Nutrition Guidelines for Stomach

Heat
The digestive process can be compared to a pot of soup sitting over a fire.
Stomach heat is when the fire blazes up, interfering with digestion and
sending excess heat upward. To help correct this, foods that clear heat and
protect the stomach are recommended. Even though TCM generally
emphasizes lightly cooked foods, raw fruit and vegetables are included in the
nutritional guidelines for stomach heat, because they are cooling. Since most
animal sources of protein are heating in nature, vegetarian protein options are
also recommended.

For stomach heat, the ratio of food groups should be as follows:

40% easily digested complex carbohydrates like grains and root vegetables
40% vegetables
20% protein, mainly vegetable sourced
*diet should include plenty of fluids, especially in the form of soups
*avoid overly spicy, oily, or hot dishes

Foods that Clear Stomach Heat

Rice, millet, wheat, barley, oats
celery, spinach, swiss chard, cucumber, lettuce, daikon radish, asparagus,
eggplant, cabbage, broccoli, cauliflower, zucchini, alfalfa sprouts, tomatoes,
purslane, bamboo shoots, water chestnuts, avocado, arugula, watercress,
spirulina, kelp, seaweed, slippery elm powder
apples, pears, watermelon, bananas, kiwis, mango
tofu, tempeh, soy milk, mung beans, yogurt
crab, oysters, clams

Foods to Restrict or Avoid

Chilies, cinnamon, garlic, ginger, onions, shallots, leeks, basil, cloves, wasabi,
coffee, vinegar, mustard, horseradish, chocolate, tea, lamb, red meat in large
quantities, shrimp, prawns, veal, cheese, citrus, all fried food, barbecued food
*also avoid cigarettes, alcohol, recreational stimulants
Nutrition Guidelines for Spleen
Yang Deficiency
According to TCM theory, the spleen is responsible for generating Qi (energy)
from the food you eat; thus, a diagnosis of spleen yang deficiency means that
your body’s digestive strength and ability to generate Qi is significantly
compromised.
The digestive process can be compared to a pot of soup sitting over a fire. The
body’s metabolic “fire” cooks the ingested food, which makes it easier for the
body to extract nutrients from it and convert it into energy. With spleen yang
deficiency, this “fire” is weakened and unable to perform this function
properly. To address yang deficiency it is best to consume foods that are
cooked. Food that is warmed is readily digested and absorbed, and allows your
body to preserve its yang energy.
Some general recommendations for spleen yang deficiency include eating
smaller meals, eating more frequently, enjoying meals by sitting down to relax
(rather than while working, or watching the news, for example), and chewing
thoroughly so you can both savor the flavors and adequately stimulate the
digestive process.

For spleen yang deficiency, the ratio of food groups should be as

follows:
40-60% complex carbohydrates, like grains, root vegetables
30-40% cooked vegetables
10-20% protein

Foods that Benefit Spleen Yang

Cooked grains, soups, rice, oats, roasted barley, sweet rice, spelt
parsnips, sweet potatoes, onions, leeks, pumpkin, squash, carrots, yams,
carrots, peas, garlic, turnip
chick peas, black beans, walnuts, chestnuts
lamb, beef, chicken, mackerel, tuna, anchovy, prawns, shrimp
black pepper dry ginger, cloves, cinnamon, cardamom, rosemary, turmeric,
star anise, nutmeg, fennel, molasses, rice syrup (in moderation), malt (in
moderation)
dates (in moderation), stewed fruit
Nutrition Guidelines for Spleen Qi
Deficiency
According to TCM theory, the spleen is responsible for generating Qi (energy)
from the food you eat; thus, a diagnosis of spleen Qi deficiency means that
your body’s digestion and ability to generate Qi is compromised.
The digestive process can be compared to a pot of soup sitting over a fire. The
body’s metabolic “fire” cooks the ingested food, which makes it easier for the
body to extract nutrients from it and convert it into energy. To prevent Qi
deficiency it is best to consume foods that are slightly cooked. By lightly
cooking food, you preserve the nutrients, and also ensure that they are readily
digested and absorbed.
Some general recommendations for preventing Qi deficiency include eating
smaller meals, eating more frequently, enjoying meals by sitting down to relax
(rather than while working, or watching the news, for example), and chewing
thoroughly so you can both savor the flavors and adequately stimulate the
digestive process.
