Wow - I Ate All That! Teas for Digestion and Chinese Herbal Medicine to the Rescue This Thanksgiving!
On Thanksgiving Day, we are actually encouraged to stuff ourselves and certainly one day a year, such indulgence can’t do us too much harm. For many, these temporary feelings goes away by the next day once our body has dealt with it. But sometimes a bout of overeating can create problems that stay around for days or even weeks. In Chinese medicine indigestion due to overeating is termed as "food stagnation".
Symptoms of Food Stagnation:
Bao He Wan Saves The Day
This inexpensive Chinese herbal formula translated as preserve the harmony pill can help ease the bloating, cramping, heartburn, or other forms of indigestion that usually accompany large, rich meals.
Sound too good to be true? It's really not. Here's how it works - Bao He Wan contains herbs that help the body's digestive system break down meats, grains, and fats; stimulating peristalsis, which is the abdominal movement that keeps food moving through the digestive tract properly. You'll feel good enough to get out for a healthy, post Thanksgiving walk (I strongly recommend this).
If Bao He Wan sounds like something you'd be interested in for this Thanksgiving or for other big meals this holiday season (or anytime!) - give me a call today at (510) 210-3822 or schedule online to come in for an herbal consultation!
Teas for Digestions
But chances are, you won't have an acupuncturist or Chinese herbalist in the house Thanksgiving day. So, what to do? Below are a few different teas your can probably stock up on at your local grocer.
Tummy Soothing Tea
Combine the chamomile, fennel, ginger, and peppermint in a tea pot or mug. Pour boiling water over. Cover and steep for 10 minutes. Strain tea, then sweeten with honey, if desired.
The recipe below is for a single serving, but you could also make a big batch of the dry tea blend and store it in a jar for easy access.
While teas are generally safe, not all herbal teas are safe for everyone. Some herbal teas, such as those made with dandelion, chamomile, black cohosh or dried ginger, may not be safe during pregnancy.
Peppermint tea may not be a good idea for people with reflux or those taking blood pressure or diabetes medications, and ginger should be avoided by those using blood thinners or blood pressure or diabetes medications. Avoid dandelion tea if you take diuretics, blood thinners or diabetes medications.
For some reason I'm always more motivated to eat better in the spring and summer. As the days get colder and shorter, I just want to fill my tummy with warm, cheesy, heavy foods - the kind that make you just want to curl up on the couch and take a nap.
After 5 days in a row of eating meals consisting of mostly cheese and bread, I realized that it was time to put down the mac and cheese (even if it is made with artisanal cheese) and re-evaluate my diet and add some health food in there.
Kale has been cultivated for over 2,000 years. In much of Europe it was the most widely eaten green vegetable until the Middle Ages when other types of cabbage became more popular. Historically it has been important in colder regions due to its resistance to frost. Kale is a very handy ingredient and it is one of the few green vegetables that is more abundant and flavorful during the colder months of the year. It also makes an excellent ingredient in hearty, warming soups.
Kale is a nutritionally rich food containing:
Secrets and Tips
Buying and Types of Kale
Kale should have a fresh green color with moist, crisp, un-wilted leaves. There are normally 2 types of kale you'll find at the supermarket
Keep kale in a plastic bag with 1 paper towel (to absorb any extra moisture) in the fridge. Kale becomes increasingly bitter and strongly flavored the longer it is kept and so is best eaten soon after buying.
For all types of kale its good to give it a nice wash in water to remove any dirt clinging to the inside of the leaves.
In a large salad bowl, combine the (massaged) kale, parsley, lentils or garbanzo beans, apples, cucumber, avocado
For the dressing, blend everything in a food processor or blender, with salt and pepper to taste, until the garlic is smooth.
Pour the dressing on the salad and toss well to coat.The salad will keep in the fridge for a full day and slowly lose it's crunch from there.
I have really come to appreciate this small, fuzzy, and tasty fruit since living in New Zealand for the past 3 months. I also discovered that kiwis can come in all sizes from as small as a grape to as large as a tomato and come in green or yellow colors. They are great alone, in salads, shakes, and of course desserts. Even though the kiwifruit is generally associated with New Zealand, it’s actually a native fruit of China. Originally called Yang Tao, the Chinese used the kiwifruit as a tonic for children and women after childbirth or chronic illness due to its high nutritional value. In 1904 the kiwifruit arrived first in the United States and later in 1906 found its way to New Zealand, where its popularity soared.
10 Facts about the Kiwifruit
1. Contain Omega-3 Fatty Acids
The black seeds of a kiwi fruit contain the all important omega-3 and essential fatty acids that the body needs to help maintain heart, joints and metabolic health
2. Rich in vitamin C
There is twice as much vitamin C in kiwifruit as there are in oranges. Vitamin C boosts the body’s immune system, aids in fighting off infections, and repairs tissues.
3. Other vitamins that kiwifruit are especially high in compared to other fruit
Kiwifruit is a great low fat natural source of vitamin E, which is well known for its heart health and antioxidant properties.
Kiwifruit is a natural source of folate which women take to help prevent neural defects in their unborn babies. It also assists in brain and cognitive development in children and combats cardiovascular disease.
A kiwifruit has about the same level of potassium as a banana, making it an excellent low-sodium option to access potassium.
4. Good source of the carotenoid lutein
Kiwifruit not only has one of the highest concentrations of lutein in fruits - but the lutein in kiwifruit has recently been shown to be highly bioaccessible.
5. Naturally high in antioxidants and other potentially-beneficial phytochemicals
Eating kiwifruit will provide your daily intake of antioxidants, such as polyphenols and carotenoids, to help fight the damage caused by free radicals and oxidative stress.
6. Help improve the function of your immune system
Kiwifruit help to ward off the effects of stress, inflammation, and attacks from bacteria and viruses.
7. Eating just two kiwifruit a day has been proven to reduce the amount of oxidative damage to your cells and improve the repair of damaged Deoxyribonucleic acid (DNA) caused by oxidative stress
This has been shown in human studies both in New Zealand and Europe.
8. Eating kiwifruit with a meal reduces the oxidative stress on your body from that meal - especially if it is high-fat food
Researchers in the United States found that people who ate kiwifruit with or after a meal had a marked reduction in the markers of oxidative stress.
9. Just two to three kiwifruit a day has been shown to reduce blood platelet aggregation
Research studies in Sweden have shown that 2 kiwi fruit daily can reduce platelet aggregation that contributes to arterial and blood vessel blocking,.
10. Kiwifruit are really great to relieve that bloated and blocked feeling
Because of its unique combination of fiber and other components, kiwifruit is widely recognized as natural digestive aid.
Other Kiwi Facts