Chinese Food Reactivity #4: Chicken and Cauliflower

Welcome to the fourth 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 meat and vegetable combination.

chicken-calli+ “Cauliflower has vitamins and minerals, and when eaten with chicken it can make stronger bones.  Combined they also improve the detoxing power of your liver and give your immune system a boost. With that you will fight colds much more easily.” Perhaps a little cauliflower in the traditional Chicken Noodle soup recipe would help.

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Chinese Food Reactivity #3: Mushrooms and Toufu

Welcome to the third 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

+ When you eat both mushrooms and toufu together, they help “reduce excess eat and clear toxins”, along with assisting in the “increasing air intake and excreting saliva”. From a Chinese prospective, these reactions are beneficial to your body. A mushroom/toufu dish is also a good combination because they “reduce phlegm/mucus, are anti-cancerous, reduce blood fat and blood pressure.”

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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

Xiangsheng and Xiangke: Foods that React to Each other

"The Plan" By Lyn-Genet Recitas

An American friend recently introduced a book to me that is gaining popularity in the US called, The Plan. It describes in detail that certain healthy foods we eat regularly do, in fact, cause us to gain weight. The author uses concepts that are regularly used in Chinese discussions of health and makes them accessible to a Western audience. “Inflammatory foods” cause “inflammation”, which produce negative effects on your body and can effect weight gain and loss.

All of this talk of inflammation reminded me of a poster I saw in a Chinese medical hospital room years ago. It basically outlines both appropriate and inappropriate combinations of food. This Chinese-medicine concept seems to be the foundation of the theories in The Plan book.  It seems this ancient concept, which can help us better understand how our bodies work, has worked its way to the discussion table of American households. Continue reading Xiangsheng and Xiangke: Foods that React to Each other