For spleen Qi deficiency, the ratio of food groups should be as
follows:
40-60% complex carbohydrates, like grains, root vegetables
30-40% cooked vegetables
10-20% protein
Foods that Benefit Spleen Qi
Cooked whole grains, rice, oats, roasted barley, sweet rice, spelt, millet
pumpkin, sweet potatoes, squash, carrots, yams, parsnips
Corn, peas, onions, leeks garlic, turnip, mushrooms
chickpeas black beans, kidney beans, fava beans, walnuts
chicken, beef, lamb quail, goose, rabbit
mackerel, tuna anchovy, perch, eel, catfish
black pepper, fresh ginger, cinnamon, nutmeg, fennel, molasses, rice syrup,
barley malt
dates, figs, cherries, stewed fruit
Foods to Restrict or Avoid
Salad, raw fruit, citrus, wheat, sprouts, wheat grass, raw vegetables, tomatoes,
spinach, swiss chard, seaweed
tofu, dairy, nut butters, high oil foods, overly sweet food, refined sugar, high
doses of vitamin C, chocolate, cold food like ice cream or smoothies, iced
drinks
Nutrition Guidelines for Lung Yin
Deficiency
The yin aspect of the body is the part that nourishes and moistens. A diagnosis
of lung yin deficiency means that this aspect of the lung organ network is
impaired. To rebuild yin, a diet that is nutrient rich and yin nourishing is
recommended. To do this, it is best to consume foods that are slightly cooked.
By lightly cooking food, you preserve the nutrients, and also ensure that they
are readily digested and absorbed.
Some general recommendations for preventing Qi deficiency include eating
smaller meals, eating more frequently, enjoying meals by sitting down to relax
(rather than while working, or watching the news, for example), and chewing
thoroughly so you can both savor the flavors and adequately stimulate the
digestive process.
For lung yin deficiency, the ratio of food groups should be as
follows:
40% easily digested complex carbohydrates like grains and root vegetables
40% lightly cooked vegetables
20% protein
Foods that Benefit Lung Yin
* include plenty of fluids, especially in the form of soups
wheat, oats, rice, millet, barley
adzuki beans, black beans, mung beans
eggs, dairy in moderate amounts, yogurt
tempeh, nuts, seeds, pine nuts
tofu, pork, chicken, duck goose
mackerel, sardines, oysters, mussels, clams, cuttlefish, squid
zucchini, squash, potatoes, sweet potatoes, string beans, beets, button
mushrooms, kelp, spirulina
apples, bananas, mulberries, mango, melons, coconut, peaches, apricots
olive oil, flaxseed oil, almond oil
Foods to Restrict or Avoid
Chilies, cinnamon, garlic, ginger, onions, shallots, leeks, basil, cloves, wasabi,
coffee, vinegar, pickles, tea, lamb, shrimp, prawns, veal, citrus
Nutrition Guidelines for Lung Qi
Deficiency
The lung organ system combines with the digestive system to absorb energy
(Qi) and use that Qi to power our thoughts and actions. A diagnosis of lung Qi
deficiency means that your body’s ability to generate and distribute Qi is
impaired. To prevent this it is best to consume foods that are slightly cooked.
By lightly cooking food, you preserve the nutrients, and also ensure that they
are readily digested and absorbed.
Some general recommendations for preventing Qi deficiency include eating
smaller meals, eating more frequently, enjoying meals by sitting down to relax
(rather than while working, or watching the news, for example), and chewing
thoroughly so you can both savor the flavors and adequately stimulate the
digestive process.
For lung Qi deficiency, the ratio of food groups should be as
follows:
40-50% complex carbohydrates, like grains, root vegetables
30-40% cooked vegetables
10-20% protein
Foods that Benefit Lung Qi
Cooked whole grains, glutinous rice, oats, roasted barley, sweet rice, spelt
pumpkin, potatoes, sweet potatoes, taro root, squash, carrots, corn, parsnips,
yams, peas, onions, leeks, garlic, turnip, shitake mushrooms, oyster
mushrooms, daikon root chickpeas, black beans, walnuts
chicken, beef, lamb, goose, rabbit
mackerel, tuna, anchovy
black pepper, fresh ginger, cinnamon, nutmeg, fennel
molasses, rice syrup, barley malt
dates, figs, honey, stewed fruit
Foods to Restrict or Avoid
Salads, raw vegetables, raw fruit, citrus, wheat, sprouts, wheat grass,
tomatoes, spinach, swiss chard, tofu, dairy, nut butters, high oil foods, overly
sweet foods, refined sugar, high doses of vitamin C, seaweed, chocolate, cold
food like ice cream or smoothies, iced drinks, strong tea, wine
Nutritional Guidelines for Lung
Heat
In TCM, the lung organ system is responsible for certain aspects of the
immune system. A diagnosis of lung heat often means that our immune
system needs additional support. To do this, it is helpful to eat foods that
remove heat and protect the lungs. Even though TCM generally emphasizes
lightly cooked foods, raw fruit and vegetables are included in the nutritional
guidelines for lung heat, because they are cooling. Since most animal sources
of protein are heating in nature, vegetarian protein options are also
recommended.
