Food as Medicine I

There have been so many medicinal food tidbits that I've wanted to share that I thought a round up of the recent gatherings would be a nice kick off for February (mid-February in any case!). So without further ado, five of my favorites for this month...



#1. Pictured above is some ridiculously delicious beef stock. Do you make your own or buy it? Do you buy the little salty cubes of bouillon? Well, making your own stock is such a simple, tasty, and incredibly healing mechanism of food intake that I hope you start soon if you haven't already. It's easy to make and you can freeze batches of it for future use in soups, sauces, stews, and just simply as stock for healing purposes. In Chinese Medicine making a stock out of bones (and marrow) is thought to increase the function of the kidney and all the physiological aspects that are associated with it (i.e. brain function, growth, bone strength, fertility, urinary function). From the Western nutritional perspective, bone marrow is particularly high in DHA which is an omega 3 fatty acid that contributes to the development of the brain and eyes, as well as other growth functions in children. DHA is now synthesized (primarily from micro algae) and sold in capsules (much like every vitamin and mineral out there) but it is best absorbed and used by the body when ingested in it's natural form. Low levels of DHA are associated with Alzheimer's disease (meaning, there is a lack of DHA). When I prescribe stock to my patients it is usually for : blood deficiency (which can manifest as anemia, loss of vision, dry skin, scanty menses, fatigue), post partum, post surgical, chronic fatigue, low immunity, poor digestion, for fertility, and just for general good health.



Another fantastic example of where East meets West in terms of nutrition theory (besides the kidney function and DHA mentioned above) is demonstrated very well here in a TED talk by Heribert Watzke where he goes into the link between human brain growth historically and eating cooked nourishing foods (such as stock). He says what separates us from the other primates is primarily this : cooked food. I think stock plays a great role in this theory.

I like to buy short and long (beef) bones from my local farmers market and make a beef stock, but I also make chicken stock (usually using the leftover chicken carcass after making a roast chicken), and fish stock (I buy a large fish head from the fish monger). You can also make pork, lamb, lobster (using the shells), and other bone based stock. Make a stock that works for your palate and cooking needs.

Beef Stock Recipe

Ingredients : 2 long bones with marrow, 1 large white onion, 2 celery stalks, 2 carrots, parsley, salt, pepper

1. Sear the bones in a little bit of oil until browned on all sides, add approximately 2 liters of water along with whole peeled onion, celery stalks, peeled and roughly chopped carrots, 2 stems of parsley with leaves (or substitute with correander/cilantro), 2 tablespoons sea salt, 1 teaspoon pepper (adjust this to taste).
2. Boil for 3-4 hours (or up to 6-8 if you have the time - you will need to add little bits of water as it gets more concentrated, without diluting the flavor too much) until the stock takes on an amber hue. Let it cool and separate into containers for freezing after straining out the bones and vegetables.






#2. Whilst in Turin, Italy back in October I ran across these fabulous little boxes of digestif pastilles. I love that there is a culture of helping your digestion in Italy. In fact, there has always been one everywhere in the world but recently we've been losing touch with this culinary ritual. One of the most important things you can do for yourself is to eat warm nourishing foods as your digestive function is like a furnace according to Chinese Medicine. Another way is to eat or drink something after your meal which is not only tasty but medicinal such as a digestif liqueur or a digestif pastille much like the ones shown above. In Chinese Medicine licorice root and anise are both used for these purposes, both of which are featured flavors in these pastilles. But they also have interesting other flavors such as balsamica, cinnamon (cannella), and currant (ribes).



