Springtime is here and other reasons to consider fermented foods

It's a long-held truism in the realm of Chinese medicine, that Springtime is a favorable time of year to include natural sour-flavored foods to one's plate in small amounts at each meal.

The thinking here is it's an advantage to do so for the parts of our system that are involved in clearing the heavier residues of the winter diet and assisting getting things moving anew upward and outward. 

Read more about recommendations the Chinese medical classics make for us down below.   

Aside from citrus juices like lemons and grapefruit, a number of natural sour-flavored foods can be found among those that are fermented.  Fermented foods are produced or preserved by the action of microorganisms.

Think pickles or sauerkraut or kimchi as common examples. 

Adding to the case for fermented foods in the Springtime, or any time of year for that matter, is information like this that comes out of modern research. This research from the National Institute of Health suggests fermented foods have the measurable effect of aiding the beneficial bacteria in the lower digestive system, but also improves our ability to perform various mental processes such as memory recall, orientation to the outside world, learning and furthering language skills.

spring rag MAS page 001

Posted in Acupuncture Blog

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