Nutritional Sheet for Damp & Phlegm
According to the nutritional theory of Traditional Chinese Medicine, Dampness and Phlegm are created when there is disharmony or dysfunction in digestion and fluid metabolism.
Because of the intimate relationship between these Damp and Phlegm and the digestion, food is viewed as an important contributing factor in both cause and treatment. In addition to internal causes, certain foods contribute towards the disharmony and other foods are recommended to harmonise the states of Damp and Phlegm.
To improve digestion, it is recommended to consume fresh foods that are slightly cooked. Food that is prepared simply, helps to preserve essential nutrients and are more readily digested and absorbed. In general, it is suggested to eat smaller meals more frequently, sitting down while eating, to relax while eating, to increase enjoyment of meals while eating and chewing thoroughly to savour flavours.
30 – 40% of meals should consist of complex carbohydrates, especially rice, rye, barley and millet. 40 – 50% of the diet should be comprised of cooked vegetables and proteins should comprise only about 10% of the diet.
Pungent flavours including onion, garlic, turnip, ginger, mint and basil are beneficial in dispersing congested fluids such as Damp and mucus, while overly rich, oily or heavy foods should be avoided because they can overwhelm the digestive system. Cold foods such as raw fruits and vegetables, tofu, and ice cream should also be avoided since they will slow down the digestion process and make the body work harder.
Below is a list of recommended foods. You should not limit your diet to only these foods. Instead follow the guidelines above of the optimum ratios of carbohydrates, vegetables and proteins, and add the recommended foods from the list below within your meals. Wherever possible choose organically grown foods.
Specific beneficial foods for Dampness and Phlegm: cooked whole grains – esp. rice, toasted oats, barley, rye, millet, buckwheat, sourdough breads, asparagus, cucumber, celery, pumpkin, squash, carrots, corn, parsnips, peas, onions, shallots, leeks, garlic, turnip, radish, mustard greens, chrysanthemum leaves, day lily bulbs, water chestnuts, mushrooms including oyster & shitake adzuki beans, chick peas, black beans, kidney beans, fava beans, cowpeas chicken, Chinese black chicken, quail, lean meats, goose, rabbit, frog, clam, seaweeds, mackerel, tuna, anchovy, perch, eel, catfish, crab, oyster black pepper, fresh ginger, mustard, nutmeg, cloves, cardamon, nutmeg, thyme, basil, fennel, horseradish, chilli peppers, jasmine, rose, rice syrup, barley malt, dates, figs, sugar cane, stewed fruit- esp. pears, persimmons, kumquats, grapefruit, cherries
Foods to restrict or avoid: salads, raw fruits, citrus, wheat, sprouts, wheat grass, raw vegetables, avocados tofu, dairy (except for goat milk products), nut butters, pork, duck and other fatty foods, eggs, soy milk, overly sweet foods, refined sugars, high doses of vitamin C, seaweeds, chocolate, cold foods like ice cream or smoothies iced drinks including ice water
This factsheet is not intended to diagnose or assess. The information provided is not to be considered a substitute for consultation with a qualified health care practitioner.
James O’Sullivan from Galway is a credible and engaging speaker, a people friendly practitioner and lecturer of Integrated Medicine, serving his patients, his students and the public with the positive benefits of both Conventional Western Medicine and Traditional Chinese Medicine. He is a respected author and has appeared on many public media. #jamushur