Why different foods are consumed each season

and what are their health benefits?

According to Traditional Chinese Medicine (TCM), the world is a
harmonious and holistic entity where all living beings are viewed in
relation to the surrounding environment. Since ancient times, the
Chinese have tried to explain different complicated phenomena by
creating yin yang or the five
elements theories. Man is part of the holistic
entity, and takes his cue from nature. He is
influenced directly and indirectly by changes
in weather and needs to make
corresponding physiological and
pathological responses. For example, a
Pulse taking
change of season causes the rate, rhythm,
volume and tension of the pulse to vary. The pulse tends to
be taut in spring, full in summer, floating in autumn, and sunken in
winter. TCM physicians will take this into account when
distinguishing the abnormal pulse from the normal. The occurrence,
development and change in the pattern of many diseases are
seasonal such as wenbing occurring in spring, sun strokes in
summer, dryness-related symptoms in autumn,
and cold stroke syndromes in winter.
However, we can take active measures to
prevent disease and maintain good health. One
common method is to consume different foods
according to the season. The Chinese widely
believe that we are what we eat, and most
dietary guidelines follow on from nature.
According to TCM philosophies, if we imbibe
seasonal foods that are similar in nature to the
external environment, we remain in harmony
with the environment, adapt better to changes
in season and stay healthy. The basic
applying principle is "nourishing yang in
spring and summer time, and nourishing
yin in autumn and winter time." The ancient
Published in 1330AD,
Chinese realized that in accordance with
illustration ofYinshan
seasonal changes, yang qi tends to flow
Zhengyao (Important
outwards and occupies the body surface in
Principles of Food and
Drink) states that spring is
appropriate to eat wheat.

Autumn
Things begin to fall and mature in autumn. TCM believes that
autumn correlates with the lung system, which dominates the skin,
respiration, body fluids metabolism, blood circulation, immunity and
melancholy emotion. Since the vigorous
summer has over, TCM holds that everything
needs to turn inwards so as to prepare for the
harsh winter. Foods are important to ensure that
the body adjusts to the changing seasons. The
dry weather usually causes an itchy throat, a dry
nose, chapped lips, rough skin, hair loss and dry
stools. We need to eat to promote the
production ofbody fluids and their lubricating
effects throughout the body. Beneficial foods for
this are lily bulb, white fungus, nuts or seeds,
Autumn foods: pineapple,
pear, lotus root, pumpkin, honey, soy milk and
pear and white fungus
dairy products. It is advisable to eat more food
with sour flavors and reduce pungent flavors as such things like
onion, ginger and peppers induce perspiration, while sour foods like
pineapple, apple, grapefruit and lemon have astringent properties
and thus prevent the loss of body fluids. The body needs extra fluids
to counteract the dry environment, and it is a Chinese tradition to eat
porridge for breakfast and soup for dinner that is made with the
above ingredients.
Winter
In winter, living things slow down to save energy while some animals
hibernate. It is also the season where humans conserve energy and
build strength as a prelude to spring. TCM believes our diet should
be adapted to focus on enriching yin and subduing yang, which
mean we should consume appropriate fats and high protein foods.
Mutton, beef, goose, duck, eggs, rabbit meat,
Chinese yam, sesame, glutinous rice, dates,
longan, black fungus, bamboo shoot,
mushrooms, leek and nuts are common
ingredients in the Chinese dishes this time.
Winter corresponds to the kidney
system according to the five elements theory;
hyperactive kidney inhibits the heart which leads
to palpitations, cardiac pain, limb coldness and
fatigue. It is advisable to eat more food with
bitter flavors while reducing salty flavors so as to Winter foods: Chinese
dates, black fungus and
promote a healthy heart and reduce the
walnuts.
workload of the kidney. Foods with bitter flavors
include apricot, asparagus, celery, coffee, tea, grapefruit, hops,
kohlrabi, lettuce, radish leaves, kale, vinegar and wine. Some people
may eat too many hotpots or high calory foods causing excessive
heat to accumulate in the lungs and stomach. They may experience
problems such as bronchitis, sore throats, peptic ulcers and skin
problems, thus it is necessary to balance with certain amount of cool

dishes and water in winter. Winter is also a good time to boost the
natural constitution of the body and improve symptoms associated
with chronic conditions. Since a persons appetite tends to increase
over winter when they have a lower metabolic rate, absorbed
nutrients from foods can be stored more easily. Energizing herbs
such as ginseng, wolfberry, angelica, rhemannia
root, astragalus and medicinal mushrooms can be used for this
purpose. It is a trend for Chinese restaurants to prepare various
medicinal courses using these ingredients.
The principle of harmony between food and the weather is based on
practical experience. It may seem to contradict principles stated
elsewhere but the fact remains: foods eaten during the four seasons
have different impacts on the human body. Foods become part of
the body after being consumed but the four seasons (that
is environmental factors) always impacts externally on the body.
Chinese dietary philosophy suggests that you embrace your native
foods in addition to eating locally-grown foods and those in season.
What is unhealthy about the modern diet is that particular foods are
now available all year long and may be chemically treated instead of
being grown naturally and being only available at a certain time.
Natural, home-grown and chemical-free products are the most
nutritious foods.