Ying Yang Xue

"If something is cold, heat it. If something is hot, cool it." –Huangdi Neijing

Archive for the tag “spleen”

Spleen Qi Xu Lunch

JP got us all excited to nourish and tonify our collective spleens.  She whipped up an amazing dish with a wild rice mix, boiled chicken and a beet juice drink. This is the perfect lunch to wake up the Spleen and encourage its transforming and transporting function. It was delicious!

TCM DOS: Spleen Qi Deficiency

TCM SS: Poor Appetite, Abdominal distention (especially after meals), loose stools, fatigue and lassitude, sallow complexion, heaviness in the body, and mental fatigue. This condition is worse with raw cold foods and better with cooked warm foods.

Tongue: Pale with thick white coat, slightly swollen and scalloped

Pulse: Weak, Slippery (with dampness accumulation)

Western Correlations: Irritable Bowel Syndrome, Mal-absorption, Chronic Gastritis, Chronic Enteritis, Chronic Diarrhea, Ulcers.

Foods that Help: Oats, Rice, Congee’s, Mochi, Black Beans, Squash, Parsnip, Yams and Sweet Potatoes, Pumpkin, Carrots (cooked), Beets, Fennel, Dates, Figs, Molasses, Brown Sugar (in moderation), Cinnamon, Ginger, Cardamom,Chicken, Turkey, Halibut, Tuna.

Foods to Avoid: Raw salads, Raw vegetables, Citrus fruits, ice cream, seaweeds, bananas, tofu, dairy.

Lifestyle: It is best to eat smaller portions, while eating slowly, and chewing food very well. Avoid big meals, rushing while eating, or eating while emotionally upset.

Helpful Cooking Methods:Boiling, Baking, Roasting, and frying will increase the yang energy of the food making it easier to digest.

photo (1)

SP QI Xu Lunch

Rice

Ingredients:

1 lb Varied Wild Brown Rice

1 teaspoon Nutmeg

10 pieces of Da Zao-Chinese Date

Pinch of Black Pepper

1 oz of raw onions soaked in 3 cups of warm honey and water

Sprinkle of cinnamon after the rice cools down

 

PRE PREP
Soak 1 oz of raw onions in warm honey water overnight

 

Cooking Directions:

In a medium size pan heat 2 Cups of distilled water on medium heat and then add 1 cup of the water from the onion/honey that soaked overnight.  Cook rice for on low/med heat for 45-60 Minutes. In the last 10 minutes of cooking add the Da Zao.

Add Black pepper, nutmeg-stir after the rice has stopped steaming. Sprinkle cinnamon over the top and enjoy J

 

 

Baked Sweet Potatoes

Ingredients:

6 medium size sweet potatoes

3 tablespoons of honey

1 teaspoon of fresh ground pepper

 

Pre prep

Cut the Sweet potatoes and roll them around in a small amount of honey and black pepper. Cover and leave them at room temp over night.

 

Cooking Directions:

Bake in oven at 325 for 30 -45 minutes with ½ cup of the honey/onion water.

Add sprinkle of nutmeg and cinnamon.

Stir in 1 TB of honey

Drink:Beet Juice

Ingredients:

2 Beets with roots and leaves

4 cups of water

2 cups of Coconut Water

Directions:

Make slice into the beet and add them to boiling water. Simmer for 10 minutes.

Let cool and add coconut water. Enjoy J

Boiled Chicken

Ingredients:

7-8 medium size Chicken breasts cut into small pieces

1 tablespoon of black strap molasses

1 tablespoon of Maple Syrup

Sprinkle of nutmeg and black pepper

1 slice of dried, sugar coated ginger

Cooking Directions:

Heat distilled water in a large pot on medium heat for 10 minutes with the sliced ginger. Add chicken pieces into the water and cook until chicken is done. Stir in the maple syrup and black strap molasses. Sprinkle the nutmeg and black pepper.

Enjoy J

 

Symptoms include lack of appetite, bloating, loose stool, and fatigue.

              P: Weak          T: pale, soft tongue with thin, white fur.

Western diagnoses: diarrhea, gastric or duodenal ulcers, anemia, or even chronic hepatitis.

