adaptedfor

References
Practice
Topicsin Traditional
Specialist Chinese Medicine:
Nutritionin a TCMContext
UTSSubject99590Autumn2005

€nsr AsnNMeulclne
TnnumoNAL

by
Compiled
KylePowderly
B.HlthSc(Acupuncture).
M.HlthSc.(TCM). Art'
B.Fine

2005
Revised
"The Ordinory Doctor treots Diseose,
But the Superior Docfor ossiststhe People
I n d i s c ov e r i ngT h e R i gh tW oy O f Li vin g. .."
fhe Non Jing 77

Dedicolion:

To oll my leochers...
moy the gifts they hove given be shored omong mony...

About the Aulhor:

Ky le Po wd er ly ho s bee n o pro cti ti on er of N otu ro l H eol th Cor e si nce 19 90 , sp e cio li si ngin n oturo l ,
preventolive medicine ond well-being mointenonce.

Her teoching bockground extends through Universities,TAFE,Schools, Community Colleges Women's

Heolth Centres ond Notionol conferences, where she hos loughf progroms in heolth core, for bolh
professionol groups qs well os loy-persons. These include: ocupuncfure clinicol skills, Chinese herbol
medicine, fheropeulic mossoge, nutritionol educotion, dietory theropy, yogo, medilotion, stress
monogement ond generol heolth mointenonce.

Kyle's expertise in Dielory Theropy developed firough o voriefy of sources ond is o vitol port of her
clinicol proctice. In her childhood, her porenfs ron o weekend cotering compony, where she formed
her initiol interest in things culinory. The compony produced o wide voriety of foods from mony
different cultures, including: Chinese, Indion, Joponese, French, ltolion, Greek, Lebonese, depending
on the occosion. In lhe 1970's her folher, who wos o Judo instrucfor, olso ron cooking closses in
Chinese culinory orfs, using Kyle to demonslrote fhol "even o child con leorn to roll o spring-roll"!
Weekends were offen spent in the kitchen peeling vegetobles, rolling spring-rolls, filling connelloni,
boifering croquettes, frying popodoms, moking mousoko, stirring fried-rice, etc, ond slowly
obsorbing fhe oromos, textures ond colours of internolionol cuisine.

When Kyle groduoled from lhe University of New Soulh Woles where she wos oworded her
Bochelor of Fine Arls in 1988, she spenf o yeor working os q chef in Lourie's Vegetorion Restouronl
in Do r lin gh ur st .Syd ne y, duri ng 19 89 , w hi l e si mu h on eou slysl ud yi ng remed io l mos sog e th erop y. (l t
wo s o bus y ye orl ) .

Kyle sforfed o mossoge theropy proctice in Woggo Woggo, in country NSW, where she procliced
Ior 4yeors, unlil relocoling to Sydney for further study in frodifionol Chinese medicine. Commitfed to
ongoing professionol development, Kyle sfudied Clossicol Hotho Yogo ot the Foresl School of Yogo
from 1990 ond Toi Qi from 1993. She complefed on occredited course in Teoching & Leorning for
Adult Educotion in 1993, ond o VETAB occredifed course in Counseling Skills in 1994. Kyle received
her bochelor of Heolth Science in Acupuncture from fhe University of Technology Sydney in 1998,
where she received the Chinoherb Groduote Prize (lst) for ocodemic excellence in Troditionol
Chinese Medicine. She completed her Mosters of Troditionol Chinese Herbol Medicine ol lhe
University of Technology, Sydney in 2001,

Kyle currently monoges a clinic of Troditionol Eost Asion Medicine in Annondole, Sydney, Ausfrolio
ond provides o professionol consultoncy service for individuols, groups ond orgonizoiions in lhe
leorning of skills for heolth core.

NolG:
Neithcr thc publirher nol thc outhor will bc lioblc for
ony lol or domoge oI ony noturc occosiocd or suffered
by ony perron o<fing or refrqining frm octing oc o reruh
of relionce on thc moteriol coloined in thir publicorio.
 TNnNITIONAL
€nsr AsnxMenrcIN€
DrcrnRy
THennpy
PracticeReferences adaptedfor UTSSubject99590Autumn2000
Specialist
Topicsin Traditional
ChineseMedicine:Nutritionin a TCMContext

Presented
by KylePowderly
S essionl . I nlroducti ont o D ie tq ry Th er o p y:
Whot is Heolth ?
History,Sociol,Culturol,Politicol& Personolinfluences.
BockgroundStotistics& lmportonceof Diet.
Roleof the Dietory Theropist.
TCM theoriesof Digestion& Assimilotion.
Eotingwith the chongesof the Seosons
5 Phosedynomicsin diet.
The Noture of foods, flovours, octions,etc
Cotegorisotionof specificfoods.
The Energeiicsof CookingMethods

Se ssi on2. When T hin gs Go W ron g . .. Di e l fo r D i se oseS l ote s .

TCM Conditions& Remedioldiet.
Supplementotion.
ClinicolCose studies.

"S p ecio l Need s:

Poediotrics,
Pregnoncy,
Breostfeeding,
Adolescence
Agin g.
Sports.

Session3. Psycho-SpirituqlAspects of Dietory Theropy:

Counselingin Dietory Theropy.
Usingthe SpirituolResources:
The Shen,The Yi, The Hun,The Po & The Jeh.
NutritionolDeficiencies
& Psychogenic illness.
Toolsfor ossistingpeople to moke dietory chonges.
Theropeutic Strotegies.

B uil din g R eso urc e s:

DevelopingUsefulClinicolTools:
Recipes,clientinformotionsheets,hond-outs,etc.
Revision/ Feedbock/ Discussion.
(p leosebri ng on y qu e st i o ns /su gge st i onetsc, to cl os s )
 Tnnomolw-A BalancedApproachto DailyHealthGare

Food, along with the air we breathe,is the primary sourceof the fuel that we use to
make the energyfor all of our daily activities- physical,mental, emotional and
spiritual. Every day, every thing we do and every thing we feel is influenced by the
food we eat and the way we processit. Every thought, feeling, action and reaction
involves a complex range of chemicalreactionsthroughoutthe body, requiring a
consistentsupply of nutrients.

If we are unableto obtain a constant,reliable supply of good quality nutrients,then the

whole systemsuffers- musclescells becomeweak and easily fatigued,immune cells
lose their ability to defendthe body and brain cells begin to malfunction, leading to
poor memory, fuzzy thinking and many kinds of mental and emotional illness.

Traditional East Asian Medicine providesa balancedand healthy solution to these

problems,encouragingeachpersonto develophealthy eating habits on a daily basis.

This includes:
. Learning about and understandingthe principles of healthy eating
. Choosingthe right times for eating and optimal digestion
. Becoming aware of internal and externalfactors which can affect digestive
processes(eg, stress,illness,changesofthe season,exercise,etc)
. Selectingthe correct foods accordingto individual type
. Using foods as medicinesfor specific illnesses

Therapiessuch as Acupuncture,ChineseHerbal Medicine, Vitamin & Mineral

Massage,Yoga, Qi Gong,etc can be usedto help restorea digestive
Supplements,
system,which is damaged,or under-functioning.

Kyle Powderly2003
 The FourBasic
Foundations
of
GoodHealth:

Diet WHO soys whot Heolthis?

Exercise The World HeolthOrgonisotion

Resf definesHeolthos:
Mentolf Emotionol Bolonce
"Not merely
the obsenceof diseose,
but the complete
developmentof o person,
physicolly,mentolly,emotionolly
"A personwho woits until ond spirituolly,
they ore sick occordingto their
to ottend to their heolth individuolneeds"
is like o person
w ho di gs o well
when they ore olreody thirsty..."

Qi Bo,2500 BCE
"When o personis sick,
the doctor shouldfirst regulote
the potient'sdiet & lifestyle.

