| Spring
Do's & Dont's
by: Richard A. Weissman, L.Ac.
SPRING
is a new beginning—the time of year to “rise early
with the sun” and take “brisk walks,” which
are ‘yang’ activities, reflecting the ascending
and active nature of spring.
Plant
life is pushing up after winter’s slumber. Green color
of the new plants nourishes the soul through the eyes, decreasing
appetite as the body cleanses itself of food residue, excessive
desire, impatience, anger, dissatisfaction. The world is seen
clearer and anew. It is a time for self-awareness and self-expression.
The DIET
should be light, emphasizing the yang, ascending, and expansive
qualities of spring: fresh greens, sprouts, cereal grasses.
Avoid salty and heavy foods which are sinking in nature. Basil,
fennel, rosemary, caraway, dill, bay leaf are all desirable
cooking herbs. Beets, carrots, onion and garlic are suggested.
Raw foods are cleansing and cooling. Individuals with heat
signs should eat more raw foods; individuals with signs of
deficiency should eat less raw foods. Cook food for a shorter
time at a higher temperature. Sauté and light steaming
are preferable.
The
Liver in Traditional Chinese Medicine
The theory
of the Internal Organs is the core of the Chinese medical
view of the body as an integrated whole. Chinese medicine
sees each organ as a complex system encompassing its anatomical
entity and its corresponding emotion, tissue sense organ,
mental faculty, color, climate and more.
The Liver
stores Blood, and ensures the smooth flow of Qi throughout
the body. It is also responsible for our capacity for recovering
energy and contributes to the body’s resistance to exterior
pathogenic factors. If the organ is in good health, it is
said to be the origin of courage and resoluteness.
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