Many years ago, as I was reading books on Chinese Nutritional Therapy, which is a big part of Chinese Medicine, a "lightbulb" moment occurred. One book was about treating children's issues by Bob Flaws and how about 90 percent of the time children's ailments have to do with digestive/ nutritional issues. This by the way, in my experience with working with children over the years, is true. The author stated, and I may be paraphrasing it, that "cooking is the beginning of the digestive process." It sparked an awakening in my understanding of food and its transformation within our system. I had never thought about cooking as being food digestion before we ingest it inside us. 
 
In Malaysia, possibly most of Asia and many other parts of the world, food is more than just eating to get energy. It is culture, identity, a socially-binding force, the joy of life...the list of descriptions goes on and on. People in Malaysia talk, cook, eat, breathe and live food. Food is boiled, steamed, braised, stir-fried in a wok, deep-fried, baked in clay...you name it, it gets done. I was exposed to this creativity in cooking early on in life and I too enjoy cooking, as well as eating. But I had never thought of cooking as digestion. What a revelation! But it makes sense! Take rice for instance, if you just took raw grains of rice into your mouth and chewed it, it would be hard and arduous, probably crack your teeth, before you could even swallow a few grains. Would it even taste good and could our digestive system even be able to break it down for energy?
 
The process of cooking is not just a hobby, it is an essential part of life as a human being in order to survive. It goes even further when you look at the theories that have been suggested over the past few years. One such hypothesis was proposed by biological anthropologist and primatologist Dr.Richard Wrangham. He suggests that the human brain evolved to its current size as we began cooking our food. As heating/ cooking what we ate, whether meat, grains or tubers, breaks-down starches, denatures protein and helps kill pathogen, the human body began having more energy to develop other body parts, such as the brain. Through this evolution came other changes in human development and social structure. Crazy to think that something so normal and under- appreciated as cooking could have such an impact on a whole life species and also the whole of the living world since our brain development led us to create a more complex style of living. I watched a documentary on the evolution of the digestive system. Part of Dr. Wrangham's research is featured at the end of the documentary.
 
One of the trends that we have at the moment is the Smoothie/ Juicing trend. I hear and read of many who swear by these methods of obtaining nutrients. As with many things in life, what fits some may not fit others. In Chinese Medicine, we have the view that some individuals tend to have heat in their system and others cold; these individuals who tend to heat may benefit from smoothie/ juice drinking, as most fruit and vegetables that have not been cooked have a cooling nature. From the Chinese medical nutrition perspective, this time of year requires us to eat warm food; one aspect is to have food in a certain temperature that our bodies do not have to expand more energy to warm the food further in order to digest and another aspect is that we receive warmth that will help our bodies stay at the ideal temperature of ca. 37 degrees Celsius. This is not to say that we do not eat any fresh vegetables and fruit, but that our food should be predominately warm and then supplemented by raw produce in winter. This will change as the season changes and the temperature warms up. If we look at the nature surrounding us right now in Switzerland, we will notice that there are little to no fruits growing on trees. They have all been harvested before the end of autumn. What fruit we have that are still fresh here, such as apples and pears, are harvested and stored in special conditions to last through winter. Tropical fruits or citrus fruits that we get from the supermarket are imported from places that are still having warm/ temperate climates currently. Therefore, it is best to eat these sparingly, like 1 to 2 fruits a day. Too many will cool our systems down too much and we will either feel cold often or be unable to digest the fruit well, leading to loose stools or diarrhoea.
 
One of the most beloved food for the Chinese is Congee, Bái Zhōu in Mandarin, Jūk in Cantonese or just simply rice porridge. It's rice cooked in a lot of water over a longer period of time. When I was ill as a child, this was the food my mother cooked for me, as I do for my children. But we cook a hardier version with meat in regular life in winter. It is easy to digest, yet very nutritious, providing enough fluids and nutrients. I have fasted on just water and plain Congee over a span of a week, and felt that I could actually perform everyday activities, including working, without feeling drained. It is simple, wholesome and easy to incorporate into your diet, even and especially if you are not used to cooking regularly but want to begin. Be creative, use the classical recipe as a base and then modify the ingredients to create your own personal Congee. Try it and start enjoying the warming nourishment!