#3. I know the health food brigade has been all over this one for some time (and in the Andean highlands where it is a food staple from Incan times, even longer!), but for whatever reason I didn't take to quinoa right away. Perhaps I didn't understand it well enough. However in December while I was in Colombia I had an amazing arugula, parsley, avocado, and quinoa salad paired with a succulent and crispy roast chicken, and I was in love. Quinoa has a bitter quality which is excellent for tonifying (i.e. treating) the heart according to Chinese Medicine. If you are finding yourself a little anxious, have heart palpitations, or are easily excitable, perhaps quinoa is a worthwhile exploration for you. It is also a starch that is high in protein and won't weigh you down so much when you're on the go during the day or when you want to sleep light and happy at night. Quinoa has all 9 essential amino acids and is considered a complete protein, therefore it is an excellent food to add into your diet if you are vegetarian. In addition, it's high magnesium content helps to relax your muscles and enhance blood flow, especially if you are tense, stressed, and your liver is suffering. In Chinese Medicine, the liver is the receptacle organ for stress and it is also interesting to note that foods high in magnesium tend to be foods which correlate to the liver, primarily dark leafy greens (quinoa is a relative of swiss chard). The key to cooking quinoa is to do so until the little tails uncurl from the grain and you are left with a sweet, nutty, and pliant grain. I like to cook it with beef stock and a little tomato paste to lend it more umami flavor.

Quinoa Recipe

Ingredients: quinoa, beef stock, tomato paste

1. Heat up a tablespoon of olive oil in a pot and gently stir 1 cup of quinoa until coated and lightly browned, add 2 cups of beef stock and 1 tablespoon of tomato paste. Bring to a simmer and cook for approximately 20 minutes, you can see it is done when it puffs up and the quinoa tail comes unfurled. Salt and pepper to taste and serve over a salad or as your starchy side to a protein.

*for more flavor saute 1/2 and onion until soft before adding the quinoa.



#4. Cinammon, love it or hate it it's a very powerful food/spice to use as medicine. You can use it simply to make a tea (pictured above) or you can add it to stocks and soups to lend a spicy roundness to the flavor. In Chinese Medicine cinnamon bark, or Gui Zhi, is used to warm and unblock. It is also good for beginning stage colds, joint pain, menstrual irregularities, and other pains (in particular those worsened by the cold).

Cinnamon Tea

Ingredients: 1 stick of cinnamon bark, water

1. Boil water and let cinnamon stick steep until tea is a delicate beige. Drink and then reuse all day up to 5 times or when there is no more flavor.



#5. And last but not least, ghee (clarified butter). A product which I came across some time ago but have only just now circled back to is the ghee (pictured above and below) produced from grassfed cows by Pure Indian Foods. Ghee has been used in Ayurvedic Medicine for thousands of years and is considered a very powerful medicinal food that can be used internally and externally. It is butter without the milk solids (thus clarified butter). Ghee is used to heal skin disorders, gastrointestinal issues, and neurological conditions. The only time to use ghee with caution is in cases of obesity and/or an abundance of phlegm. In which case you would use it sparingly. You can use ghee much like any cooking oil or butter. If you're lactose intolerant and were looking for a butter alternative, ghee is your friend. I often recommend it to patients who have high anxiety or neurological conditions as it is grounding and soothing for the nervous system. It also happens to taste good and has a high burning point unlike olive oil which can go rancid if you use it to fry things.

Mint for the Mind

In all this summer heat and madness, a little mint goes a long way. Not only is it cooling and relaxing but it (Bo He) specifically targets the lungs and liver in Chinese medicine. Some symptoms or conditions that mint targets are : early stage fever, red eyes (especially from allergies), sore throat, menstrual irregularities or pain, rashes (it will "vent" them - especially in the early stages so they resolve quicker), irritability, depression, heat stroke or summer heat, or if you just simply get the feeling you need to "cool yourself off".

The especially great thing about mint is that it is considered a weed and grows easily anywhere you put it (sometimes to the detriment of the surrounding plants - beware). You can grow it in a pot on your windowsill, or plant some in your garden, or if you can't grow it then go to the store and buy some. Using it fresh or dry is fine. I prefer fresh because it evokes a much mintier flavor, but medicinally speaking, dried works well too. Buy mint tea bags if you can't do any of the above!



The key to harnessing the most medicinal quality out of mint is to ONLY steep it in boiled water for 5 minutes and no longer. I usually like to use a whole stem of mint with the branches and leaves attached and stick it in a big jug of just boiled water with a little honey and just let it sit. Depending on the mint (the one pictured below is cherokee mint) the water may turn a beautiful greenish hue. You guzzle this down in a day if you're really feeling any of the symptoms mentioned earlier, or you can keep it for a few days in the fridge and enjoy some minty cool water on a daily basis while you sweat your way through the summer.