Foods to eat

Cooked, warming foods such as squash, carrots, potatoes, yams, rutabagas, turnips, leeks, onions, grains, oats, butter, small amounts of chicken, turkey, mutton or beef, cooked peaches, cherries, strawberries, figs, cardamom, ginger, cinnamon, nutmeg, black pepper, custards, small amounts of honey, molasses, maple syrup, sugar, Millet, beans, pine nuts, figs, dates, cabbage, onions, and pumpkin. Food should be well chewed and eaten in moderate amounts.

 

Foods to avoid:

Salsa, citrus, too much salt, tofu, millet, buckwheat, milk, cheese, seaweed, and excess sugar.

Recommended foods for SP Qi Deficiency are foods that are easy to digest.  Only warming and nourishing foods should be eaten.  Cooked, warmed, slow-cooking foods are best for those who suffer from Spleen Qi deficiency.  Recipes like soups, broths, cooked vegetables, rice, oatmeal and small portions of meats.  Uncooked and raw foods should be avoided, as they are difficult for the body to digest.  Avoiding salads and raw vegetables will improve function of the spleen.  Over eating, fasting and eating while working should be avoided.

 

Sweet & Savory Spleen Qi Rice

LF got the summer semester kicked off with a brilliant rice dish to get our spleens (and subsequently,  our brains!) rockin’ & rollin’.   A variation on one of her old stand-bys, this rice had a little bit of something to satisfy everyone.  Every bite seemed to hold another surprise–a walnut! a date! is that…could it be… fennel?!  Indeed it was.   Given the rich blend of spices, the word “Thanksgiving” came up more than once; while this dish certainly comforted and nourished like a Thanksgiving side dish,  it wasn’t too heavy or cloying like some sweet rice dishes tend to be.   Satisfying your spleen and your tastebuds–it’s a win-win.

TCM DOS: Spleen Qi Deficiency

TCM SS: Poor Appetite, Abdominal distention (especially after meals), loose stools, fatigue and lassitude, sallow complexion, heaviness in the body, and mental fatigue. This condition is worse with raw cold foods and better with cooked warm foods.

Tongue: Pale with thick white coat, slightly swollen and scalloped

Pulse: Weak, Slippery (with dampness accumulation)

Western Correlations: Irritable Bowel Syndrome, Mal-absorption, Chronis Gastritis, Chronic Enteritis, Chronic Diarrhea, Ulcers.

Foods that Help: Oats, Rice, Congee’s, Mochi, Black Beans, Squash, Parsnip, Yams and Sweet Potatoes, Pumpkin, Carrots (cooked), Beets, Fennel, Dates, Figs, Molasses, Brown Sugar (in moderation), Cinnamon, Ginger, Cardamom,Chicken, Turkey, Halibut, Tuna.

Foods to Avoid: Raw salads, Raw vegetables, Citrus fruits, ice cream, seaweeds, bananas, tofu, dairy.

Lifestyle: It is best to eat smaller portions, while eating slowly, and chewing food very well. Avoid big meals, rushing while eating, or eating while emotionally upset.

Helpful Cooking Methods:Boiling, Baking, Roasting, and frying will increase the yang energy of the food making it easier to digest.


Sweet and Savory Spleen Qi Rice

Servings: 8

Prep Time: 20 min

Cook Time: 1 hour

Ingredients

~2 Cups of Brown rice

~1 – 2 tsp of Himalayan salt (add to taste)

~1tbsp of Brown Sugar

~1tbs of Blackstrap Molasses

~1tsp of Cinnamon

~1/2 tsp of Cardamom

~1 inch piece of ginger minced

~1 Fennel bulb chopped

~1/2 cup of dates chopped

~1 cup of carrots chopped

~1/2 cup of walnuts chopped

~2 tbs of Coconut oil or olive oil

Directions

~Turn oven on to 375

~In a large pot add 4 cups of water to 2 cups of Rice and bring to a boil.

~Add 1 tsp of Himalayan salt and minced Ginger to rice

~Reduce heat to a simmer and cook for 50min covered

~While rice is cooking place chopped Carrots and chopped Fennel on 2 separate baking sheets

~Add 1 tbs of Coconut oil to Carrots and 1 tbs to Fennel, coat evenly.

~Roast Carrots for 30 min or until tender

~Roast Fennel for 20 min or until tender

~When rice is cooked add Molasses, Brown sugar, Cinnamon, Cardamom, and mix well

~Add cooked Carrots, Fennel, Dates, and Walnuts to rice and mix well.