Only if thesemeosuresfoil,
shouldocupuncture& herbs
b e us e d. . ."

Su n Si M ioo,
To ng Dynos t y
58 r- 6 8 2 AD

"Pe o ple sho uld be mode owor e

t h ot th e hundr ed s of diseoses
or e o ll g enerot ed os o resul t of "Let Food be thy Medicine &
o decrepit Spleen & Stomoch .." Let Medicine be t h y Fo od .. . "

L i Don g Y u o n I l O O A D, qu t h o r o f rhe Hip pocro t es

Pi Wei Lun - Treolise on lhe Spleen & Slomoch 5th Centu ry BC

K yle P owde r ly 2003

 The State of The Nation:
How are we Doing as a Society?
Statistics from the NSW Department of Health 1996 -
2000

t.
TheGenerolPopulolion
of Peoplein NSWstillconsume
FARTOOMUCH:

Fot
S ug o r
Alcohol

ond consume
FAR TOO FEW:

Vegetobles
Fruits
Breods
Cereols

thon is necessoryfor o heolthy ond nutritiousdiet

2.
Diel reloted disease& deqth disproportionqtelyoffects
the most disodvontoged in our sociefy:

. Heort diseose,stroke, diobetes, stomoch& Lung concer

ore significontly higher <rmong lower Socio-Economic
Sector (SES)groups.

. Mortolity Rotes for Heort Diseose,Stroke & Diobetes

ore muchhigher for Aboriginol men & women thon the
generol populotionof NSW.

. Aging: Under nutritionis o moior couseof degenerotive

diseose ond results in more frequent hospitolisotion;
impoired immune response & osteoporosis reloted
f roctures.

Kyle Powderly2003
Diet, Death & Disease:
How Important is a Good Diet?

Statistics from the NSW Department of Health

199 6 - 2000

o/oDeqths Relqtedto Diet:

@ og. 20, only 5o/oof deoths ore ottributoble to diet reloted couses
@ og. 30 thisrisest o l57o
@ og" 50 this risesto 42o/o
@ og. 60 this risesto 507o
@ og" Z0 this risesto 55%o
By oge 80,600/0of oll deoths ore cousedby diet reloted diseoses.

Thisis o foirly convincingorgumentfor the importonceof diet in the mointenonce

o f 'P os tN oto l Jing'.

DiseqsesRelqtedto Diet:
Molnutrition
Heort & Artery diseose
Stroke
Obesity
Diobetes
Some Concers
Cirrhosisof the Liver
Osteoporosis
Den to l Cor ie s
Sorcopenio(MuscleWosting)
Mentol lllnesses

On slqtisticqloveroges,SMOKINGis only 3Oo/o worse fhon poor diet

for il's potentiolfor cqusingdiseose& deqth.
lf smoking kills, fhen poor diet olmosl cerlqinly does foo...

Ky le P ow der l y 20 03
 Why does a person become Malnourished?
Thereore lwo possiblereqsonswhy
o personbecomesmolnourished:

l. An inobilityto obsorb nutrientseffectively,

due to impoirmentof digestive functions.

2. A poor supply or lock of the right kind of nutrientsin the doily diet,
due to poor eoting hobits ondf or poor quolity food.

What factors affect the body's ability

to absorb nutrients effectively?
l. Congenitolweskness
- inheritedconditionsor predispositionto diseose,
eg: ollergies,gut disorders,etc.

2. Diseose:
- Bocteriol/microbiolottock (vomiting,diorrhoeo)
- lmpoirmentof the digestiveorgons:
stomoch,intestines,liver, poncreos,etc.
eg: lBS,UlcerotiveColitis,CrohnsDiseose,Diverticulordiseose,oppendicitis,
concer,GIT bleeding, hernios,ulcers,etc.
- Colds & flu with excessmucousproduction.
- Drugs/ Medicotion.

3. Psychologicol
Distress:
- Excessesof The Five Emotions:
onger, worry, feor, grief, over-excitement,etc.
- The Flight or Fight Response:
cousesthe processesof digestionto shutdown,
leoding to o reductionin: secretionof digestive iuices,peristolsis,etc.
- EotingDisorders:Anorexio/ Bulimio,etc.

4. Poorsupply of nulrienls
- either poor dietory hobits.
- irregul oreot ing / 'e ot- &- ru n '. . .
- forgetting to chew food properly
- or eoting poor quolity of food,
chemicolsproys,hormonesin meots,
inorgonicfertilizers,Genetic Modificotion

Kyle Powderly2003
W hy D on't PeoP leEa t W e l l ?
l. Poverfy/ SociolIniustice

2. Misinformqlionor Lqckof Knowledge

o 'Con't Cook'
o Self - Not understondingown needs.
- Incomplete,or incorrectinformotion;
€g, o personwith Cold Qi Xu thinkingthot rqw food is "heolthy"
- Not seekingeducotionor other help to correct poor hobits;
o Medio & Advertising- Fod diets;'Holf-boked' ideos; PushingJunkfood os fun & sexy.

3. InodequolePorenting/ Upbringing
r Porentsown lock of knowledge
o Neglect/ lock of porentol nurturing.
o Not tought how f whot to cook or eot to stoy well

4. Forceof Hobit:
o lr re guloreoting
o Eotingot the wrong times
o Excessively indulgingcrovings
o ' Co m fort ' foods
o Fixotions- getting into o 'cheesesondwichfor dinnerfor three weeks running'hobit'

5. TCM Psychologicol/ SpirituolPerspective:

o Eorth: Worry; Poor self-esteem;
Feelinqundeservinqof nourishment
Obsesiionwith fodl & 'speciol'diets

r Melcrl:Grief & Sodness

feelinq unoble to toke in nourishment;
Inobil'riyto hold onto o heolthy pottern of eoting;

o Woler: Feor - Droiningof Adrenol resources;

Flight or Fight Rlesponse shutsdown_th.eprocessesof digestion
Fe 6r of welght go in in Ano re xi o / B u l imi o.

o Wood: Depression,Anger, Frustrotion.

Don't wont io b6 bothered with thinkingobout food;
Stuck,not interestedin trying new things;
No motivotionto cook or-seekout good plocesto eot'

o Fire: Over-excitement- "butterfliesin the stomoch"

Too busYto eot
Consum6dbY o Possionfor food,
Over-eoting,over-indulgence.

> SF:u^^ +\^s el'a-w\ .-.-li\\

c.r--av\ $x tt.r B d *rnJq.y

K y le Pow de r l Y 20 03

I
 Broader Issues UnderlyingGood Diet:
l. S ociq lJ ust ice

2. Agriculturql Policy & Quolity of Food Supplies

3. Communily Porlicipolion& Accounlobility

4. EcologicollySustointrbleDevelopment.

5. Developmenl of heolthy portnerships

wilh key food production/ distdbution ogencies

eg: supermorkets
child-corecentres
schoolconteens
institutions
(Universitiesl)
hospitols
meolson wheels
NSW Dept.Heolth1996 2000

What's To Be Done About it?

NSWDepcrlmenf
of HeolthPolicyObiecfives
1996- 2OOOz

olmp ro veth e K no wl e dge o n d s k i llsne c es so ry

for Austrolionsto CHOOSEo heolthy diet;

olncorporotefood & nutritionobiectives

into o brood ronge of policy oreos ond sectors;

rSupport communily bosed initiotivestowords

improvingthe diet of people with speciolneeds;

oD e ve lo pon g o in g m o n il ori ng on d s ur vei l lq nc e

of the food system.

Kyle Powderly2003 10
 The NSW Dept. of Health
s u g g e st st hat Aust rali ans Sh ould:
l. Enioyo wide voriety of nutritiousfoods

2. Eot plenty of fresh groins,breods & cereols,vegetobles& fruit.

3. Eot o low-fot diet, especiollylow in soturotedfots

4. Moi nto ino he ol th ybo dy w eig h t by bo l o nc i n g

physicoloctivitywith food intoke.

