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

+ 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.”

Continue reading Food Reactivity through a Chinese Lens #2

Understanding the World of Chinese New Year

Chinese New Year

Chinese New Year is definitely a global phenomenon, which allows me to add CNY to my ongoing series of “Understanding the World of…” articles! Since most Westerners living in towns with a population of at least a few thousand have a Chinese restaurant, I should be able to assume most readers have a passing knowledge of the Chinese Zodiac and the Lunar New Year. If you are pretty sure you know close to nothing about this ancient festival, then go ahead and read this entire post. Otherwise, feel free to skip to parts that interest you or could help you answer tough questions from friends about China. So, let’s get started! Continue reading Understanding the World of Chinese New Year