For lung heat, the ratio of food groups should be as follows:
30% easily digested complex carbohydrates like grains and root vegetables
40-60% vegetables
10% protein
Foods that Benefit Lung Heat
* include plenty of fluids, especially in the form of soups
millet, wheat, barley
tofu, tempeh, soy milk, mung beans, miso
celery, spinach, swiss chard, cucumber, lettuce, radishes, asparagus,
eggplants, cabbage, tomatoes, broccoli, cauliflower, zucchini, watercress,
mung bean sprouts, carrots, pumpkins, daikon radish, bamboo shoots,
turnips, kelp, spirulina
apples, pears, watermelon, peaches, strawberries, lemons, grapefruit,
mangoes, persimmons, peppermint, chrysanthemum flower
Foods to Restrict or Avoid
*avoid oily, spicy, hot dishes
chilies, cinnamon, garlic, ginger, onions, shallots, leeks, basil, cloves, wasabi,
coffee, vinegar, mustard, horseradish, lamb, large amounts of red meat,
shrimp, prawns, veal, cheese, fried food, barbequed food, chocolate, tea
*also avoid cigarettes, alcohol, recreational stimulants
Nutrition Guidelines for Liver Yin
Deficiency
The yin of the body is the aspect that nourishes and moistens. A diagnosis of
liver yin deficiency means that the fluids that moisten the liver are inadequate.
A diet that is nutrient rich and supplementing is recommended to build up
liver yin. It is best to consume foods that are slightly cooked. By lightly
cooking food, you preserve the nutrients, and also ensure that they are readily
digested and absorbed.
Some general recommendations for preventing Qi deficiency include eating
smaller meals, eating more frequently, enjoying meals by sitting down to relax
(rather than while working, or watching the news, for example), and chewing
thoroughly so you can both savor the flavors and adequately stimulate the
digestive process.
For liver yin deficiency, the ratio of food groups should be as
follows:
40% easily digested complex carbohydrates like grains and root vegetables
40% cooked vegetables
20% protein
Foods that Benefit Liver Yin
*include plenty of fluids, especially in the form of soups
wheat, oats, rice, millet, barley
adzuki beans, black beans, mung beans
eggs, dairy in moderate amounts, yogurt
tempeh, nuts, seeds, tofu, miso, black sesame seeds
pork, chicken, duck, organic bone marrow, organic beef or pork liver
catfish, mackerel, sardines, oysters, mussels, clams, cuttlefish, squid, perch,
eel
zucchini, squash, potatoes, sweet potatoes, melons string beans, beets,
mushrooms, tomatoes, spinach, carrots, parsley, kelp, spirulina, wheatgrass
apples, banana, mulberries, mango, coconut, peaches, lychee fruit, grapes,
raisins, cherries, plums
olive oil, flaxseed oil, almond oil, molasses
Foods to Restrict or Avoid
Chilies, cinnamon, garlic, ginger, onions, shallots, leeks, basil, cloves, wasabi,
coffee, vinegar, pickles, tea, lamb, shrimp, prawns, veal, citrus fruit
*also avoid cigarettes, alcohol, recreational stimulants
Nutrition Guidelines for Rising
Liver Yang

Rising liver yang is a condition that develops when the yin and yang of the
body are out of balance. The yin of the body, which refers to the body’s
structure and substance, must anchor the yang energy. When the yin is
depleted, it cannot balance the yang, and the yang becomes dominant and
rises to the upper part of the body. To balance the liver yin and yang, foods
that nourish yin and restrain rising yang are recommended. Overly spicy foods
and artificial ingredients, which increase yang, should be avoided. Soups,
stews, and cooked foods should be emphasized, because they nourish yin.