5. lf you drink olcohol,limit your intoke

6. Eot only o moderote omountof sugors

or foods contoiningodded sugor

7. Chooselow solt foods ond usesolt sporingly.

B. Encouroge& supportBreost-feeding.

T he C h in eseMo del
of Healthy Eating
adds t ha t pe o p le s houl d:
1. E nioyo bolonceo f o ll t hin gsi n mo de r ot ion ,

2. Eot foods occordingto the seosonin whichthey ore

grown.

3. P re poref ood o s freshos pos si b le .

4. surroundedby beouty.
Eot in o colm environment,

5. Chew food slowly ond thoroughlyto ensuredigestion.

6. Eot mostlyworm, cookedvegetobles& groins,

with o smollomountof meqt in the form of soupsond stews.

7. Eot mo sto f t he doy's f ood b e tw ee n7 on d l1 om ,

when the digestiveenergy is strongest,
o moderote lunchbetween 1 ond 3 pm
ond only o smol lmeol ot night .

8. Avoid excessivelysweetfoods ond extreme flovours.

9. Enioythe shoringof food with friends.

11 K yle Pow de r ly 2003

 Th e B IG S ECR E Tof
Dietary Therapy:

Most people do not require

extremelyuniqueor unusuoldiets

Whot mostpeople requireis:

Support,
Encourogement,
Inspirotion,
Informotion,
Educotion

A c qu ir i n g Kn ow ledge :
Unc o nsc io uslg no rq nc e :
A persondoesn'tknow their behovior
is c ont ri buti ngto / c ou s ingth eir pr o bl e m.

Con s c iou slg no r on ce :

A personreo lisesth e y ho v e o pr ob l e m,
but doesn'tk now w ho t t o do o b o u t i t.

Active LeorningProcess:
A p ersonsee ksh elp t o l eq rn ob ou t th ei r pr ob l e m ,
gothering informotion& resources.
Inv olve so degre e of exp eri me n to ti onon d ' tr i ol & er ror ' .

In t ell ec t uqlUn d er s t o n di
ng :
A personhos leorned o de gr e e of in fo rmo ti o n
o bo ut t heir p ro blem on d kno wsof po s si bl es ol u t ion s.
They moy or moy not put thesesolutionsinto proctice.

Knowledge:
A pe rsonho s t he obili ty t o co m p et e nt lyop p ly
in tell ectuol l yleor ne d pr in ci p le si n pr o ct i ce
o nd to moi nt ointhesenew b e h o vio rson o do ily bo s i s.

Kyle P o wderl y200 3 12

 Th e F u n d a m ental so f He al thy Ea ting :
The Stomoch & Spleen ore bosicollydesignedto perform Worm Trsnsformolions.
Therefore,onything whichslowsdown or impedesthis shouldbe minimized,
ond onything which enhoncesthe processof
Worm Trqnsformqlion should be encouroged.

for lhis reoson,

mosl people,
mosl of the lime,
should mostly eol
moslly
eosily digest ible ,
coo ked & wormin g
foods

ond don't forget to chewl

, 9 8 ,pl9
Flo ws19
The Too of Heolthy Eoling...

TraditionalChineseMedicine
Theory of Digestion.

Arisql of the Cleqr Qi fo the Lungs:

Disfribution
& Circulotion
of Qi
lhroughout the body.

Liver: Stomo ch& Spl e enGu Qi:

Governs lhe regulority Tronsformotion ond
of digestive processes Tronsportotion of Food info
& the smooth flow of Qi nutrientswhich con be obsorbed
by the body.

K i dn e y Y on g
K i dn ey Yi n
The vitolity of flome
Provides the fuel for
which burns the fuel for
feeding the 'Fire' t he ' Fi re ' und er t he pot .
under the pot.

Smoll Intestine:
Further seporofion of
Large Inlesline:
the Pure from the Turbid. Descentof the Turbid,
releose of woste solids

W\^ko-dr l.rf e^+ \ibf 6aatl 13 K yle P owde r ly 20 03

^
cwr-\e4 tV - ft^l.re(5rc.^l.
"*!
 The T CM Dy n a mi c s
of Dampness:
Dompnessis the produclof
IncompleteDigeslion& Assimilqtion

F ord ig esf io nlo o ccurC leon ly& Com plete ly:

Food needs Room-to-Move F oo d ne e d sf o b e Wq r m

Foodneedsto be
f or th e Sl omo ch& Sp l e e n t o f u l l y p e rf o r m Eosyto Digest
t he C hem ic q lR e o c t io n so f d i g es t i o n . T he diet shoul dco nsi stof
A s to m qc hi o m- p o c ke d w i t h fo o d most lyneutrol & w or mi ng,
wi ll not h ov e en o u g h di g e s ti v e s e cr e t i on s cooke d g roi ns ,ve get obl es ,
t o g o or o u n d , wi th q sm ol l omou nt of meot ,
or the slrength to perform herb s ond sp ic es.
perislohic moYements. Extreme foods from either
end of lhe spectrum,
su cho s Ch i li ,or ic e-c re om
Food needsfo be Chewed s houldo nl y be used in
m ode ro lio n.
T o beg in t h e pr o ce s so f b re o k i ng do w n
the food into its component porls
Optim ol d igest io noc cursot
I 0 00 F.
l f foo ds o re f oo co ld,
the di ges ti ve "F ire " is
e xti ng ui s h ed.
Rem em ber:
Re frig eroti on hos only b een
ov qi l qb le for t he lqst 60 yeqrs .
Food needs to be Moisl,
not Wet
To o m uc hf l uid c onsum edwit h
f ood

lf theseconditionsqre nol mel, the result is

F- . F I
)tognont l-ood.
St o g n on i f o o d q c t s lil e o rott ing c ompos theop, produci ng
StognonfHeot & Toxins,
wh ic h fur th er s tresst he b od y ond c ons um ethe Yin .
A s t o m o c hb ur den ed b y stogn ontf ood t ri es hord er qnd h ord er to bur n off
the ex ces s,
on d b eco mesl ike o co r speedi ng in too lo w o geor .
T h e ' e n gi ne ' b eco mesh otl er ond h ot ler , leodi ng to o c ond it ionof
S t om o chFi re ,
w hi c h c r eo t es on in soti obl eoppet it e,.on d the w hol e v ici ou sc ir cle begins
cl9orn .

Furthermore,when the
S tom qch& S plee nb ec o mein i u re d
th e y ce o s e t o f un c t i onw e l l q n d ins teod o f p ro duci ng c le or Qi
t he y b e g i n to prod uce
S l udg eor Dq mp
w hi c h Sw om p s t h e b ody & pro duces
Mu cous,P h le g m
& Ol her Ob struc t in gC o ogu l ol i ons .

Kyl e P o wd erl y 2 0 0 3 14
 Cooked Food
Vs
Raw Food:
F or t he S tomoch & S p l ee n t o fu ll y p e rfo r m th e
C h e mi co l Reoc tions
of proper diges t ion , oll fo o d ne ed s to b e b r o ug ht t o
on opt imol t em perotu re i nsi d e th e b o dy , whi c h i s ob ou t I 00 0F
ond ne eds to be brok en do wn i nto i ts sm o ll e s tc om po n e n t p o r ts.

Row Food
m oy well hove more vit omi n s & mi ne r ol s
th on coo ked food , in the s te ri le lob o ro to ry .
However, putting row food into the body

is l ik e g i v i ng o pe rso n o lo c ked
box of treosure, without o key.
The bod y ho s to use i ts pr ec i ou s e n e rg y
wor min g up t he f oo d to t he ri gh t te mp e ro tu re
o s we ll os t rying t o bre ok into ho r d c el l ul o sewo l ls .

Coo king i s th e Key.

