Spring

By: Ricardo Dacosta
aka: Raghavendra Giri

Spring and Chinese Medicine

In Traditional Chinese Medicine or TCM, we believe that humans are a microcosm of the macrocosm and every change in the environment has an effect on us. In order to stay physically and mentally healthy, we need to make sure that we live according to the seasons. Living according with the seasons, among other things, means making dietary changes so that our internal environment compensates the external.

A lot of people have a hard time adjusting to the seasons, they never feel warm during the winter and they feel too hot during summer. Most of the time is because they eat foods that grows during the opposite season or that are in contradiction with their internal environment

Eating tropical foods and fruits like mangoes pineapples or salad, all of which are cooling, during winter time are not going to make you feel warm! There is a reason why Mother Nature provides us with different vegetables and fruits for different times of the year.

Within the theory of the Five elements, in Chinese Medicine/Philosophy Spring is related with the Wood Element and therefore with the Liver and Gall Bladder and the Green color. During the Winter time, the Liver has a tendency to become Stagnant due to a higher consumptions of heavy and fatty foods, to keep the body warm, and also due to a lack of movement.

When the Liver is Stagnant, the person may experience:

1) Tension and diffuse pains in general, specially neck and shoulder
2) Anger, irritability, anxiety, "stress," and depression
3) Acute symptoms in head: headaches, dizziness, ringing in the ears, itchy and/or red eyes.
4) Menstrual irregularities, premenstrual symtoms.

Just like snow starts to melt and fresh greens start to sprout from the Earth, Spring time is a great time to melt the excess in the body, let go of the past and start a fresh new cycle.

So what to do?

Recommended Foods & cooking methods

As we mentioned before, we must emphasizes the ascending and expanding qualities of spring with foods that promotes circulation of Qi so that our body can detoxify from the fatty and heavy foods from winter. Fresh greens, sprouts and cereal grasses (wheat and/or barley grass) carry within the upward energy from spring, while bell peppers, scallions, leeks, ginger, garlic, cinnamon and black & white pepper are good to use in moderation as they activate the circulation of Qi with their outward energy.

During Spring time, is best to cook foods for a shorter period of time, but at higher temperature; in this way, the food is not completely cooked in the inside, but cooked enough to facilitate digestion. Quick sauteed or wok style cooking is recommended as well as light steaming and minimal simmering.

Since bacteria and microorganism are multiplying during the Spring, it is important to incorporate tonifying foods. Tonic foods nourish and tonifies the Spleen Qi, which in Chinese medicine, plays a major role in our defense system or Wei Qi. Tonic foods are considered sweet in nature, not sugary foods like donuts and chocolate, but carrots, sweet potatoes, cooked onions, green cabbage, butternut squash, chestnuts and whole grains like brown rice, millet and quinoa.

Chinese Herbal Formulas

I have to say that at least 70% of the formulas that I make for clients are based on a traditional formula called Xiao Yao San or Easy Wanderer that helps to clear Liver Qi Stagnation. Another common formula to use during Spring time that also disperse Liver Qi Stagnation is Chai Hu Shu Gan Tang (Bupleurum & Cyperus Combination). For people with hypertension, a tea or herbal porridge made out of Ju Hua (chrysanthemum) have shown to be very helpful.

If you like to know more information about what foods you should eat and what herbal formula you should take according to your specific condition and constitution please:

Would you like to add a comment? Email us at: ricardo@integralnutrition.com

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