When stressing the importance of a balanced diet filled with nutrient-dense healing foods, meat quite often, does not fall into these categories, but of course meat is a huge part of American cuisine. So here we present some tips, courtesy of Traditional Chinese Medicine, about how to ensure you stay healthy with your meat consumption.
Sure enough, in Chinese medicine, meat is rarely the focus. Consuming animal products is really relegated to the back shelf in terms of dietary importance. Most health advice surrounds the idea that eating meat should only be done in cases of “deficiency.” Perhaps you lack an element, the yin- yang balance is tipped in one direction too much, or you have too little “warmth.”
Of course, in North America, meat is everywhere and everyone loves it. The human body does not digest animal products well — as many people can attest to following a summer barbeque. Here are tips from the Chinese professionals on how to make it more compatible with your body.
1. When you eat meat, don’t eat too much. Your body can’t handle more than two or three ounces in one meal very well. Quick rule of thumb: don’t eat a slab of meat wider than your rolled-up fist. Another rule: a piece of meat that is as large as a deck of cards is all you really need.
2. Add vegetables to the plate that will help your body digest meat protein and fat. The best vegetables to this end are the leafy greens. Other cruciferous veggies include cabbage and broccoli. Another good group is the allium variety, home to garlic, chives, onions, and leeks.
3. Some acids will help break down fat and protein in meat — use them in marinades. The thinner you slice the meat, the better these acids will break it down, making it more digestible. These include lemon juice, wine, tomato juice, beer, liquor, and apple cider vinegar (the last two should be diluted with two parts water).
4. Prepare meat in a soup. Add gingerroot to the pot. This Chinese herb helps drain acids and toxins from meat. Another herb to consider is marjoram, which boosts the liver to help with its tough job of digesting animal fat.
Source for Story: