Chapter 4

FOODS AND THEIR HEALING PROPERTIES

Traditionally, no clear-cut distinction is made between medicinal drugs, folk and home remedies, and many of the ingredients of classic Chinese cuisine. Garlic, cloves, and ginger, for example, are used in medicine, in folk remedies, and for cooking. Nevertheless, since antiquity medicinal drugs and ingredients have been classified into one of three possible categories of toxicity.

The first of the three categories is that of so-called high-grade drugs. These are wholesome beyond their purely medicinal function and can therefore be taken continuously over a period of time with no ill effects. Food therapies fit into this category. The second class is that of medium-grade drugs. These are slightly toxic but serve to relieve some deficiency syndromes. The third category is that of toxic, or low-grade, drugs. These may be taken in small doses for short periods of time, and only to relieve a specific disorder. Toxic herbs and mushrooms and some minerals fall into this class. Modern allopathic drugs, if used by a traditional Chinese medic combining modern and ancient therapies, would also fit into this third category.¹

Foods and drugs may be further defined for therapeutic purposes according to their Yin and Yang preponderances; their flavors, and thus their Five Element affinities; and their warm, hot, cool, and cold characteristics.

Yin and Yang are, in the Taoist view of the world, the most obvious attributes of nature. As such they are the first aspects of a patient’s condition to attract a doctor’s attention. The restoration of their equilibrium is the goal to which all therapy aims. As a consequence, foods and drugs that are considered to be of a Yin nature will be prescribed in disorders involving Yin deficiencies or Yang pathogens. Yang therapies serve to treat Yang deficiencies or Yin disorders.

Yin foods and remedies are those with moist, cool, or cold properties, for these are Yin characteristics. Yang foods, on the other hand, have a warming or heating effect on the body. Yang remedies tend to exert most influence on the skin, tissues, and external parts of the body, while Yin remedies work on the internal organs. Yang foods and drugs ascend and disperse; those that are Yin in nature descend with an astringent effect. Yang foods and drugs are pungent, sweet, or tasteless. Yin remedies are sour, bitter, and salty.

Table 1 on page 11 shows the correspondence between the Five Elements in nature and various attributes of human physiology. One of those attributes is flavor. Each of the Elements/functions of nature is said to reside in one of the five flavors. Thus sour food, being of the Wood (germinating) element, influences the health of the liver, which is also Wood. Bitterness corresponds to Fire and affects the heart; sweetness to Earth and spleen. Pungent foods, those of the Metal element, affect the lungs; salty foods correspond to Water and influence the health of the kidneys. It is believed that by taking foods with a specific flavor/Element, the corresponding organ of the body is strengthened. Furthermore, each of the five flavors is said to exert its own therapeutic effect on the body as a whole. We shall therefore refer to the flavor, the Element, and the effect of the foods examined later in this chapter.

As a matter of interest, the effects of sour foods and drugs are said to be astringent; they counteract digestive problems and diarrhea. Bitter ingredients are febrifuges; in other words, they dispel fevers. Sweet foods act as a tonic to the body. Pungent, or tangy, ingredients act as diaphoretics; they induce sweat, reduce intestinal and stomach gas, and are said to promote the movement of qi within the body. Salty ingredients are palliatives, which means they reduce excesses and imbalances of the Five Elements as well as the effects of pathogens. Tasteless foods are considered to be diuretics.

Finally, a word about the so-called warming and cooling characteristics of foods and drugs. Illness, according to Chinese theory, is frequently brought about by the effects of the six evil climatic factors, the xie qi: evil wind, cold, damp heat, humidity, intense dryness, and firelike heat. If, as according to this theory, cold enters the body and causes disease, it is simply common sense to counteract it with warm or hot ingredients. Similarly, cool or cold foods and drugs are used to disperse hot climatic pathogens. The terms warm, hot, cool, cold, and neutral may, however, be confusing. They do not refer to the actual physical temperature of the remedy being taken, but instead denote a fundamental property of the food or ingredient after it has been swallowed and digested. A steaming cup of tea, for example, may exert an immediate warming effect on the body, but tea is fundamentally a “cold” herb, useful for cooling the body (and, incidentally, for burning fats and promoting digestion).

Having mentioned these classifications, it should be noted that few foods or ingredients ever fit a single and precise category—Yin always contains some Yang and vice versa. Herbs, fruits, and vegetables usually combine several distinct flavors. Tea (Camellia sinensis), in both its black and green varieties, is sweet, bitter, and pungent at the same time. Peaches are both sweet and sour. Asparagus is bitter and slightly pungent. A single food item, therefore, may potentially have several therapeutic effects.

A final word about how ingredients can and cannot be used is perhaps called for before continuing on to examine the foods and components of Chinese remedies themselves.

Sometimes a single product, such as ginseng, can be used alone to treat an illness. On other occasions ingredients are combined in order to exert a fuller curative effect on the patient—food recipes are a case in point. These combinations are not always straightforward, however. Sometimes two ingredients mutually reinforce each other; on other occasions a subsidiary ingredient will assist the function of the other, principal component. There are situations also when one Element is necessary to restrain the toxic effect of another. Finally, some ingredients are so incompatible as to give rise to severe side effects if used together.

As an illustration of this last point of incompatibility, ingredients with warm properties acting on the lungs should never be taken with raw and cold (temperaturewise) food. Cooling ingredients should not be taken with greasy foods. Meat should be eaten sparingly when taking black plum for therapeutic reasons. Turnips, radishes, and rape should not be eaten when one takes tonics; neither should black or green tea. Both are said to weaken the strengthening power of the tonic.²

Apart from refraining from drinking tea with tonics, there is no need for you to concern yourself about any of the above combinations and contraindications. All the remedies described in this book have been chosen for their simplicity and straightforward wholesomeness. Unless one happens to be allergic to any of the ingredients, none of the recipes will exert the least adverse effect. As to the means and methods of preparation of various prescriptions used in popular Chinese remedies, we refer you to chapters 5 and 6.

Let us now look at the characteristics of the individual foods and herbs used in the Chinese home remedies described in this book. For the purpose of self-diagnosis and gentle experimentation with individual foods, we have given the characteristics of each ingredient in Chinese terms—sweet/sour and corresponding Element, hot/cold, Yin/Yang—as well as in Western terms—protein, fat, carbohydrate, mineral, and vitamin contents per 100 grams (3½ ounces) of edible portion.³ A mineral or vitamin that is completely absent will be denoted by a zero; a minus sign denotes that the information for that particular nutrient is unavailable. (See appendix 1 for information on daily requirements of those vitamins and minerals for the healthy adult.) In addition to this information, we discuss the predominant healing effects of that food. Most of the foods discussed in this chapter are commonly available in the market; a few will be found in specialty food stores or by mail order. Sources for mail order are given in appendix 2.

FRUITS

Fruits are some of the most nutritious foods available to us. They are rich in vitamins, minerals, enzymes, and fiber.

According to Chinese theory, fruit lubricates, cools, and strengthens the body. It is easily digested and cleanses the intestines. Most fruit is sweet, and therefore tonifies the Earth element.

It is preferable to consume fruit directly from the producer before various intermediaries have sprayed, artificially ripened, waxed, or otherwise adulterated it. Indeed, in China this is the norm. Most of the fruit that is consumed in China is produced locally, ripened on the tree or vine and eaten only in season.

Many fruits have a cooling, or even a cold, effect on the body. Banana, grapefruit, muskmelon, persimmon, and watermelon are all cold fruits. As such they are extremely refreshing during summer, but their consumption in winter could lead to cold-syndrome diseases. The traditional Chinese calendar even specifies a day in the second week of August, for eating one’s last watermelon of the year.

It is best to eat organically grown fruit whenever possible. Most people are aware of the harmful effects of insecticides, and make a point of peeling fruit. However, peeling apricots, plums, strawberries, or grapes is not easy; furthermore, although chemicals are only sprayed on the outside of the fruit, they eventually seep through the entire plant. Organically grown produce of all kinds is becoming widely available. Look for it in natural foods markets.

Apple

Sweet and sour (Earth and Wood), cool, medium Yin

Apple aids digestion, lubricates the lungs, and generally detoxifies. It cures indigestion, morning sickness, and chronic enteritis, and combats diabetes by helping to lower blood-sugar levels. Its plentiful fiber helps to lower cholesterol, and its potassium content has a diuretic effect that reduces sodium and stabilizes blood pressure. Many of the nutrients reside in the skin of the apple; it is thus advisable to eat apples unpeeled—given, of course, that they have not been treated chemically.

Protein, 0.2 g; Fat, 0.3 g; Fiber, 1.4 g; Carbohydrate, 10.5 g; Vitamin A, 37 IU; Vitamin B₁, 0.01 mg; Vitamin B₂, 0.01 mg; Niacin, 0.05 mg; Vitamin C, 4 mg; Calcium, 5 mg; Phosphorus, 5 mg; Iron, 0.12 mg

Apricot

Sour and sweet (Wood and Earth), warm, neutral Yin/Yang

Apricot lubricates and strengthens the lungs; it alleviates asthma and dryness of the mouth. Apricot seeds are used in a variety of remedies. They are, however, considered a medium-grade drug in China. This means that they are slightly toxic, and should therefore only be taken in small quantities and for short periods of time. Bitter apricot seeds can suppress coughing, and are a valid relief for asthma.

Protein, 1 g; Fat, 0.1 g; Fiber, 0.6 g; Carbohydrate, 12.9 g; Vitamin A, 2790 IU; Vitamin B₁, 0.03 mg; Vitamin B₂, 0.05 mg; Niacin, 0.8 mg; Vitamin C, 7 mg; Calcium, 16 mg; Phosphorus, 23 mg; Iron, 0.5 mg

Banana

Sweet (Earth), cold, medium Yin

Banana has a lubricating effect on the intestines. It detoxifies the body by providing plenty of soluble fiber that absorbs cholesterol and cleanses the intestines. It cures constipation, hemorrhoids, and high blood pressure, and counteracts indigestion and alcoholism. Eat two soft bananas every morning to relieve constipation. Two ripe (but not soft) bananas stop diarrhea. The banana’s high fiber content helps to lower blood cholesterol. A banana a day cures chronic indigestion. Eat cooked green bananas if you suffer from diabetes—the starch has not yet been converted into sugar.

Protein, 1.2 g; Fat, 0.6 g; Fiber, 1.6 g; Carbohydrate, 26.7 g; Vitamin A, 92 IU; Vitamin B₁, 0.05 mg; Vitamin B₂, 0.11 mg; Niacin, 0.6 mg; Vitamin C, 10 mg; Calcium, 7 mg; Phosphorus, 22 mg; Iron, 0.35 mg

Cherry

Sweet (Earth), warm, Yang

Cherries tone the qi and the blood, and counteract rheumatic pains and stiffness. They also expel wind and damp.

Protein, 1.1 g; Fat, 0.5 g; Fiber, 0.7 g; Carbohydrate, 14.8 g; Vitamin A, 620 IU; Vitamin B₁, 0.05 mg; Vitamin B₂, 0.06 mg; Niacin, 0.3 mg; Vitamin C, 8 mg; Calcium, 18 mg; Phosphorus, 20 mg; Iron, 0.4 mg

Fig

Sweet (Earth), neutral, Yang

Figs tonify the qi and blood. Because they clear the intestines, figs are a useful remedy for constipation and hemorrhoids. Chinese doctors also prescribe figs for sore throat and stomach and intestinal problems, including dysentery and diarrhea: eat two figs a day, either in the morning or in the evening. For a sore throat, steam them and take with honey.

