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QI DEFICIENCY - Dr. Kelly Cmolik - Doctor of Chinese ... Flipbook PDF
QI DEFICIENCY A diet which strengthens Spleen Qi focuses on well cooked, simple food, with relatively few components in
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QI DEFICIENCY A diet which strengthens Spleen Qi focuses on well cooked, simple food, with relatively few components in each meal. The basis of the diet is complex carbohydrates with the addition of small amounts of high quality protein and lightly cooked vegetables. To get the best quality qi from food, the food itself should be fresh vibrant and should appeal to the eye as well as the palate. Locally grown, seasonal produce has the best qi. Even though all food should be cooked, overcooking to the point of sogginess is not recommended. Depending on the food, light cooking, leaving a residual crunch is sufficient. Green leafy and delicate vegetables, like broccoli and beans require light cooking only, while root vegetables and grains will retain their shape, texture and qi with long slow cooking. The digestive process begins in the mouth and food should be well chewed and savored slowly. The food must be enjoyed. Rigid or boring diets are detrimental to the Spleen. The preparation of food can be significant factor in its overall qi quality and benefit. It goes without saying that meals prepared with pleasure and love, taste better than those that are store bought, or made in haste of resentment. This can be difficult as not everyone lies to cook or has the time. However, making the time and effort to nurture can be an important part of the therapeutic process. Setting aside time on weekends to prepare hearty soups, stocks and stews for the coming week is a way of actively participating in the Spleen strengthening process, and has mental benefits that also assist the Spleen.
General principles
Yes: all food cooked and warm, long slow cooking; soups, broths and stews; thorough chewing; simple combinations of a few ingredients; smaller meals more often; regular m eal times; high complex carbohydrate and vegetable, low meat No: excessive fluids with meals; overeating; missing meals; eating while working
Benefical
Neutral or sweet, warm flavours; light grains especially white rice and rice porridge congee, oats, roasted barley, seet rice, spelt, pumpkin, sweet poato, celeriac, squash, carrot, corn, parsip, chick peas, black beans, kumera, yams, peas, walnuts, stewed fruit, chicken, beef, lamb, liver, kidney, mackerel, tuna, anchovy Pungent flavours, small amounts: onion, leek, garlic, turnip, pepper, frsh ginger, cinnamon, nutmeg, fennel. Kitchen spices Complex sweet flavours, small amounts: molasses, dates, rice syrup, barley malt, palm sugar
Restricted or avoid
Cold natured, uncooked and raw foods: salads, raw fruits whole and juiced, especially citrus, wheat, sprouts and cereal grasses, raw vegetables, tomato, spinach, swiss chard, tofu, millet, seaweeds, slat, too many sweet foods and concentrate sweeteners, brown rice, antibiotics, vitamin C, beer Congesting, Damping generating: ice cream and dairy foods, sugar, chocolate, nuts and seeds (except walnuts) and nut butters The Lungs are an important partner of the Spleen in the qi production process. Strengthening the Spleen will benefit the Lungs through the generating (sheng) cycle. Moderate exercise and deep breathing help to strengthen the Lungs. In terms of foods, The Lungs specifically benefit from the addition of a small amount of pungent foods, which assists their natural function of dispersing and descending. Care must be exercised with these items in cases with significant deficiency, especially in the early stages of dietary modification, as they may be too dispersing and further weaken qi.
Proportions
Easily digested carbohydrates, such as white rice, oats and starchy root vegetables, should make up the bulk of the material ingested, around 40 – 60%. The remainder is composed of cooked green, red and yellow vegetable (30 – 40 %) and a small proportion (10 – 20 %) *The above information is taken from the Clinical Handbook of Internal Medicine by Will Maclean and Jane Lyttleton.