Nutrition in Chinese Medicine: different cooking methods?
Preparing and cooking your food will make the nutrients easier to assimilate. The heat will help to break down the structures of the food, making them easier to digest and lowering the work of the digestive system.
The heat will also help to avoid contamination by killing most bacteria, viruses, fungus, and parasites. Cooking will also help to maintain a proper internal balance by respecting the temperature of the stomach, and therefore, protecting his functions of assimilation and transformation.
If you put cold water in your coffee, your coffee gets cooler. Same goes for the stomach: if you consume cold food or drinks, the temperature of the stomach will lower down, and that will have a direct impact on his ability to work properly and to digest.
For the stomach to work at 100% of his abilities, he needs to stay warm. And if one eats cold, the body will need to spend energy to warm up the stomach again.
Always bloated, tired and falling asleep after lunch?
------> Did you just eat a sandwich? ......
Raw food should only be used in very warm periods (hot summer), and should be reserved for people with a strong stomach or who have internal heat signs. For everyone else, Chinese medicine believes that raw and cold food or drinks, fruits, and tropical fruits, should be used in moderation because these foods are energetically too cool and cold for the digestive tract.
About the proportions, here is what Chinese medicine advises:
Written by Cedric Mallants / Acupunctuur en Traditionele Chinese Geneeskunde therapist in Eindhoven.
Huang Di Nei Jing (黃帝內經)
The Tao of Healthy Eating (Bob Flaws)