Healing Foods

Chris’ notes:  Both Cee and I are studying Qigong, a discipline that is part of Traditional Chinese Medicine.  As part of that discipline, we are getting an introduction into the proper use of foods in wellness.  We are just beginning our studies, so we are anything but expert.  We’re experimenting with concepts that are novel to us Westerners.  So feel free to experiment as well, but remember that you are responsible for your own wellness.  Consult your health care practitioner before making significant changes to your diet.

References:

Healing With Whole Foods; Asian Traditions and Modern Nutrition, 3rd edition – Paul Pitchford

The Tao of Nutrition – Maoshing Ni and Cathy McNease.

Grains:

Millet:  “The queen of grains”.  Can act as a diuretic; strengthens the kidneys, spleen and pancreas; useful with vomiting, diarrhea, indigestion and diabetes.  Good for morning sickness.  Anti-fungal, one of the best grains for those with Candida albicans overgrowth.  (Chris’ note:  Our teacher, a master qigong healer, recommends millet as a staple in any healthy diet.  It has a good protein profile and can be a stand in for quinoa, which is much more expensive.  I like the nutty taste of toasted millet.)

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One thought on “Healing Foods

  1. Pingback: Autumn Millet Bake – Matt Bittman | Three's Cooking

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