Yin and Yang Foods

RawKaren

Help! I had an appointment with an accupuncturist yesterday to treat a stiff and very sore neck and shoulders. She is a traditional chinese medicine therapist and she told me I was too yin (cold) and I should eat more yang foods. I did not tell her I was raw, but thought it was amazing that she picked this up. I have done some web search today and am thoroughly confused about yin and yang in a raw environment. Can someone set me straight?

Promnesiac

Is the idea of “warm” food in traditional Chinese medicine wholly related to the temperature of the food, or more to the character? Intuitively you’d think that spices and chilies would be “warmer” foods, whether or not you cook them. Any Chinese medicine experts that can shed some light on this?

RawKaren

Thanks so much to you all for replying to my cry for help. I got very confused because TCM and macrobiotic sites talk about yang foods in slightly different ways. I’m ploughing through all of the recommended links.

I love the ideas for including warming spices and the dehydrator for warming. Promnesiac, I think TCM experts like you to eat foods that are warm in temperature as well as character.

Hippie Chick – I’d love to try a Durian, but never found one in England yet!

Humananimal. You nearly spoiled my day when you wrote about cacoa, but adding cayenne is inspired and a great combo!

Thanks again to everyone.

RawKaren

Thanks Sweetpea. I think I now know where I am going wrong as my diet contains alot of avocado, nuts and tropical fruit…...... I have upped my intake of spices in the last few days and root vegetables, and whether it is co-incidental or not, I am feeling a little better. Let’s see!

rawpease

SoCal—Your username makes me wonder whether or not you have to deal with months of below freezing temperatures where you live. and maintain a raw diet. This problem is very, very real. I do believe many should re-introduce cooked root vegetables into the evening meal in the coldest winter months—December through February, or one risks seriously compromising the immune system and inviting infection, and hence missing the opportunity for a spring cleanse. In large part it differs from person to person. One size does NOT fit all. Sorry. You need to adjust things to support your unique body issues. This is not necessarily to say that you’ll be like this forever, but in transitioning into raw it’s wise be aware of very real seasonal influences. Chinese medicine is an EXCELLENT source for information on this, probably the best, in fact, since their whole lexicon of medicinal herbs was developed along principles of cold and hot, dry and moist. The very basis of the chinese study of medicinal plants is analyzing what properties a plant would need to counteract—survive in—the conditions in which it grows. So plants which grow in hot, dry climates have moist, cold qualities—in order to survive—and likewise ones which have evolved to grow in cold, wet climates have developed hot, dry characteristics to counteract the environment and survive. That’s the basis of Chinese botanical medicine right there. It’s powerful stuff. Start learning which foods and herbs are which, and to be willing to make yourself that warming soup on winter evenings, even if you are a raw foodist. Better to be strong and ready for a glorious, renewing raw summer (the time when humans undisputedly should be raw foodists) than sick all winter and using summer just to recuperate. The ayurvedic tradition is also a good source for knowledge of warming and cooling foods, particularly culinary herbs. Some very warming seasonings include ginger, white pepper, cinnamon, asafeotida—(hing)—this is really the ultimate warming food, black mustard seeds, curry. Foods include split peas, potatoes, carrots, parsnips, celery root, yam, turnip, kale, winter squash, cabbage. Good luck, and enjoy your cooked warming foods! (these same foods are excellent RAW in the AUTUMN to transition your body into dealing with the cold ahead, by the way). Beware of coconut, chocolate, cucumber, [raw] dairy, and others. These are potent cooling foods, very useful in hot climates, but they just should not be eaten in winter. :)

RawKaren

Thanks Rawpease. Whilst I’m not a Chinese medicine expert, I have taken the advice from these pages and it is helping. I live in a cold and wet climate and this time of year I have been eating roasted parsnips, carrots and celery root in the last week. I have also upped my intake of warming spices and have swapped chocolate for cinnamon. I did not know about coconut, so I will be aware.