak digestive fire, cold joints, or sensitivity to cold, foods that are energetically hot would help balance and neutralize these symptoms, while foods that are cold would aggravate them. On the other hand, if a person has a condition with heat symptoms like fever, inflammation, heartburn, or hot flashes, energetically cold foods are more appropriate. Direction is just as literal, with herbs that move energy down being more appropriate for conditions like constipation and herbs that lift energy being better for conditions like urinary incontinence and organ prolapse. The other key is considering the primary flavor of a food, an indicator of its basic chemistry and, therefore, its chief medicinal properties. The five flavors and their properties are:

• bitter: cooling, draining, reducing, drying, contracts and moves energy down. For example, these foods are cooling and draining so they can help the body eliminate the heat of toxicity, fever, and infection via the bowels. They are also draining so they can assist the body in processing out excesses of yeast, parasites, and mucus. Examples of bitter foods include leafy greens like lettuces, kale, and collard greens.
• sweet: warming, building, strengthening, harmonizing, moistening, moves energy up and out. For example, these foods are building and strengthening so they are most appropriate for conditions such as fatigue and exhaustion. They are also harmonizing so they are considered to be soothing and relaxing for anxiety and stress. Examples of sweet foods include barley, squash, and sweet potatoes. 
• pungent: warming, expansive, moving, stimulates circulation, moves energy up and out. For example, these foods are good for treating the common cold because they thin mucus secretions and induce sweating to help break fevers. Because they are thinning and improve circulation, they are also good for conditions like high cholesterol and plaque. Examples of pungent foods include cayenne pepper, ginger, and mustard.
• salty: cooling, purging, softening, moistening, moves energy down and in. For example, these foods are good at moistening and moving things down so they are beneficial for certain types of constipation. Because they are softening they are also good for reducing nodules and swollen glands. Examples of salty foods include seaweeds like kelp.
• sour: cooling, drying, astringent, contracts energy. For example, these foods are contracting and drying so they can be helpful in cases of excessive perspiration and hemorrhage. Because they are astringent they also help tighten tissues for conditions like hemorrhoids and varicose veins. Examples of sour foods includes lemon, cranberries, and sauerkraut.