For liver yang rising, the ratio of food groups should be as follows:
30% grains
30% vegetables, especially leafy green vegetables
30% fruit, preferably cooked or stewed
10% protein
Foods that Reduce Liver Yang Rising
wheat, oats, rice, millet, barley
carrots, chrysanthemum leaves and flower, oyster mushrooms, lily bulbs,
string beans
eggs, cow’s milk, soy milk, tofu, black beans, black soybeans, kidney beans
clams, oyster, seaweed, duck,
black sesame seeds, pears, mulberries, blueberries, blackberries
Foods to Restrict or Avoid
Spicy food, curry, barbecued food, chilies, cinnamon, garlic, ginger, onions,
shallots, leeks, basil, cloves, wasabi, vinegar, pickles, lamb, shrimp, prawns,
veal, game meats, citrus, melons, coffee, tea
*also avoid cigarettes, alcohol, recreational stimulants
Nutrition Guidelines for Liver Qi
Stagnation
For optimum health, the energy (Qi) of the body needs to flow smoothly and
consistently throughout the body. In TCM, stagnation of Qi has the biggest
impact on the liver. Stress, irregular eating habits, synthetic substances like
preservatives, pharmaceuticals, and colouring agents all interfere with the
liver’s function of maintaining the smooth flow of Qi. It is best to consume
foods that are slightly cooked. By lightly cooking food, you preserve the
nutrients, and also ensure that they are readily digested and absorbed. Some
general recommendations for preventing Qi stagnation include regular eating
times, eating moderate amounts, and chewing thoroughly to savor flavors and
stimulate the digestive process. Enjoy meals by sitting down to relax, rather
than while stressed, distracted, working, or watching the news, for example.
For liver Qi stagnation, the ratio of food groups should be as
follows:
30% complex carbohydrates
40-60% lightly cooked vegetables
10% protein
Foods that Ease Liver Qi Stagnation
*include plenty of fragrant and lightly spiced dishes
onions, garlic, mustard greens, watercress, asparagus, taro root, cabbage,
turnip, cauliflower, broccoli, brussel sprouts, beets, Jerusalem artichokes,
carrots, celery, water chestnuts, kale, rapini, bok choy
turmeric, basil, mint, horseradish, pepper, cardamom, cumin, fennel, dill,
ginger
small amounts of pickled vegetables, miso, soy sauce, rose and jasmine flowers
sprouted grains, sourdough bread, olive oil
molasses, small quantities of wine, coffee (no more than 1/day)
kumquats, tangerines, grapefruit
Foods to Restrict or Avoid
Cheese, eggs, cream, ice cream, excessive amounts of red meat, nuts, pizza,
lard, shortening, margarine, deep fried food, chilies, excessively hot, spicy
meals, beer and excessive intoxicants, raw vegetable juices, refined sugar,
artificial preservatives, artificial coloring
Nutrition Guidelines for Liver
Fire
In TCM, the liver is not only responsible for food metabolism and
detoxification, but also helps manage stress. Toxins that overload the liver
generate heat, and can also lead to anger. With a diagnosis of liver fire, it is
best to keep the liver cool by stir-frying or steaming food, in combination with
eating small amounts of raw food, rather than roasting, baking, or deep-frying.
For liver fire, the ratio of food groups should be as follows:
40-60% lightly cooked vegetables, some raw
30% complex carbohydrates
10% protein
Foods that Cool Liver Fire
Rice, millet, wheat, barley, oats
Celery, spinach, swiss chard, cucumber, lettuce, daikon radish, asparagus,
eggplant, cabbage, tomato, broccoli, cauliflower, zucchini, alfalfa sprouts,
mung bean sprouts, dandelion leaves, watercress, chrysanthemum, bamboo
shoots, turnips, carrots, purslane, water chestnuts, spirulina, kelp, seaweed,
peppermint
apples, pears, watermelon, plums
tofu, tempeh, soy milk, yogurt
mung beans
crab, oysters, clams
Foods to Restrict or Avoid:
*highly processed food, oily and fatty food, artificial preservative and
colourings
chilies, cinnamon, garlic, ginger, onions, shallots, leeks, cloves, wasabi
coffee, vinegar, mustard, horseradish, chocolate
lamb, large amounts of red meat, veal, shrimp, prawns
cheese, lard, margarine
citrus, peanuts
Nutrition Guidelines for Liver
Blood Deficiency
Blood deficiency in TCM refers to more than simply anemia (low iron). Like
yin, blood refers to the body’s fluid and nourishment. A diet that is nutrient
rich and supplementing is recommended to build up liver blood. It is best to
consume foods that are slightly cooked. By lightly cooking food, you preserve
the nutrients, and also ensure that they are readily digested and absorbed.
Also, be sure to chew thoroughly to savor flavors and stimulate the digestive
process.
