| Autumn
Do's & Dont's
by: Richard A. Weissman, L.Ac.
AUTUMN
is the season of harvest, a time to pull inward and gather
together on all levels, a time to store up fuel, food, and
warm clothing, a time to study and plan for the approaching
stillness of winter. Everything in nature contracts and moves
its essence inward and downward. Leaves and fruit fall, seeds
dry, the sap of trees goes into the roots. The earth’s
grasses start to lose their deep green color, turning lighter
and drier.
To prepare food which reflects the qualities of autumn, we
must consider its abundant yet contracting nature. This calls
for astringent as well as hearty flavors and foods. Baked
and sautéed foods, concentrated foods and roots all
thicken the blood for the approaching cooler weather.
Fall is
the time to organize scattered patterns. To focus, add more
sour foods such as: sourdough bread, sauerkraut, olives, pickles,
leeks, adzuki beans, salt plums, rose hip tea, vinegar, cheese,
yogurt, lemons, limes, and grapefruit. Be careful not to consume
too much sour food; small amounts can have a strong effect.
Unresolved
grief and sadness, sedentary lifestyle, and poor eating habits
may all contribute to lung and nasal disorders, congestion
and phlegm. Helpful foods and spices are fennel, flaxseed,
watercress, cayenne, garlic, onion, fresh ginger, mushrooms,
and seaweeds.
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