Qigong and food

Qigong and food

Qigong food is built on the use of five flavors: hot, bitter, sour, sweet and salty. They, with a harmonious combination, strengthen our body or destroy it in case of abuse. According to the teachings of the ancient wise men, the harmonious combination of the five tastes in the qigong nutrition promotes the correct circulation of the vital energy of chi, as well as the strength of the bones, the elasticity of the tendons, the easy breathing and the health of the circulatory system.

Salted foods have a mild relaxing effect on a person, normalize the exchange of fluids and are a nutritional food for those with a sick spleen. Salted in the teachings of qigong consider beans, soy, chestnuts, millet, peas, barley, pork, a variety of seafood. This food should be avoided with diseases of bones, kidneys and blood.

Sour taste plays an important role in the work of the heart and circulatory system. It, in the opinion of traditional Chinese cuisine, is in beans, leeks, scented onions, plums, cheese, chicken and many berries. However, sour food should not be abused by those who suffer from tendon and liver diseases.

Bitter food tones the body, has a strengthening effect on it and is extremely useful for the lungs. To bitter products include wheat, Chinese onions, asparagus, broccoli, apricots, lamb. In large quantities, bitter food can harm people with diseases of the heart and bones.

Sweet taste has a smooth, harmonizing effect and is very useful for the liver. Sweet products in ancient China were short-grain rice, beef, sunflower seeds, honey, cherries, walnuts and dates. However, these delicacies should not be carried away with diseases of the spleen, pancreas and muscles.

Sharp foods increase the flow of vital energy qi, improve blood circulation and promote kidney health. The number of spicy foods includes most of the spices, turnips, cabbage, rice, peaches, onion-batoon. Acute food should not be abused by people with lung diseases and respiratory distress.

The main part of the diet in the diet for the qigong system is made up of cereals and vegetables, but meat food plays a significant role in providing the body with chi energy. Products of long-term storage and those subjected to deep and long treatment should be avoided. Food should preserve its original taste, so cook it quickly, without boiling and not overcooking.

You can be skeptical about the”flavor” components of the Qigong therapeutic diet, but you can not deny its benefits to people who want to normalize the metabolism or just lose weight. It is enough just to look at the list of products listed to make sure a full combination of proteins, fats and carbohydrates in this system of health food. The healthy nutrition of Qigong also helps to remove slags from the body and normalize the metabolism.

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