Protein, 0.8 g; Fat, 0.4 g; Fiber, –; Carbohydrate, 19.2 g; Vitamin A, 140 IU; Vitamin B₁, 0.06 mg; Vitamin B₂, 0.06 mg; Niacin, 0.4 mg; Vitamin C, 2 mg; Calcium, 32 mg; Phosphorus, 14 mg; Iron, 0.32 mg

Grapes

Sweet and sour (Earth and Wood), neutral, balance of Yin and Yang

Grapes are a great builder of red blood cells. They have been used since antiquity to tonify the blood and qi. They are eaten as a general tonic as well as to treat coughs, promote urination, and relieve dryness and thirst.

American Concord grapes: Protein, 1.4 g; Fat, 1.4 g; Fiber, 0.5 g; Carbohydrate, 14.9 g; Vitamin A, 80 IU; Vitamin B₁, 0.06 mg; Vitamin B₂, 0.04 mg; Niacin, –; Vitamin C, 4 mg; Calcium, 17 mg; Phosphorus, 21 mg; Iron, 0.6 mg

European adherent skin grapes: Protein, 0.8 g; Fat, 0.4 g; Fiber, 0.5 g; Carbohydrate, 16.7 g; Vitamin A, 80 IU; Vitamin B₁, 0.06 mg; Vitamin B₂, 0.04 mg; Niacin, –; Vitamin C, 4 mg; Calcium, 17 mg; Phosphorus, 21 mg; Iron, 0.6 mg

Grapefruit

Sweet and sour (Earth and Wood), cool, medium Yin

Grapefruit aids digestion and stimulates the appetite. By virtue of its cooling characteristics, grapefruit can reduce fevers and eliminate toxins. It is especially useful for overcoming intoxication from alcohol.

Protein, 0.5 g; Fat, 0.2 g; Fiber, 0.3 g; Carbohydrate, 10.1 g; Vitamin A, 12 IU; Vitamin B₁, 0.04 mg; Vitamin B₂, 0.02 mg; Niacin, –; Vitamin C, 40 mg; Calcium, 22 mg; Phosphorus, 18 mg; Iron, 0.7 mg

Guava

Sweet and sour (Earth and Wood), warm, Yang

Guava is regarded as having obstructive and constrictive effects on the metabolic processes. As a consequence, when taken raw or as a decoction it is a valid remedy for diarrhea and dysentery. Make a decoction to soothe a sore throat.

Protein, 0.6 g; Fat, 0.6 g; Fiber, 5.5 g; Carbohydrate, 17.1 g; Vitamin A, 250 IU; Vitamin B₁, 0.07 mg; Vitamin B₂, 0.04 mg; Niacin, 1.1 mg; Vitamin C, 302 mg; Calcium, 18 mg; Phosphorus, 29 mg; Iron, 0.7 mg

Jujube (Chinese date)

Sweet (Earth), warm, Yang

Jujube are one of our five most prized remedies in China; they have been grown as a medicinal fruit tree for at least four thousand years. The principal effect of jujube is to nourish the qi and blood, and strengthen the stomach and the body as a whole. Jujube are considered to maintain youthfulness. One traditional story tells of a woman who lived two thousand years ago who ate nothing but jujube. It is said that when she married, at the age of fifty, her appearance was that of a twenty-year-old virgin. To this day many women in China make a point of eating ten to twenty jujube every morning for the complexion.

As a tonic, jujube are usually prepared in decoctions or stews. One remedy for convalescents is to decoct 10 jujube with 10 grams of ginseng every morning. Another, for pregnancy and for a rapid recovery after childbirth, consists of 20 jujube, 2 tablespoons of brown sugar, and 1 egg stewed and eaten once a day.

Recent research in China has demonstrated that jujube has an antibiotic effect that increases the body’s resistance to infection and disease.

Fresh: Protein, 1.2 g; Fat, 0.2 g; Fiber, –; Carbohydrate, 20.2 g; Vitamin A, 40 IU; Vitamin B₁, 0.02 mg; Vitamin B₂, 0.04 mg; Niacin, 0.9 mg; Vitamin C, 69 mg; Calcium, 21 mg; Phosphorus, 23 mg; Iron, 0.48 mg

Dried: Protein, 3.7 g; Fat,1.1 g; Fiber, –; Carbohydrate, 73.6 g; Vitamin A, 95 IU; Vitamin B₁, 0.21 mg; Vitamin B₂, 0.36 mg; Niacin, 0.5 mg; Vitamin C, 13 mg; Calcium, 79 mg; Phosphorus, 100 mg; Iron, 1.8 mg

Lemon

Sour (Wood), neutral, Yang

Lemon is not common in China and is therefore not used extensively as a treatment. It is known to relieve nausea and dryness. Steamed lemon with sugar relieves coughing and catarrh. As a mouthwash, lemon juice helps guard against gum disease and will alleviate a sore throat. Lemon should not be taken by people suffering from acidity and ulcers.

Protein, 0.9 g; Fat, 0.2 g; Fiber, 0.9 g; Carbohydrate, 8.7 g; Vitamin A, 0 IU; Vitamin B₁, 0.04 mg; Vitamin B₂, 0.01 mg; Niacin, 0.6 mg; Vitamin C, 27 mg; Calcium, 40 mg; Phosphorus, 22 mg; Iron, 0.6 mg

Longan

Sweet (Earth), warm, Yang

Longan is a fruit that grows only in tropical climates. It is delicious fresh but may also be taken dried for medicinal purposes. It energizes qi; nourishes the blood, heart, and spleen; and expels cold. It is often prescribed for general debility, insomnia, and nervous disorders.

Protein, 1.0 g; Fat, 0.6 g; Fiber, 1.4 g; Carbohydrate, 15 g; Vitamin A, 200 IU; Vitamin B₁, 0.03 mg; Vitamin B₂, 0.07 mg; Niacin, –; Vitamin C, 24 mg; Calcium, 35 mg; Phosphorus, 19 mg; Iron, 1.2 mg

Lychee

Sweet (Earth), warm, balance of Yin and Yang

Lychee nourishes the qi and the blood and expels cold. It is sometimes used as an analgesic for toothache, and is often taken to halt a stubborn hiccup. Lychee alleviates stomachache and thirst. Steamed lychees are recommended as a cure for asthma.

Protein, 0.8 g; Fat, 0.4 g; Fiber, –; Carbohydrate, 16.5 g; Vitamin A, 0 IU; Vitamin B₁, 0.01 mg; Vitamin B₂, 0.07 mg; Niacin, 0.6 mg; Vitamin C, 72 mg; Calcium, 5 mg; Phosphorus, 31 mg; Iron, 0.31 mg

Mango

Sweet and sour (Earth and Wood), cool, balance of Yin and Yang

Mango nourishes qi, the blood, and the functions of the stomach. Its cooling effect dissipates hot-syndrome diseases. Mango is used to relieve nausea and vomiting, coughing, and weakness in the lungs and bronchi.

Protein, 0.55 g; Fat, 0.3 g; Fiber, 1.1 g; Carbohydrate, 17.6 g; Vitamin A, 4030 IU; Vitamin B₁, 0.06 mg; Vitamin B₂, 0.06 mg; Niacin, 0.6 mg; Vitamin C, 28 mg; Calcium, 11 mg; Phosphorus, 11 mg; Iron, 0.15 mg

Melon

Sweet (Earth), cold, Yin

Melon tones the qi and the blood. Its cold characteristic relieves the heat of summer. It is used as a diuretic.

Protein, 0.5 g; Fat, 0 g; Fiber, 0.4 g; Carbohydrate, 8.5 g; Vitamin A, 40 IU; Vitamin B₁, 0.05 mg; Vitamin B₂, 0.03 mg; Niacin, –; Vitamin C, 23 mg; Calcium, 17 mg; Phosphorus, 16 mg; Iron, 0.4 mg

Orange peel

Pungent and slightly bitter (Metal and Fire), warm, Yin

Orange peel affects the stomach and the internal organs of digestion. A decoction of orange peel and ginger will relieve gastritis. Orange peel brewed in water is a valid remedy for inebriation and a preventive against hangover. Dispersed in water, orange peel will also relieve coughs and chest catarrh.

Protein, 0.6 g; Fat, 0 g; Fiber, –; Carbohydrate, 10 g; Vitamin A, 165 IU; Vitamin B₁, 0.06 mg; Vitamin B₂, 0.06 mg; Niacin, 0.7 mg; Vitamin C, 53 mg; Calcium, 65 mg; Phosphorus, 7 mg; Iron, 0.33 mg

Papaya

Sweet (Earth), neutral, mild Yang

Papaya promotes digestion. It cures stomachache, dysentery, and difficult bowel movements. Because papaya dissipates dampness, it is a useful remedy for diseases of a damp nature, such as rheumatism and arthritis. A teaspoon of papaya seeds helps to detoxify the liver.

Fresh raw papaya is a good supplement to meals, in order to counteract indigestion.

Protein, 0.95 g; Fat, 0.2 g; Fiber, 1.4 g; Carbohydrate, 18.9 g; Vitamin A, 3061 IU; Vitamin B₁, 0.04 mg; Vitamin B₂, 0.05 mg; Niacin, 0.5 mg; Vitamin C, 94 mg; Calcium, 36 mg; Phosphorus, 8 mg; Iron, 0.15 mg

Peach

Sweet and sour (Earth and Wood), warm, mild Yang

Peaches are native to China. In Chinese mythology peaches represent immortality. According to legend, a peach tree that stands in the Kunlun mountains blossoms and bears fruit every nine thousand years. Whoever eats these peaches obtains immortal life.

Ordinary peaches, on the other hand, merely nourish the blood and qi, dissipate cold, and lubricate the intestines. Steamed peaches with a tablespoon of sugar or honey alleviates asthma and a bad cough. Fresh peaches are frequently taken as a remedy against high blood pressure.

Protein, 0.5 g; Fat, 0.1 g; Fiber, 0.6 g; Carbohydrate, 12 g; Vitamin A, 880 IU; Vitamin B₁, 0.02 mg; Vitamin B₂, 0.05 mg; Niacin, –; Vitamin C, 8 mg; Calcium, 8 mg; Phosphorus, 22 mg; Iron, 0.6 mg

Pear

Sweet and sour (Earth and Wood), cool, medium Yin

Pear affects the stomach and lungs. It lubricates, counteracting dryness, and is said to eliminate mucus. Fresh pear juice is drunk in China to relieve stubborn coughs and fever. Chinese pears are generally harder, juicier, and more sour than the American variety.

A curious superstition exists in China concerning pears. The word for pear, li, is pronounced exactly like another word meaning “separation.” Many people therefore refuse to share a pear with a loved one for fear of bringing bad luck to their union.

Protein, 0.6 g; Fat, 0.5 g; Fiber, 4 g; Carbohydrate, 11.9 g; Vitamin A, 28 IU; Vitamin B₁, 0.06 mg; Vitamin B₂, 0.03 mg; Niacin, 0.02 mg; Vitamin C, 7 mg; Calcium, 8 mg; Phosphorus, 15 mg; Iron, 0.5 mg

Persimmon

Sweet (Earth), cold, medium Yin

The high tannic acid content of unripe persimmon has an “obstructive” or astringent consequence, making unripe persimmon effective in treating diarrhea, dysentery, and chest mucus.

When persimmon ripens, the tannic acid is converted into fructose. Ripe persimmon lubricates the lungs and nourishes the heart, spleen, and intestines. It relieves stomachache, hemorrhoids, and constipation. Persimmon is also used for regulating high blood pressure, treating canker sores in the mouth, and calming a stubborn cough.

Protein, 0.2 g; Fat, 0.1 g; Fiber, –; Carbohydrate, 8.4 g; Vitamin A, –; Vitamin B₁, –; Vitamin B₂, –; Niacin, –; Vitamin C, 17 mg; Calcium, 7 mg; Phosphorus, 7 mg; Iron, 0.63 mg

Pineapple

Sweet and sour (Earth and Wood), neutral, Yang

Pineapple should always be consumed ripe—underripe pineapple is acidic to the extreme and can cause stomach cramps and damage to the teeth and bones.