Grow Your Own Medicinal Herb Garden

I've been growing a little city garden every year for about 5 years now. In all honesty, much of it has been hit or miss and I'm just beginning to truly learn how to grow plants that flourish. This year I'm growing purely medicinal (most of which are also culinary) herbs in our little space, along with about 5 different heirloom tomato varieties. There are two things I've learned that are key in growing a city garden (and I'm sure I have many more to learn going forth): soil quality and preparation is a MUST, and know your plants well and what they like (how much sun, how much water, how close to other plants). There are many places you can research where to buy seeds and how to grow a city garden. Edible Gardens is a wonderful resource for buying heirloom seeds. Animal, Vegetable, Miracle is an excellent book by Barbara Kingsolver about a year in the life of her family growing their own food. If you live in Chicago, utilize Green City Market (open Wednesdays and Saturdays until end of October) to build on the knowledge available to you from the farmers themselves that come to sell their organic produce and are ultimately the ones that know their stuff best. When I go back to Colombia they always serve agua aromatica after a meal, which consists of any amalgam of herbs available in their garden or that they have bought and is used to aid digestion. In the meantime, I'll share the beginning of my little city medicinal garden and a few tidbits on what common garden herbs can be used for. If you have any great growing tips, herbs you like to grow, or herbs I haven't mentioned here to share, please do below!

Thyme : clears lung congestion, has an antiseptic action, relieves colds, soothes painful joints

Dandelion : stimulates the liver, increases bile flow, alleviates skin conditions, lowers blood pressure, acts as a diuretic

Parsley : stimulates breast milk, alleviates menstrual cramps, reduces bladder inflammations

Basil : alleviates menstrual cramps, warms colds and chills, reduces stomach inflammation

Lavender : calms anxiety, insomnia, and irritability, relieves tension headaches

Oregano : soothes flatulence, indigestion, and bloating, promotes menstruation, relieves headaches

Chives : treat bruises and swellings, promote circulation, treats phlegm and loose stools

Lemon Balm : antiviral and antibacterial, calms nervous system, soothes panic attacks, relieves depression

Dill : relieves nausea, aids digestion, reduces colic

Coriander/Cilantro : soothes digestion, antibacterial

Mint : aids digestion, eases menstrual cramps, flatulence, upset stomach, nausea and vomiting

Chiles (chillies) : energizing, reviving, warming for colds and chills, antibacterial









(10 days after planting everything is flourishing)

Making Sense of Milk

It is estimated that up to 70% of adults are lactose intolerant. Yet, the "milk does the body good" campaign came into play in a big way in the last 50 years (or more) and somehow got placed right at the top of the ever present food pyramid. So how does one reconcile the two? Does it do the body good? That is the question! Well, of course it does, we are weaned on human milk when we come into this world, but is it necessary to plow through gallons of cow's milk daily to grow to be 100 feet tall after the weaning process? I realize I'm treading a fine line here with these questions as toting milk as not doing the body good would be similar to saying, actually the sky isn't blue. And just to clarify, I am not saying that milk doesn't have it's place, but there is the question of when, how, and what kind.

Cow versus Goat

First, the cow and the goat and the differences in their milk. Cow's milk is deficient in vitamins B1, C, E, and A, as well having a ratio of calcium to phosphorous that is equal (whereas in human milk it is two times calcium to phosphorous, which becomes relevant when it comes to calcium absorption). Cow's milk also does not have the proper lactose to produce the flora in babies intestines which is necessary for easy digestion, possibly attributing to much of the colic that babies experience. Goat milk is the closest source of milk that is similar to human milk, and therefore most easily digested by babies and adults. It is rich in flourine which helps to build the immune system, and strengthens teeth and bones. According to Paul Pitchford, Goat's milk has been used in many different medical traditions to treat emaciation, malnutrition, anemia, stomach ulcers, nervous exhaustion, and loss of energy. In addition it is useful in treating constipation through it's enrichment of intestinal flora, as well as in conjunction treating diarrhea thanks to it's astringent properties. Goat's fat globules are smaller than cow's milk and are therefore more easily digested.

