OAKLAND COUNTY'S PREMIER
EVENT DESTINATION
Create The Celebration Of Your Dreams
Eating Right For
The Season
M
ost of us eat foods
because they are
pleasurable and we
enjoy their smell,
taste and textures. Eating is a very
personal experience as it is both a
source of nutrition as well as a tool
for social gathering.
Most of us are also well
aware of the nutritional
value of food. Eating
whole grains (vs. enriched
white flours), fresh (vs.
canned) vegetables and
healthy fats (vs. trans
fats) are cornerstones of
many diets. It is also valu-
able to look at our bod-
ies, the importance of the
temperatures and flavors
of foods and the best
season to eat them in.
By observing the harvesting pat-
terns of fruits and vegetables, we
can see that nature often dictates
these patterns for us. Summertime
is a time that we naturally eat
lighter. Cooling vegetables such as
lettuce, cucumber and sprouts are
plentiful. On the hottest days, we
are inclined to create a cool atmo-
sphere with food and drink. Heavy
foods on hot days cause us to be
sluggish and tired.
Fall is the season of harvest. It is
a time for us to gather, store up and
get ready for the stillness of winter.
In the fall, we switch from eating the
raw and light foods of summer to
more cooked and warm foods such
as salads and steamed vegetables.
Within Judaism, we eat fall foods
during the holiday season. These
include tzimmes (made with carrots
and sweet potatoes), chicken soup
and potato latkes.
Winter is the end of all the sea-
sons. Cold and darkness cause us
to seek inner warmth. It is time for
rest, meditation and to store physi-
cal energy. It can be beneficial to
add a little body weight during this
time. Avoid raw foods during the
winter as they tend to be difficult
to digest and they cool the body.
Soups and stews, root vegetables
and beans are beneficial foods to
eat during the winter months.
In addition to the seasons,
Chinese medicine looks at the tem-
perature of foods and their capac-
ity to generate hot or cold in the
body. Eating warm foods will make
us warm and eating cold foods will
make us cold. It is important to
understand our own body tempera-
ture because the foods we eat act
upon the body in different ways.
For example, a person
with arthritis pain that
is worse on cold days
should consider consum-
ing more foods with warm
qualities. A person prone
to sinus conditions or pain
that is worse in damp
weather should avoid
mucous-producing foods
such as cheese and milk.
A person that is hot with
symptoms such as skin
eruptions in hot weather
or hot joint pain should avoid an
excess of spicy, hot foods.
If you have a cold physical con-
stitution, eat more foods with hot
or warm energy and few foods with
cold energy. These include brown
rice, ginger and cinnamon, pista-
chio and pumpkin. If you are hot in
nature, consider eating more cool-
ing foods such as spinach, barley,
tomatoes and soy sauce.
If you are dry in nature, consider
eating more lubricating foods such
as soy, kiwis or pears. If you are
damp in nature, avoid dairy prod-
ucts; eat neutral foods such as corn
and lentils, and phlegm-resolving
foods such as kelp and seaweed.
Chinese medicine suggests that
most people should eat a diet corn-
prised of cooked (vs. raw) foods.
Cooking makes foods more easily
digestible and encourages the body
to absorb nutrients.
Most importantly, take the oppor-
tunity to check in with your body
and determine exactly what you
may need.
Julie Silver, MSW, Dipl. Ac., is a National
Certification Commission for Acupuncture
and Oriental Medicine board-certified
Alter my son's Bar Mitzvah at Franklin, I knew where
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acupuncturist. She owns Acupuncture
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November 26 2009
65