Module Four
In TCM everything is centred around the Earth element. The stomach is the epicentre for health.
Everything starts with the stomach.
We know that through the lens of Western Medicine up to 80% of our immune system is bound around the health of our gut. We also know that our gut is intrinsically linked to our nervous system. It seems there is this symphony being played inside our bodies with the main conductor being the nervous system.
At the start of the course I touched on the topic of the 3 treasures and I am going to bring us gently back to this notion once more - in relation to the stomach and spleen. We will be looking at this in closer details in the next module when you begin to look at Spiritual Health.
Notice how the Middle Burner/ Qi (the candle) is the main component. This highlights the need for good whole food and the importance of food that can nurture and support the stomach and spleen
DID YOU KNOW….?
Soaking is a great practise to help aid digestion.
Seeds, nuts, grains, and beans are covered in chemicals called enzyme inhibitors which prevent premature germination and store nutrients for plant growth. When humans consume these chemicals, they reduce the absorption of important minerals and proteins causing nutrient deficiencies and other health issues. Soaking and sprouting bypasses this as it activates the food and neutralises the inhibitors.
Soaking breaks down phytic acid, a substance that binds to phosphorus and prevents the absorption of vital nutrients in grains like calcium, magnesium, iron and zinc. Phytic acid is in the bran, which is why frequent consumption of bran by itself can cause serious digestive problems such as irritable bowel syndrome (IBS). Whole grains also contain enzyme inhibitors which prevent proper digestion and absorption of nutrients.
Soaking activates phytic acid and enzyme inhibitors, breaking them down until they are no longer harmful. As grains soak, their vitamin content increases, especially the B vitamins that are so lacking in our modern diet. Soaking grains makes nutrients easier to digest and absorb.
Water for soaking should be warm and slightly acidic: soaking is far more effective when you use an acidic medium. Adding a small amount of apple cider vinegar, lemon juice, whey or cultured buttermilk to the water will improve acidity. Grains like oatmeal and rice should be covered with water and soaked for 7-12 hours before cooking to really start breaking down the phytic acid and enzyme inhibitors. Soaking for 24 hours really neutralizes these buggers, plus it gives you a far superior level of nutrients, too. Whole grain flour for baking should be soaked in acidic water or cultured buttermilk for 12-24 hours. A general rule of thumb is to use one cup of soaking solution for every two cups of flour.
As an added benefit, soaked grains tend to cook much faster than grains that have not been soaked. Soaking also removes some of the hard, chewy texture of whole grains to make them more palatable. Baked goods made with soaked grains are also much lighter and more savoury.
A SMALL WORD ON DAIRY AND GLUTEN
Neither of these are the devil’s food – as so many people over the years have been led to believe. Eating a whole diet involves (ideally) all food groups. However, with that said both dairy and wheat seem to be the main culprits for many people when it comes to triggering inflammation in the body. With this in mind you will find most of my recipes are either gluten and dairy free or very low in both (offering alternatives where possible). Milk – Generally speaking its cow’s dairy that might be the area to start moving away from first – trying goat or sheep instead (more on this in Digestion section).
“There is no medical evidence that humans need to consume milk from animals. If you exercise regularly and have a varied diet (with lots of greens) you are likely to get enough dairy.” Maisie Hill
I would always opt for organic, unhomogenised milk as a lot of dairies give their herds synthetic hormones to keep milk production up and often given antibiotics - neither of these I personally want in my system. (See video/ reel on it)
I would always opt for whole fat milk - the fat in dairy milk is full of wonderful benefits - and the fat helps the absorption of the vitamins with in it such as fat-soluble vitamin A and D.
Dairy can trigger inflammation in some people - most likely because of a protein that tends to be present in cow dairy called A1 casein, however dairy with A2 casein is often better tolerated. This comes from French cows and cows from Jersey. As well as milk from goats and sheep.
Cheeses with A2 include feta, halloumi, manchego, pecorino, ricotta, roquefort and goat’s cheese.