Note: This dish contains a variety of Spleen Qi nourishing foods such as rice, molasses, brown sugar, cinnamon, cardamom, carrots, fennel, and dates. The added walnuts will help to support the Yang energy of this food and reinforce Qi.

Spleen-booting rice served in an appropriately 5 Element colored bowl!

Curry favor with your Spleen

This week gave our spleens a chance to recover from midterm exams in a most delicious fashion.  B. drew upon his experience at Thai restaurants and made us his version of an “Emerald” curry.   He paired this vegan coconut milk-based dish with the most delightfully aromatic rice you can imagine.   It was so good that half of us stayed after class to eat more!

TCM DOS: Spleen Qi deficiency

TCM Diagnosis: Spleen Qi deficiency

Western Diagnosis: Gastroenteritis, Indigestion, Chronic Diarrhea, Irritable Bowel Syndrome

C/C: Digestive problems: Abdominal fullness and epigastric Pn after meals; Abdominal bloating in between meals; frequent loose stools.

S/S: Diminished appetite, sallow complexion, bland taste in mouth, fatigue, lassitude, borborygmus, BM’s 3-4x/day, loose, sometimes watery. Occasional intestinal cramping on evacuation, tenesmus. Feeling of general heaviness. Symptoms worse after eating fresh fruits or vegetables. Symptoms worse during menses and week after menses.Symptoms improved with use of hot water bottle on abdomen, Pepto-Bismol.

Tongue: Pale body, slightly swollen, scalloped, thick white coat

Pulse: Deep, moderate, slippery

Treatment Principles: Tonify Spleen, transform damp

Foods and lifestyle that Tonify Spleen Qi: Sweet flavors with neutral to warm temperatures. Cooked, smaller portions eaten on a regular schedule. At least one warm meal per day. Grains, poultry, vegetables and certain fruits strengthen our middle burner.

Foods and lifestyle that injure Spleen Qi: Cold foods, especially iced drinks, frozen foods, ice cream, raw foods, cucumbers, watermelons, citrus, pineapples. Irregular eating, skipping meals, eating too late or too large a meal, eating while emotionally upset. Extended periods of mental activity can also weaken the Spleen.

Cooking methods that tonify Spleen Qi: Warming techniques like baking, frying, roasting, boiling and simmering increase the yang energy in foods, make the food easier to digest, balance the nature of cooling foods like vegetables, and strengthen the middle burner.

Curried Vegetables with Cardamom Rice

(makes approx 8 servings)
16 oz organic baby carrots, sliced
8 oz snow peas, sliced
(8) organic small red potatoes, quartered
(1/2) white onion, sliced
(1/2) head of cauliflower, cut into medium florets
(1) 8 oz can water chestnuts
(1) 8 oz can bamboo shoots
16 oz frozen petite green peas
(3) 14 oz cans of coconut milk
3 cups water
2 oz fresh Thai basil, chopped
2 tbsp dried Thai basil, chopped
2 oz fresh parsley, chopped
2 tbsp green curry paste
2 tbsp red chili oil
2 tbsp fresh ginger root, grated
4 tbsp brown sugar
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
12 white cardamon buds, crushed
1 piece of cinnamon bark
1 cup white rice (before cooking)
Cooking Directions:
Rice: Place rice, cardamom, cinnamon bark and appropriate amount of water in
steamer and cook for 35 minutes.
Vegetables: Combine coconut milk, water, curry paste, onion, ginger, carrots, potatoes,
and chili oil in large sauce pan. Place on medium heat, bring to simmer for 10 minutes.
Add water chestnuts, bamboo shoots, cauliflower, snow peas and dried seasonings.
Cover and simmer for 20 minutes. Stir in parsley, basil, and green peas and lower heat,
cover and simmer for 2 more minutes. Remove from heat, let stand 5 minutes and
serve over steamed rice.


Comments:
Sweetness of coconut milk and brown sugar combined with warming spices (chili oil,
black pepper, cumin, curry) energizes middle burner. Ginger harmonizes middle, xforms
damp. Simmering warms the cool nature of the vegetables. Carrots, peas, and potatoes
strengthen Spleen. Aromatic spices move qi, invigorate spleen. Steamed rice
harmonizes Stomach, strengthens Spleen, stops diarrhea.

Requisite action shot!