While some o f t he nu t ri en t smo y be los t i n th e pr o c es s,
ot leost the bo dy i s ob le to o cc e s swho t i s l ef t .

Cookin g br eok s do wn th e c el l ulo sewol ls

in gr oi ns , v eg eto bl e s & f ru i t ,
ond t ronsf ormsm e ot int o o mo r e e o s i ly occ e s si b lefo rm.
Cook in g be gi ns t h e pr o c es se sof di g e s ti on ,
'o n t h e ou t si de of th e b o dy ' ,
so t hot th e b o d y do e s no t h o ve to wor k so ho rd
to extroct the nutrients.
Th e en erg y whi ch th e bo d y sov e s
i n not ho ving t o w or k s o ho r d w orm in g on d di g e s ti ng f o od
con be bett er used for qll of th e ot h er do i ly o ct iv i ti e sof li v in g.

tc K yl e Powderl y 2003
 Getting the T i min g R ight :
Eot like o King
ot Breokfost,

Eo t like o Prin
ot Lunch,

Eot Like o Pouper

ot Dinner.

T he Chi ne se Cl o ck :
The Daily Cycle Of Energy.

K yle P o wder ly200 3 16

 SeasonalAttunements:
E ot in g f oods o c c o rd i n g f o t h e ir o p p ro p ri qt e s eos onis v it o l t o m oi nto ini ngt he free fl ow of Qi qnd B lood.
Cho os i ngoppr op ri o te , f re s h f o o ds , g r ow n in e och s uc ces si ve s eos on ,os si stst he b ody in od[u sti ngto the
c hongesin t he ex t e r no l e n v i ro n m e ntos e o ch ye qr prog res ses.

In winter, lhe is energy controcted ond directed inword, to conservethe body's wormth.
The 'foods of sloroge' - the root vegetobles, dried beons, seo-weeds, etc - should be
e m ph os is ed,o n d c oo k e d by bo k i n g, o r sim mered s lo wly , in s oups o nd st ew s, w il h
w in f er g ree ns o n d w q rm in g h e rb s on d s p i c es,Sol ty ond Bit te r foods enter l he K idn ey
o nd H eor t o nd c o n b e u se d du ri n g Au tumn ond Wi nte r t o st rengt he nt he body .
Worming spicessuchos Ginger ond Cinnqmoncon olso be used in Winter to overcome
Coldnessond invigorote fhe Qi, however, core must be tqken not to expose the open
pores to the Wind or to become chilled ofter using these.

I n s p r in g , w he n th e Yo ng b egi ns to rise o nd the ene rgy begin s t o e xpond , f he ' liv ely
foods' - the shoots,sprouts ond greens - con be consumedmore often, cooked lightly,
by steoming of stir-fry mefhods. Young, sweet yegelobles, thinned from q spring
gorden - boby corrots, zucchini,beets, sugor-peos, etc - provide refreshing, sweet
f l o vo u rs . Pu n ge n tf o od s ond h er bs - bosil , f enn el , rosem or y, di ll, b oy- le of - q re be st
consumed to qttune o person to the energy of Spring, when o person's energy is
owokening from Winter storoge.

In Summer,when fhe energy is exponded, fhe body uses very little of its energy to
k e ep wo rm . Pi c ni c sq n d o u t-d o o r e o ti ng ore f ovo red, mok ing us e o f the obu nd ont
o r ro y of b r ig htl y c o l o re d fru i ts o n d v eg e l o bl e s t hot proli fe rqt e in su mme r.A few o f the
m ore co ol i ng fo o d s c o n o l s o b e e o te n - the li g hier, m or e ' wol er y' veget obl es ond
fruits, eg, leltuce, cucumber,wotermelon, tomoto, elc - con be emphosised.Cooking con
b e m or e m ini mo l ,c o m b in i n gs o l o ds w it h s t eo med of sf ir- fr ied di she s.So me sp icy o r Ho t
foo ds c q n be u s e d - c h i li , p e p p e r, ho rs e ro dis h,e tc - h ow eve r c ore s houl db e tqk en n ot
to c o ns um eto o m on y di s p e rs i n gf o o d s , o r t he Y ong wil l be sc ofl er ed ond b e unobl e t o
wqr m th e body w h e n w i n t e r co m e s .

Lote Summer is hordly o seoson ot oll, but more of o momentory stillnesswhen the
yeor's Yong is ot its zenifh, iust before the chonge to Yin. lt is the iime of moximum
ripeness,fhe time of Horvest, when the foods ore qf their most nutritious.Becouseof
this, it is the time when Domp is most prevolent ond sour foods con be of benefit to
counteroct the cloying noture of sweet, dompening foods, helping io re- tension
slockened muscles. Hormonising ond mildly sweet, yellow/oronge f oods - corn,
pumpkin, sweet pototo, rice, omoronth, chestnuts,etc - moke up the molority of the
f o o ds f or t h is i n te r- s eo s onfi me.

In Autumn, lhe energy begins to controct os the body prepores for

winter. Nourishing,stobilising foods should be cooked by mefhods such os stewing or
b ok i ng , t o e nc ou ro g e i h e o r om o t i c n o t u re of the vori ous f oo ds top e mer ge o nd in spi re
lhe M et o l e le m e nf. B i tt er o n d So u r , o r os tri ng ent foods co n b e u sed in A ut umn , t o
promote q controcling of the energy into the lower ports of the body, in preporotion
f or wi nler . So u r fo o d s c o n b e u s e d - o l iv e s,pi ck les ,le ek s, oduki beo ns , vin egor, etc -
buf core should be foken not to use foo muchsour, os it con hove o strong effect.

4- 7 K y le Po wd er l y200 3
 The Nature of Foods
& Post-Digestive Energy:
A distinctionis mode in TroditionolChineseMedicine between
Ph y sic olTemperolureo f ood on d E ne rg e t icN olu r e of o f o o d.

T hisis to do wit h lhe i nte ro cl io no f o fo od wi th th e b o d y,

ond whetherthe food increqsesthe wqrmth ond octivity in the body,
or whether it hos o cooling,colmingeffect.

The post digestivetemperotureor Energyof o food refers to the

omounl of En e rg y re qu ir e d by l he b o dy
to processit into o usoble form.

lf o food requires I
very l it tle o f th e bo dy ' s e n er g y
to digest it, then it is consideredo
Neulrql or Worming food.

lf o f oo d ten dst o creo le s l ug gi s h n es s

i n t he di gest ion ,or E xc es sF lu i d s
it is referred to os
Dompeni ng.

lf o food requiresquite o lot of the

body's energy to process,
th e n it i s co n sid er edo
C ol d o r Co ol ingfoo d.

K yl e P o wd erl y 2 0 0 3 18
 Five Phase Dynamics In Dietary Therapy

I4 alo'-ig {os
P-ek
s^qf. Asts'l\r"el* ts
+\--s''J) aI'{'<
Tnc^5eh

.*a3 L--ew\o\r\ lht

w\t\ s\op q.rc'v\ ' i <
ud< p^s: tb s'T. .'- feJr^tr
swed cyag,1 .

The Use of the

"Proper Flavours"
The 'Proper Flovour' system
works viq the 'FirstTonificotionPrinciple'
with the Eorth in the centre of the picture.

The 'Proper Flovour'is used to treot

Weokness in on Orgon.

10 Ky l e Po wd er l y20 03
 Sweet flavour:
A Harmonising, Slowing & Relaxing Energy.
Enlers: Sfomoch& Spleen
Counlerocled by: Sour (A squeeze of lemon on the tongue con stop o sweet-croving)

Acfions:
As sweet foods ore fundomentolly nurturingof the Spleen Qi, they ore
cenlrol to ond form the bulk of o heolthy diet. In fhis instonce,the term
'Sweet' is not to be confusedwith eoting mossiveomountsof refined sugor
ond sweeteners(whichis o commonmisunderstondingof this Food Flovour).
Rother,the term Sweel refers to foods which ore high in complex
corbohydrotes, ond which hove o mildly sweet nofure, suchos groins eg,
rice; or storchy vegetobles eg, butfernut pumpkin & sweet pototo.