For liver blood deficiency, the ratio of food groups should be as
follows:
30-40% leafy green vegetables
20-30% high quality protein sources
30% complex carbohydrates like whole grains, and lightly cooked vegetables
Foods that Benefit Liver Blood
Cooked whole grains, rice, oats, roasted barley, sweet rice, spelt, millet
pumpkin, sweet potatoes, squash, carrots, corn, parsnips, yams, peas, onions,
leeks, garlic, turnip, mushrooms, spinach, chard, kale, Chinese greens, beets,
parsley wheatgrass, miso
lychee fruit, coconut, grapes, cherries, stewed fruit, dates, figs
legumes in general, chickpeas, black beans, kidney beans, fava beans, tempeh
chicken, beef, pork, goose, rabbit, organic liver, eggs, organic bone marrow
mackerel, tuna, anchovy, perch, eel, catfish, oysters, mussels, shark, shrimp,
prawns, clams, seaweed
fresh ginger, black sesame seeds, molasses, rice syrup, barley malt
Foods to Restrict or Avoid
Salads, raw vegetables, raw fruit, sprouts, excess amounts of tofu, dairy, nut
butter, high oil food, overly sweet food, refined sugar, high doses of vitamin C,
chocolate, cold food like ice cream or smoothies, iced drinks
Nutrition Guidelines for Kidney
Yin Deficiency
The kidney organ network in TCM is responsible for the body’s ability to
eliminate waste through the urine, and also storing reserves of energy (Qi). A
diagnosis of kidney yin deficiency means that the reserves that moisten and
nourish the body are weakened and unable to perform their functions. Eating
foods that include enriching and fluid building foods, and avoiding overly hot,
spicy food can help to preserve and restore kidney yin.
For kidney yin deficiency, the ratio of food groups should be as
follows:
40% easily digested complex carbohydrates like grains and root vegetables
40% cooked vegetables
20% protein
Foods that Benefit Kidney Yin
* include plenty of fluids in the form of soups
wheat, oats, rice, millet, barley
eggs, dairy in moderate amounts, yogurt, tofu, tempeh
nuts, seeds, adzuki beans, black beans, mung beans, black soy beans, kidney
beans, black sesame seeds
pork, chicken, duck, eggs, organic bone marrow
mackerel, sardines, oysters, mussels, clams, cuttlefish, squid, perch, seaweed,
kelp, eel
zucchini, squash, potatoes, sweet potatoes, string beans, beets, button
mushrooms, spirulina
apples, banana, blueberries, blackberries, melons, peaches, mulberries,
mango, coconut
olive oil, flaxseed oil, almond oil
Foods to Restrict or Avoid
chilies, cinnamon, garlic, ginger, onions, shallots, leeks, basil, cloves, wasabi,
coffee, vinegar, pickles, tea, lamb, shrimp, prawns, veal, game birds, citrus
*also avoid cigarettes, alcohol, recreational stimulants
Nutrition Guidelines for Kidney
Yang Deficiency
The kidney organ network in TCM is responsible for the body’s ability to
eliminate waste through the urine, and also storing reserves of energy (Qi). A
diagnosis of kidney yang deficiency means that the reserves of Qi that warm
the body are weakened, and unable to perform properly.
The digestive process can be compared to a pot of soup sitting over a fire. The
body’s metabolic “fire” cooks the ingested food, which makes it easier for the
body to extract nutrients from it and convert it into energy. With yang
deficiency, this “fire” is weakened and unable to help the digestive process
adequately. For kidney yang deficiency it is best to consume foods that are
cooked. Food that is warmed is readily digested and absorbed, and allows your
body to preserve its yang energy
Some general recommendations for preventing Qi deficiency include eating
smaller meals, eating more frequently, enjoying meals by sitting down to relax
(rather than while working, or watching the news, for example), and chewing
thoroughly so you can both savor the flavors and adequately stimulate the
digestive process.
For kidney yang deficiency, the ratio of food groups should be as
follows:
30-45% easily digested complex carbohydrates like grains and root vegetable
30-45% cooked vegetables
10-20% protein
Foods that Benefit Kidney Yang
cooked grains, soups, rice, oats, roasted barley, sweet rice, spelt
parsnips, sweet potatoes, onions, leeks, pumpkin, squash, carrots, yams, peas,
turnip
chick peas, black beans, walnuts, chestnuts, pistachios
lamb, beef, chicken, lamb, veal, goat, venison, beef kidneys
mackerel, tuna, anchovy, prawns, shrimp, salmon, mussels
black pepper, fresh ginger, dry ginger, cloves, cinnamon, cardamom,
rosemary, turmeric, star anise, nutmeg, fenugreek, chives, garlic, spring
onions, fennel
molasses, rice syrup, barley malt, dates, stewed fruit
Foods to Restrict or Avoid
raw fruit, raw vegetables, sprouts, spinach, salad
soybeans, tofu, soy milk, brown rice, seaweed
dairy, cold food like ice cream or smoothies, iced drinks
excessive salt, vinegar, refined sugar
Nutrition Guidelines for Heart
Yin Deficiency
In TCM the heart system includes not only the heart muscle itself, but also
overall blood circulation and aspects of mental and emotional activity. The yin
of the body helps to nourish the heart and regulate its functions. A diagnosis
of heart yin deficiency means that the reserves that nourish and support the
heart and the mind are weakened and unable to perform their functions
properly. Eating enriching foods is recommended to preserve and restore
heart yin.
