Archive for May, 2013

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.

lettuce shrimp Food Reactivity through a Chinese Lens #2

+ Shrimp contains “high levels of protein and calcium”, while Chinese cabbage is “somewhat high in nutritional value”.trans1 Food Reactivity through a Chinese Lens #2 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.”

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Food Reactivity through a Chinese Lens #1

I’m finally getting around to a dissection of the Xiangsheng Xiangke food chart that I posted in the ”Foods that React to Each other“. Thank you to family and friends who have asked about them and are looking for more information. Let’s start with this first set of food combinations.

peppers greens8 Food Reactivity through a Chinese Lens #1

+ Here, green and red peppers and water spinach are “both composed of vitamins and minerals.” By consuming both of these together “blood pressure declines while headaches and toxicity are reduced.” This combination also helps “prevent diabetes.” Read More…

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Food Deserts and Sterling Farm Markets

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Wendell Pierce @ Sterling Farms

NBC Nightly News ran a report recently about “food deserts”, which is a phenomenon that occurs in low-income, rural areas of the country. (See 2004 article about Pittsburgh, NH) A food desert is where a fresh produce market is 1 mile or farther away from any given neighborhood. For many in this kind of situation, locals often do their shopping in expensive mini-marts or convenience stores. And the health implications of food deserts exacerbate various weight-related issues. Read More…

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