Soft, sweet pineapple, on the other hand, promotes digestion. It also promotes urination, quenches thirst, and heals swelling. Sweet pineapple stimulates the appetite and is therefore used to treat anorexia.

Protein, 0.6 g; Fat, 0.7 g; Fiber, 2.4 g; Carbohydrate, 19.2 g; Vitamin A, 35 IU; Vitamin B₁, 0.14 mg; Vitamin B₂, 0.06 mg; Niacin, 0.07 mg; Vitamin C, 24 mg; Calcium, 11 mg; Phosphorus, 11 mg; Iron, 0.57 mg

Plum

Sweet and sour (Earth and Wood), neutral, balance of Yin and Yang

Plum nourishes the blood and qi; it also combats dryness. In China plum is eaten to promote digestion and urination and to nourish weak kidneys or liver. A specific remedy for kidney or liver problems is a tea prepared from two crushed whole plums (including the seed) mixed with hot water and drunk twice a day.

Two plums soaked in vinegar and then boiled in water help cure canker sores, sore throat, and chronic tonsillitis. Use the cooled water for washing the mouth and for gargling.

Protein, 0.7 g; Fat, 0.2 g; Fiber, 0.5 g; Carbohydrate, 12.9 g; Vitamin A, 350 IU; Vitamin B₁, 0.06 mg; Vitamin B₂, 0.04 mg; Niacin, –; Vitamin C, 5 mg; Calcium, 17 mg; Phosphorus, 20 mg; Iron, 0.5 mg

Strawberry

Sweet and sour (Earth and Wood), cool, mild Yin

Strawberries nourish qi and lubricate the lungs. Because they are rich in vitamin C, silicon, and water, they alleviate thirst, generate body fluids, and have an antioxidizing effect on cells, blood vessels, and tissues. They also, as a consequence, flush out toxins and regulate urination and kidney function.

Eaten regularly with sugar, strawberries will cure a stubborn dry cough. As an appetizer, strawberries will stimulate the appetite and ensure good digestion. Strawberries are not native to China and have only been cultivated there recently. For this reason they do not figure prominently in Chinese medicine.

Protein, 0.8 g; Fat, 0.5 g; Fiber, 1.4 g; Carbohydrate, 8.3 g; Vitamin A, 60 IU; Vitamin B₁, 0.03 mg; Vitamin B₂, 0.07 mg; Niacin, –; Vitamin C, 60 mg; Calcium, 28 mg; Phosphorus, 27 mg; Iron, 0.8 mg

Tangerine

Sweet and sour (Earth and Wood), cool, mild Yin

Tangerine dissipates heat and dryness. It is often used for treating nausea, vomiting, hiccups, and catarrh in the chest. It is also useful in the treatment of diabetes.

Protein, 0.8 g; Fat, 0.3 g; Fiber, 1 g; Carbohydrate, 10.9 g; Vitamin A, 420 IU; Vitamin B₁, 0.07 mg; Vitamin B₂, 0.03 mg; Niacin, –; Vitamin C, 31 mg; Calcium, 33 mg; Phosphorus, 23 mg; Iron, 0.4 mg

Watermelon

Sweet (Earth), cold, mild Yin

The watermelon is native to Africa but has been cultivated in Asia for at least four thousand years. Because of its thirst-quenching and refreshing properties, watermelon is one of the most popular fruits in China during the hot summer.

Watermelon is a strong diuretic. It dissipates hot- and dry-syndrome problems, such as headaches, dry mouth and throat, red and dry mucus in the mouth and nose, red and swollen eyes, dry stool, rapid heartbeat, and irritability. It heals canker sores in the mouth and sore throat. Watermelon is useful for treating hangover. The rind and seeds are used to treat hypertension. A decoction using the seeds will also relieve constipation.

Protein, 0.5 g; Fat, 0.2 g; Fiber, 0.6 g; Carbohydrate, 6.9 g; Vitamin A, 590 IU; Vitamin B₁, 0.05 mg; Vitamin B₂, 0.05 mg; Niacin, –; Vitamin C, 6 mg; Calcium, 7 mg; Phosphorus, 12 mg; Iron, 0.2 mg

VEGETABLES

Vegetables constitute the second tier of the human food pyramid. As such, they are the second most important food source, following grains.

Vegetables contain vitamins, minerals, enzymes, and fiber. Enzymes both nourish and cleanse, while fiber absorbs toxins and cholesterol. Because of these properties, vegetables are particularly effective in detoxifyng the body. Ideally, four or five different vegetables should be eaten each day. Most vegetables should be eaten raw so as not to harm their enzyme and heat-sensitive vitamin contents. However, many vegetables are not easy to digest, and others, like carrots, require some cooking before the body is able to absorb their rich nutrient content. Frozen, canned, dried, or otherwise preserved vegetables lack the nutrient properties of fresh produce. Just as with fruit, vegetables are best consumed in season, and obtained from local organic sources.

Asparagus

Sweet and bitter (Earth and Fire), cold, mild Yin

Asparagus tones qi and dissipates heat and damp from the body. Its cold properties counteract fire-syndrome diseases, but render asparagus unsuitable in cold weather and when suffering from cold stomachache, diarrhea, or coughing. In China asparagus is prescribed as a diuretic. It is also useful in the treatment of diabetes and chronic bronchitis.

Protein, 2.2 g; Fat, 0.2 g; Fiber, 0.7 g; Carbohydrate, 3.9 g; Vitamin A, 1000 IU; Vitamin B₁, 0.16 mg; Vitamin B₂, 0.19 mg; Niacin, –; Vitamin C, 33 mg; Calcium, 21 mg; Phosphorus, 62 mg; Iron, 0.9 mg

Bamboo shoot

Sweet (Earth), cool, mild Yin

Bamboo shoot nourishes the blood and qi. Its cooling effect dissipates internal heat.

Bamboo shoot is used extensively in Chinese cuisine. The cooling effects of bamboo shoot balance the warming effects of meat. Its high fiber content is effective in treating constipation and in lowering cholesterol levels in the blood.

Protein, 2.0 g; Fat, 0.2 g; Fiber, 2.0 g; Carbohydrate, 4.0 g; Vitamin A, 15 IU; Vitamin B₁, 0.11 mg; Vitamin B₂, 0.05 mg; Niacin, 0.5 mg; Vitamin C, 3 mg; Calcium, 10 mg; Phosphorus, 45 mg; Iron, 0.38 mg

Carrot

Sweet (Earth), neutral, Yang

Carrot exerts a stimulating effect on digestion and nourishes the spleen. It is famed for improving night vision because of its vitamin A content.

Carrots are used in China for treating whooping cough. They are believed to play an important role in maintaining youthful skin and hair. Carrot juice is a valid remedy for anemia, and crushed raw carrot alleviates burns. However, carrots’ nutrients are difficult to absorb when eaten raw. It is often preferable, therefore, to render them more easily digestible through cooking.

Protein, 0.7 g; Fat, 0.1 g; Fiber, 1.1 g; Carbohydrate, 7.3 g; Vitamin A, 20,253 IU; Vitamin B₁, 0.07 mg; Vitamin B₂, 0.04 mg; Niacin, 0.7 mg; Vitamin C, 7 mg; Calcium, 19 mg; Phosphorus, 32 mg; Iron, 0.36 mg

Celery

Sweet, pungent, and bitter (Earth, Metal, and Fire), cool, slightly Yin

Celery, a cooling food, eliminates dampness and nourishes and soothes the liver. Celery is one of the best food remedies for lowering high blood pressure. It also improves the texture of the hair and skin. Celery is traditionally used to treat whooping cough.

Protein, 0.3 g; Fat, 0.1 g; Fiber, 0.4 g; Carbohydrate, 1.5 g; Vitamin A, 51 IU; Vitamin B₁, 0.01 mg; Vitamin B₂, 0.01 mg; Niacin, 0.1 mg; Vitamin C, 3 mg; Calcium, 14 mg; Phosphorus, 10 mg; Iron, 0.19 mg

Chinese cabbage

Sweet (Earth), slightly cold, Yang

Chinese cabbage is a diuretic. It facilitates digestion and exerts a stimulating effect on the stomach and intestines. Chinese cabbage combats inflamation due to heat and Fire, such as rashes, redness and irritation of the eyes, sore throat, and constipation.

Protein, 0.5 g; Fat, 0.1 g; Fiber, –; Carbohydrate, 0.8 g; Vitamin A, 1050 IU; Vitamin B₁, 0.01 mg; Vitamin B₂, 0.03 mg; Niacin, 0.2 mg; Vitamin C, 16 mg; Calcium, 37 mg; Phosphorus, 13 mg; Iron, 0.28 mg

Cucumber

Sweet (Earth), cold, balance of Yin and Yang

Cucumber cleans the blood and detoxifies by promoting urination. It affects the spleen, stomach, and large intestine. The juice of fresh cucumber leaves can be used to heal burns, as can slices of cucumber placed gently against the affected part. Cucumber cools body heat. It is therefore useful for counteracting ailments due to heat in the lungs and stomach, such as acne, skin rashes, and dry, hot coughs.

Protein, 0.3 g; Fat, 0.1 g; Fiber, 0.3 g; Carbohydrate, 1.5 g; Vitamin A, 23 IU; Vitamin B₁, 0.02 mg; Vitamin B₂, 0.01 mg; Niacin, 0.2 mg; Vitamin C, 2 mg; Calcium, 7 mg; Phosphorus, 9 mg; Iron, 0.11 mg

Daikon (white radish)

Pungent and sweet (Metal and Earth), cool, weak Yang

Daikon affects the lungs and the stomach. It eliminates hot irritation of the throat and bronchi, and is therefore a useful remedy for coughs and laryngitis. It detoxifies and helps digestion, thus curing indigestion and diarrhea. Its juice also helps asthma patients.

Protein, 0.7 g; Fat, 0.1 g; Fiber, 0.8 g; Carbohydrate, 3.4 g; Vitamin A, 3 IU; Vitamin B₁, 0.06 mg; Vitamin B₂, 0.02 mg; Niacin, 0.5 mg; Vitamin C, 15 mg; Calcium, 35 mg; Phosphorus, 22 mg; Iron, 0.4 mg

Eggplant (aubergine)

Sweet (Earth), cool, balance of Yin and Yang

Eggplant nourishes the blood and qi and relieves pain, swelling, and heat. The raw juice is used as an application for softening and removing corns. In China eggplant is recommended for treating hemorrhages, ulcerations of the skin and gums, dysentery with blood, and anal bleeding.

Protein, 0.5 g; Fat, 0 g; Fiber, 0.6 g; Carbohydrate, 2.6 g; Vitamin A, 29 IU; Vitamin B₁, 0.04 mg; Vitamin B₂, 0.01 mg; Niacin, 0.2 mg; Vitamin C, 1 mg; Calcium, 15 mg; Phosphorus, 13 mg; Iron, 0.22 mg

Lettuce

Bitter and sweet (Fire and Earth), cool, Yin

Lettuce tones the blood and qi and dissipates heat. Because lettuce promotes the formation of body fluids, it is considered an effective diuretic and a remedy for poor lactation.

Protein, 0.2 g; Fat, 0 g; Fiber, 0.1 g; Carbohydrate, 0.4 g; Vitamin A, 146 IU; Vitamin B₁, 0.01 mg; Vitamin B₂, 0.01 mg; Niacin, 0 mg; Vitamin C, 1 mg; Calcium, –; Phosphorus, –; Iron, 0.04 mg

Onion, green (scallion)

Pungent and sweet (Metal and Earth), warm, strong Yang

Onion, a diaphoretic, affects the lungs and stomach. The white head of the scallion is used in many recipes for colds and nasal congestion. Although not as potent as garlic, onions are of the same famly and exert the same therapeutic effects. In other words, they are antibiotics and blood thinners. Note that the younger and fresher the onion, the stronger its therapeutic properties.

