DIETARY THERAPY
In Asia, food has been used as medicine for millennia. Within the culture lies a wisdom which has been passed down from generation to generation, sustaining the body's homeostasis and engendering good health.
Eastern food v Western food
First of all, we need to understand how food is viewed in the East (and how that differs from the West) before we can understand its therapeutic use.
In the West, food is described by citing its basic varying ingredients. The seven main classes of nutrients are: carbohydrates, proteins, fats, vitamins, minerals, fiber, and water. The West interprets the nutritional value of a food, as the sum total of its chemical ingredients.
In the East, food is described as possessing certain ’qualities’ such as having a ‘warming’ or ‘cooling nature’, ‘carrying certain flavours’ or ‘influencing the body in particular ways’. The East interprets the nutritional value of a food as a set of energetic properties, which describe the ‘actions’ that certain foods have on the human body.
We can ask various questions about the energy of a food as we consume it. Will this heat me up? Does it have a cooling effect? Will it have a sticky quality, or does it eliminate toxicity from my body?
In the West, food is described by citing its basic varying ingredients. The seven main classes of nutrients are: carbohydrates, proteins, fats, vitamins, minerals, fiber, and water. The West interprets the nutritional value of a food, as the sum total of its chemical ingredients.
In the East, food is described as possessing certain ’qualities’ such as having a ‘warming’ or ‘cooling nature’, ‘carrying certain flavours’ or ‘influencing the body in particular ways’. The East interprets the nutritional value of a food as a set of energetic properties, which describe the ‘actions’ that certain foods have on the human body.
We can ask various questions about the energy of a food as we consume it. Will this heat me up? Does it have a cooling effect? Will it have a sticky quality, or does it eliminate toxicity from my body?
Temperature
The ’temperature’ of food is important, because the digestive system - in particular the stomach - needs a level of warmth to digest food. For this reason, ice or foods that are eaten directly from the fridge, put stress on our digestion and this takes a lot of energy.
The ‘Energetic temperature’ of food is also significant because it is intrinsic to all traditional cooking. For example, hot lamb is balanced with a cool mint sauce, and a warming curry is balanced with cooling cucumber and yoghurt. Root vegetable soups, warm us in winter and salads cool us in summer.
Mint tea is a really good example of a drink that is hot by temperature but is energetically cooling in nature.
The ‘Energetic temperature’ of food is also significant because it is intrinsic to all traditional cooking. For example, hot lamb is balanced with a cool mint sauce, and a warming curry is balanced with cooling cucumber and yoghurt. Root vegetable soups, warm us in winter and salads cool us in summer.
Mint tea is a really good example of a drink that is hot by temperature but is energetically cooling in nature.
Flavours of food and their functions on the body
Some foods can also have specific therapeutic actions. They can either tonify and nourish the body, or they can reduce the influence of a pathological condition. Each organ has a specific flavor that it is associated with, which can enhance its performance. These flavours are: Sweet, salty, bitter, pungent and sour.
Sweet
Sweet flavours Influence the spleen, stomach and pancreas. These are also the organs that absorb and distribute the sugar. ‘Sweet’ refers to the natural taste of whole foods and not refined sugar. These natural, sweet foods include whole grains and vegetables, such as brown rice, cabbages, fruits, carrots, parsnips, chestnuts and sweet potatoes.
Salty
This flavour Influences the kidneys and bladder. Salty foods include miso, sea salt, sea vegetables and brine pickles.
Bitter
Bitter foods stimulate the small intestine and heart. These foods include arugula (rocket), kale, celery, corn, sesame seeds, parsley leaves, collard greens, mustard greens, burdock root and dandelion.
Spicy/Pungent
These flavours benefit the large intestine and lungs. An excess of spicy foods does irritate the intestines, in moderation however, they stimulate blood circulation and reduce accumulation in the body. These pungent foods include onions, radishes, ginger, wasabi (dry mustard), garlic and horseradish.
Sour
The sour foods Influence the gall bladder and liver. Sour foods include fermented foods (sauerkraut and Kim chee), vinegar, citrus fruit, cranberries, gooseberries and rhubarb.
Sweet
Sweet flavours Influence the spleen, stomach and pancreas. These are also the organs that absorb and distribute the sugar. ‘Sweet’ refers to the natural taste of whole foods and not refined sugar. These natural, sweet foods include whole grains and vegetables, such as brown rice, cabbages, fruits, carrots, parsnips, chestnuts and sweet potatoes.
Salty
This flavour Influences the kidneys and bladder. Salty foods include miso, sea salt, sea vegetables and brine pickles.
Bitter
Bitter foods stimulate the small intestine and heart. These foods include arugula (rocket), kale, celery, corn, sesame seeds, parsley leaves, collard greens, mustard greens, burdock root and dandelion.
Spicy/Pungent
These flavours benefit the large intestine and lungs. An excess of spicy foods does irritate the intestines, in moderation however, they stimulate blood circulation and reduce accumulation in the body. These pungent foods include onions, radishes, ginger, wasabi (dry mustard), garlic and horseradish.
Sour
The sour foods Influence the gall bladder and liver. Sour foods include fermented foods (sauerkraut and Kim chee), vinegar, citrus fruit, cranberries, gooseberries and rhubarb.
Damp
The Chinese found that certain foods cause toxicity in the body, they call this toxicity 'Damp'. It affects body tissue locally and systemically and obstructs the tissue, building-up deposits and toxins. Patterns of Dampness can lead to ailments, including: candida, allergies, eczema and arthritis.
The Physical signs of Damp
Fluid, mucus, phlegm, numbness, heaviness, tiredness, fungal infections of the skin, a heavy head, fuzzy thinking, bloating, lack of appetite, tiredness of muscles, nasal discharge, and swollen painful joints.
