Fish & Sea Food

Fish and Seafood

Fish (sweet water) often has a sweet/salty flavor and a neutral to warm thermal nature. lt is easy to digest and strengthens qi, blood, and yang, especially the center burner (stomach. spleen/pancreas) and the kidneys.

Seafood, fish and shellfish from the ocean are mostly salty and have a cool to cold thermal nature. It affects the liver and kidney network and nourishes yin. It affects the liver and kidney network and nourishes yin.

Balancing Personal Constitution with Fish & Seafood.

  1. Excess (strong person. loud powerful voice, choleric features, extroverted, red tongue, possibly thick fur): Squid/octopus.
  1. Deficiency (frail person with weakness and low energy, weak voice and thin or no tongue coating, introverted personality, and sallow or pale complexion): Eel, sardines, mussels, oysters.
  1. Heat (person feels too hot, thirsts for large amounts of cold liquid, has red sign such as bright- or deep-red tongue, red lace or eyes, yellow tongue coating, yellow and scanty mucus): Squid/octopus.
  1. Cold (person feels cold, likes warm food and beverages, has pale complexion, dresses too warmly for the temperature or climate, is contracted and can‘t bend back, may have pain “frozen” [fixed] in one place): Trout, salmon, prawns, crayfish.
  1. Damp (person feels sluggish and has pathogenic moisture such as edema, obesity, chronic mucus and phlegm problems, cysts, and tumors):Carp, mackerel.The grains, which dry dampness, are amaranth, buckwheat, unrefined barley, corn, rye, wild rice, basmati rice (in small amounts), and dry roasted oats.
  1. Dry (typically a thin person with dry mouth, nostrils, lips, skin, and stools): Oysters.

If you want to learn more about energy and healing property of Fish & Seefood, visit our Membership site of follow our online programs of read our books “Food as medicine”.