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Tue, 2 Dec 1997 11:00:56 -0800 |
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Hi John and everyone,
The Chinese and Ayurvedic food theories I mentioned are "food
energetics". There is info. on foods and their properties on
acupuncture.com. That's where I first heard about it. A book with a
good discussion on the subject is The Herbs of Life by Lesley Tierra
(wife of Michael Tierra). It's Chinese medicine mixed with nutrition
and is worth the $15 it costs. I got it from the library and had to
return it, because it's a popular book.
I also got ideas on this from Healing with Whole Foods by Paul
Pitchford. I need to study it a lot more. I began to get the idea from
Paul's books that I've probably been eating too many cooling foods. I
think this is one area where vegetarians can get into trouble. Lots of
salads and wheat=very cooling. Millet is a warming grain.
I can't find the Ayurveda book at the moment but it's by Vasant Lad and
has mainly the same conclusions about food energetics as the Chinese
theories, but there are a few exceptions. In a lot of cases the color
of the food seems to relate to its thermal properties, but a green food
that is pungent like mustard greens is warming.
A lot of spices that are good for diabetes are warming: cinnamon,
cayenne, garlic, and turmeric. The books cover herbs as well as foods.
Mary J.
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