The Emotional signs of Damp
Depression, feelings of being ‘stuck’ and worry.
The Physical signs of Damp
Fluid, mucus, phlegm, numbness, heaviness, tiredness, fungal infections of the skin, a heavy head, fuzzy thinking, bloating, lack of appetite, tiredness of muscles, nasal discharge, and swollen painful joints.
The Emotional signs of Damp
Depression, feelings of being ‘stuck’ and worry.
Foods that form Damp
The following foods are energetically ‘sticky’ and create Damp:
Dairy products, wheat, Rye, Barley, bread, yeast, beer, bananas, sugar, sugary fruits, sweeteners, saturated fats, nuts, rich meats like pork and beef, concentrated juices (especially orange and tomato).
Damp is also aggravated by factors such as lack of exercise, a poorly functioning digestive system and exposure to Damp environments. However today, for now, we will primarily focus on the dietary aspects.
The following foods are energetically ‘sticky’ and create Damp:
Dairy products, wheat, Rye, Barley, bread, yeast, beer, bananas, sugar, sugary fruits, sweeteners, saturated fats, nuts, rich meats like pork and beef, concentrated juices (especially orange and tomato).
Damp is also aggravated by factors such as lack of exercise, a poorly functioning digestive system and exposure to Damp environments. However today, for now, we will primarily focus on the dietary aspects.
Foods that clear Damp
Lemon, garlic, onion, lentils, grapefruit, blueberries and cranberries.
Lemon, garlic, onion, lentils, grapefruit, blueberries and cranberries.
Drinks that clear Damp
Green tea, jasmine tea and nettle tea, kombucha, ginger and apple cider vinegar.
Green tea, jasmine tea and nettle tea, kombucha, ginger and apple cider vinegar.
Tips, tricks and hacks to reduce the dampening of food
If you absolutely have to have pizza (and sometimes we must!) there are several toppings we can choose that lessen the effects. Choose anchovy, garlic, onion, tuna, sweetcorn, olives, basil, and thyme. It’s best if it’s served with a salad containing bitter greens. Use gluten free pizza bases if possible.
Bread can be toasted to make it less Damp forming.
Pasta sauces that are less dampening contain pesto, garlic, pepper and onions.
Grate parmesan to create the flavour with less cheese.
Beef and heavy meats can be served with mustard or horseradish and accompanied by a salad containing bitter greens.
Jasmine and green tea are really effective. Loose leaf means you can vary the strength of the brew.
Fresh lemon in water will also clear Damp, as will a little apple cider vinegar, diluted with water.
Replace dairy milk with alternatives such as soya, almond and rice milk. Watch for added sugar.
Eat regularly and chew food really well.
Organise regular massages and exercise, focusing particularly on stretching the muscles
Try not to eat late at night when digestion is more sluggish.
Abstain from drinking too much water with your meal, instead sip it throughout the day.
If you have to use milk, sheep and goat products are less Damp forming.
If you absolutely have to have pizza (and sometimes we must!) there are several toppings we can choose that lessen the effects. Choose anchovy, garlic, onion, tuna, sweetcorn, olives, basil, and thyme. It’s best if it’s served with a salad containing bitter greens. Use gluten free pizza bases if possible.
Bread can be toasted to make it less Damp forming.
Pasta sauces that are less dampening contain pesto, garlic, pepper and onions.
Grate parmesan to create the flavour with less cheese.
Beef and heavy meats can be served with mustard or horseradish and accompanied by a salad containing bitter greens.
Jasmine and green tea are really effective. Loose leaf means you can vary the strength of the brew.
Fresh lemon in water will also clear Damp, as will a little apple cider vinegar, diluted with water.
Replace dairy milk with alternatives such as soya, almond and rice milk. Watch for added sugar.
Eat regularly and chew food really well.
Organise regular massages and exercise, focusing particularly on stretching the muscles
Try not to eat late at night when digestion is more sluggish.
Abstain from drinking too much water with your meal, instead sip it throughout the day.
If you have to use milk, sheep and goat products are less Damp forming.
Damp and injury
I sustained a knee injury in my early 20's and it took nearly 3 year to recover. If I had introduced these dietary principles early on in my rehabilitation period, I have a strong feeling my healing process would have been much quicker. It’s interesting to me that the Stomach and Spleen meridians run either side of the knee down the whole length of the leg. They are the two meridians which are greatly affected by the presence of Damp, making the knee joints weak.
I also think, that if I had consumed a diet that didn’t include Damp forming foods, throughout my career as an athlete, I would have performed more consistently at a higher level with less injury.
In 2010 Novak Djokovic overhauled his diet when he found out he was strongly intolerant to gluten and dairy products. Before then, he had experienced trouble breathing, was vomiting and felt drained of strength during long matches.
“I just needed that information about the change in diet and nutrition. With that change in 2010 and the years after that, I felt so strong as a tennis player… the horizons of my life opened up to me. The circumstances in life that I’ve had after that were phenomenal”
A video of Djokovic talking about food an it’s effects on his performance, can be seen here.
I also think, that if I had consumed a diet that didn’t include Damp forming foods, throughout my career as an athlete, I would have performed more consistently at a higher level with less injury.
In 2010 Novak Djokovic overhauled his diet when he found out he was strongly intolerant to gluten and dairy products. Before then, he had experienced trouble breathing, was vomiting and felt drained of strength during long matches.
“I just needed that information about the change in diet and nutrition. With that change in 2010 and the years after that, I felt so strong as a tennis player… the horizons of my life opened up to me. The circumstances in life that I’ve had after that were phenomenal”
A video of Djokovic talking about food an it’s effects on his performance, can be seen here.