Two Kinds of Chee

“Chee” is one of those concepts that floats around in the English-speaking world, but is rarely understood outside of its cultural context. I’ve written about this before in Ginseng and Ginger posts. There are loads of potential benefits to your health if you consider Qi in your daily life. But, first we need to get an understanding of the meaning of the word “Qi” and then we can drape more layers of meaning on top of that.  After all, language defines culture and allows it to breath, which is not too far away from the literal meaning of Qi.

气 [qì]

氣 (traditional character)

Qi Gong Pose

Meanings: Air, gas, breath, mood, smell, manner, anger, etc.

The more familiar of the two Qis (mmmm, cheese…) is something called “Qi Gong”  气功 – literally “air” + “results/success”,and known as “a system of deep breathing exercises,”[*] it is a form of meditation and has been used by martial artists and common people for hundreds of years. The image to the right shows the flow of Qi through the body, with the 3 “elixir fields.” These are basically places where energy is stored. The arrows show how energy flows point-to-point through the body, although it is not always in this direction.

Dantian Energy Flow

Trivia time! Where is the center of the human body? When I was first asked this question I pointed to my naval/waist area. Where did you point? In fact, according to Qi Gong, the center of your body is at your upper lip. Yep, its in your face! This comes from the idea that energy is draped over your body from the top.

Combining body movements and breathing exercises are key to this practice and can have great health benefits, similar to Tai Ji or “Tie Chee”. Due to better blood circulation, relaxed breathing, and reduced stress, these exercises are used for health maintenance by millions of people around the world. As you can imagine, the field of Qi Gong is extremely deep and could take a lifetime to understand fully. Continue reading Two Kinds of Chee

Traditional Food Choices and Bitter Gourds

Ku Gua
Ku Gua "Bitter Gourd"

Have you tried “Bitter Melon” (苦瓜, Ku Gwa in Chinese)? Probably not. After the first bite you’ll say “What the… How can people eat this stuff on a regular basis??” And I agree, it is bitter and rough to get down. But many vegetables which have rather potent flavors in nature are full of great nutrients for our bodies. Think of it like a bank protecting its vault. The more valuable the contents, the more heavy-duty the lock! An appreciation for such vegetables is often steeped in the food culture of the local people where these mini-banks grow naturally.

Why don’t we make these choices too? Well, somewhere along the way of building our commerce-driven empire, we began allowing business to dictate what we should eat rather than carry forward traditions from the Old World. And after years of recalibration to the new norm, it is not going to be easy to switch back. We believe that healthy food isn’t delicious food because our preferred tastes have led us to diets full of sweet and salty “food-like substances,” a term I’ve borrowed from Michael Pollan’s book, In Defense of Food. If our parents, friends, and coworkers began to redevelop the habit of traditional, ethnic cooking, we would certainly notice a difference in our waistlines and overall health.

Dish made with Ku Gua
A dish made with Ku Gua

My  last thought: If Korean children are stating publicly that their favorite food is Kimchi (a spicy, pickled cabbage dish), and not ice cream, then there is a lot we can learn from the survival of traditional food values in a small but very modernized country.