Acupuncture, Herbs, and Eating in the Season of Autumn

Comments Off on Acupuncture, Herbs, and Eating in the Season of Autumn

In the autumn, everything is cool and dry and everything is dying or retreating. This activity is reflected in the Lungs’ inward movement in the body. So our diets should aim at reinforcing and moistening the Lungs. Pungent flavors have a particular affinity for the Lung network. It is a characteristic of spicy substances that they generally have a dispersing effect. In a healthy individual, pungent food assists the lung’s outwardly dissipating function which is involved in nourishing and regulating the pores on the body surface. In a person suffering from a common cold, pungent substances can help to relieve the blocked surface by inducing diaphoresis. One can take a pungent decoction of ginger, garlic, and scallions to fight off wind cold disorders. Horseradish, garlic, onions, ginger, mustard, and other pungent foods and spices are deemed beneficial to the lung if used in moderation. “Pungent flavors generate the lung,” states the Neijing, an ancient Chinese Medical classic. The Classic warns immediately, however, that if used inappropriately or excessively, they will cause harm to the lung, the skin, and the body hair. Eating too much pungent food disperses the lung’s physiological qi and dries its yin (nourishing aspects in the body). Recommended foods to eat for the autumn season:

Wheat germ, Bay leaves, Sage,
Cabbage, Anise, Savory,
Capers, Basil, Thyme,
Broccoli, Cayenne, Peanut oil,
Daikon, Cinnamon, Honey,
Leeks, Cardamon, Lemon balm tea,
Mustard leaf, Garlic, Chamomile tea,
Onion, Marjoram, Peppermint tea
Parsnip/turnips, Mint,
Pepper, Mustard,
Radishes, Rosemary,

So go out and enjoy the bounty of Autumn and stay healthy going into the Winter season with acupuncture!