For heart yin deficiency, the ratio of food groups should be as
follows:
40% easily digested complex carbohydrates like grains and root vegetables
40% cooked vegetables
20% protein
Foods that Benefit Heart Yin
*include plenty of fluids, especially in the form of soups
wheat, oats, sweet rice, millet, barley, eggs, dairy in moderate amounts, tofu,
tempeh, nuts, seeds, adzuki beans, black beans, mung beans, chickpeas,
kidney beans, fava beans
pork, chicken, duck, eggs, organic bone marrow, mackerel, sardines, oysters,
mussels, clams, cuttlefish, squid, perch, eel, seaweed
Zucchini, squash, potatoes, sweet potatoes, string beans, beets, button
mushrooms
Jujube dates, lotus seeds, black sesame seeds, longan fruit, lily bulb,
mulberries, apples, banana, blueberries, blackberries, peaches, mango,
coconut
Olive oil, flaxseed oil, almond oil
Foods to Restrict or Avoid
*avoid hot, spicy meals, as well as cigarettes, alcohol, recreational stimulants
chilies, cinnamon, garlic, ginger, onions, shallots, leeks, basil, cloves, wasabi,
vinegar, pickles
lamb, shrimp, prawns, veal, game birds
citrus, coffee, tea
Nutrition Guidelines for Heart Qi
and Yang Deficiency
Qi and yang are closely related concepts in TCM. Qi is the energy that enables
the body to move, and our organs to function properly. Yang energy is what
warms and activates the body. In the case of heart Qi or yang deficiency foods
that strengthen and warm the heart are recommended. These will support not
only the heart muscle, but also overall blood circulation and mental activity. It
is best to consume foods that are slightly cooked. By lightly cooking food, you
preserve the nutrients, and also ensure that they are readily digested and
absorbed.
For heart Qi and/or yang deficiency, the ratio of food groups
should be as follows:
40-60% easily digested complex carbohydrates like grains and root vegetables
30-40% cooked vegetables
10-20% protein
Foods that Benefit Heart Qi
cooked whole grains, rice, oats, roasted barley, sweet rice, spelt, millet,
pumpkin, sweet potatoes, squash, carrots, corn, parsnips, yams, peas, onions,
leeks, garlic, turnip, mushrooms, chickpeas, black beans, kidney beans, fava
beans, eggs, chicken, beef, goose, rabbit, mackerel, tuna, anchovy, perch, eel,
catfish
lychee fruit, mulberries, longon berries, grapes, dates figs cherries
black pepper, fresh ginger, cinnamon, nutmeg, fennel, molasses, rice syrup,
barley malt
Additional Foods that Benefit Heart Yang
goat milk, lamb, cinnamon, dried ginger, ginseng, walnuts, Chinese chives
Foods to Restrict or Avoid
salad, raw vegetables, raw fruit, citrus, wheat sprouts, wheat grass, spinach,
swiss chard, seaweed
tofu, dairy, nut butter, high oil foods
overly sweet food, refined sugar, high doses of vitamin C, chocolate
cold food like ice cream or smoothies, iced drinks
strong tea, coffee, chilies
Nutrition Guidelines for Heart
Fire
In TCM the heart system includes not only the heart muscle itself, but also
overall blood circulation and aspects of mental and emotional activity. Excess
heat or fire affecting the heart is a state of over-stimulation. Cooling foods are
recommended to reduce the heat or fire. Lightly cooked foods, along with a
small amount of uncooked foods should be eaten.
For heart fire, the ratio of food groups should be as follows:
40-60% vegetables and fruit
30% complex carbohydrates like whole grains and root vegetables
10% protein
Foods that Clear Heart Fire
Celery, spinach, swiss chard, cucumber, lettuce, dandelion greens, radish,
asparagus, eggplant, cabbage, tomatoes, broccoli, cauliflower, zucchini, corn,
beets, turnips, carrots, parsley, sprouts, watercress, purslane, bamboo shoots,
water chestnuts, seaweed, spirulina
apples, pears, watermelon, persimmon
millet, barley, rye
tofu, soy products, yogurt
mung beans, adzuki beans
escargot, crab, oysters, clams
Foods to Restrict or Avoid
Roasted, fried and deep fried food in general
Chilies, cinnamon, ginger, black pepper, garlic, mustard
Horseradish, coffee, chocolate, alcohol, vinegar, excessive salt
Red meat, shrimp, cheese, eggs, peanuts
Nutrition Guidelines for Heart
Blood Deficiency
Blood deficiency in TCM refers to more than simply anemia (low iron). Like
yin, blood refers to the body’s fluid and nourishment. A diet that is nutrient
rich and supplementing is recommended to build up liver blood. It is best to
consume foods that are slightly cooked. By lightly cooking food, you preserve
the nutrients, and also ensure that they are readily digested and absorbed.
