Transition to Spring with Healthy Eating

Many ancient and holistic medical traditions view seasonal eating as a necessary requirement for good health, both physically and emotionally. Foods from particular seasons can help the body meet season-specific challenges, such as flu in the wintertime or cold during the transition to spring.The principle of harmony between what we eat and the season is based on hundreds of years of practical experience. It may seem strange, but the fact remains: you are what you eat. The food that we consume has a profound effect on the body, affecting our health and wellbeing. Foods become part of the body after being consumed (internally) and the weather and environment have an effect on us externally.

Different parts of the world have various produce available at particular times of the year. Getting the most nourishment out of the food comes from eating what is in season wherever you are. The easiest way to eat seasonally is to shop at the local farmers market, join a Community Food Co-op or just make a list of seasonal produce to keep with when you shop.

Traditional Chinese Medicine is one of the oldest continuous medical systems on earth, with instances dating back more than 4000 years. The philosophy of TCM is based on the Taoist view that human beings should strive to live in harmony with nature and their natural environment and human health has been considered to be closely tied to nature. In fact, the Yin Yang and Five Element Theories in Chinese medicine are two examples of entire medical philosophies that are based on the holistic elements of nature as related to wellbeing.

In Western culture people seem to have a mistaken belief that we are all the same despite the fact that there aren’t really any ‘one size fits all’ diets. The Chinese viewpoint of a balanced diet is very different from that in the West. In the Chinese system all foods are categorized into temperature, from hot to cold and five flavours: bitter, spicy, sweet, sour and salty.

Different temperatures and flavours of food influence the body in specific ways. The idea of a balanced diet includes all five tastes but, the ratio of those tastes are going to vary according the the individual’s needs and the season of the year. Also the focus is on the quality of the food as opposed to its quantity, a commonly emphasized factor in the Western approach. In general, meats tend to be Yang and vegetables tend to be Yin. But the way food is prepared also affects the amount of Yang or Yin energy it has. Frying tends to increase Yang, and steaming tends to increase

The element of wood is corresponding to spring in TCM, a time of birth and new beginnings. It is the time for us to reach outward, develop deeper roots and remain flexible in the wind. In terms of it means in the body, we should pay attention to the spine, limbs and joints, as well as muscles, ligaments and tendons. It also means paying attention to liver, which works to detoxify the blood and make bile to help metabolize carbohydrates, fats and proteins.

Transition to spring is the time to start a healthier diet and flush out the toxins so the liver can do its job more effectively. Drink plenty of fluids and add lemon to the water. It alkalizes the body and nourishes the liver. Begin by eliminating foods that stress the liver, such as fried or very fatty foods. Donʼt overeat. Try to eat slowly, savouring the flavours. It is important to be emotionally calm when eating, as well as to breathe deeply and thoroughly chewing the food. Enjoy the abundance of fresh foods that are starting to be availiable. Eat what is locally grown and in season, as much as possible.

Chinese traditional theory suggests we should consume foods that help the transition. Such foods are filled with the energy of spring and particularly useful as we enter the season. Best way to enjoy them is either raw or lightly steaming or sauteing (cooking briefly over high heat), so they retain the most nutrients and are easier to digest. Incorporate as much as possible of the following:

• Leafy green vegetables (chard, spinach, kale, mustard greens, bok choi)
• Young plants such as asparagus, pea shoots and chives
• Sprouted beans and grains (alfalfa, clover, mung bean sprouts, wheat grass)
• Flavorful herbs like rosemary, dill, and basil
• Light teas: green, rosebud or chrysanthemum

Try eating light, reintroduce raw foods like greens, sprouts, and variety of fruits and vegetables to your diet. It is a great idea to begin the day with a wheatgrass shot or a green juice.

It is very easy to prepare a nutritious morning green juice. Simply blend a handful of your favourite leafy greens. I usually use parsley, spinach, kale and celery. Then top it up with a whole cucumber. If you find the taste too strong you can slightly sweeten the blend by mixing in a half of an apple, it should make the transition to spring green juicing easier.

It is good to keep in mind that fresh juice should only be consumed on an empty stomach it allows the vitamins and minerals to go straight to your bloodstream. Having fiber or a meal already in your stomach prevents your body from quickly absorbing the nutrients from the juice. A general rule is to wait at least 2 hours after a meal to drink a green juice and wait 20 mins after drinking a green juice to consume a meal. The whole point of drinking juice is diminished if you don’t, and can end up giving you digestive issues.

Food preparation in spring is simpler than in other seasons. Eating more raw foods during the spring and summer months is best since they are lighter and have a ‘cooling’ effect. If you are someone who generally has a lot of symptoms of ‘excess heat’ (i.e. quick to anger, impatient, red skin, high blood pressure), then you especially will benefit from increasing the amount of raw foods you consume since these are generally more cooling to the systems.

However an excess consumption of raw foods may not be beneficial for those who suffer from a weak digestive system. Contrary to the philosophy of the raw food movement, Chinese Medicine views raw foods as having a cold thermal nature which can be detrimental to those who already have weak ‘digestive fire.’ Adding in more cold foods will further weaken the fire and its ability to burn up and digest the food. This doesn’t discredit the value of raw foods, but emphasizes that they should be used cautiously and in small amounts by those who experience bloating and digestive upset after consumption.

Since exercise and sweating aid liver detoxification, spring is a great time to develop a regular exercise program. In addition to diet and exercise, there are other ways to balance your wood element. Wood governs the early hours of the morning, when we are first awake. Just as morning is a great time to plan the day ahead, spring is a great time to look at your life and where you want to be in the future. The power of Wood is gentle, persistent, and filled with creative potential.

A person may experience a variety of symptoms, such as: foggy thinking or forgetfulness; tendon tightness; red, or dry eyes; lethargy; dry and itchy skin, or rashes. Through harmonizing with the spring energy we begin to feel energized, light and open. When spring arises, if you begin to feel out of balance, it may be a good time of year to receive bodywork like gentle energy and balancing chakras treatment through Reiki or acupuncture treatment in order to facilitate the body in opening and relaxing.
Enjoy your health and clarity this spring!

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