Pasteurization

When you buy milk you'll notice it says "pasteurized and homogenized". Pasteurizing is a process whereby you heat the milk to rid it of any potential harmful bacteria (along with the helpful) and thus increasing it's shelf life along the way. This is absolutely necessary when you are buying milk from a large scale dairy and where the cows are being fed Bovine Growth Hormone (to produce more milk and grow faster) and antibiotics (because they have a higher incidence of infections when they are on BGH, not grass-fed, and kept in close proximity to other cows). Raw milk on the other hand has a long history of medicinal use. In Ayurvedic medicine it is thought to produce mental clarity and in Chinese Medicine it is used in cases where there is a constitutional or other type of weakness. Raw milk should be tested for harmful bacteria, you can also bring it to a boil and let is quickly cool down to ensure that it is clean without losing all the healthful qualities of the beneficial bacteria.

Homogenization

Homogenization of milk is a process whereby they make the milk consistent throughout by "forcing the milk at high pressure through small holes". It is thought that due to this homogenization process, the enzyme xanthine oxidase is allowed to enter the bloodstream (where before it wouldn't have been able to in the larger fat globules that existed pre-homogenization) damaging the heart and arteries and allowing cholesterol to accumulate. Homogenization has no benefit except to make milk more seemingly palatable.



Milk Alternatives

There are many ways to get your dairy in without compromising your health, whether it be through dry aged cheese (in particular), good quality plain yogurt, or cow milk alternatives such as goat, rice, almond, and soy milk. You can also simply find the best quality cow milk source that you can, and it is absolutely worth the exploration. If you are experiencing gas, bloating, diarrhea, acne (or other skin ailments), headaches, acid reflux, or indigestion when you ingest milk, then you should consider doing an elimination diet to test if that is the cause. Milk has it's place in our nutritional intake, it's a matter of finding what kind of dairy products work best for you and when to take them. If you would like to read more about milk, this article by Dr. Kradjian is quite illuminating : "The Milk Letter: A Message to My Patients".

Young Wild Leeks and Yang Energy

Spring time is a yang time in Chinese Medicinal terms, while winter is a yin time. Many of you have heard and seen yin and yang theory thrown around loosely, adorned on tshirts, plastered on dorm room walls, imprinted on spa paraphenelia, carved into Acupuncture logos, and so on. Yin and yang theory is one of the major philosophical bases of Chinese Medicine and that little black and white swirly globe actually has some very beautifully simple and yet complex meaning. Simple and yet complex, this sentence is very indicative of yin and yang theory. There is a sentence that explains why it is both : "All that is yin is yang, all that is yang is yin". This sentence is very similar to "what came first, the chicken or the egg?" in that while something may be yin in nature, it can not exist without yang. In essence there is no day without night. Thus, simple yet complex.

As it pertains to food and the body, yin is the liquid and nourishing aspect (blood, saliva, water, etc.) and yang is the energy (electric synapses, physiological reactions, movement, etc.). We need both, but sometimes you need one more than the other. Spring is the time when we're moving from a long cold spell where you were more focused on yin foods and doing yin things (i.e. eating warm slow cooked foods whilst hibernating and conserving energy) and on into a more yang time where you require the energy to literally pop your head out of the ground much like all the young bulbs (in particular for today, ramps, which are part of the Allium family and sometimes are considered wild leeks)! Garlic already has many medicinal qualities that I have discussed here before, but if you want the medicine without so much bite, then a ramp is your friend and it is only here for a few weeks before it becomes scape season, then just plain garlic bulb season.



While yin and yang theory may be flying over your head into esoteric yaya land, once you understand it, you can self-treat and balance yourself out when you need. For these purposes, you want to put a little more bite and spark into your food to wake up your digestion while your life requires you to be outside more, shedding layers of clothes, getting sun, and interacting with people more frequently. Ramps grow from March to late May and sometimes June. You can eat them raw or lightly cooked. I used the pungent white portion to stuff under the skin of a young red cockerel, and I used the sweet green leaves to add to some roasted potatoes towards the very end so they just slightly wilted and melded in. The cockerels and potatoes were served alongside young asparagus which is also just starting to pop it's head out of the ground and will continue to do so for another month or so.