Protein, 1.8 g; Fat, 0.1 g; Fiber, 0.6 g; Carbohydrate, 12.6 g; Vitamin A, 15 IU; Vitamin B₁, 0.08 mg; Vitamin B₂, 0.02 mg; Niacin, 0.5 mg; Vitamin C, 5 mg; Calcium, 40 mg; Phosphorus, 60 mg; Iron, 1.2 mg

Potato

Sweet (Earth), neutral, Yang

Potato nourishes the spleen, pancreas, blood, and qi. It soothes inflammation. Potato juice can be applied to burns both to cool and diminsh pain and facilitate healing.

Protein, 2.3 g; Fat, 0.1 g; Fiber, –; Carbohydrate, 20.1 g; Vitamin A, 0 IU; Vitamin B₁, 0.1 mg; Vitamin B₂, 0.04 mg; Niacin, 1.7 mg; Vitamin C, 22 mg; Calcium, 8 mg; Phosphorus, 52 mg; Iron, 0.85 mg

Pumpkin

Sweet (Earth), neutral, balance of Yin and Yang

Pumpkin is a mild diaphoretic. Because it is able to clear damp conditions, it is a good and often-used remedy for bronchial asthma. It is also taken to relieve abdominal pains during pregnancy.

Protein, 1.3 g; Fat, 0.3 g; Fiber, –; Carbohydrate, 9.9 g; Vitamin A, 26,908 IU; Vitamin B₁, 0.03 mg; Vitamin B₂, 0.07 mg; Niacin, 0.4 mg; Vitamin C, 5 mg; Calcium, 32 mg; Phosphorus, 42 mg; Iron, 1.7 mg

Shiitake mushroom

Sweet (Earth), neutral, weak Yang

Mushrooms have been an integral part of Chinese medicine for centuries. The earliest materia medica from over two thousand years ago describe the medicinal properties of more than twenty species. Hundreds more are treated in modern publications.⁴ Among these, shiitake mushrooms, China’s most common fungi, are mentioned as useful in treating vomiting, coughs, and urinary deficiencies. Regular consumption is also thought to prevent the development of cancer.

Because shiitake mushrooms are easily cultivated, they are used in everyday cooking as a tasty ingredient to enhance both meat and vegetarian dishes. Shiitake mushrooms are used in popular treatments for coughs, to prevent hardening of the arteries, as a diuretic, and to soothe irritation from food toxins.

Protein, 1.4 g; Fat, 0.2 g; Fiber, –; Carbohydrate, 11.3 g; Vitamin A, 0 IU; Vitamin B₁, 0.05 mg; Vitamin B₂, 0.19 mg; Niacin, 2.1 mg; Vitamin C, 1 mg; Calcium, 2 mg; Phosphorus, 44 mg; Iron, 0.26 mg

Spinach

Sweet (Earth), cool, balance of Yin and Yang

Spinach nourishes qi and the blood; its high iron content makes it a useful remedy for anemia. Spinach has a cool, glossy texture, which exerts a lubricating effect on ailments of a hot, dry nature, such as a dry and rasping cough, thirst, and red and dry mucus in the mouth and nose. Spinach also nourishes the intestines; this, coupled with its smooth texture, make it a good laxative.

Spinach broth is a remedy for intoxication. Spinach is often eaten to stop hair loss. Another of its recognized characteristics is that spinach arrests bleeding. It is therefore consumed as a remedy against nosebleed, as well as for anal bleeding.

Protein, 0.4 g; Fat, 0.1 g; Fiber, –; Carbohydrate, 0.7 g; Vitamin A, 1232 IU; Vitamin B₁, 0.01 mg; Vitamin B₂, 0.04 mg; Niacin, 0.1 mg; Vitamin C, 8 mg; Calcium, 16 mg; Phosphorus, 8 mg; Iron, 0.22 mg

Sweet potato

Sweet (Earth), neutral, Yang

Sweet potato nourishes the spleen, liver, blood, and qi. It is a valid remedy for constipation and for indigestion. Sweet potato soup will help to clear the head after drinking alcohol. Its diaphoretic effects render it effective against the common cold.

Protein, 2.7 g; Fat, 0.5 g; Fiber, –; Carbohydrate, 39.8 g; Vitamin A, 27,968 IU; Vitamin B₁, 0.09 mg; Vitamin B₂, 0.23 mg; Niacin, 1.1 mg; Vitamin C, 28 mg; Calcium, 35 mg; Phosphorus, 44 mg; Iron, 0.92 mg

Tomato

Sweet and sour (Earth and Wood), slightly cold, Yin

Tomato dissipates heat and stimulates the appetite and digestion. In China, raw tomato is served as an appetizer to promote digestion. It is prescribed to treat anemia, high blood pressure, constipation, and indigestion. A decoction made from the tomato plant is used to treat amoebic dysentery.

Protein, 1.1 g; Fat, 0.3 g; Fiber, 1.0 g; Carbohydrate, 5.3 g; Vitamin A, 1394 IU; Vitamin B₁, 0.07 mg; Vitamin B₂, 0.06 mg; Niacin, 0.7; Vitamin C, 22 mg; Calcium, 8 mg; Phosphorus, 29 mg; Iron, 0.59 mg

Water chestnut

Sweet (Earth), cold, Yin

Water chestnuts, a popular remedy for indigestion and hepatitis, also relieve fever. They are a useful source of nutrients for diabetics. Cut open and applied to the face, water chestnuts are used to cure acne. Eaten raw or drunk as juice, water chestnuts relieve sore throat and gums and canker sores.

Protein, 0.9 g; Fat, 0.1 g; Fiber, –; Carbohydrate, 14.8 g; Vitamin A, 0 IU; Vitamin B₁, 0.09 mg; Vitamin B₂, 0.12 mg; Niacin, 0.6 mg; Vitamin C, 3 mg; Calcium, 7 mg; Phosphorus, 39 mg; Iron, 0.37 mg

NUTS AND SEEDS

Nuts and seeds are storehouses of energy. They contain essential fatty acids and carbohydrates, and are rich in minerals and in vitamin E. Vitamin E is a powerful antioxidant that protects cells and nerves from aging and degeneration.

As with all foods, nuts and seeds are best eaten fresh. When freshly picked nuts are unavailable, it is best to select those that are still in their shells. Hulled and shelled nuts and seeds easily become rancid, thereby losing all nutrients and becoming difficult to digest. Nuts left in their shells can be consumed up to one year after harvesting.

Most nuts and seeds have warming properties. They are therefore particularly useful for treating cold-syndrome diseases and for fortifying the body in winter.

As with fruits and vegetables, it is best to eat organically grown nuts and seeds. Sprayed insecticides and poisons accumulate in seeds more readily than in the stem or fruit of plants.

Almonds

Bitter and sweet (Fire and Earth), warm, Yang

Almonds, common in northern China, are one of the foods richest in calcium and phosphorus. They nourish the blood and qi, and lubricate the lungs and bronchi. Almonds and almond milk are commonly used to relieve coughs. According to tradition, almonds should be consumed to counteract the development of athlete’s foot. Almond and chrysanthemum tea alleviates headaches.

Protein, 20.6 g; Fat, 52.10 g; Fiber, 4.58 g; Carbohydrate, 20.42 g; Vitamin A, 0 IU; Vitamin B₁, 0.21 mg; Vitamin B₂, 0.77 mg; Niacin, 3.52 mg; Vitamin C, traces; Calcium, 264 mg; Phosphorus, 520.96 mg; Iron, 3.66 mg

Caraway seeds

Slightly pungent (Metal), warm, Yang

Caraway seed stimulates the circulation of blood and qi. It affects the internal organs of digestion, in particular the stomach and kidneys.

Protein, 8 g; Fat, 6 g; Fiber, –; Carbohydrate, 22 g; Vitamin A, 160 IU; Vitamin B₁, 0.2 mg; Vitamin B₂, 0.2 mg; Niacin, 2 mg; Vitamin C, 0 mg; Calcium, 280 mg; Phosphorus, 240 mg; Iron, 6.8 mg

Chestnuts

Sweet (Earth), warm, Yang

Chestnuts fortify Yang and nourish qi and blood. Being warm, chestnuts dissipate cold-syndrome diseases. They are used as a remedy for diarrhea, especially when due to cold. They are also often used to treat nausea.

Protein, 4.22 g; Fat, 1.06 g; Fiber, 6 g; Carbohydrate, 48.93 g; Vitamin A, 200 IU; Vitamin B₁, 0.18 mg; Vitamin B₂, 0.18 mg; Niacin, 0.7 mg; Vitamin C, 35.2 mg; Calcium, 17.6 mg; Phosphorus, 95.04 mg; Iron, 1.41 mg

Peanuts

Sweet (Earth), neutral, Yang

Peanuts nourish qi and the blood. They strengthen and lubricate the lungs, and are often used to treat dry coughs. In China, peanuts are not normally served salted. Roasted or boiled peanuts stimulate the appetite, and for this reason are often served at the beginning of Chinese banquets as appetizers. Boiled peanuts with milk and honey is a common remedy both for stomachache and for gastritis. Peanut husks are used as a remedy for anemia.

Eaten fresh, peanuts alleviate coughs with catarrh. Peanuts are also recognized as a remedy for beriberi, and are often prescribed as part of a diet aimed at lowering blood pressure. Peanuts boiled with soymilk or eaten with pork are said to promote the secretion of milk after childbirth.

Protein, 25.7 g; Fat, 44.2 g; Fiber, 2.4 g; Carbohydrate, 23.6 g; Vitamin A, 0 IU; Vitamin B₁, 0.66 mg; Vitamin B₂, 0.14 mg; Niacin, 14.08 mg; Vitamin C, 0 mg; Calcium, 59.84 mg; Phosphorus, 383.68 mg; Iron, 3.24 mg

Sesame seeds

Sweet (Earth), neutral, balance of Yin and Yang

The sesame plant has been cultivated in China for five thousand years. The seeds are pressed to make sesame oil, prized all over China as the best oil for condiments and stir-frying. The seeds themselves are used extensively in traditional Chinese medicine. There are two varieties of sesame seeds: black and white. Although their functions are more or less the same, the black variety is usually preferred for medicinal purposes.

Sesame nourishes the blood and improves eyesight. It dispels evil wind, and dryness in the intestines. Sesame aids the production of body fluids and stimulates the secretion of maternal milk after childbirth. It reinforces the functions of the liver and helps to mainain black, shiny hair. Sesame is also used in remedies for general weakness, anemia, constipation, dizziness, ringing in the ears, hypertension, and chronic cough.

Protein, 16.8 g; Fat, 47.6 g; Fiber, –; Carbohydrate, 25.9 g; Vitamin A, 5 IU; Vitamin B₁, 1.19 mg; Vitamin B₂, 0.45 mg; Niacin, 5.25 mg; Vitamin C, 0 mg; Calcium, 129.5 mg; Phosphorus, 770 mg; Iron, 7.73 mg

Sunflower seeds

Sweet (Earth), neutral, mild Yang

Sunflower seeds regulate the action of the large intestine. They are useful in treating severe diarrhea and dysentery with blood in the stools. Sunflower seeds contain plenty of essential minerals, particularly zinc. One teapoon of crushed sunflower seeds dissolved in hot water and drunk as a tea will allow the skin pustules that erupt in measles and chicken pox to mature more rapidly. Two tablespoons of crushed sunflower seeds brewed in the same way is an effective laxative.