Sweet foods ore sub-clossified inio Full Sweet - the tonifying &
strengthening foods, which contoin complex corbohydrotes, such os rice ond sweet
pototo; ond Empty Sweet - which tend fo hqve o more cooling energy, such os thot
found in most fruits. Empty sweet foods tend fo contoin more simple sugors ond should
only be eoten in smoll omounts,os they ore more likely to couse problems with Domp.

Sweet foods increose the nourishingYin of the body, helping to build up the fluids ond
iissuesof the body. Therefore,they ore typicolly indicoted for tonificotion of o thin ond
dry person.(People suffering from Domp bewore !)

Seosonol Atfunemenl:
Sweei foods con be eofen oll yeor round, especiolly lofe Summer& Eorly Autumn,when
the storoge copocity of the body is the strongest.

Individuols most benefiling from Sweel foods:

People who qre: dry, cold, lhin, nervous,weok or scottered.
Or people who tend to be: Aggressive,liverish,impofient ond ongry.

Coulion:
Too much Sweel Slackens lhe Flesh & couses Dompness lo occumulote. People with
weok Spleen Qi, who ore sluggish, over-weight, domp, phlegmy should limit sweet
flovoured foods ond corbohydroles. These people should be especiolly coreful to chew
food thoroughly, os corbohydrote digestion is greotly improved by chewing.

Too much concentrqted sweet food (i.e. sugor, fruclose, glucose, etc)
iniures the Spleen, cousing it fo overcome ond weoken the Kidney
(Woter). Thiscousesdompnessto settle in the musclesresultingin slockness
ond heqvinessin the flesh, os well os weokening the bones ond cousing
them to oche. The Heort energy becomes full ond fhe upper heoter
congested,leoding to difficulty in breothing.

A sick Spleen hos o tendency to work tordily ond slockly. One should eot nourishing,
eosy lo digest foods lo sel it ot eose.

Kyle Powderly2003 20
Sources of Nourishing Sweet Foods:
A s f o od in ge n e ro l i s f u nd o m e n t o l l yd i re cte d tow or ds the Sp leen,the
m oi or it y o f no t u r ol l y o c cu rr i ngf o o d s w hi chform o h eo lthy d iet wi l l co me
from the Sweet-flqvoured colegory. When o person is suffering from on
ex c es sof D o m pn e s st,h e Em p t y -S w e e tf oo ds s houldb e mi nim is edo nd the
Ne u tr ol ond Wo r m i ng f o od s i n c re o s e d.

S weet & N e u t rql : Swe et & Co ld :

A lmo n d S w ee f & Co ol : Bq mbo o S hoo t Sweel & Sclfy:
B or le y Arrowroot Lettuce A bol on e
Beef B o rl ey Mun g b eon Anchovy
Beetroot Bu c k wheot Soy be on Clq m
B lock Fun g us C o ix (J o b' sTeo rs ) So y mil k Lobster
Corn E g g plo nt Tofu Mill et
D uc k Fr og Woter Chestnut Muss el
G re en be o n Lotusroot Oys ter
M il k (Hum o n ) Mushroom Por k
Lenfils S p i noch Pro wns
Oots S q uo sh Sol mon
P o rs n i p Wh i t e fungus Sweel & Pungenl: S qui d
P eq s Aniseed S hor k
Potqto Co rdo mom
S e som e C in nom on
Sunflower Seed Gropefruit peel
Sweet Potqto Ku mqu ot
Sweel, Bitter Ro di sh
Sweel & Wqrm: & C o o l ing:
Cqrrot As p or ogu s Sweet & Sour: Cool Empty Sweet
Cqu liflo w er Br oc c ol i Aduki b eqn. & D omp Co using:
Chestnut C o bb o ge Ag or A gor (C onto inS im ple S ugors )
Ch ic ke n C e l e ry Lotusseed A ppl e
Cin no mo n Gro p e fr uit p eel Olive s Bo non q
Eel Lettuce Oni on G ro pef r uit
Lom b O ron g e P eel Loquot
L iv e r G re e n Teo Mon go
L obs te r Mu lb erry
M iso O ronge
P u mp k i n Sweel, 5our P opoyo
P u mpki nse e d & D cmp en ing: Peor
Ri c e Apricot Per si mmon
S off r o n Stor-fruit Plu m
So r gh u m G rop e Pom eg ronote
T emp e h Gr op ef rui t St row be rri e s
T r out G uqv o W ot er melon
V e ni so n Kiw i f rui t
Ku mqu ot Worm Empty Sweef:
W oln u t
T omo to & D cmp Co using:
Yogur t (C onto inS im ple Sugo rs)
Ch er ry
F ig
Ho ne y
Lychee
Sw ee l & Do mp: Longo n
Ch i cke nEgg P eqc h
W he qt Pi neoppl e
Coshew nuts Ro s pb erry
Coconut
Ho zel nu t
Pi ne -nu t
E*fty Swe-{. g;<,g{u*
q""aDY ? slvlg r-? u-t
^^
dtoF r-tr"t **.^o.
t b\o',l s,yr*l'
21 K yle P o* der lY 20 03
 Pungentflavour:
An Expansive,Ascending,DispersingEnergy.
E nler s :L u n g & L o rg e I n te s ti ne .
Counlerqcfed by: Bitter flovour.

A ct io n s :
P un gen tf o o d s t e n d t o m o ye t h e b ody 's Energ y u pwo rd o nd
outword, stimulotingthe circulotionof Qi & Blood, opening
the pores lhrough diophoresis ond increosingthe flow of
solivo & secretions.Pungentflovours disperse occumulofions
of mucouscoused by domp foods ond hove o protective
effect ogoinst mucous-typediseoses,suchos ihe common
c old.

lf the Liver Qi hos o tendency to stognote, pungent foods con be used in moderofion to
disperse stuck Qi. Pungent food moy be used to droin the lungs qnd mqke fhem expel
phleg m o cc u mu l o fi o ns .

Se q son q l Al fu n em e n l :
Pungent foods ore best consumedin occomponimenf to Full Sweet foods ond ottune o
person to the energy of Spring, when o person's energy is owokening from Winter
st o ro ge . Pu ng e n tf o o ds w h i c h o r e ol so w or mi ng, su cho s Gin ge r ond C inn om onco n o lso
be used to overcome Coldnessond invigorote fhe Qi in Winter, however, core must be
token noi to expose the open pores to Wind or to become chilled ofter using these, os o
sweot c on b e r o is e d .

In div i du a l s m o s t be n e f it i n g f ro m P ungenl food s:

People who ore: sluggish,dull, lefhorgic or excessivelyheovy.
Or people inclined fo phlegm-Domp mucousconditions,or invosion of Wind-Cold.

Cq ut i o n :
Pungent food should not be consumed by people who ore prone to Hot, Dry, Wind
conditions,or people who ore thin, nervous ond/or Qi & Yin deficient.

lf the pungent flovour exceeds oll others in the diet, it knots lhe muscles,ond iniures the
Yin. An excessof pungent will go to Mefol (Lung)ond couse it lo overcome Liver (Wood).
The tendons then become weok & listless,the musclesond pulses slocken, the spirit will
b e i n iu r e d o n d t h e fi n g e r no i l s q n d ?oe noil s wi th er & d eco y.

S ou rc eso f Pu ng e n f Fl o v o ur s :
Worm: Rosemory,shollots,gorlic, onions,cinnqmonbork, cloves,ginger, coyenne,
b l o c k -p e p p e r, f en n e l , on i se ,d il l, mus to rd,hor se -ro di sh,b os il , nutmeg'
Coo l i ng : Pe p p e rm i n t ,m o ri o ro m, El de r-f lo wers,rodi sh.
Neufrol: toro, turnip,kohlrobi.

