Supplemental dietary advice from Liu Jilin

[Guest guest]

Some supplementary quotes taken from _Chinese_Dietary_Therapy_ by Liu

Jilin, with my own commentaries. Note that although I have tried to

accurately transcribe the quotes, my explanations of them are my own.

In particular, my theory of opposite reactions to Flavors and food

Properties is from my own observations. I am unsure of the

traditional stance on this, and have found the literature to be

rather unhelpful on this subject. (If anyone has seen anything which

either supports or is against my theory in the literature, *please*

let me know. I wish very much to only work with accurate information.)

 

 

On cooking:

 

" ...the nature of food can be affected by cooking. In general terms,

frying and roasting in oil increase the heating properties of food,

while baking has a similar, but less marked effect (baked foods often

have a drying effect, especially on the colon). "

 

" Steaming and boiling slightly counteract any cooling properties of

food, but will also help to moderate the effects of some Warm or Hot

foods because of the watery component. "

 

" Microwaving is another widespread factor which is obviously not

mentioned in the classics and the effects are not clearcut. On the

one hand moisture is liberated during cooking and it is difficult to

brown many foods which points to an effect similar to steaming.

However foods containing sugar or fat cook very rapidly and it is

quite possible to caramelize sugar. Any food or drink which has been

microwaved is capable of producing vicious burns or calds if it is

consumed straight from the cooker, so more of a heating effect is

indicated. On balance the main effect seems more akin to steaming

with all that implies, but some foods at least may have a Hot nature

superimposed. "

 

Any sort of cooking will change the properties of a food. This can be

utilized by either complementary cooking of foods to exaggerate the

natural effects of the food, or oppositional cooking, to temper the

effects. Chilling can also be used to this effect, but both very hot

and very cold foods and beverages put excess stress on the Spleen and

Stomach. Foods which are warm and soft are usually those which put

the least stress on the digestion.

 

On proper amount:

 

" A useful guideline for the correct amounts of food to be taken is to

consider what would be available in natural circumstances and how

much one would be inclined to eat if one had to prepare it from it's

raw state. "

 

Amount can change the properties of a food. For instance, with chile

peppers, eating a small amount will Warm, eating a moderate amount

will activate the balancing mechanisms of the body inducing sweating,

a runny nose, etc., with an overall Cooling effect, while eating a

large amount will overwhelm the balancing mechanisms to produce a Hot

effect.

 

On Mental State while Eating:

 

" In addition, it is also worth noting that one should not eat if

unhappy and appropriate activities should be carried out after meals.

The older books, and the Daoists in particular, emphasized the

importance of the correct frame of mind when eating. They advised

careful chewing, with the attention on the food rather than on

talking or thinking excessively. "

 

One's emotional state can effect many processes within the body and

digestion is no exception. Eating slowly and in a relaxed manner aids

the digestion and can turn mealtime from a tedious requirement into

an enjoyable activity.

 

On Identifying the Properties of a Food:

 

" ...the nature of food is classified into Coldness, Coolness, Warmth,

and Heat, which are called `the Four Natures'. In practice, these

natures divide into two basic kinds, Cold or Hot. The nature of a

food is defined on the same basis as in Chinese medicine, that is, by

observing its effects on the human body. "

 

" Generally speaking, when a food acts as an antipyretic, a

detoxifier, or a tranquilzer, or when it can calm the Liver and

impair Yang Qi (e.g. Yang Qi of the Spleen and Stomach or of the

Heart or Kidney), it is Cold in nature. "

 

" ...when a food has the effects of warming the Middle Burner to

dispel Cold, reinforcing Yang Qi, replenishing Fire and nourishing

Qi, or when it can assist Heat and induce Fire or impair the Yin Body

Fluids such as those of the Stomach, the Liver or the Lungs, it is

considered as having a Warm nature. "

 

" Only a few foods have a nature that is extremely Hot or Cold; some

have only a slight tendency to Cold or Heat and are described as

being Neutral in nature. "

 

It is important to note that when properties of foods are listed in

Chinese materia medicas, the temperature, quantity and way in which a

food is consumed can change the effects on the body. Also, the

overall effects of particular foods or beverages on a person are

influenced by the current constitution and balance of the ingester.

 

On fruits and vegetables:

 

" Fruits or vegetables with edible skins or cores should be eaten

whole if possible. As mentioned earlier, this may not be advisable

unless they are from an organic source. "

 

Oftentimes, when the properties of a food are listed in a materia

medica, it is difficult to determine what the state of the object was

when the conclusion was drawn. Oftentimes, something as little as

peeling the skin off of a fruit or vegetable can change the

Properties of a food in ways which one may not have expected. In this

group for instance, there was a debate over whether or not Almonds

relieve or produce Phlegm. It was determined that whether or not the

skin was eaten or not was a deciding factor. That is not to say that

one should never eat peeled fruits and vegetables; simply keep in

mind that peeling may change the energetic Properties of a food.

However, with modern use of pesticides and such, it is important to

clean your fruits and vegetables when possible before eating.

 

On meat:

 

" Animal products are normally difficult to digest and thus should be

cooked very thoroughly for easy digestion, particularly if they are

for children or elderly people. Slow gentle cooking will make meat

more digestible than with faster cooking methods. However, many

Western sources consider that raw meat is much more easily digested

than the cooked product (leaving aside matters of hygiene). "

 

When animals are freshly killed, their body heat keeps their flesh

warm. I believe this provides a sort of " cooking without cooking "

effect. However, most people don't keep live animals around the house

for dinner nowadays, so heating of meat products is usually a

sensible idea.

 

 

Again, if anything seems incorrect, please say something.

 

Mbanu