Super soup to boost the Spleen

We’re back for another exciting semester of Chinese Nutrition and Dietary Therapy!  I’m looking forward to what class 35 brings to the table–literally and figuratively!–in regards to interpreting and arranging foods geared towards helping a variety of imbalances.

We kicked off the semester with L. cooking for SP qi xu.  She brought some specificity to the assignment, creating this dish for her Spleen qi deficient son (whose signs and symptoms are listed as a case study below).   We should all be so lucky to have mothers that are doctors and chefs!  The tasty soup was a success, with most of us diving in for seconds (and thirds).  What surprised us the most as a class was how the look of the soup (a red, borscht-y vibe) differed wildly from its warm, spicy, almost chili-esque appeal.   This is sure to get your spleen AND your taste buds revved up!

TCM pattern: Spleen Qi Deficiency 

DOS: Damp-Phlegm obstructing the lung d/t underlying Spleen deficiency

Western Dx: Chronic Rhinitis

S/S: Profuse clear, white and slippery nasal discharge worse in am or post greasy meals, occasional sneezing upon awakening in am, frequent/loose BM, poor appetite, dizziness esp. in am, and hard time getting up in am.

T: Pink, moist, swollen with teethmarks

P: Rolling

Foods to add: Adzuki beans, cooked veggies especially beets, leafy greens, carrots, squash, sweet potatoes, stews; apples (sweet and organic), apricots, dates, figs, grapes, raspberries. Drink warm drink like hot tea or room temperature water post meals.

Foods to avoid: Candy, celery, dairy, raw salads and vegetables, frozen foods, fruit juices, cold drinks, melon, pork, radishes, sugar, tofu or any fried, greasy, oily foods.

Helpful cooking methods: Steam instead of Fry. Cook with spices such as cardamom, cinnamon, cloves, coriander, fennel, garlic powder, nutmeg, ginger powder, pepper, sweet basil, and orange peel. Eat easy to digest food like soups, stews and cooked veggies.

Sp Xu Bean Soup

Ingredients

2 teaspoons whole cumin seed – promote bean digestion

7 cloves of garlic (smashed) – pungent, sweet, warm; Sp, St, Lu; warm MJ, reinforce St, aiding digestion, promote energy circulation

1 large red onion – pungent and bitter, warm; Lu, St, Li; activate yang and sending Qi downward

½ cup black beans – sweet, neutral; Sp, Kid; tonify Sp

¼ cup small red/adzuki beans – sweet, neutral; Sp, Li, Si; reinforce Sp and remove damp

1/8 cup garbanzo beans – Sweet flavor; benefit the St; contain more iron than other legumes and a good source of unsaturated fats.

¼ cup lentils beans –  neutral, mild flavor; stimulate the adrenal system

1 dried red chili pepper – pungent, hot; Sp, St, Li; warm MJ, reinforce St, restore appetite.

1 teaspoon turmeric powder – warm, bitter; promote protein digestion; healing properties/anti-inflammatory and antioxidant qualities

2 teaspoons fresh grated ginger – pungent, sl warm; Lu, Sp, St, warm MJ & Lu to transform phlegm/dampness

2 tomatoes (cubed) (wash seeds out) – sweet, sour, cool; St, Liv; promotes digestion, poor appetite

2 carrots (cubed)  – Sweet and neutral/ propensity for Sp, Lu, Liv. Reinforce Sp and aid digestion and send counterflow of qi downward.

1 beet root (cubed) – sweet, neutral; congested chest, poor energy circulation

1 Chicken breast cut up in small pieces – sweet, warm; Sp, St; warm MJ, nourish Sp, enriching & nourishing Q & blood.

Salt and peppers to taste

Bouillon to taste (optional)

 Preparation

Soak red/adzuki, black, and garbanzo beans for 5 hours, then boil until tender

Add lentil beans, chili peppers, ginger, turmeric, and cumin

Brown chicken with garlic and onions and pour into original mixture.

Add tomatoes, beets and carrots and cook until tender.

Add salt and pepper to taste.

Additional ingredients if you like roots

Yucca root

Taro root – pungent, sweet, neutral with a light toxicity; reinforce Sp and St

Plantain

Foods to Nourish Blood

When we speak about a “blood deficiency” (or “xue xu“) in Chinese Medicine , it oftentimes correlates with a clinical anemia.  In these cases, many practitioners guide their patients towards incorporating more meat in their diets.  Anemia is typically related to either a vitamin B12 or an iron deficiency, with animal flesh being a good source of both these micronutrients.  However, addressing a blood deficiency with the diet goes beyond supplementing with those two nutrients; it addresses the multiple organ systems in charge of creating, storing, and circulating the blood.