Kyl e P o w d e rl y 2 0 03 22
 @ a
,g
Salty flavour: ] \/

A S o ft en i n g ,M oi s t e n ingEn er g Y'
En le r s :Ki dn e y & B l o dd e r'
Cou n l e ro c l e db Y : Sw e e t f lo v o u r'
M
A c lio n s :
ond in wo rd' Th e So lt Y
S o lry f o od s h o v e q t e nd e n c yl o m ove the e ner gy down wor d
q nd con
f lo v o ur c o n m oi s t e nd ry n e s s,so f l e n hord lu mps
purge ond detoxify the bowels' Solt counterocts toxins
( eg, s o l t w o te r g o rg l e f or o s o r e t hr oot ) ond co n be
to
used to increose oppetite. Solty foods con be eoten
r el o x h o rd m u sc l e s(e g: h o t w e ot her cr omp s)o nd f o
s of t e nh o rd m o s se ss uc hos c q l c i fi ed lym ph nod es o nd
p hl e g m no d u l e s .

Seqsonol Allunemenl:
As solty foods enter the Kidney, they con be used more
d uri n g c o l d er w eo f h e r, i n Au tu mn& Wi nle r'

ln d i v i du q t s m os f b e n ef i t i n g f ro m So lt y f ood s:
Pe o p le w h o o r e : n e rY o u ss, l re ss ed,d epr es sed ,
or pe o p le w h o h o v e o c c u mu l o te dp hle gm n od ul es'

Cqu l i o n :
flo vouri ng o nd co ndi ment'lf so lt y
s o l t, e s p N oc l to b l e -s o l t i s gr e otl y ov er- us ed os o
bones to become weory' the
f lovour exceeds oll others in the diet, it cousesihe lorge
to b eco me d esp on dent ' so lt
m u s cl e son d f l e s h to b e co me d ef ic ien l ond the min d
wil l go t o t he K id ney s (W ot er)
sh o u l d be r ed u c e d i n co s e so f depress ion .An e xcess
t he orte ries ond o lt ers the
o nd c o u se i t t o ov e rc om e Fi re, w hereby it hor dens
or circulotory system, sqlt should
complexion. When there is o diseose of the blood
be ovoided.

S o u rc e so f S c l ty Fl o v o u rs :
e tc ' )
S eo -w e e d s(K e l p , N o ri , K o mb u ,b lodderw roc k, dulse ,
(s eso me- so lt)
S o yo S o u c e,mi s o,p i c kl e s ,u m e b os hi,gomo sio
pork' squid'
Abolone, Anchovy, clom, croyfish, crob, mussels,oyster'

Kyle P owde r lY 2O O3
23
 Sour flavour:
A n A s t r in g in g, F i rm in g,G at h er in gEn e rg y.
En le r s :L i ve r & G o ll Bl o d d e r
Counlerqcled by: Pungentflovour.

A c lion s :
Sour foods cquse confroctionond gothering of the Qi ond cqn be used to reverse
o bno rm o l l e ok o g e of f l u i d s . So u r f oo d c on be us ed to drqi n o nd
ex pel p h le g m o n d t o o s s i s to s i c k lu ng in gotheri ng it ' s Qi . Wh e n
the heorl is suffering from tordiness,sour foods con be eoten io
tighten the muscleond moke it work more efficiently.

Seosonql Attunemenl:
Summeris the seoson which Sour food most benefits

In di v i d u q l s m o s f be n e f it i n g f rom So ur f ood s:
Pe op l e w h o h o v e o d i s p er sed , c opric io us, c hon geobl e
pers on o l i t y ;
or people who hove problems with incontinenceor slock muscles.

Cq ut i o n:
An excessof Sour flqvour will go to fhe Liver (Wood) cousingthe Liver to produce
excesssecretionsond thence to overcome the Eorth,cutting short lo force of the Spleen.
Th er e for e ,p e o p l e w h o s u f fe r f ro m S ple en Qi d ef ici en cyo r Do mpnessq nd heqvi nessi n
m in d o r b o d y s h o ul d u s e th e S o u r f lo vou r s por in gl y . lf the S our fl ov our ex ceeds qll
others in lhe diet, it toughensthe flesh, iniureslhe muscles,hqrdens & wrinkles the skin,
cousingthe lips to become slock. Coution should be exercised in people who suffer from
muscletensionond constrictionsor diseosesof the sinews,tendons & ligoments.

So urc e so f S o u r Fl c vo u r s :
Sour: Howthorn berries, lemons, lime, pickles, rose-hips, souerkrout, crob-opple, sour
plum. * Bitter: Vinegor.
* P un g e n f : L e e k
* Sweel: Aduki beon, opple, Apricot, blockberry, grope, gropefruit, guovo, Kiwi fruit,
kumquol, mongo, olive, rospberry, sourdough,Stor-fruit, tongerine, tomoto, yogurt.

Ky l e P o wd erl y 2 0 03 zq
Bitter flavour:
A Dry i n g , C o oli ng& C ont ra cti ngEn er g y.
En ler s:H e ort , S m ol l I n t es ti n e P
, e ri cordi um& S on Jio o.
Co un le rq c l e d by : So l t y f l ov o u r.

Ac lio ns :
Bi lt er f o o d s h q v e o Y i n, c o o l i ng , c ontroct ing , d ry i ng ond
des ce n d i n g ef f e c t . Th e Bi tt er f l ovour reduc es ex ces se s o nd
qc c um u l o ti o n sBi. tte r f o od s q r e o n t ipy retic o nd cq n b e u sed f or
inf lo mm o t io n so n d s up p u ro ti n gi n fe ctio nsWh . en the Sp leen s uffer s
fr om m o ist u r e , B i tt e r fo o d c q n b e u sed t o droin ond dry the
dom pne s s .So me Bi tte r f oo d s h q v e o purg oti ve effe ct qnd co n
ind uc e bo w e l m o ve m e n t.Wh e n th e Lungso re obstr uc ted ,eotin g
Bi tt e r f o o d wh i c h w i l l d i sp e r s et h e o bs truct ionond r es tor ethe flo w.

Se o sono l Al l u n em e n t :
Bi tt e r f o o d s c qn b e us e d d u ri n g q n y s eos on ,wh er e H eot s ympto ms
hove orisen. The cooling, controcting, drying effect of Bitter foods c on be b es t us ed in
Lqt e S u m m e r.

In di v idu o l s m os t b e n ef i t i ng f ro m Bitt erf oo ds:

Pe o pl e w h o o re D o m p, sl o w , o v e rw ei ght,& le thorgic ,
or Pe op l e w h o o re f e v er i s h ,o ve r- h eo led & oggress ive .

Cq ul ion:
To o m u c h B i tt erWi t h e rs fh e Sk i n & Drie s & Tigh tens the f les h.
lf the bitter flovour exceeds oll others in the diet, it cousesthe Spleen energy fo become
dry ond the sfomoch to become dense ond congested. An excess of the Bitter flqvour
goes to the Heort ond will couse it to overcome the Metol, weokening the Lung Qi,
wi th e ri n g th e s k i n o n d c o u s in g t he bod y h oi r to f ol l out. T he ref ore, peopl e w ho qre
defi c ien t ,c ol d , n e rvo u son d d r y s h ou ldo voi d bi tter f oo ds. Wh e n f her e is o di seq se si n the
bones, one should not eot too much bitter.