Also, be sure to chew thoroughly to savor flavors and stimulate the digestive
process.
For heart blood deficiency, the ratio of food groups should be as
follows:
30-40% leafy green vegetables
30-40% high quality protein
20-30% complex carbohydrates includes grains and vegetables
Foods that Benefit Heart Blood
wheat, rice, oats, roasted barley, sweet rice, spelt, millet
pumpkin, sweet potatoes, squash, carrots, corn, parsnips, yams, peas, onions,
leeks, garlic, turnip, mushrooms, spinach, chard, kale, Chinese greens, beets,
parsley
legumes in general, chickpeas, black beans, kidney beans, fava beans, tempeh
chicken, beef, pork, goose, rabbit, organic liver, eggs, organic bone marrow
mackerel, tuna, anchovy, perch, eel, catfish, oysters, mussels, shrimp, prawns,
clams, seaweed
stewed fruit, lychee fruit, coconut, grapes, cherries, jujube dates, lotus seeds,
longan fruit, lily bulb, mulberries, dates, figs
black sesame seeds, molasses, rice syrup, barley malt, miso
Foods to Restrict or Avoid
Salads, raw vegetables, raw fruits, excess amounts of tofu, overly rich or oily
food, overly sweet food, refined sugar, high doses of vitamin C, chocolate, cold
food like ice cream or smoothies, iced drinks, strong tea, coffee, chilies
Nutrition Guidelines for
Dampness and Phlegm
In TCM, dampness and phlegm develop when digestion and fluid metabolism are
sluggish. This is addressed through a combined approach to nutrition. It is important to
emphasize foods that support healthy digestion, and also avoid foods that contribute to
dampness and phlegm. Pungent flavours like onion, garlic, and ginger help to disperse
congested fluids. Rich, oily, or heavy foods should be avoided because they can
overwhelm the digestive system and contribute to dampness. Also, cold foods, including
raw fruits and vegetable should also be avoided because they slow down digestion.
It is best to consume foods that are slightly cooked. By lightly cooking food, you preserve
the nutrients, and also ensure that they are readily digested and absorbed.
Some general recommendations include eating smaller meals, eating more frequently,
enjoying meals by sitting down to relax (rather than while working, or watching the
news, for example), and chewing thoroughly so you can both savor the flavors and
adequately stimulate the digestive process.
To resolve dampness and phlegm, the ratio of food groups should be as
follows:
30-40% complex carbohydrates, especially rice, rye, barley, millet
40-50% cooked vegetables
10% protein
Foods that Resolve Dampness and Phlegm
cooked whole grains-especially rice, toasted oats, barley, rye, millet, buckwheat,
sourdough breads
asparagus, cucumber, celery, pumpkin, squash, carrots, corn parsnips, peas, onions,
shallots, leeks, garlic, turnip, radish, mustard greens, chrysanthemum, water chestnuts,
mushrooms
adzuki beans, chickpeas, black beans, kidney beans, fava beans
chicken, quail, lean meat goose, rabbit
clam, seaweed, mackerel, tuna, anchovy, perch, eel, catfish, crab, oyster
black pepper, fresh ginger, mustard, nutmeg, cloves, cardamom, nutmeg, thyme, basil,
fennel, horseradish, chili peppers, jasmine, rose
rice syrup, barley malt
dates, figs, stewed fruit-especially pear, persimmons, kumquats, grapefruit, cherries
Foods to Restrict or Avoid
salads, raw vegetables, raw fruit, citrus, avocado, wheatgrass, wheat, sprouts, seaweed
tofu, dairy (except goat milk products), nut butter, pork, duck, eggs, soy milk
overly sweet food, refined sugar, high doses of vitamin C, chocolate, cold food like ice
cream or smoothies, iced drinks
Nutrition Guidelines for Damp
Heat
In TCM, dampness and phlegm develop when digestion and fluid metabolism
are sluggish. This can obstruct the movement of Qi, eventually creating heat,
which combines with the pre-existing dampness and phlegm. To address this,
avoiding rich, congesting, and heating foods is essential. To optimize
digestion, it is best to eat small, simply prepared meals, with an emphasis on
cooked food. To cool the heat, small amounts of raw food and vegetable juices
can be included. Protein that is vegetable sourced is preferable, because
animal sources of protein can be both warming and congesting. Pungent
flavours like mint and basil help to disperse congested fluids, whereas overly
rich, oily or sweet foods overwhelm the digestive system, and should be
avoided.