This week, S.V. has made a blood nourishing meal that is devoid of all meat.  The class chose to address blood deficiency in this meatless manner because it is very often our vegetarian or vegan patients who are also blood deficient.  It would be beneficial for every practitioner to have a way to address this imbalance that fits in with a vegetarian diet.   So, without further ado–building blood without meat!

~~~

TCM pattern: Xue xu (blood deficiency)

Xue Xu is d/t:

1. an inadequate intake of nutrients

2. an inability of the body to absorb nutrients

3. blood loss through GI bleeding or excessive menstrual flow

4. chronic disease process

5. blood stasis preventing the production of new blood

S/s:

Dizziness, palpitations, nervousness, pale or sallow complexion, pale conjunctiva, lips & nails, insomnia, somnolence, lassitude, forgetfulness, tinnitus, SOB on exertion, thinness, spots in the vision field, unusual hair loss &/or premature graying & thinning of hair, dry skin & hair, fingernails that are flat or fragile, numbness in hands & feet, light menstrual flow, puffiness of the face, and edema of the lower limbs.

Tongue & Pulse vary according to TCM dx:

1. Qi & Blood Xu:  pale & swollen Tongue w/ thin coat; weak & thready Pulse

2. LV Yin & KD Yin Xu:  red Tongue w/ thin coat; thready, rapid, & forceless Pulse

3. SP Yang & KD Yang Xu:  pale Tongue; deep & thready Pulse

Chinese dietary therapy:

Foods to include would be tonics for the Blood & Qi since they usually occur simultaneously.  “Qi is the leader of Blood and Blood produces Qi.”

Not only is it important to include foods rich in iron, but also foods that contain adequate amounts of high quality protein, copper, vitamin C & B vitamins as these are needed for iron absorption.

Therapeutic foods include whole grains, legumes, nuts, seeds, sprouts, green foods and vegetables.

Some examples are blackstrap molasses, kale, avocado, black sesame seed, seaweed, cereal grasses, nettles, spirulina, spinach, lychee, apricot, blackberry, longan, cherries and raisins

To purify blood:  beets, celery, cucumber, grapes (dark colored), lemon/lime, raspberry, salt, tomato, vinegar, watercress

To tonify & build:  blackberry, chlorophyll, dang gui, grapes (dark colored), mulberry, raspberry, spirulina, turnip, watercress

For your xue building pleasure today, we will be enjoying:

~Freshly Juiced Beets, Carrots, Apple, Celery & Lemon

~Roasted Beets and Ginger Root Dice Topped w/ Toasted Honey-Glazed Walnuts & Black Sesame Seeds

~Gently Browned Garbanzo’s with Cumin Spice Blend

~Japonica, Spinach, Raisins and Carrot Dressed Lightly with Bragg’s Amino Acids

Juice recipe

carrot, beet, apple, celery, lemon juice

in that order of ingredients to preference

Roasted beets & ginger root dice topped w/ honey-glazed walnuts & black sesame seeds

roasted beets:

preheat oven to 350

scrub beets to remove dirt; cut to desired size whether sticks, chunks or rounds

lightly coat w/ toasted walnut oil & put into baking dish

add fresh dice of ginger root (peeled)

baking time will depend on the size of the cut; but check after 20 mins and adjust as needed

when done, top w/ toasted honey-glazed walnuts & black sesame seeds

Honey-glazed walnuts & black sesame seeds

place saute pan on burner and turn stove on to med heat

add small amt of toasted walnut oil (or oil of choice) and spread on bottom of pan

add walnuts; stir to coat w/ oil

lightly brown walnuts (keep them moving)

add black sesame seeds

add slow drizzle of small amt of honey & keep stirring

add small amt of brown sugar; keep stirring

add small amount of warm water to dissolve sugar & to coat walnuts

add small drizzle unsulfured blackstrap molasses

as all of these ingredients are being added, keep the walnuts moving in the pan to keep from burning

sprinkle w/ cinnamon, racked sea salt & crushed red pepper

Gently browned garbanzo’s w/ cumin spice blend

1 bag frozen organic garbanzo’s thawed

place saute pan on stove over med heat

add oil of choice to pan & spread on bottom of pan

add garbanzo’s & brown to desired color

sprinkle w/ cumin & touch of india spice blend

drizzle small amt of honey

finish w/ glaze of bragg’s amino acids

Japonica, spinach, raisins & carrots

cook japonica according to directions and set aside to cool

once cool add:

