LIDONG--WINTER BEGINS TODAY NOVEMBER 8, 2015 Don’t get fooled by our unseasonable warm weather! Gloria Provitola M.S.O.M., L.Ac., L.M.T. |
| Winter Phase of Transformation of Qi Element: Water Direction: North Color: Black/Dark Blue Taste: Salty Climate: Cold Stage of Transformation: Storage Planet: Mercury Animal: Pig Grains: Millet Yin-Yang: Utmost Yin, Yin within Yin Organ: Kidney (Yin) -- Bladder (Yang) Sense Organs: Ears Tissues: Bones/Marrow Emotions: Fear Virtues: Gentleness and Kindness Sounds: Groaning |
into 24 Solar Terms that instruct us in what we need to do to prepare for the season at hand. In ancient times, the explanation for Dong is that harvest time is completed—the crops have been harvested and dried and now begins the time to put them in storage. The animals are ready to find their shelter to start their winter sleep (hibernation). Dong therefore tells us that the metabolism of nature slows down at this time and thereby indicates what we must do to protect our health ---store and preserve our energy. We must sleep more, keep warm, eat foods that are warming that protect and preserve our life energy, our bioforce—our qi. In terms of Traditional Chinese Medicine which is based upon Taoism Li Dong is the beginning of one of the 5 Phases of Transformation of Levels of Qi—In the Fall the qi is at the level of the muscles and the six fu organs which are yang in nature: gall bladder, stomach, large intestine, small intestine, urinary bladder and the sanjiao (three areas of the body cavity). The responsibility of the fu organs is to transform and transport substances without storing them. But now in Winter the qi goes deeper and is stored in the bones and zang organs which are yin in nature: the heart (including the pericardium), lung, spleen, liver, and kidney. They store up essential qi and regulate its outflow. Traditionally a chicken soup with herbs that warm and fortify the body for the winter is prepared for Li Dong. To help guide you in choosing energetically warm foods for this season I have prepared this list from The Tao of Nutrition by Maoshing Ni Ph.D. , O.M.D. and Cathy McNease, B.S. Dipl. C.H. Vegetables: bell pepper, Chinese chives, ganoderma mushrooms, green beans, kale, leek, mustard greens, onions, parsley, and parsnip (as all warm). Garlic and scallions are hot. Fruits: blueberry, cherry, Chinese prune, coconut, dried papaya, grape, litchi, papaya, pineapple, plum, raspberry and tangerine. Grains: amaranth, oats, spelt, sweet rice, wheat bran, wheat germ. Seeds and Legumes: black bean, quinoa, brown sesame seed, cashew chestnut, garbonzo bean, lentil, navy bean, pecan, pine nut (pignolas), pinto bean and walnut. Animal products: beef, chicken, freshwater fish, goat’s milk, shrimp and turkey (all warm); and lamb (hot). Herbs: Anise seed, basil, cardamom seed, carob pod citrus peel, clove, coriander seed, fennel seed, fresh ginger, longan fruit, mugwort, Asian ginseng (all warm): and black pepper, cinnamon bark and dried ginger (all hot). Watch for more articles about staying healthy in winter the Traditional Chinese Medicine way to come in future posts. |