There are some correlations between western nutritional science and Chinese food therapy. One of the ways in which they diverge is on the topic of raw food. Chemically, food contains more of its vitamins and minerals when raw, and the longer a food cooks, the more of it’s nutrients are lost. This doesn’t mean western Nutritionists believe that all people should eat all vegetables and fruits raw at all times. However, in Chinese nutrition, raw food should rarely, if ever, be consumed.
I like to think about the stomach as a pot on a stove. If you put cold water and foods into it, it takes more time for the pot to get the food up to temperature in order to digest it than if you put warm, slightly cooked foods into it. The Spleen/Stomach energy has to work very hard, and use quite a bit of qi to break down raw food into components useable by the body. We believe that when food is consumed that has been slightly cooked, through saute, stir fry, baking, roasting, or the like, the Stomach/Spleen can get the most value from the food with the least effort. This is especially true in the wintertime when the body is already working hard to function in the cold weather, and even more so in those who are diagnosed with having a Spleen qi vacuity.
During the winter months, avoid excessive raw food and cold beverages. Give your digestive system the benefit of partially broken down veggies and even fruits (baked pears are fantastic!!) until the weather warms again. You might even consider having a cup of miso or tea before a meal, this helps warm the stomach so that it will be best prepared to digest effectively.