So u rc e sof Bi tfe r F l o v ou r s :
Bi t te r:ol fo lf o , b i tt e r -m e l o n,b u rd oc k,co ff ee, gro pefrui t peel, Or onge p eel ,
Romoinelettuce,rye, lurmeric, wotercress.
* P un ge n t : C i t rusp e el , r o d i sh l e of , s hol l ot,lu rni p.
* Sw ee l : Asp o r o gu s ,o mo r o n th , o l c oho l,ospor ogu s,b ro cco li ,co bboge, ce ler y,
l e ttu c e ,p q w -p o w, q u i n oo , g ree n t eq.
* So u r v i ne g o r .

25 K yle P ow de rl y 20 03
 In the Kitchen
with the Five Elements.

WhenttreWood Spirit visitso person's

Kitchen,
the kitchenwill be full of speed ond fost chopping.
Therewill be mony Loboursovingdevices
- the wood spirit doesn'thove time to woste!

WhentrreFire Spirit visitso person's

Kitchen,
the Kitchenwill be full of interestingflovoursond usefulgodgets
for performingtricky ond interestingfeots of cookingmogic.

WhentneEqrth Spirit visits

o person's
Kitchen,
the cupboordsond fridge will be overflowingwith food,
ond the Kitchenwill be comfortobleond welcoming,
olbeit o bi t me ss yot ti me s(b ut it do es n 'tm o tt er ...l)

WhentrreMetOl Spirit visirs

o person's
Kitchen,
t he everyth ingwil l be ne ot on d or de r ed ,
with o ploce for everything,ond everythingin its ploce.

WhentneWoter o person's
Spirit visits Kitchen,
Colm & Quietnesssettlesin, dishessimmerslowly ond
o few fovourite,trustedpots ond gentle recipeswill be used.
The Wisdom of oncientrecipesore reborn eoch doy.

K yl e P o wd er l y 20 03 26
 Different Types
of Cooking
& How they alter the Energy
of a food.
Different kinds of cooking methods,
temperatures and times produce different Energetic
effects on foods.

Food which is cooked lightly ond with light flovourings

will tend to hove on octivoting,yet reloxing effect,
suitoble for people who tend towords tensionor stognotion.

Food which is cooked slowly, on q low heot will hove o hormonious,sweeter quolity,
suitoble for infusingpotience ond tronquility in o person who is prone lo impotience or frusfrqlion.

More cooking,using pressure,solt, oil, or greoter heof over longer times

- qll moke the energy of o food more concentroted,with o heorty, strengtheningenergy'
Thistype of food preporotion is more suitoble for people who ore more deficient or cold & empty.

People who qre depressed,or sluggish,or who hove lost contoct with their zest for life,
will benefit f rom hoving interestinglooking food, with innovqtive design, prepored with love,
which enlivenstheir interestond sendso spork lo their spirit.

Methods of preporotion ond qctiviiiessuchost

kneoding, moshing,pureeing,slicing,tossing,slirring,elc,
which introducedifferent textures,shopesqnd sizes
to the eye ond the moulh,qll oct lo energise the food,
e n l i ve n i n go, ct i v o ti n gon d r el eos in git s in tern ole ner gy .

Attitude is important:

Fo o d p r ep o r e d in o nger im por tsqnger .

Meonnessor stinginessin selectingfoods imports o feeling of deprivotion,

often leoding to bingeing on not-so-nulritious-foods.

Hurried, chootic cooking tronsmitschqotic thoughtsond octions.

Food prepored with love, core ond respect

is o wonderful gift of life-offirming energy for the self ond others.

Cooking can be an opportunity for healing and self-reflection.

orises,centringuponthe processof cooking
lf o feelingof dishormony
conbe o wonderfulwoy to reslorebolonce.

P 407, Heoling with Whole Foods - Pitchford 1993

27 K yle P o wde rl Y 2003

 The Energic Effects of
Different Cooking Methods:
Cooking, while it does olter lhe Energic effect of o food on the body,
will not chonge fhe intrinsic Energy of o food, (i.e., you con'f chcnge Cold to Hot).
Whol Cooking does fo chonge lhe Energy of o food is lo moke eoch food relotively wormel
lhon il is in ils row slole, unlocking its potentiol energy & hence moking il more eosily digestible.

Steoming:
En er g y : C on l ribu fes o moi s t, Yin qu ol i ty to fo o ds.
Eff ecl o n fo od : Pr e s er ve sn u lri e n ls w ell . B ri ngs ou t th e fl o vour s o f eo ch foo d.
Su il o bl e fo r: Ve ge t ob l es, B oo- Chi ne se B un s,or R ic e.
M el h o d : F o o d is plo ced in o ve s sel o r wr o pp i n g w hi ch is p erfor ot ed w it h h ole s or p ore s o nd p lo ce d ove r o po t
w it h on in ch o f b oi lin g wo ter , o llo win g l h e sl eom to p e rcol ofe up wo rds on d p ermeo l e the fo od .
T i m e: Sh or t - fr o m 5 to 30 mi nu ie s.

Pooch ing:
Ener gy: C on tri bu tes o mo i st, Y in quol i ty lo fo od s.
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Ef fec l o n f oo d: Prese rv esn ulr ie ntsw el l . Bri ngs o u t l he fl ovo urs o f eoch foo d .
Su i tob le fo r: V eg el obl e s, fi sh, c hic ke n ,eg gs, cu slor ds , p uddi ngs , e tc .
M elh o d: A ge nt le mel h od of coo kin g , i n w hi ch Fo od is ploce d i n o h eot-p ro o f vesse l,
c o ver e d lo pre ve nl dri p pi n g , on d p lo ced i n o po l or tro y co nto in i ng w ote r.
T his is t h en sim m er ed oll owi ng the heot from the w ot e r to cod dle o r w or m- co ok the foo d.
Time: Shorl - from 3 fo 20 minutes.

Hoy Box Cooker:

En er g y: Co n tr ib ul es o s u btl e, rel oxing , no ur is h i ng,yi n quol i ty to foo ds .
Effect on food: Preserves nutrients well. Very genlle, subtle cooking method.
Su il o bl e f or: G roi n s, ( r ice , bo rl ey , etc), C on ge e s, sou ps,etc
Method: This method, which comes from permo-culture philosophy.
is o ne o f t he g ent le s t me fh od s of c oo kin g, us ing v ery l it tl e of the Wo rl d' s
r eso u r cest o o ccom p lishfh e coo ki ng . The fo o d i s plo ce d i n o pot w ith o wel l -fi ttin g l id ,
w ol e r is o dde d o fte r m eos u r in g lo t h e r igh t qu ont ity (o bs orp ti o n me thod for dry fl uff y gro i ns ,
or m or e wo fer f o r co ng e e o r so u p) on d th e pot i s brou g ht to the bo il .
As so o n o s the wo t er bo il s, the l id i s ploce d o n ond th e heot turned off .
T he p o t is lh en wr opp ed quic kl y i n o n ol d, cl eon tow e l o nd p lo ce d in o bo x of ho y,
( or wr o pp ed i n o n old , cl eo n q uil t) w hi ch i s use d to co mpl ete ly cove r on d i nsu l ote th e pot.
T h e h eol wh i ch w os g ene ro ted i n b rin g the po t to th e boil i s p rese r ve d on d u se d lo sl ow l y c oo k th e foo d
over o number of hours, oflen over-nighl. The resuh when the pot is dug ouf of rhe hoy
ond uncovered, is lovely, piping hof congee, or fluffy, tosty rice.
T i m e: Lo ng - fr o m 3 ho ur s l o ove r-n ig ht .

