Guest guest Posted October 8, 2006 Report Share Posted October 8, 2006 ....The Chinese think of the stomach (called the " 'spleen " in TCM) as cooking receptacle that likes to be about 100 degrees Fahrenheit. Of course, this heat, besides actual temperature, is biochemical and consists of hydrochloric acid and the various digestive enzymes that are used to break down food. We could consider this like our internal fire metabolism. The therapeutic objective is to harmonize the individual with the season, innate constitution, lifestyle and activity so that the body is better able to maintain itself. Breath, food and proper rest is primary to health. The job of the Spleen in TCM physiology is to transform food into blood and ultimately the very substance of the body itself. The Spleen, therefore, represents the innate warmth and strength of our metabolism and following the Chinese teachings, it doesn't like to be cold and damp because these are the two energies that will lower overall physical metabolism. The results are symptoms of coldness and dampness including weak digestion, abnormal weight gain, lowered immune system, etc. Too much cold or raw foods weakens our digestive and assimilative capacity on all levels and it is much like placing a cold, wet log into a burning fireplace. We create smoke. In the body metaphorical 'smoke' is expressed as gas, bloating, heaviness and in general, decreased assimilation of important nutrients including vitamins and minerals This eventually leads to chronic disease. This is why all traditional healing systems stress the importance of maintaining good digestion. -Shasta Tierra studied and worked with her father, Michael Tierra, a well-known herbalist and author of The East West Herbal Correspondence Course, The Way of Herbs, Planetary Herbology, The Natural Remedy Bible, Chinese Herbal Medicine and The Way of Chinese Herbs. She also worked with herbalist, Christopher Hobbs L.Ac., AHG. and acupuncturist Miriam Lee. She currently practices Traditional © PlanetHerbs Online Quote Link to comment Share on other sites More sharing options...
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