Cultured and fermented foods are an essential part of a healthy diet. These living foods provide valuable bacteria that help with digestion and prevent overgrowth of unwanted bacteria. Our bodies contain 3.5 to 5 pounds of bacteria, and it is important to maintain a healthy balance of these organisms. When the “bad” bacteria start to outnumber the “good” bacteria, a condition called dysbiosis occurs. This can result in gas and bloating, diarrhea or constipation, rashes, candida, and fungal infections. Main causes of dysbiosis include digestive disturbances, stress, antibiotics, decreased immune function, intestinal infection and altered pH levels.

In addition to helping maintain bacterial balance, living foods are also important for nutrition. Beneficial bacteria in the large intestine produce B vitamins and vitamin K while helping to finish the digestive process. Some foods, such as dairy and soy, are not easily digestible unless they have been fermented or cultured. Because live foods contain natural enzymes, they are highly digestible themselves, as well as contributing to the digestion of everything you eat with them. Living foods are also helpful in prevention and treatment of conditions such as leaky gut syndrome and ulcers.

So what are these living foods? Sauerkraut, miso, tempeh, unpasteurized beer and wine, yogurt, and cheese are a few examples. For the more adventurous, kimchi and natto are traditional Asian fermented foods with strong flavors that seem to be an acquired taste. Some foods start out as living foods, and then are “dead” by the time we eat them, such as yeast breads, pasteurized dairy products, and most wine and beer. These foods are more digestible than if they had not been cultured or fermented, but they do not contribute to the healthy bacteria in your intestines.

Some of the easiest living foods to add to your diet are yogurt, miso, and sauerkraut. Look for a “cream top” yogurt, meaning it is not homogenized, for the best digestibility. When buying sauerkraut, make sure to read the ingredient label. Traditional sauerkraut is made with cabbage and salt, period. It is kept in the refrigerated section, typically in a glass jar. If the ingredient list includes vinegar or preservatives, it is not living sauerkraut. My favorite brand of real sauerkraut is Bubbie’s, and I frequently eat a forkful with meals or before bed. With miso, look for the paste in the refrigerated section. The powdered miso available on the shelf is not a live food. Miso has a salty taste, and is great in salad dressings, sauces, and soups. Also worth noting: cooking destroys the bacteria, so when eating sauerkraut or adding miso to your soup, it is important to keep the temperature low. If you can hold your finger in your soup without burning it, then it is safe to stir in some miso paste.

Try to incorporate at least one live food into your diet each day. If you are not accustomed to eating these foods, start with a very small amount and build up slowly. You might be amazed at how much better your digestion becomes, and how much better you feel!

“We do not inherit the land from our ancestors, we borrow it from our children.”

The Stomach Meridian

The Stomach meridian is known as the official of “rotting and ripening,” which means it is responsible for preparing the food we eat in order for the Qi to be extracted and used by our body. It is also referred to as the Bubbling Cauldron or the 100 Degree Soup, and we must maintain proper temperature and moisture for the Stomach to function efficiently. The Stomach relates psychologically to our ability to accept and digest new information, as well as our ability to adapt to change. The pathway for Stomach begins on the face, just below the eyes, and travels down the front of the body to the front of the legs, ending on the second toe. There are a total of 45 points on the Stomach meridian.

The Stomach meridian is the first step in our digestive process, and if it is out of balance we may experience nausea, low or excessive appetite, or other digestive disorders. Stomach is the yang meridian associated with the Earth element, and its partner is Spleen. Other correspondences include the color yellow, the sweet flavor, dampness, the flesh and muscles, the mouth, anxiety and empathy, adulthood, late summer and the transitions between seasons. Stomach energy is at its peak between 7 am and 9 am.

To support the Stomach meridian, try wearing yellow more often, singing, and paying particular attention to eating mindfully. Chew your food well, and try to avoid eating while working, driving, and watching television. Eat with people you enjoy and engage in pleasant conversation as you nourish yourself, or when eating alone, notice and appreciate the flavor and texture of each bite. The sweet flavor of the Earth element is not candy and cookies, but rather sweet potatoes, squash, beets, fruits, grains, and even meat. Try to avoid sugar-sweet foods, and increase your consumption of Earth sweets. Other foods that specifically affect the Stomach include Brussels sprouts, turnips, shiitake mushrooms, grapefruit, kiwi, pineapple, hazelnuts, and tuna.

Health is the thing that makes you feel that now is the best time of year.

Large Intestine 4

Large Intestine 4 (Joining Valley or He Gu) is a very powerful acupressure point. Do not use this point during pregnancy. Some of the many uses for Large Intestine 4 are: headache, toothache, pain, cough, sore throat, constipation, and delayed labor. It is found on the hand, in the middle of the second metacarpal bone, on the radial side. That means the edge of the hand bone to which your index finger attaches, about halfway between the base of your finger and your wrist. Use your thumb or fingertip to press and hold this point for several slow breaths.