Boi l i ng :
En er g y: M ois len s food , oddi n g o Y i n qu ol i ty to food s.
Eff ecl o n f o od : En ho n ce smi ldn essin fo od s. Mo d ero te l y pres erv e s nu trie nls.
Co r e m usl be f o ken n o t l o o ver-coo k ve gel o bl e s, os nu lri en ls c on b e l ost i n th e wol er.
bl e fo r: G r oin s, s lo r chy v egel ob le s , po sto , me ot- stock s,s ou ps , s lew s, p u dd i n g s, etc.
M e lho d: F oo d is p lo c ed in p ot o f b oil ing w ot er on d c oo ked ove r o mo d ero l e fl o me,
il is ol den le - s of t lo th e b it e, or i n the c ose of me qt-sto c ks ,un ti l me ot fol ls fr om th e bone s.
T im e: Sho rt - f r om l0- 3 0m in ut e s (f orv e g g ie sor g r o in s)t o I - 2 h o ur s f or s o up s o rsl ew s .

Stewing:
En er gy: In cr e ose sth e N ou r ishi ng ,mo is te nin g ,Yi n Quo l ity of o foo d.
Ef f ecf on fo od : A g en lle m e th od w hic h retoi n s & pre se rv es th e n utri en tsin o fini she d d ish .
Su iio bl e f o l: So u ps, Meo t s, Ve ge tob l es , fr uit s, groi ns, etc. S ui tob l e fo r l org er vo lumes .
M e th od: P re-he ot po n on d brus h li ghtly w ith oil .
Ad d ve ge t ob l e s o nd me ol s, w hi c h o re cuf i nto l org er pi ece s, o n d se o r l ig htl y.
A s m oll quo n tit y ( eg 1 /2 cup) of w ote r is od ded , the po t i s c overe d
q nd th e f o od is sim m e red sl ow l y, on o l ow fl ome , wi th mi ni mol d isfu rb o nce .
Ad d seos o n ing s& s o uc e s5 mi nu te s b e fo re th e e nd of coo kin g , o r os de sir ed.
T im e: Med iu m t o lo n g - l rom 2 5 - 60 mi nufe s .

K yl e P o wd er l y 20 03 28
 Stir-frying:
En er g y: ln vi gor o te s t he fo od, i ncre os in gthe Yong qu ol ity o f o me ol .
Ef f ec l o n f o od : A t osfy , q uic k method , w hi ch c reote s o w ormi n g,
in v ig or ol ing e ff ect se oli ng i n o food 's no tu rol fl ovo urs .
Co r e s h oul d be t o ken no t to ove r-co o k o r b urn foo ds .
Su it ob le f or: Ve ge to ble s , m eot, eg gs , pre -bo i le d c oo ke d g roi ns, etc.
M el ho d: He o t o h eovy co s f-i ro n fr y p on or o w ok on d b ru sh l ig htl y wi th oil .
Ve g g ie s o nd m eof shou ld be sli ce d int o ro ug hly fh e s ome si ze pi ece s.
Pr o gr e ssi vel yto s s in ve get ob l e s on d meot, od di ng the on es w hi c h tok e long es t to cook, fi rst.
St ir o nd loss con ston tly for c ri s p v eg et o bl es,
o r co ver o nd le l s te om i n the i r o wn i ui c es,fo r o so ff er sl yle .
A d osh o f r ice - w in e o r s her r y c o n b e o dded to o ll ev io t e o to o -ho t po n on d p rey en f burn ing.
Ad d se oso ni ngs& so u ce s ot the end of c ookin g .
T i m e: S ho rt - fr o m l0 - l5 mi n u tes .

Deep-fryingin Oil:
En er g y: Incr eo si ngthe Yon g of o foo d on d Dom pens it s n otu re .
Ef f ecl on f oo d: U sing o l oi o f oil ri skscreo tin g D ompne s s i n th e bo dy.
C o re s hou l d be to ke n to use fres h o il on d no f to b u rn i t by ov er-he o ti n g,
wh i ch t e nd s fo mok e th e oil ocidi c on d l o cous e it to thi c ken th e bl oo d .
On ly o s mol l o mou nt of food c ooked by thi s metho d s houl d be consu m ed.
Pe op l e w if h L iver Qi s to si so r he ot sh oul d ovo id rhi s me thod .
Su it ob le f or: V ege to b les, me ot, e ggs, pre -bo i le d c oo ke d g roi ns, etc.
M e th od : H eo t t he o il u nli l o s mo l l omo u nt of foo d s izzl e son d ri s es to fhe s urfoce w hen dropp e d i n.
F oo d c o n b e c oot e d i n bo fl er, o r frie d i n i ts o wn skin on d i s c oo ke d w hen g old en b row n.
Tim e: S ho r t - from 5 - l 5 mi nufe s.

Bqrbecueor Flome grilling:

En er g yl In c re osi ngthe yon g qu ol i ty of o foo d .
E ff ec l o n fo od : cr eo t es o very h eo r ing e ff ect o n foo ds, corome lis i ng sugor s i n foo d s
o nd m oki ng t h e fl ovo ur s q uit e ri c h.
F oo d wh i ch i s o v er - co oke d o r c horred ho s on incre os ed n umb er of omi n es ,
which ore subslonces which creofe toxins in the body.
only o moderote omount of food cooked by this method should be consumed.
Co r e sh ou ld b e e xer c is e d in pe opl e suff erin g fr o m H eot con diti on s .
Su ita b le f o r: Ve get o ble s, meo t, fi sh, tof u, T emp eh, e tc.
M el h o d: Br u shf ood s li g htl y wi th o i l ond seor on o pre -heo r e d borb ec ue ho t-pl ote o r g ri ll .
Le?food brown on oll sides to seol in iuices, but toke core not to burn il.
F ood sh ou ld b e m oi sr ond c o ok ed o n the i nsi d e o nd cri sp o nd fo sty on fh e o ur-si d e .
Time: Fost - from 5 - 20 minufes.

Bo k i ng :
En er gy : Adds o d ryin g, Worm in g, Y ong q uol i ty to o foo d .
Effecl on food: Creotes o very rich, worming effect on foods, reducing its moisture contenf.
People who suffer from Xu or Shi Heot should ovoid fhis method of cooking.
Suiloble for: Vegetobles, meot, fish, cosseroles, breods, pies, cokes, etc.
M el ho d: Br u s hf oo ds l igh tly wi th oil or w ote r o n d ploc e in o b o kin g froy.
Plo ce i n p re -he o ted ove n on d bo ke u nti l coo ked .
core should be token nol to oyer-cook foods os their nutrient volue con be lost.
T i m e: Me di um to sl ow - fro m l5 mi n u te sto 2 h ours,

Micro wo v i ng:
En er g y: En ge nde r s o d is ho rmony b etw ee n Y in & yo n g i n foo d s.
Effecl on food: creoles o iorring effecr, wirh on uneven blondness in fhe flovours.
The down-side of microwoves is thot they fend io produce uneven cooking throughout
o fo o d d ue to "h ot - sp o ls " ond "c o ld-spot s" w ithi n th e ov en d u ri ng coo kin g .
Thism eon s th o f so me po r li cl es o f t h e fo od co n eo sil y be com e ove r-c o ok ed,
on d h ov e th eir n u fri e nt s d est r oye d , w hil e oth e r ports re moi n unde r-c o o ked.
In oddition, microwoving food missesoul on the enhoncemenl
o nd m in g li ng o f fl o vou r s wh ic h o ccursw ifh sl owe r met hod s o f cook ing .
su i tob l e fo r: He o ti ng up fo o d, r orh e r rho n cook in g enri re me ol s wi rh thi s merhoo .
M ec ho nism : M ic ro wo ves co o k fo od by cou sin g fh e w ol er mo l e cu lesi n o food
t o vib rot e ot o fr eq u en cy so fost th ot he ol i s pro du ced.
T he u p -si d e o f M icr o w ovi ng is th ot foo d c on b e re- heoted very qu ickl y ,
w h ic h c on b e o dvo n fo geo us fo r p e op le wh o w oul d o lherw i se b e too bu sy to eo t on yfhing of o ll .
( Alt h oug h t his i n ir sel f is o li fe - styl e ho bi r w hic h mo y ne ed l ooki ng or!)

29 K yle Powde rl y 2003