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Nutrition > Week Two > Flashcards

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
Q

Facts of the Sweet Flavour

A

~ Harmonizes all other flavours

~ Forms the centre of our diet

~ Mildly stimulating

26
Q

Actions of Sweet

A

~Circulation of Qi and Blood

~ Treat Deficiencies by Tonifying and Strengthening

~ Moistening and Benefits Dryness

27
Q

What happens if we consume too much Sweet Foods

A

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
Q

5 Energetic Temperatures of Food

A 
Hot
Warm
Cool
Cold
Neutral
29
Q

Types of Sweet Foods

A

Most Meat, beef

Legumes

Nuts

Dairy

Starchy Vegetables, Pumpkin

Rice

30
Q

Actions of Pungent

A

Disperse Stagnation

Promote Circulation of Qi and Blood

Stimulates Digestion

Breaks through Phlegm

31
Q

Care must be taken when choosing the temperature of Pungent Foods such as…

A

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
Q

Food Sources of Pungent

A

Ginger

Garlic

Peppermint

33
Q

What happens if we eat too many Pungent Foods

A

Over stimulate

Exhaust Qi and Blood

~ Constipation, Dry Skin

34
Q

Food Sources of Salty

A

Fish

Seaweed

Leek

35
Q

Actions of Salty

A

~ 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
Q

What happens if we eat too many salty foods?

A

Congeal Blood

Stress the Heart
~ Hypertension

  • A little saltiness supplements the quality of the blood*
37
Q

Food Sources of Sour

A

Lemon

Raspberry

Olive

38
Q

Actions of Sour

A

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
Q

What happens if we consume too many sour foods?

A

Over contraction

Over retention of moisture

40
Q

Food sources of Bitter

A

Coffee

Rye

Lettuce

41
Q

Actions of Bitter

A

~ 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
Q

What two organs does Bitter affect?

A

Heart and Benefits Lung

43
Q

What happens if we consume to many Bitter Foods?

A

Deplete Qi

Deplete Moisture

44
Q

NeiJing Statement on Flavour Association with Organ Networks

A

“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
Q

What types of “Signatures” are there?

A

Colour

Texture

Form

Environment

46
Q

What is the Doctrine of Signatures?

A

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
Q

TCM defines Foods by:

A

Temp

Flavour

Organ Network

Direction of Movement

48
Q

When is Sour Food Contraindicated?

A

If patient has Wind Cold Invasion that goes Internal

–> Will Bring EPF inward so use pungent to disperse instead

49
Q

Whats the best flavour to use as a Spleen Qi tonic in cool/damp weather?

A

Bitter

ie: Green Tea: Improves Appetite and Dries Dampness

50
Q

Coffee in excess is drying and dehydrates our body fluid creating what problems?

A

Dry Skin

Poor Circulation

Blood Def

51
Q

2 Examples of Color Signature Foods

A

Cherries: High in Iron ~ Gout, Anemia, Blood Def

Dicon Radish: White ~ Moisten Lungs, cuts mucus, treats viral
infections

52
Q

What is one of the few fruits that is warm in nature?

A

Cherries

53
Q

2 Examples of an Environmental Signature?

A

Willow Bark: Aspirin ~ Grow In Cold Damp Environment

Water Crest: Thrives in water environment ~ Diuretic

54
Q

What food is recommended for nursing mothers?

A

Avacado

Builds blood

Nourishes yin

High in copper aiding in Red blood cell production

55
Q

What food should pregnant women limit?

A

Eggplant

Treats congealed blood

Looks like a uterus

56
Q

PLU’s

A

Conventionally Grown 4 Digits 4011

Organic (Starts w 9) 5 Digits 94011

GE/GMO (Starts w 8) 5 Digits 84011

57
Q

What food source is high in Silicon?

A

Celery

Renew joints, bones, arteries, connective tissue

58
Q

Whats a great food to kill worms

A

Pineapple

Tx summer heat, sunstroke, good for digestion

59
Q

Whats a good food for colon cancer?

A

Cauliflower

Lung Yin Def, Lrg Intestine Disorders

Nutrition (14 decks)

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