baby spinach leaves sliced into fine ribbons

carrot shreds

raisins

gently mix & add braggs amino acids and a drizzle of toasted hazelnut oil

BON APETIT!!

This meal was prepared mindfully using organic vegetables and spices (beets & parsley are local!)

Foods to help boost Spleen Qi

D.R. created our inaugural spread, and what a spread it was!  She outdid herself, creating a calming, therapeutic environment in which to eat this healing food.  She even used yellow utensils and plates (yellow being the color of the Spleen in Five Element Chinese Medicine) and used LED tealights and sounds of nature MP3 for ambiance!  She requested that we do a 2 minute meditation before eating, and then we all ate in silence for 12 minutes (chewing our food very carefully).  What an experience!   Here are the details of D.R.’s project below, in her own words::
~  ~  ~  ~

TCM Pattern: Spleen Qi Xu (Spleen Qi Deficiency)

  • Western Diagnosis/ Correlation:: Diarrhea, gastroenteritis, anemia, gastric/duodenal ulcer
  • Signs & Symptoms:: poor appetite, fatigue, sallow complexion, abdominal distention, loose stools
  • Pulse:: weak
  • Tongue:: pale, thin white coat, possibly swollen, teeth marks as condition worsens
  • For Dietary Therapy Choose:  Foods that are warm, neutral and sweet, chewed well in small to moderate amounts, or congees or soups.
  • Avoid: Raw foods, salads, salsa, milk, cheese, and excesses of fruit, juices, and sugar.
Today’s Menu:
  • Sweet potatoes with Cinnamon, Nutmeg and Brown Sugar (small amount)
  •  Black beans with Leeks and Black Pepper
  •  White Beans with Carrots
  •  Yellow squash with Black Pepper
  •  Brown rice
Cooking Methods chosen:
  • Baking  supplies yang energy
  • Boiling/Simmering Prolonged boiling at several hours at medium/high temperature adds yang energy to yin foods although vegetarian stews can decrease the energetic process over time so warming spices can be adds to increase yang energy.
  • Frying with little oil high heat/short time (similar to woking)- supplies food with yang energy.

Recipes::

Sweet potatoes: clean poke holes in to vent,
                          Bake at 325 degrees x 1 hour,
                          Peel put in mixing bowl
                          Add dash of nutmeg, cinnamon, and brown sugar to taste
                          Mash to soft consistency adding water as needed until desired consistency
Black beans:  canned or dry-cook beans in their own juice add water as needed
                      2 medium leeks cleaned and cut to desired size
                      Black pepper to taste
                      Boil over med heat until soft, decrease heat to low and simmer 3-6 + hours
White beans:  canned or dry beans
                       Cook beans per instructions in their own juices
                       Carrots cut into ¼ inch pieces
                       Black pepper to taste
                       Boil over med/ high heat until soft, decrease heat to low and simmer 3-6 + hours; add vegetable broth if desired
Yellow squash:  clean cut into ¼ inch pieces,
                            Heat pan to high with small amount oil and spices red/black pepper, dash sea salt, fry quickly until slightly browned and soft turning frequently.

In Chinese Medicine it is recommended to eat foods in a relaxed atmosphere, chewing each bite at least 10- 15 times before swallowing.  Positive emotions generally promote good qi flow and during meals allow free flow of spleen qi to support smooth transportation for transformation to begin.  Negative emotions may block smooth digestive qi flow for spleen and stomach.

Of note in dietary therapy for spleen, any strengthening of blood also will supplement the spleen.

 
The classic texts recommend:

“When angry, it is easy to swallow food, but hard to digest it.  When sad, it is hard to swallow and digest food.  When experiencing strong emotions, it is advisable to delay eating until they have disappeared.  Foods should always be ingested at the proper time, this makes it easier to digest them.  Delaying eating and being able to digest food is better  than eating too soon and not being able to digest.  Digestive problems are accompanied by trouble, while good digestion frees a person from worry.  It is not advisable to eat when strong emotions are brewing.”

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