Summer may be halfway over, but the rising temperatures show no sign of slowing down. Lines at local ice cream parlors are out the door, ice melts instantly, and the public pool is so crowded you can hardly move. Or, you could be like me and perpetually cold, and sleep with a comforter no matter how high temperatures climb. Whatever the type of person you are, you don’t have to take a dip in the pool to cool your jets or build a fire in the middle of July to get some warmth any longer. In Healing with Whole Foods, author Paul Pitchford discovers that certain types of food actually have their own cooling/heating capabilities.
“Evolution has provided a consensus ‘thermostat’ between an organism and its environment, including for humans clothing, shelter, and food. The effects of these warming and cooling factors on people are common knowledge in the Western world, with the strange exception of food. The warming and cooling properties of foods…change substantially with time, with the part of the plant or animal used, with the nature of meal preparation, and even with where and how it was raised and harvested. Knowing the causes of thermal imbalances in the body is important in preventing them.” — From the Book
Pitchford describes the cooling effect as “the energy and fluids of the body are directed inward and lower, so that the exterior and upper portions of the body cool first.” Are you feeling too hot but your air conditioner is broken? Eat less red meat and more apples! Red meat along with chicken, alcohol, coffee, and cigarettes raise blood pressure and cultivate more aggressive attitudes which, in turn, cause excessive body heat. Steaming, simmering, eating your foods raw or cooked foods cold are all ways to cool your body down. You can choose how you prepare these cooling foods:
Apple, Banana, Pear, Persimmon, Cantaloupe, Watermelon, Tomato, All Citrus, Lettuce, Radish, Cucumber, Celery, Button Mushroom, Eggplant, Spinach, Broccoli, Cauliflower, Sweet Corn, Zucchini, Soy Milk, Tofu, Alfalfa sprouts, Barley, Wheat and it’s Products, Kelp, Yogurt, Crab, Clam, Peppermint, White Peppercorn, Cilantro
According to Pitchford, warming foods “push the deep energy and blood up and out to the surface of your body” and voila! Instant warmth. So if you’re freezing and two pairs of wool socks aren’t helping, the foods you eat and how you prepare them might. Gravitate toward red, yellow and orange foods, plants that take longer to grow, and chew your food more thoroughly. Warm-up by embracing pressure, baking, and deep-frying (are we really suggesting this?!) these foods:
Cherry, Citrus Peel, Dates, Parsnip, Parsley, Mustard Greens, Winter Squash, Sweet Potato, Kale, Onion, Leek, Chive, Garlic, Scallion, Oats, Quinoa, sunflower seeds, Sesame Seeds, Walnuts, Chestnuts, Fennel, Dill, Sweet Brown Rice, Rye, Corn, Ginger Root, Black Beans, Lentils, Ginger, Cinnamon, Basil, Rosemary, Hot Peppers, Butter, Anchovy, Mussel, Trout, Chicken, Beef, Lamb
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How have your food choices and preparation methods affected your lifestyle? We want to know! Post your comments below.
