Food Reactivity through a Chinese Lens #2
Welcome to the second article based on the Xiangsheng Xiangke food chart that I posted in the “Foods that React to Each other“. Today we continue to cover combinations of food that are naturally healthy on their own, but Chinese traditions (and TCM) suggest they react to each other in various ways. Let’s start with a positive combination.
+ Shrimp contains “high levels of protein and calcium”, while Chinese cabbage is “somewhat high in nutritional value”. If you eat both of them together you’ll “prevent constipation, gum bleeding, and scurvy”. The best way to cook them is to “lightly fry them in a pan.”
– Eating both chicken and celery together will “do harm to your vitality [energy], and reduce the effectiveness of your immune system.” Because of this you will be more likely to attract various kinds of disease” so make sure you don’t pair these two foods together too often.
At Chinese restaurants you will find celery cooked with other vegetables and meat. Just yesterday I had celery lightly fried with lotus root. Take a look: