Dining in humid heat (Shi Re)

Dining in humid heat ( Shi Re)

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Humid heat is a combination of humidity and heat. Dampness is in most cases generated by a weakened function of the Spleen, which transforms food poorly and produces pathological dampness. Heat can be generated by the intake of "fiery" foods (spicy, hot, fried, fatty, alcohol, etc.) or generated from excessive or suppressed emotions and stresses. When these two ingredients combine, they create what is called moist heat, which can be likened to glue that seals tissues. It's similar to the Western medicine concept of chronic inflammation.

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Symptoms of the image of damp heat

Damp heat in the liver and gallbladder:

Feelings of pressure and burning in the lower ribs
Yellow fatty coating on the root of the tongue
Irritability and irritability
Bitterness in the mouth
Wetting inflammation of the skin
Nausea
Redness and swelling in the genital area and groin
Conjunctivitis
Smelly sweating
Jaundice
Transmission to the Bladder and Kidneys

Infestation of body surface:

Dull and heavy feeling in the head
Sensation of hot body without the presence of sweating
Fatigue in the limbs to muscle pain
Weakened immunity (Wei Qi)

Attack of skin and muscles:

Eczema and rashes with yellow fluid
Inflamed sores between fingers
Itching (if wind is present)

Infestation of joints:

Painful fixed swelling of joints
Tingling
Lack of blood in the liver
Internal wind from uncontrolled emotions
Easy invasion of external wind due to weakened immunity (Wei Qi)

Invasion of the spleen and stomach:

Feeling of pressure in the chest and stomach
Sticky feeling in the mouth
Feeling of broken, tired and heavy body
mushy, smelly stools
Nausea
Smelly sweating
Yellow urine
Itching or burning of the anus
Itchy, burning discharge

Dietary principles in damp heat

The dietary principles are not very different from those for diets aimed at eliminating heat and drying out dampness. The proportions of food components are similar, with only a slightly lower proportion of carbohydrates (20-30 %) and more legume and soya protein instead of animal protein. Whether raw foods are suitable depends on the degree of moisture present. Different ratios of raw, cooked and carbohydrate-rich foods should be experimented with.

General principles

Eat less and prefer light, simple meals
Some raw foods and juices may be suitable
Plenty of lightly cooked leafy vegetables
Method of preparation: quick pan cooking, stewing, blanching, long cooking

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Recommended foods

Generally beneficial: buckwheat, wheat, barley, adzuki beans, celery, carrots, spinach, chard, eggplant, Chinese cabbage, tomatoes, broccoli, peas, cauliflower, asparagus, lemons, cranberries, watercress, arugula, lettuce, radishes, daikon, legumes, mung bean and alfalfa sprouts, tofu, tempeh, green and black tea, water
For damp heat in the Liver and Gallbladder: mung beans, mung bean and alfalfa sprouts, celery, seaweed, lettuce, tofu, leafy greens, shiitake mushrooms, mint tea, chrysanthemum tea, dandelion tea
For Damp Bladder Heat: adzuki beans, mung beans, barley water, celery, asparagus, diluted lemon juice, cranberry juice, blueberries, watermelon, dandelion tea, green tea

Avoid

Alcohol, fatty and fried foods, fatty meats, eggs, cheese, sugar, concentrated sweeteners, chocolate, fast food, nuts and seeds (especially peanuts), chili peppers, cinnamon, ginger, black pepper, garlic, mustard, horseradish, coffee, vinegar, shrimp, excessive salt.

Clinical notes

Avoid diets that promote humidity and heat.
Fortify the Spleen with broths of meat, vegetables and cereals.
Prefer a cooked diet supplemented with steamed or blanched vegetables.
Don't be afraid to add slightly pungent spices (raw ginger, saffron, thyme, rosemary) to help break up the dampness.
Be sure to drink enough to support bladder function.
Vegetable juices (unrefrigerated, diluted with water) are good for hydrating the heat, but don't overdo it so you don't hurt the spleen.

Recipe

Tearwort (Hatomugi, Yi Yi Ren)

Mallow is one of the world's longest cultivated cereals with detoxifying and diuretic properties. It helps with vomiting, diarrhea, indigestion, jaundice, dysuria, tumors, muscle and joint pain caused by dampness and wind, slows the growth of cancer cells, and removes mucus.

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Preparation of lachrymation:

Empty the sachet of tear drop onto a dry hot pan and roast until you smell the aroma.
Let cool and pour into a sealable jar.
Cook 2 times a day or at least once a day.
Boil 2 tablespoons of teaspoonfuls with 4 slices of raw ginger in 400 ml of water.
Once boiling, turn down to low and simmer gently for 20 minutes.
Strain and drink the broth.
Store the tears in a cool place and make a second broth, which you boil for 30 minutes.

Using the tear water:

Do not discard the tears, it can be used as a topping for soup or a garnish for risotto.

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