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Week Two Flashcards

1
Q

Actions of Hot Foods

A 
Increase Yang
Speed up, warm, activate Qi
Move upward and outward
Warm the bowels and Viscera (Zang Fu)
Eliminate External and Internal Wind
Mobilize Wei Qi
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2
Q

What happens if we eat too much Hot Foods?

A

Creat Heat
Yang Repletion
Injuries Yin
Dries out Body Fluids

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3
Q

Examples of Hot Foods

A

“Treatment of Cold Symptoms”

Cinnamon
Ginger
Lamb
Chilli

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4
Q

Actions of Warm Foods

A

Strengthen Yang and Qi
Warm the Body, Bowels and Viscera (Zang Fu)
Warm and Strengthen Middle Burner

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5
Q

Examples of Warm Foods

A

“Treatment of Cold Symptoms”

Fennel
Chicken
Beef
Oats

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6
Q

What happens if we eat too much Warm Foods

A

Excess creates Yang Repletion

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7
Q

Action of Neutral Foods

A

Build up Qi and Body Fluids

Stabilize and Harmonize the Body

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8
Q

Sources of Neutral Foods

A

“Treatment of Qi Vacuity”

Honey
Rice
Potatoes

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9
Q

Actions of Cool Foods

A

Supplement Body Fluids and Blood
Slow Down Qi
Clear Heat

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10
Q

Sources of Cool Foods

A

“Treatment of Heat”

Yoghurt
Soy Milk
Wheat

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11
Q

Actions of Cold Foods

A

Create Cold
Cool Internal Heat
Calming Effect on the Spirit

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12
Q

Sources of Cold Foods

A

“Treatment of Heat Symptoms”

Watermelon
Dandelion
Orange

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13
Q

What happens if we consume to much Cold Foods

A

Excess Damages Qi and Yang

Thoroughly Cools down the body

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14
Q

General Guidelines of Warm or Cool Foods

A

~ Plants that take longer to grow (Root Veg) tend to be warmer than fast growing foods (Lettuce, zucchini)

~Foods that contain high water content tend to be more cooling

~ Dried foods tend to be more warming than their fresh counterparts

~ Some Chemicals added to foods may produce heat reactions - as may artificially ripened foods

~ Foods with blue, green or purple colours are usually more cooling than red, orange, or yellow

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15
Q

2 Kinds of Preparation Methods

A

Cooling Cooking Method

Warming Cooking Method

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16
Q

Types of Cooling Cooking Methods

A

Blanching
Steaming
Salting (Pickling in Brine)
Boiling in plentiful water

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17
Q

Types of Warming Cooking Methods

A 
Grilling
Frying
Smoking
Searing
Baking
Long Simmering in Liquid
Roasting

Longer and Slower Methods will also produce more warming effects than quicker methods

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18
Q

Microwaved Food Facts

A

Microwaved food does not alter the energetic temp of a food as no external heat is added

Suffers severe molecular damage and when eaten causes abnormal changes in human blood and immune systems

Excess use can cause signs of Blood Def.

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19
Q

Action of Sweet

A

Centre

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20
Q

Action of Pungent/Acrid

A

Upward and Outward

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21
Q

Action of Salty

A

Inward and Downward

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22
Q

Action of Sour

A

Inward

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23
Q

Action of Bitter

A

Downward

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24
Q

What is the most common food flavour?