Protein, 22.88 g; Fat, 49.63 g; Fiber, –; Carbohydrate, 18.66 g; Vitamin A, 49.28 IU; Vitamin B₁, 2.29 mg; Vitamin B₂, 0.25 mg; Niacin, 4.58 mg; Vitamin C, –; Calcium, 116.16 mg; Phosphorus, 704 mg; Iron, 6.76 mg

Walnuts

Sweet (Earth), warm, Yang

Walnuts are a tonic for the blood and the kidneys. They lubricate the intestines and are thus a good remedy for constipation. Walnuts also alleviate asthma. They are often prescribed in China for male sexual problems such as seminal emission and impotence.

If chewed slowly, raw walnuts give some relief to a sore throat. Mixed with sesame seeds, ginger, and honey, they relieve stomach pains. A decoction of walnuts and fresh ginger is known to relieve fever and headache associated with the common cold.

Protein, 15 g; Fat, 56.67 g; Fiber, 2.1 g; Carbohydrate, 15.6 g; Vitamin A, 30 IU; Vitamin B₁, 0.48 mg; Vitamin B₂, 0.11 mg; Niacin, 0.7 mg; Vitamin C, 3 mg; Calcium, 83 mg; Phosphorus, 380 mg; Iron, 3.06 mg

GRAINS AND BEANS

Grains are at the base of the human food pyramid. Whole grains provide all our nutritional needs: proteins, carbohydrates, vitamins, enzymes, and minerals.

Being a major source of calories, every agriculture-based culture in the world has selected one of the grains as its preferred staple. In Europe the staple grain is wheat; in pre-Columbian America it was maize and amaranth; in India it is rice; in China it is rice in the south and wheat in the north.

Because whole, unhusked grains contain greater quantities of nutrients than polished or processed grains, it is preferable to consume all grains and cereals as close to their natural state as possible. One problem that may arise from eating whole grains is difficulty in digesting them. This may be partly overcome by thoroughly chewing grains. The process of digesting carbohydrates starts with the action of saliva in the mouth, which converts starch to more easily digestible maltose. The more time grains remain in the mouth, the greater the predigestive efficacy of saliva

Like nuts and seeds, beans are rich in carbohydrates, proteins, minerals, and enzymes. As with whole grains, beans are also difficult to digest and, once digested, are notorious for causing flatulence. Fortunately, several remedies exist. Thorough chewing is one of them. Another is to soak beans overnight before cooking, or until they sprout. Sprouting changes the beans’ chemical composition. Although less energetic and cooler than unsprouted beans, they are easier to digest. A common antidote in China to their flatulence-causing properties is to eat beans with ginger; this prevents bloating. Another technique is not to add salt until cooking is almost complete—salt interferes with the proper cooking of the skin of most legumes, thereby rendering them tough and indigestible. One can also cook beans with fennel or cumin seed, which stimulate digestion and the metabolism.

Adzuki bean

Sour and sweet (Wood and Earth), neutral, balance of Yin and Yang

Adzuki beans are a classic remedy for beriberi. They are also used as a remedy for bloody stools, diarrhea, balancing hormones during menopause, aiding the secretion of milk after childbirth, and for athlete’s foot.

Protein, 8.7 g; Fat, 0.1 g; Fiber, 0.5 g; Carbohydrate, 26 g; Vitamin A, 6 IU; Vitamin B₁, 0.13 mg; Vitamin B₂, 0.07 mg; Niacin, 0.8 mg; Vitamin C, 0 mg; Calcium, 182 mg; Phosphorus, 22 mg; Iron, 2.36 mg

Mung bean

Sweet (Earth), cool, balance of Yin and Yang

Mung beans dissipate heat, detoxify, and nourish the heart and stomach. They are a remedy for high blood pressure, hemorrhoids, headaches, and intoxication from alcohol, lead, or mild poisons. The recipe for detoxifying is to boil one-half to one pound of mung beans in water and take as a soup, with seasoning, or grind the same amount into a powder and mix with warm water.

Protein, 6.8 g; Fat, 0.5 g; Fiber, –; Carbohydrate, 10 g; Vitamin A, 28 IU; Vitamin B₁, 0.13 mg; Vitamin B₂, 0.07 mg; Niacin, 1.3 mg; Vitamin C, 1 mg; Calcium, 46 mg; Phosphorus, 140 mg; Iron, 1.62 mg

Rice

Sweet (Earth), neutral, weak Yang

Because rice is the staple dish in southern China, it would be quite surprising were it not recognized as having some therapeutic function within Chinese home remedies. Surprisingly, however, the therapeutic properties of rice turn out to be few. Polished rice is used as a base for various food remedies, usually as a sort of gruel or congee. On its own, rice can be eaten as a source of nourishing energy for the spleen and stomach, particularly when suffering from diarrhea and nausea. Two or three tablespoons of rice with a slice of fresh ginger, chewed slowly first thing in the morning on an empty stomach, can help allay morning sickness.

Unfortunately, the relatively recent use of chemical weed killers in the rice-growing industry suggests that commercially grown rice may be harmful to one’s health. Rice is grown in rich, fertile soil in a few inches of water, ideal conditions for weeds and other parasites. Until a few years ago these weeds were removed by hand by cohorts of women workers who systematically damaged their bodies by wading, bent double, through the rice paddies, pulling at the weeds—necessary work that no one wanted to do. Chemical weed killers eliminated the need for any further human intervention. Yet the use of these weed killers translates as health risks to the consumer. In order to work, weed killers must be added to the rice crop in such concentrations that the amount of poison present in every grain of unhusked rice is twenty times the danger level for human consumption.⁵

Most of the weed-killing poison settles in the husk. If you eat polished rice, you eliminate the poisons as well as the vitamins.

Polished rice: Protein, 6.8 g; Fat, 0.5 g; Fiber, 0.2 g; Carbohydrate, 78.2 g; Vitamin A, 0 IU; Vitamin B₁, 0.06 mg; Vitamin B₂, 0.06 mg; Niacin, 1.9 mg; Vitamin C, 0 mg; Calcium, 10 mg; Phosphorus, 160 mg; Iron, 3.1 mg

Unpolished rice: Protein, 7.5 g; Fat, 1.0 g; Fiber, 0.6 g; Carbohydrate, 76.7 g; Vitamin A, 2 IU; Vitamin B₁, 0.21 mg; Vitamin B₂, 0.16 mg; Niacin, 1.9 mg; Vitamin C, 0 mg; Calcium, 10 mg; Phosphorus, 190 mg; Iron, 3.2 mg

Rice bran

Pungent (Metal), warm, strong Yang

Rice bran, a diaphoretic, dissipates cold and affects the stomach and intestines. An ancient remedy for beriberi, rice bran is commonly used in China for treating constipation. When mixed with honey, it provides relief from coughs.

Protein, 11.9 g; Fat, 21.7 g; Fiber, –; Carbohydrate, 45.6 g; Vitamin A, 0 IU; Vitamin B₁, 2.21 mg; Vitamin B₂, 0.26 mg; Niacin, 31.2 mg; Vitamin C, 0 mg; Calcium, 355 mg; Phosphorus, –; Iron, 7.88 mg

Soybean

Sweet (Earth), neutral, weak Yang

Soybeans have been used medicinally in China for five thousand years. Because of their high protein content and ease of digestion, they are one of the most valuable ingredients in Chinese cuisine. Soybeans energize the entire body, nourishing the spleen and lubricating the intestines. They build muscles and regulate body fat, and are therefore valuable for low-fat and weight-reducing diets.

Soybeans are commonly used as a remedy for malnutrition, poor digestion, diarrhea, and high cholesterol. A product of soybeans used extensively in Chinese cuisine and medicine is tofu.

Protein, 11 g; Fat, 5.8 g; Fiber, –; Carbohydrate, 10 g; Vitamin A, 140 IU; Vitamin B₁, 0.23 mg; Vitamin B₂, 0.14 mg; Niacin, 1.1 mg; Vitamin C, 15 mg; Calcium, 131 mg; Phosphorus, 142 mg; Iron, 2.25 mg

Tofu

Sweet (Earth), cool, balance of Yin and Yang

Tofu (pronounced doe-fu in China) is made from dried, crushed soybeans that are boiled and then coagulated to form solid tofu and soymilk. Tofu is soft and pudding-like; the rubbery skin that forms on the surface during coagulation, called bamboo tofu, is an important ingredient of Chinese vegetarian cuisine.

Tofu dissipates heat and dryness. It tones the entire body and is particularly nourishing to the blood and qi. Tofu is used to treat chronic amoebic dysentery; anemia; stubborn, dry cough; nausea; vomiting; intoxication; high blood pressure; insufficient lactation; and arthritis and rheumatism. According to recent Western research, soy protein’s ability to clear cholesterol from the blood is unsurpassed by any other foodstuff.⁶

Protein, 11 g; Fat, 2.3 g; Fiber, –; Carbohydrate, 11 g; Vitamin A, 209 IU; Vitamin B₁, 0.2 mg; Vitamin B₂, 0.13 mg; Niacin, 0.5 mg; Vitamin C, 0 mg; Calcium, 258 mg; Phosphorus, 239 mg; Iron, 13.9 mg

MEAT AND POULTRY

Chinese people consume little meat, although tourists to China often come away with a very different impression. Tourist meals are about 50 percent meat. The reason for this is simple: Chinese hospitality.

Chinese people are aware of Westerners’ partiality to meat and will thus provide plenty of it to “foreign friends.” We ourselves eat meat perhaps once a week; when we do it is with therapeutic or nutritional intent. The life of animals is respected both by Buddhists and Taoists. Furthermore, animal qi is considered by some to be bad for humans, and for that reason rituals exist for the slaying of animals. Because misfortune is said to come to one who kills an animal, only old people whose life force is ebbing anyway are supposed to practice butchery. Young people should not even be present when an animal is killed. If a young person must kill an animal, he must bite hard on the blade of the killing knife before using it on the beast. A disculpatory jingle is recited to the animal before it is killed: “Bu yuan ni, bu yuan wo, guan yuan ni zhu jia mai gei wo.” No blame on you, no blame on me, just blame your master for selling you to me.” Afterward the blood is collected, steamed, and eaten by the butcher as an act of penitence.

Another taboo is that one should never eat an animal that has not been killed after the first attempt. If the first cut missed or only injured the animal, it is said to mean that the gods are protecting it, and it should, if still possible, be allowed to live. If the injury is too great, it should be killed with a second stroke but not eaten.

Beef

Sweet (Earth), neutral, Yang

Considered to be of the Earth element, beef builds the qi and blood, tones yin, and strengthens muscles. Beef is prescribed as a general tonic for weakness and convalescence. It is a specific treatment for lumbago, chronic diarrhea, anorexia, and low blood pressure.

Until recently, beef was rarely eaten in China. Indeed, few people know that the taboos that exist in India about the consumption of cow flesh also applied in China before the thirteenth century; beef became more popular only after the Mongolian conquest of China in A.D. 1215.⁷ The Mongolian grasslands were ideal for cattle and sheep grazing; the Mongolians have therefore always been meat eaters. They brought their meat-eating habits with them to China, thus influencing local cuisine and doing away with the old taboos forever. Today beef is consumed without any qualms in China, with the exception of those relating to expense.

Protein, 25 g; Fat, 27 g; Fiber, 0 g; Carbohydrate, 0 g; Vitamin A, 0 IU; Vitamin B₁, 0.05 mg; Vitamin B₂, 0.2 mg; Niacin, 4.1 mg; Vitamin C, 0 mg; Calcium, 11 mg; Phosphorus, 170 mg; Iron, 3.1 mg

Chicken

Sweet (Earth), warm, Yang

Chicken assists circulation of blood and qi. It is used in cures for diarrhea and dysentery. Chicken is also prescribed for problems as varied as anorexia; diabetes; leukorrhea; slow lactation; weakness; and liver, kidney, and urinary deficiencies.

