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 and greens react positively to eachother

+ 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.” Continue reading Food Reactivity through a Chinese Lens #1