A

Sweet

All foods contain a measure of sweetness

25
Facts of the Sweet Flavour
~ Harmonizes all other flavours ~ Forms the centre of our diet ~ Mildly stimulating
26
Actions of Sweet
~Circulation of Qi and Blood ~ Treat Deficiencies by Tonifying and Strengthening ~ Moistening and Benefits Dryness
27
What happens if we consume too much Sweet Foods
Leads to formation of Phlegm, Damp, Heat Refined Sugar weakens the blood ~ Obesity, Bone/Teeth Disorders, Cough with Phlegm/Mucus *Excess sweetness should be avoided in Damp Conditions*
28
5 Energetic Temperatures of Food
``` Hot Warm Cool Cold Neutral ```
29
Types of Sweet Foods
Most Meat, beef Legumes Nuts Dairy Starchy Vegetables, Pumpkin Rice
30
Actions of Pungent
Disperse Stagnation Promote Circulation of Qi and Blood Stimulates Digestion Breaks through Phlegm
31
Care must be taken when choosing the temperature of Pungent Foods such as...
Hot Pungents ---> Cool the Body via Sweating ie. Ginger/Garlic Warm Pungents ---> Produce longer lasting warming effects and and will benefit cold conditions Cool Pungents --> Used when heat is present ie: Peppermint *Damp and Stagnant Conditions frequently involve underlying def, the use of Pungents often needs to be supported by a tonifying diet*
32
Food Sources of Pungent
Ginger Garlic Peppermint
33
What happens if we eat too many Pungent Foods
Over stimulate Exhaust Qi and Blood ~ Constipation, Dry Skin
34
Food Sources of Salty
Fish Seaweed Leek
35
Actions of Salty
~ Moves inward and downward, drawing the action of a food towards the centre and root of the body ~ Moistens, softens counteracting the hardening of mm. and glands ~ Detoxify ie: Epsom Salt ~ Regulates moisture balance in the body ~ Stimulates digestive function ~ Improves Concentration
36
What happens if we eat too many salty foods?
Congeal Blood Stress the Heart ~ Hypertension * A little saltiness supplements the quality of the blood*
37
Food Sources of Sour
Lemon Raspberry Olive
38
Actions of Sour
BLOOD ACTIVATORS AND STAGNATION ELIMINATORS ~ Stimulates Contraction and Absorption ~ Gathering or Astringent, good for all leaking and sagging conditions involving loss of body fluids ie. sweating, diarrhea and hemorrhage ~ Counteracts the effects of Fatty Foods ~ Prevents Stagnation ~ Benefits Digestive Absorption ~
39
What happens if we consume too many sour foods?
Over contraction Over retention of moisture
40
Food sources of Bitter
Coffee Rye Lettuce
41
Actions of Bitter
~ Drains and Dries as it travels downwards through the body ~ Improve appetite ~ Stimulate Digestion ~ Draw out Dampness and Heat ~ * Reduce Excess conditions so limit in conditions of cold and/or Deficiency!!*
42
What two organs does Bitter affect?
Heart and Benefits Lung
43
What happens if we consume to many Bitter Foods?
Deplete Qi Deplete Moisture
44
NeiJing Statement on Flavour Association with Organ Networks
"Sourness enters the liver, bitterness enters the heart, sweetness enters the spleen, acridity enters the lungs, saltiness enters the kidneys. Sourness enters the sinews, bitterness enters the blood, acridity enters Qi, sweetness enters the flesh, saltiness enters the bones"
45
What types of "Signatures" are there?
Colour Texture Form Environment
46
What is the Doctrine of Signatures?
The idea that God has marked everything he created with a sign/signature. The sign was an indication of the purpose for the creation of the item. Popularized in early 1600s by Jakob Bohme a master shoemaker in Gorlitz Germany. He wrote "Signatura Rerum"The signature of all things
47
TCM defines Foods by:
Temp Flavour Organ Network Direction of Movement
48
When is Sour Food Contraindicated?
If patient has Wind Cold Invasion that goes Internal --> Will Bring EPF inward so use pungent to disperse instead
49
Whats the best flavour to use as a Spleen Qi tonic in cool/damp weather?
Bitter ie: Green Tea: Improves Appetite and Dries Dampness
50
Coffee in excess is drying and dehydrates our body fluid creating what problems?
Dry Skin Poor Circulation Blood Def
51
2 Examples of Color Signature Foods
Cherries: High in Iron ~ Gout, Anemia, Blood Def Dicon Radish: White ~ Moisten Lungs, cuts mucus, treats viral infections
52
What is one of the few fruits that is warm in nature?
Cherries
53
2 Examples of an Environmental Signature?
Willow Bark: Aspirin ~ Grow In Cold Damp Environment Water Crest: Thrives in water environment ~ Diuretic
54
What food is recommended for nursing mothers?
Avacado Builds blood Nourishes yin High in copper aiding in Red blood cell production
55
What food should pregnant women limit?
Eggplant Treats congealed blood Looks like a uterus
56
PLU's
Conventionally Grown 4 Digits 4011 Organic (Starts w 9) 5 Digits 94011 GE/GMO (Starts w 8) 5 Digits 84011
57
What food source is high in Silicon?
Celery Renew joints, bones, arteries, connective tissue
58
Whats a great food to kill worms
Pineapple Tx summer heat, sunstroke, good for digestion
59
Whats a good food for colon cancer?
Cauliflower Lung Yin Def, Lrg Intestine Disorders

Nutrition (14 decks)

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