Protein, 20 g; Fat, 2.7 g; Fiber, 0 g; Carbohydrate, 0 g; Vitamin A, 0 IU; Vitamin B₁, 0.1 mg; Vitamin B₂, 0.24 mg; Niacin, 5.6 mg; Vitamin C, 0 mg; Calcium, 15 mg; Phosphorus, 188 mg; Iron, 1.8 mg

Pork

Sweet and salty (Earth and Water), neutral, mild Yang

So common is the pig to rural family life that the Chinese character for family depicts a pig under a roof. Pork is the most common meat consumed in China. Consequently, it figures prominently in popular food remedies as well.

Pork is used for constipation, debility, malnutrition and emaciation, dry cough, and diabetes. It is also prescribed for combating hyperacidity and gastritis, male sexual problems, and overly dry skin.

Protein, 22.3 g; Fat, 26.1 g; Fiber, 0 g; Carbohydrate, 0 g; Vitamin A, 8 IU; Vitamin B₁, 0.52 mg; Vitamin B₂, 0.3 mg; Niacin, 3.9 mg; Vitamin C, 0 mg; Calcium, 8 mg; Phosphorus, 206 mg; Iron, 1.19 mg

Mutton

Sweet (Earth), warm, Yang

Mutton nourishes qi and the blood. It is considered a good tonic for conditions of general weakness and fatigue. Mutton is the preferred meat for curing male sexual weaknesses such as frequent nocturnal emission and premature ejaculation. It is also prescribed for indigestion, pains in the abdomen, and all cold-syndrome ailments.

Protein, 21.5 g; Fat, 16.1 g; Fiber, 0 g; Carbohydrate, 0 g; Vitamin A, –; Vitamin B₁, 0.13 mg; Vitamin B₂, 2.3 mg; Niacin, 4.7 mg; Vitamin C, 0 mg; Calcium, 9 mg; Phosphorus, 177 mg; Iron, 1.4 mg

FISH

In China, fish is considered to be one of the most wholesome foods. Fish is also considered to be a symbol of wealth and abundance; the word for fish (yu) is pronounced just like the word meaning “abundance.” The golden carp, or goldfish (yu jing), is particularly auspicious because the word sounds similar to the words meaning “abundant gold”—hence the great number of goldfish images one sees on the walls of many Chinese restaurants around the world. Fish are also a positive symbol in Buddhist iconography. For Buddhists they represent freedom from the chains of the material world.

The most commonly eaten fish in China is carp; they are plentiful, as they breed with ease in ponds and rice paddies. Shrimp are among the most prized fish, however, so accorded for their strong Yang energy. Other popular fish are eel, clams, crab, and abalone. The last, however, is not commonly found outside China. Abalone is difficult to digest and does not feature in any of our remedies. We shall not, therefore, describe it here.

Carp

Sweet (Earth), cold, Yang

Carp meat nourishes the blood and qi and affects the stomach, kidneys, and spleen. It is a diuretic. Carp also promotes lactation after childbirth.

Protein, 17.75 g; Fat, 5.6 g; Fiber, –; Carbohydrate, 0 g; Vitamin A, 8 IU; Vitamin B₁, –; Vitamin B₂, –; Niacin, –; Vitamin C, 1 mg; Calcium, 41 mg; Phosphorus, 410 mg; Iron, 1.23 mg

Clam

Salty (Water), cold, Yin

Clam meat dissipates toxic heat and dryness. A light, cooling meat, it promotes the flow and distribution of body fluids, thus acting as a detoxifier. Clam meat exerts a beneficial effect on the stomach, lowers high blood pressure, and is known to resolve vaginal bleeding and discharge (leukorrhea). It is sometimes prescribed for treating hemorrhoids.

Protein, 12.8 g; Fat, 1.4 g; Fiber, 0 g; Carbohydrate, 3.4 g; Vitamin A, 110 IU; Vitamin B₁, 0.1 mg; Vitamin B₂, 0.18 mg; Niacin, 1.6 mg; Vitamin C, 0 mg; Calcium, 96 mg; Phosphorus, 139 mg; Iron, 7 mg

Crab

Salty (Water), cold, Yin

Crab is a cold meat and is therefore nearly always cooked with ginger, which is warming, for balance. However, if you are suffering from a toxic heat syndrome, crab has the effect of dissipating the heat. It relieves heat rashes and pustules on the skin.

Protein, 16.9 g; Fat, 2.9 g; Fiber, 0 g; Carbohydrate, 1.3 g; Vitamin A, 0 IU; Vitamin B₁, 0.05 mg; Vitamin B₂, 0.06 mg; Niacin, 2.5 mg; Vitamin C, 0 mg; Calcium, 45 mg; Phosphorus, 182 mg; Iron, 0.9 mg

Eel

Sweet (Earth), warm, Yang

Eel is considered to be a good tonic for the body and qi, and is thus often taken for fatigue or debilitation. It is also prescribed for rheumatic disorders.

Protein, 18.3 g; Fat, 11.5 g; Fiber, –; Carbohydrate, 0 g; Vitamin A, 1034 IU; Vitamin B₁, 0.15 mg; Vitamin B₂, 0.04 mg; Niacin, 3.5 mg; Vitamin C, 6 mg; Calcium, 19.8 mg; Phosphorus, 213 mg; Iron, 0.5 mg

Shrimp

Sweet (Earth), warm, Yang

Shrimp meat dissipates cold, tones Yang, and removes stagnation in the flow of qi. In China, shrimp is valued first and foremost for enhancing male sexual energy, and thus correcting impotence. Because of its strong Yang energy however, it will make seminal emission and premature ejaculation worse. The strong energy of shrimp is an aid during convalescence.

Protein, 20.2 g; Fat, 1.75 g; Fiber, –; Carbohydrate, 0.9 g; Vitamin A, –; Vitamin B₁, 0.02 mg; Vitamin B₂, 0.03 mg; Niacin, 2.6 mg; Vitamin C, –; Calcium, 51 mg; Phosphorus, 204 mg; Iron, 2.39 mg

EGG

Eggs are birds in the making. As such, they are extremely high-protein foods with powerful nutritional and therapeutic effects.

Eggs are made of three different constituents: the yolk, the white, and the shell. The latter is usually discarded by cooks in the West. In China, however, eggshell has a variety of uses. Eggshell ground into a fine powder and taken with meals decreases gastric acid, and is thus a remedy for gastric and duodenal ulcers. Ground eggshell dissolved in jiu (Chinese rice wine, or Japanese sake) cures stomach problems. Sterilized ground eggshell applied to a wound will arrest bleeding.

Because milk is not commonly drunk in China, eggshell is often used as a remedy for rickets—insufficient vitamin D leading to defective bone growth—and calcium deficiency in children.

Whole egg

Sweet (Earth), neutral, Yin

Considered to be a highly nutritious and energetic food, egg dissipates dryness and nourishes the blood and qi. It is used in a wide variety of remedies, from asthma to coughs and the common cold. It is also included in remedies for dysentery, diarrhea, constipation, hepatitis, anemia, nausea and vomiting, and insomnia.

Protein, 6.1 g; Fat, 5.5 g; Fiber, 0 g; Carbohydrate, 0.6 g; Vitamin A, 260 IU; Vitamin B₁, 0.04 mg; Vitamin B₂, 0.14 mg; Niacin, 0 mg; Vitamin C, 0 mg; Calcium, 28 mg; Phosphorus, 90 mg; Iron, 1.04 mg

Egg white

Sweet (Earth), cool, weak Yin

Egg white has a cooling effect; it also moistens and soothes excessive dryness of the eyes, throat, and lungs. By cooling and moisturizing, egg white effectively detoxifies the entire body. It is also considered to be a good remedy for anemia.

One egg white drunk raw every morning keeps constipation at bay. Mix it with fruit juice if you find the white distasteful on its own. In China, raw egg white mixed with rice wine is an application for scalds and burns.

Protein, 3.4 g; Fat, 0 g; Fiber, 0 g; Carbohydrate, 0.4 g; Vitamin A, 0 IU; Vitamin B₁, 0 mg; Vitamin B₂, 0.09 mg; Niacin, 0 mg; Vitamin C, 0 mg; Calcium, 4 mg; Phosphorus, 4 mg; Iron, 0.01 mg

Egg yolk

Sweet (Earth), neutral, medium Yang

Egg yolks are considered nourishing for the liver, heart, and kidneys. They are more effective than a whole egg for curing vomiting and diarrhea—one remedy for continual vomiting is to swallow half a dozen raw or underboiled egg yolks in a single sitting.

Protein, 2.8 g; Fat, 5.6 g; Fiber, 0 g; Carbohydrate, 0 g; Vitamin A, 313 IU; Vitamin B₁, 0.4 mg; Vitamin B₂, 0.07 mg; Niacin, 0 mg; Vitamin C, 0 mg; Calcium, 26 mg; Phosphorus, 86 mg; Iron, 0.9 mg

HERBS AND SPICES

All cultures use herbs and spices in their cuisine. China is no exception. Some, such as ginger, cilantro, and garlic, have been used since antiquity. Others, like red or cayenne pepper, made their way to China after their discovery on the American continent, and have been used with great success ever since.

Herbs and spices serve two main purposes. They add or enhance flavor and they exert specific therapeutic effects. These effects are different for every herb and spice. Cinnamon and pepper, for example, are Yang and hot, peppermint and marjoram are Yin and cool.

Basil

Pungent (Metal), warm, ascending Yang

Basil promotes circulation of qi and blood, helps digestion, and reinforces the lungs, spleen, and stomach. Basil is not common in China. It is, however, known to traditional medicine, and is sometimes used as a treatment for abdominal pains, bloating, and diarrhea.

Protein, 0 g; Fat, 4 g; Fiber, 0 g; Carbohydrate, 2 g; Vitamin A, 80 IU; Vitamin B₁, 0 mg; Vitamin B₂, 0.2 mg; Niacin, 0 mg; Vitamin C, 20 mg; Calcium, 140 mg; Phosphorus, 10 mg; Iron, 11.8 mg

Cilantro (coriander or Chinese parsley)

Pungent (Metal), warm, Yang

Cilantro is used as a seasoning in many dishes, and particularly with seafood. Besides enhancing the flavor, cilantro serves to balance the cold effect of clams and crab. Cilantro’s strong smell and flavor makes it a valuable breath freshener. It is also used in China to quicken the rash in measles: you can either wash the patient with a warm cilantro brew or use it liberally when preparing the patient’s food.

Protein, 0.16 g; Fat, 0 g; Fiber, –; Carbohydrate, 0.16 g; Vitamin A, 185 IU; Vitamin B₁, 0 mg; Vitamin B₂, 0.02 mg; Niacin, 0 mg; Vitamin C, 0 mg; Calcium, 6.7 mg; Phosphorus, 1.6 mg; Iron, 0.13 mg

Cinnamon

Sweet and pungent (Earth and Metal), hot, Yang

Cinnamon nourishes the spleen, kidneys, and bladder.

Protein, 2 g; Fat, 2 g; Fiber, –; Carbohydrate, 36 g; Vitamin A, 120 IU; Vitamin B₁, 0 mg; Vitamin B₂, 0 mg; Niacin, 0 mg; Vitamin C, 20 mg; Calcium, 560 mg; Phosphorus, 20 mg; Iron, 17.6 mg

Clove

Pungent (Metal), warm, Yang that pushes downward

Clove affects the internal organs of digestion, the stomach and kidneys in particular. It is a warming spice that relieves hiccups, nausea, and stomach problems.