To resolve damp heat, the ratio of food groups should be as follows:
20-30% complex carbohydrates, especially rice, barley, millet
50-60% vegetables
20% protein
Foods that Resolve Damp Heat
rice, rye, millet, wheat, barley
celery, carrots, spinach, swiss chard, eggplant, cabbage, tomatoes, broccoli,
peas, cauliflower, asparagus, watercress, arugula, lettuce, radish, daikon
radish, alfalfa sprouts, shitake mushrooms, chrysanthemum, bamboo shoots,
amaranth leaves purslane, kelp
lemon, cranberries, watermelon, persimmon
mung beans, adzuki beans, tofu, tempeh
green tea, chrysanthemum tea (unsweetened), peppermint tea, water
foods to Restrict or Avoid
alcohol, greasy or oily food, deep fried food
cheese, sugar, highly processed food
fatty meats, dairy, eggs, shrimp, peanuts
chilies, cinnamon, garlic, mustard, coffee, excessive amounts of salt
chocolate, ice cream or smoothies, iced drinks
Nutrition Guidelines for Cold
Accumulation
According to TCM theory, cold can invade the body and become stuck in the
channels, causing pain where the cold is obstructing the flow of blood and
energy (Qi). To resolve this pattern, the channels must be warmed, and the
cold expelled from the body.
The digestive process can be compared to a pot of soup sitting over a fire. The
body’s metabolic “fire” cooks the ingested food, which makes it easier for the
body to extract nutrients from it and convert it into energy. So, when cold has
accumulated in the body, it is especially important to eat cooked, warming
foods. Eating smaller meals more frequently, sitting down to relax while you
eat, and chewing thoroughly to savor the flavours, also improve the digestive
process.
For cold accumulation, the ratio of food groups should be as
follows:
40% easily digested complex carbohydrates like grains and root vegetables
30-40% cooked vegetables
10-20% protein
Foods that Expel Cold
cooked grains, soups, baked or roasted food, rice oats, roasted barley, sweet
rice
onions, leeks, garlic, chives, spring onions, parsnips, peas, turnip, baked
vegetables
chickpeas, black beans, chestnuts
lamb, beef, chicken
mackerel, tuna, anchovy, prawns, mantis, shrimp
dry ginger, fennel, cloves, cinnamon, cardamom, black pepper, fresh ginger,
rosemary, turmeric, star anise, nutmeg
molasses, rice syrup, barley malt, dates
Foods to Restrict or Avoid
raw vegetables, raw fruit, citrus, wheat grass, sprouts, salads, tomatoes,
spinach, swiss chard, soybeans, tofu, soy milk, dairy, nut butters, high oil
foods
seaweed
refined sugar, vinegar, high doses of vitamin C
chocolate
cold foods like ice cream or smoothies, iced drinks
Nutrition Guidelines for Blood
Stasis
In TCM, blood stasis refers to impaired blood circulation. Research has
demonstrated that reduced blood circulation can have a profound effect on the
body; it can result in decreased oxygen supply, and impaired endocrine and
immune system function. Reducing foods that stagnate circulation (cold food,
highly processed food, oily, fatty foods) and increasing foods that dispel stasis
(fragrant, lightly spiced food) is recommended. Other food recommendations
include establishing regular eating times, eating moderate amounts of food at
each meal, and chewing thoroughly in order to both savor flavours and
adequately stimulate the digestive system.
For blood stasis, the ratio of food groups should be as follows:
40-60% lightly cooked vegetables
30% complex carbohydrates
10% protein
Foods that Dispel Blood Stasis
Turmeric, basil, nutmeg, oregano, rosemary, white pepper
hawthorne berries, shallots, leeks, chives, garlic, ginger, taro root
eggplant, mushrooms
adzuki beans, kidney beans, chestnuts
crab, jellyfish, mussels, clams, sea cucumber, abalone, kelp, seaweed
red wine (small amounts), vinegar
Foods to Restrict or Avoid
salads, raw vegetables, raw fruit
excess amounts of tofu, dairy, nut butters, high oil foods
Overly sweet food, refined sugar, high doses of vitamin C
Cold food like ice cream or smoothies, iced drinks