Congee Recipe as pdf in English  

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Image Chicken Congee by Maria & Elaine  

"An apple a day, keeps the doctor away," is a common English adage. I recall as a young student in school, where the girls used to pass on friendship books to write details of ourselves as a remembrance and this was one of the little adages included. I thought it funny and cute. We don't have apples growing naturally in tropical Malaysia; all our apples came from China, Australia, New Zealand or USA. They weren't always the crunchy, juicy, sweet apples we have here in Switzerland. Sometimes, they were soft and powdery on the inside but outside was bright red. No wonder, as they had to be shipped a couple of thousands of kilometers to get to me. The first time I saw an apple tree laden with fruits, ready to be plucked and crunched into, it felt like a dream, like something from a fairytale. What I did not realize then is that apples are very special fruits and symbols of life and bearers of nourishment, holding the power of spring and summer in its flesh.
 
Malus domestica, is the Latin name for the fruit we now know as apple. It is an ancestor of Malus sieversii, which is a wild form of apple native to the mountains in central Asia, in countries like Kazakhstan, Tajikistan and Kyrgyzstan, as well as Malus sylvestris, European crabapple, found all over Europe. Apples appear to have been around for over thousands of years and have over 7500 cultivars. What also is amazing about this fruit is that it comes from the family of Rosaceae, the Rose. All the relatives of plants that we had no idea of, native to an area and migrating from one place to another and then becoming almost natural to that place over a period of time, as we humans. Have you ever cut an apple horizontally? I normally don't but when I did, this is what I found, a star with five points. Wow! What a revelation for me! The pentagram is sacred in many cultures, the Celts, the ancient Greeks, Romans, Jewish tradition...to name a few. It is also relevant in mathematics and geometry. In Chinese Medicine, it represents the 5 Elements (refer to the diagram in my first post in February 2019). All these years, I have been eating my apple and was never ever aware it had this form within it.  
 
Now is the time of the apple harvest, late summer into autumn, the time of Earth and Metal in Chinese Medicine. As such, the apple affects the organs of the Spleen, Stomach, Lung, Large Intestines and also the Gall Bladder, by nature of its medicinal properties. All herbs and foods in the Chinese Materia Medica, have organs associated with it, a temperature, tastes, which also have connections to organs and its specific functions. Apple is cooling, as most fruits are, and has a sweet, sour taste. This means that apple will cool down warm conditions or heat in the body, its sweetness will nourish Qi and the sour will astringe fluid. So, when we look at its functions of reducing and clearing heat in the body, moistening dryness, stimulating digestion, as well as tonifying Qi and Blood, it all makes sense with the tastes and temperature. It also will cool down heat in the Lung, protecting it from cigarette smoke, stimulate appetite, help lower cholesterol and toxic metal levels in the body. You can grate apple and make a poultice for sunburn and conjunctivitis. Of course, be aware that if you have a tendency to feel cold and have sensitive digestion, like loose stools, you should not overeat apple. Cooking it may help that it be absorbed better, like in the case of babies, who have weak digestive systems. 
 
Remarkable isn't it?  Something so common, found in every grocery store at the moment, or somebody's yard falling to the ground as no one had time to pick it, can do all that. We take too many things for granted. Maybe the simple things in life, right in front of our eyes, hold the magic and the miracle of healing and health. For us in Chinese Medicine, we take the perspective that "Food is Medicine." What you eat in the everyday, affects how your body and mind functions.  Don't just eat apple, because someone told you it's good for you, eat it and sense how it makes you feel, in mind and body. With this, I propose a new adage,
"If you want to stay healthy, listen to your body (and mind ;-))".


Image: apple by Pixabay user bernwaeltz
Image: 5-pointed-star apple by Elaine