Learn The Energetic Nature Of Foods
Asian (Chinese) medicine’s energetic approach to food categorizes all foods by their actions in the body. Foods affect us by their temperature. Cucumbers cool, while garlic and ginger heat the body. Each of the 5 Flavors -sweet, sour, bitter, pungent and salty- also have specific energetics. They each enter certain organs and nourish and support them. In excess or deficiency, each flavor can manifest disharmonies. Freezing in winter? Eat a root vegetable stew with a few warm pungents rather than raw leafy greens. Hot in the summer? Have more cooling natured foods. The more you apply it, the simpler it becomes. I created this chart to help bring this simple, yet profound philosophy of food knowledge into regular house holds.