It may seem ironic that the most foundational Chinese medical texts harp on diet and nutrition almost as moderate and infrequently as do modern western medical schools. Part of the reason is in ancient times they did not have to navigate the “paradox of choice” of today. They ate what was available and needn’t concern themselves with overindulgences such as refined sugars or heavy seasonings, as neither one yet existed.
How to eat was apparent and matter of fact. Cooked rice and whole grains were encouraged in moderation to support stomach fluids and absorption. Cooked vegetables were mandatory in every meal and animal protein was highly encouraged, however not in nearly the quantity non-vegetarians consume it in today.
How to translate this into modern lifestyles:
For BREAKFAST we recommend any form of porridge and/or eggs with cooked vegetables—preferably the latter. The former can be oatmeal with nuts and fruits or rice, quinoa, or millet congee, either with nuts and fruits or pickled vegetables. The latter can be a baked sweet potato with butter, roasted sweet potatoes with olive oil, roasted zucchini with olive oil, sauteed collard greens, steamed brocooli, roasted carrots with butter… truly anything that one finds delicious and practical for those busy weekday mornings.
For LUNCH we recommend leftovers or a soup or some kind of cooked meal with vegetables. Raw foods, such as salads or smoothies are ok in moderation for some, but raw foods are more difficult to digest. They tend to cause gas and bloating and inflammation in their wake.
For DINNER a homecooked meal of whole foods. Not everyone has time every night to cook, and I am no exception to that, but we encourage everyone do their best to prioritize metabolic health, say over a clean house or even a clean kitchen, google some recipes you like, and just do it! It’s all good: Steak, fish, chicken, pork, tofu, tempeh, beans, pasta once in a while… it’s all good! So long as it’s homemade and warm 🙂 Personally speaking, many of my own long-term chronic ailments forever abated in my early thirties after I started finally cooking for myself at home. The rest of them improved when I quit eating refined sugar.
Never in human history have sweets been as sweet as they’ve been in the U.S. in the past 50 years. I encourage all of my patients to find as best alternatives as possible for their cravings (coconut yogurt, any yogurts, almond butters, any nut butters, dark chocolates, some honey or maple syrup if necessary, hummus, anything but American junk!) and recondition their minds to making things like packaged candy that doesn’t expire relatively invisible to their eyes.
Needless to say, it also benefits metabolic health to not eat late at night, by the same token to not skip breakfast, not consume alcohol on most nights, and DO consume hot tea daily
This is not about shaming anyone. It’s about encouraging, educating, and empowering us to navigate an environment that is obviously not designed for long-term health.