Protein, 2 g; Fat, 8 g; Fiber, –; Carbohydrate, 26 g; Vitamin A, 220 IU; Vitamin B₁, 0 mg; Vitamin B₂, 0.2 mg; Niacin, 0 mg; Vitamin C, 40 mg; Calcium, 280 mg; Phosphorus, 40 mg; Iron, 3.6 mg

Dill seed

Pungent (Metal), warm, Yang

Dill seed tones and regulates qi. A diaphoretic, it is particularly useful for warming the spleen and kidneys. Dill seed is used to treat vomiting, hiccups, and anorexia. Its warming effect counteracts abdominal and stomach pains due to cold.

Protein, 6 g; Fat, 6 g; Fiber, 0 g; Carbohydrate, 24 g; Vitamin A, 20 IU; Vitamin B₁, 0.2 mg; Vitamin B₂, 0.2 mg; Niacin, 0.2 mg; Vitamin C, 0 mg; Calcium, 640 mg; Phosphorus, 120 mg; Iron, 100 mg

Garlic

Pungent (Metal), warm, strong Yang

Garlic, a diaphoretic, warms the lungs, stomach, and spleen and promotes circulation of qi. The antibiotic effects of garlic have been recognized worldwide since antiquity.⁸ Northern Chinese chew several cloves of raw garlic with their meals whenever they suspect poor sanitary conditions. If obliged to drink contaminated water, they chew a clove or two of garlic first, swallowing the juice and spitting out the fiber.

Because it destroys worms and bacteria, garlic is used as a remedy for diarrhea and chronic amoebic dysentery. Garlic is also an anticoagulant; taken daily, a clove or two of garlic can guard against blood clots, and thus can prevent heart attack or thrombosis. Garlic lowers cholesterol. As a sweat inducer (diaphoretic), garlic is frequently included in recipes for the common cold and influenza. Recent evidence suggests that garlic may also boost the immune system and slow the growth of tumors.⁹

For best effects, eat garlic raw. Many (though not all) of its benefits are lost through cooking. To counteract the unpleasant odor of garlic on the breath, most Chinese people will recommend chewing green tea leaves. Fresh dates or persimmon are said to banish the smell. You may also rinse the mouth with vinegar or drink a glass of milk to counteract the strong odor.

Protein, 6.3 g; Fat, 0.1 g; Fiber, 0.8 g; Carbohydrate, 29.8 g; Vitamin A, 0 IU; Vitamin B₁, 0.06 mg; Vitamin B₂, 0.23 mg; Niacin, 0.4 mg; Vitamin C, 13 mg; Calcium, 30 mg; Phosphorus, 310 mg; Iron, 1.3 mg

Ginger

Pungent (Metal), warm (dry ginger: hot), strong outward-moving Yang

Ginger acts on the lungs, stomach, and spleen. It disperses cold and relieves nausea; a slice of ginger or some ginger juice taken before a boat, car, or plane trip suppresses motion sickness. Ginger aids digestion; a slice or two chewed after a heavy meal combats indigestion and flatulence. Ginger is a powerful diaphoretic and a strong anticoagulant; a few slices of ginger taken daily can guard against blood clots, thus preventing heart attack or thrombosis. As a sweat inducer (diaphoretic), ginger is a useful remedy for the common cold and influenza.

Note that fresh ginger contains volatile oils not present in the dried variety.

Protein, 2.3 g; Fat, 0.9 g; Fiber, 2.4 g; Carbohydrate, 12.3 g; Vitamin A, 40 IU; Vitamin B₁, 0.06 mg; Vitamin B₂, 0.03 mg; Niacin, 0.6 mg; Vitamin C, 0 mg; Calcium, 20 mg; Phosphorus, 60 mg; Iron, 2.6 mg

Ginseng

Sweet and slightly bitter (Earth and Fire), warm, weak Yang

The word ginseng is an anglicized pronunciation of the Chinese words ren sheng, meaning “root (or spirit) of man.” Indeed, since ancient times in China ginseng has been used for building up the human spirit. Ginseng stimulates the nervous system, improving mental concentration, stamina, and memory. It builds resistance to disease and treats a variety of conditions ranging from colds to heart disease.

There exist two varieties of ginseng. Panax ginseng, a native of Asia, has been used in China for centuries. The other, Panax quinquefolius, is native to North America, where it has been cultivated since 1870.¹⁰ Although Asian ginseng is recognized as the stronger of the two, in China American ginseng is frequently favored over the Asian variety. This is not because of some common human trait to regard things that come from overseas as better than that which is homegrown. Unless you are seriously ill or completely depleted of energy, Asian ginseng is too powerful. The American variety gives a steadier and less overpowering energy boost.

Ginseng may be taken in soups or with vegetable dishes. It can be brewed as a tea or macerated in a bottle of rice wine and sipped as a tonic. Dry ginseng is taken to treat morning sickness. Ginseng tea excites the heart and brain and stimulates the appetite. Eating ginseng improves sexual functions in both men and women—indeed, there are only a few conditions for which ginseng is not useful. Ginseng is a stimulant and an antidiuretic. It should therefore not be taken for kidney problems, insomnia, high blood pressure, and fever.

Protein, 6.5 g; Fat, 0.3 g; Fiber, –; Carbohydrate, 6 g; Vitamin A, 0 IU; Vitamin B₁, 0.02 mg; Vitamin B₂, 0.02 mg; Niacin, 0.3 mg; Vitamin C, 1.7 mg; Calcium, 7 mg; Phosphorus, 11.6 mg; Iron, 0.2 mg

Licorice

Sweet (Earth), neutral, Yang

Licorice, one of the most important ingredients in traditional Chinese herbal medicine, acts as a catalyst and regulates the effects of other herbal remedies. Its soothing characteristics are known to counteract toxins, and to have a calming effect on a body wracked by acute symptoms of a disease. Licorice invigorates the functions of the heart and lungs; it lubricates the lungs, soothing chronic and irritable coughs, and aids digestion by protecting the spleen and the lining of the stomach.

Licorice is frequently used as an antiphlogisitic (anti-inflammatory) for sore throat, boils, and irritation of the skin. It can also be useful as an antidote to poisoning by too many medicines or herbal drugs.

Licorice is not a common ingredient in American cuisine. Nutrient values for licorice are therefore not available.

Peppermint

Pungent (Metal), cool, Yang

Peppermint rises and affects the upper body, particularly the lungs. It also exerts a purifying effect on the organs of digestion and on the liver. It is an aid to digestion and an efficient painkiller. Drink peppermint tea to cool you down in summer; the leaves may be chewed both to freshen the breath and to relieve toothache and mouth sores. Rub a little peppermint oil or fresh juice on your forehead and temples to relieve headache; drop a few drops in your ear for earache; rub some on mosquito bites to relieve itching.

Peppermint is not a common enough ingredient in American culinary practice to find nutrient value statistics.

SWEETENERS

Nearly everybody in America believes that sugar is bad for you. In China, however, sugar is frequently used as a lubricant or as a key ingredient in many food cures. The reason for this difference is that, in the United States, sugar is found in bread, soft drinks, and canned foods, and is often added indiscriminately to savory food preparations. It is thus consumed in vast quantities. Large quantities of sugar are deleterious to health.

Small quantities of sugar, on the other hand, exert a beneficial effect. Sugar soothes the stomach and spleen. It strengthens the qi and blood, and provides energy to the body.

Brown sugar

Sweet (Earth), warm, medium Yang

Useful as an energizing tonic, brown sugar nourishes qi and promotes circulation of both qi and blood. It nourishes the liver, spleen, and stomach. Mixed with rice wine, brown sugar raises low blood pressure.

Genuine brown sugar is less damaging than white sugar (sucrose) because some of the minerals from the original sugar cane are intact. The less refined the sugar you consume, the better. Undoubtedly the best sugar source is blackstrap molasses, the syrup left over after the sucrose (white sugar) has been extracted. Molasses contains all the nutrients and minerals of sugar cane in a more concentrated form. Sugar products are rare in China, however, and molasses is virtually unknown. It does not therefore appear in any Chinese home remedy.

It should also be noted that what is often sold commercially as brown sugar is merely the white refined variety, with some molasses added for coloring.

Protein, 0.1 g; Fat, 0.2 g; Fiber, 0 g; Carbohydrate, 9.1 g; Vitamin A, 6 IU; Vitamin B₁, 0 mg; Vitamin B₂, 0.002 mg; Niacin, 0 mg; Vitamin C, 0 mg; Calcium, 10 mg; Phosphorus, 10 mg; Iron, 1.1 mg. Note that these figures vary according to the degree of refinement.

White sugar

Sweet (Earth), neutral, medium Yang

Sugar’s dual function in Chinese remedies is to sweeten otherwise unpalatable dishes and to give a quick rush of energy. It is said to lubricate the lungs, produce fluids, and nourish the spleen and liver. Sugar syrup (ordinary sugar boiled in water) is used in China to treat stomachache.

It should be noted that, in the Chinese diet, sugar is consumed in much smaller quantities than in the average American diet. Even though it appears as a main ingredient in several home remedies, it is best to refrain from taking any additional white sugar. We consume so much of it in the form of soft drinks, sweets, and industrially prepared foods that we still take far more than is good for us.

These are some of the drawbacks of eating white sugar. White sugar needs vitamins of the B complex in order to metabolize, so its consumption depletes your B vitamins. As well, the proper digestion of sugar is dependent upon calcium. White sugar can therefore deplete your bone calcium, including the calcium of your teeth. Sugar also causes dental damage because it forms a plaque on the teeth, which produces an acid that corrodes the teeth. Sugar raises cholesterol and triglycerides, which can be dangerous for the heart. Sugar increases uric acid in the bloodstream, a precursor to gout. Sugar combined with a salty diet raises blood pressure. Too much refined sugar overworks the pancreas, leading to its exhaustion and the possibility of diabetes.

Because sugar contains no vitamins in and of itself, and in fact depletes the body’s nutrients in the process of metabolizing, it is best not to indulge in white sugar too often.

BEVERAGES

The most common beverage in China is tea, green tea being the most popular. Water is drunk, of course, but not icy cold. Indeed, it is usually sipped steaming hot, or at least warm. In China it is believed that cold water blocks digestion, whereas hot water aids circulation and dissolves fats.

Alcoholic beverages are consumed without qualms, often for social reasons but frequently for purely therapeutic purposes. The most common form of alcohol is distilled rice wine. Beer is also very popular. Grape wine is produced in China in small quantities, but has not yet made its way onto the Chinese dinner table.

Milk

Sweet (Earth), neutral, mild Yang

Chinese people do not drink much milk. This fact may account for the low levels of calcium among Chinese children, and the subsequent problem of weak bones. During our research we came across a number of remedies for this deficiency, from bone gruel to mashed eggshells. We have not included these simply because we do not believe that weak bones due to lack of calcium is a problem in the United States, where milk and milk products are consumed in abundance. Also, in only two of the counties surveyed were dairy products consumed in significant quantities, those being Tuoli in the predominantly Muslim and Ugyur region of northwest China and Xianghuang Qi in inner Mongolia. Neither is within the historical boundaries of China. Residents of Tuoli obtain 52.6 percent of their calories and 72.5 percent of their protein from milk and dairy products.

As a matter of interest, unless one is allergic to milk products or is lactose-intolerant, large consumption of dairy products appears to have no detrimental effects on health. The positive effects, on the other hand, are many.

Milk acts as a tonic for the stomach and lungs. It lubricates the intestines and thus counteracts constipation. It is easy to digest and facilitates digestion in general. It has a mild, sedative effect and is thus a remedy for insomnia.

Protein, 3.5 g; Fat, 3.9 g (whole), 0.1 g (nonfat); Fiber, 0 g; Carbohydrate, 4.9 g; Vitamin A, 160 IU; Vitamin B₁, 0.04 mg; Vitamin B₂, 0.17 mg; Niacin, 0.1 mg; Vitamin C, 1 mg; Calcium, 118 mg; Phosphorus, 93 mg; Iron, 0.1 mg

Tea, green and black

Bitter and sweet (Fire and Earth), cold, Yin

Tea originated in China in ancient times—its botanical name, Camellia sinensis (Chinese camellia) tells us as much. Tea was probably first used as a flavoring for the unpleasant tasting water of the Yelow River basin.¹¹ It was soon discovered that, as well as rendering water drinkable, tea was a nervous system stimulant and an aid to digestion. It has been much prized both as a drink and as a health aid ever since.¹²

All tea, green and black, comes from the same plant; the differences between varieties depends on two main factors. The first of these is habitat conditions, including the soil and climate. The second factor is the degree of processing that the tea leaves undergo between plucking and packaging. Green teas are the least processed: the leaves are “withered” (naturally dried) and then packaged. Oolong teas are withered and then slightly fermented. Lapsang souchong tea is withered, fermented, and smoked. Black teas are withered, fermented, and dried.

Tea is recognized as a diuretic and a mild stimulant. In 1991, studies in cancer research carried out by Dr. Alan Conney demonstrated that tea may also help in combating cancer. Three groups of mice were administered high doses of cancer-inducing drugs with their food. One group of mice was given nothing but water to drink. Another drank black, fermented tea, and a third group drank only green tea. At the end of the sixteen-week experiment all the mice were dissected and examined for cancerous tumors. While the water-drinking and black-tea-drinking mice each had, on average, eighty-five tumors in their bodies, the green-tea-drinking group had developed only fifteen tumorous growths, 80 percent less than the others.

In a second experiment Dr. Conney exposed the mice to strong ultraviolet rays. Ninety percent of the water-drinking mice developed skin cancer, while less than 30 percent of the tea drinkers were affected by the disease. Studies conducted in Israel, Norway, and Japan have indicated that tea might also be beneficial in bringing down cholesterol levels.

Tea is used in China to cure headaches, colds, indigestion, dysentery, and acute gastroenteritis. Ground into a powder and applied externally to the skin two or three times a day, tea leaves are said to eliminate herpes zoster. On the downside, tea can cause constipation. Note that green tea, untreated and unfermented, is said to be better than black, smoked, or flavored teas.

The following nutritional values are for black tea only. Green tea is just now making a wider presence in the American market. As a consequence, nutritional values for green tea are not shown in any of the reference books currently available. Although no precise figures are given here, green tea is known to contain thiamine, riboflavin, niacin, folic acid and biotin, potassium, manganese, magnesium, copper, zinc, and sodium.

Protein, 0 g; Fat, 0 g; Fiber, 0 g; Carbohydrate, 0 g; Vitamin A, 0 IU; Vitamin B₁, 0 mg; Vitamin B₂, 0.03 mg; Niacin, 0 mg; Vitamin C, 6 mg; Calcium, 0 mg; Phosphorus, 1 mg; Iron, 0.04 mg

Wine

Sweet, bitter, and pungent (Earth, Fire, and Metal), warm, Yang

The term wine here refers not to grape wine but to spirit—generally rice spirit or that of sorghum or other grain.

Wine may be taken alone in order to stimulate blood circulation, relieve cold-syndrome diarrhea, or alleviate arthritic problems. It influences the heart and the liver, and, to a lesser extent, the stomach and the lungs. However, since ancient times medicinal herbs, roots, and other ingredients have been macerated in wine in order to treat specific ailments. In China it is believed that any ingredient that you can prepare with a rice congee or gruel can also be macerated in wine. The congee will affect qi, while the wine will affect blood circulation.

Wine used for medical purposes should be between 50°f and 60°f. It is normally white, however, on occasion yellow wine is used. Wine has no nutritive value.

CONDIMENTS

Condiments are used the world over for the sole purpose of enhancing the flavors of foods. A flavor enhancer frequently associated with Chinese cuisine is monosodium glutamate (MSG)—the allergic reaction associated with an overconsumption of MSG is often referred to as “Chinese restaurant syndrome.” In actual fact, in China only poor cooks add MSG to food in order to improve their otherwise uninteresting preparations. MSG has no flavor of its own, but exerts its effect directly on human taste buds so that we experience meats, fish, and vegetable dishes as more savory.

In spite of extensive negative press in recent years, MSG has no adverse effects unless you happen to be allergic to it, suffer from arteriosclerosis or high blood pressure, or consume it in massive quantities.^*2 However, although MSG may not be as bad for us as many people believe, it serves no useful health purpose either. It therefore has no place in any of the recipes described in this volume except one: Chinese chicken salad (see page 193). This hot mustard-based dish is assured an extra kick with the addition of a few grains of MSG.

Many other condiments serve important therapeutic purposes.

Olive

Sweet and sour (Earth and Wood), neutral, balance of Yin and Yang

Olives nourish qi and blood. They relieve sore throat and dryness in the bronchi and lungs—keep an olive under your tongue when suffering from a sore throat. Olive counteracts alcoholism. An olive and ginger decoction will relieve dysentery and diarrhea.

Green: Protein, 1.5 g; Fat, 13.5 g; Fiber, 1.2 g; Carbohydrate, 4 g; Vitamin A, 300 IU; Vitamin B₁, traces; Vitamin B₂, traces; Niacin, traces; Vitamin C, traces; Calcium, 87 mg; Phosphorus, 17 mg; Iron, 1.6 mg

Black: Protein, 1.8 g; Fat, 21 g; Fiber, 1.5 g; Carbohydrate, 2.6 g; Vitamin A, 60 IU; Vitamin B₁, traces; Vitamin B₂, traces; Niacin, traces; Vitamin C, traces; Calcium, 87 mg; Phosphorus, 17 mg; Iron, 1.6 mg

Pepper (black and white)

Pungent (Metal), hot, Yang

Pepper has a strong warming effect on the stomach and intestines; it is therefore useful in clearing digestive and abdominal problems due to cold syndromes. Five or six corns of black pepper, ground and mixed with honey or brewed in a tea, are an aid to good digestion. Pepper should, however, be steered away from in summer or when suffering from hot- and dry-syndrome diseases.

White pepper is just black pepper without the skin. It has the same warming effects as black but is slightly more irritating to the taste buds. For medicinal purposes, white pepper is used more frequently than black.

Black: Protein, 4 g; Fat, 2 g; Fiber, –; Carbohydrate, 28 g; Vitamin A, 80 IU; Vitamin B₁, 0 mg; Vitamin B₂, 0.2 mg; Niacin, 0 mg; Vitamin C, –; Calcium, 180 mg; Phosphorus, 80 mg; Iron, 12.2 mg

White: Protein, 6 g; Fat, 2 g; Fiber, –; Carbohydrate, 34 g; Vitamin A, –; Vitamin B₁, 0 mg; Vitamin B₂, 0 mg; Niacin, 0 mg; Vitamin C, –; Calcium, 120 mg; Phosphorus, 80 mg; Iron, 6.8 mg

Pepper (red or cayenne)

Pungent (Metal), hot, Yang

Red pepper exerts a strong heating effect on the body, thus stimulating the heart, the spleen, the stomach, and all the digestive processes. It is believed in many countries, including China, that the consumption of cayenne pepper lowers cholesterol in the blood and therefore protects against heart disease. The consumption of red pepper is also said to soften the blood vessels, thereby alleviating arteriosclerosis and hypertension. Red pepper is useful as a disinfectant in hot climates, where bacteria thrive and can spoil fresh food in a matter of hours.

Protein, 4 g; Fat, 6 g; Fiber, –; Carbohydrate, 20 g; Vitamin A, 14,000 IU; Vitamin B₁, 0.2 mg; Vitamin B₂, 0.4 mg; Niacin, 4 mg; Vitamin C, 20 mg; Calcium, 60 mg; Phosphorus, 100 mg; Iron, 2.8 mg

Salt

Salty (Water), cold, Yin

Salt, like sugar, has received a lot of bad press in the West: salt leads to edema; it also hardens the arteries and increases blood pressure. Its consumption has been linked to heart disease and thrombosis. Salt, however, can also serve useful therapeutic purposes. Taken in small doses, it stimulates the kidneys and facilitates the functions of the abdominal organs. It softens hardened glands and muscles. It has a cooling effect on the blood, and serves to maintain cellular health.

In China, salt is commonly used as a remedy against abdominal pains. It can either be added to an equal quantity of rice wine and swallowed in one gulp, or it can be heated and pressed against the abdomen in a towel. Salt is also used as a cure for athlete’s foot and, when drunk with water, as a remedy for constipation. Drinking large quantities of salt water is a quick way to induce vomiting in cases of food poisoning. Finally, salt is used in China as a mouthwash and oral cavity disinfectant. When no toothpaste is at hand, it is common to brush one’s teeth with salt instead.

As is the case with sugar, refined salt (virtually pure sodium chloride) is less advisable than rock or sea salt. The latter contains useful “impurities” such as iodine that are beneficial to health. Refined salt contains no nutrients.

Seaweed

Salty (Water), cold, Yin

All varieties of seaweed are a good remedy for goiter because of their high iodine contents. Seaweed is also used in Chinese medicine for curing hypertension and as an expectorant for chronic bronchitis. Seaweed is rich in minerals that it absorbs from the sea bottom and is therefore a general tonic for all physical and mental functions. It is important to point out, however, that the seaweed must come from a nonpolluted seabed. Seaweed is an important part of people’s diet in the coastal Zhejiang province of China. Being a highly industrialized area, many pollutants are discarded directly into the sea. It may not be a coincidence, therefore, that there is an extremely high correlation (82%) in Zhejiang province between rectal cancer and the consumption of sea vegetables.¹³

Fresh: Protein, 1.7 g; Fat, 0.6 g; Fiber, 0 g; Carbohydrate, 9.6 g; Vitamin A, 116 IU; Vitamin B₁, 0.05 mg; Vitamin B₂, 0.15 mg; Niacin, 0.5 mg; Vitamin C, 20 mg; Calcium, 168 mg; Phosphorus, 42 mg; Iron, 2.85 mg

Dried: Protein, 8.5 g; Fat, 3.0 g; Fiber, 0 g; Carbohydrate, 48 g; Vitamin A, 580 IU; Vitamin B₁, 0.25 mg; Vitamin B₂, 0.75 mg; Niacin, 2.5 mg; Vitamin C, 100 mg; Calcium, 840 mg; Phosphorus, 210 mg; Iron, 14.25 mg

Soy sauce

Sweet and salty (Earth and Water), thermally neutral, Yang

Soy sauce is used principally as a flavor enhancer. Because of its high sodium content, the excessive use of soy sauce can be deleterious to health. Sodium is known to harden the arteries and to increase blood pressure, however it is also added to food as an aid to digestion.

Soy sauce is commonly used as an application to alleviate the pain from bee or wasp stings; in the Chinese countryside it is sprinkled or lightly daubed on burns.

Protein, 2 g; Fat, 0 g; Fiber, 0 g; Carbohydrate, 4 g; Vitamin A, 15 IU; Vitamin B₁, 0.11 mg; Vitamin B₂, 0.05 mg; Niacin, 0.5 mg; Vitamin C, 3 mg; Calcium,10 mg; Phosphorus, 45 mg; Iron, 0.38 mg

Vinegar

Sour and bitter (Wood and Fire), warm, weak Yin

Chinese vinegar is usually made from rice, wheat, or sorghum. Vinegar stimulates the circulation of the blood, aids digestion, increases appetite, and detoxifies.

Studies conducted at the Research Institute of Epidemic Diseases at the Chinese Academy of Science in Beijing indicate that vinegar acts as a disinfectant. Using vinegar in this way, many people boil vinegar in the home during winter to guard against catching colds or the flu; many rural northern Chinese homes smell quite strongly of vinegar. This same method of boiling vinegar is used in higher dosage to arouse somebody who has fainted. Vinegar is frequently prescribed to treat hepatitis.

Vinegar has no nutritive value.