Roasted Red Cockerel with Ramps, Lemon, Olive Oil, and Sea Salt

Ingredients : cockerels or chickens (approx. 4-6 lbs), ramps (ie. young garlic), lemon, olive oil, sea salt, pepper

1. Rub cockerels with olive oil, lemon, sea salt, and pepper. Make a few tiny holes and also loosen the skin around the neck and bum of the cockerel - slip in the white portion of the ramp under the skin. Slice lemons and place in cavity. Place one whole ramp in the orifice of the neck. Let the cockerels sit for 1 hour to 24 hours (overnight).




2. Pre-heat oven to 250 degrees F. Place cockerels in uncovered, breast side down. Roast for one hour at this temperature. Raise to 300 degrees F and roast for 1.5-2 hours more (depending on the size of bird). Cockerels should come out browned and crisp but juicy inside, with a lovely hint of sweet garlic flavor.



How do you use yin and yang theory to treat yourself? If you are feeling excessively yin (lethargic, sluggish, tired, slow, damp, cloudy-headed), add more yang foods into your food (red meat, liver, bones, leeks, chives, scallions, garlic, carrots, lotus, radish... pungent and bright foods). If you are feeling excessively yang (hot, flushed, anxious, wired) add more yin foods into your diet (pork, chicken, almost all vegetables except the particularly pungent ones and those listed above).



If you want more recipes using ramps go here or here. Ramps have a long history of culinary and medicinal use in the U.S., especially in the south. There is even a ramp festival held every year in Tennessee called the "Cosby Ramp Festival". Apparently in the Appalachian region of the U.S. ramps are thought to ward off winter ailments, which is perfectly in line with the Chinese Medicinal use of adding some yang energy into your food to bust out and get ready for summer!

The S(tress) Factor

You would think that being in the healing profession, I would not fall prey to the ever present "stress" that sneaks in here and there and everywhere. Well, I do. And I'm sure you do too. You hear people talk about stress all the time, at work, at home, at the gym, wherever, but what does it actually mean to your body? At some point 5 gazillion years ago, we needed stress to survive. The "flight or fight" response was beautifully created to save us from saber toothed tigers and whatever else was out there threatening our survival: our heart and lung function would speed up, blood flow to the heart and muscles increased significantly, digestion would slow or stop, muscle tension increased, the bladder relaxed, inhibition of erection was triggered, loss of HEARING! occurred, and tunnel vision became all you saw. We still have this fight or flight response ingrained in us and many of these triggered reactions are initiated by "stress", which is, as we all know, present in all our modern busy lives to some degree. Sometimes it helps us get through a big presentation or deadline, and sometimes it leaves little indelible foot prints that need to be addressed or they will accumulate and overtake us.

Understanding and knowing all this, it is pretty clear we need to find ways to deal with stress and to treat the effects of it on our bodies. There are long lasting consequences if you don't. There is a reason that either the saber toothed tiger got us back then or we simply didn't live past age 30. In many ways the quality of our lives has improved given that there aren't any more tigers (for the most part) hunting us down, but if there is one thing that should be managed it is our perceived reaction to stress factors. On occasion a little fight or flight is fabulous, we've all felt that surge in energy and burst through our work or an emergency situation to get to the other side. However, there still are the continuous stresses which our bodies react to in a low grade and constant fashion that leave us needing a little respite. Stress manifests in a myraid of manners (not all of which are exclusively stress-related but can definitely be created by stress) : high blood pressure, acne, high cholesterol, digestive issues, tight and painful muscles, ear aches, impotence, difficulty breathing, anxiety, TMJ, grinding your teeth at night, depression, increased risk of heart attacks, decreased immunity, headaches or migraines, insomnia, and irritability. 43% of adults "suffer adverse affects from stress" and even more than that head into a doctors office trying to figure out why they are experiencing any of the above listed ailments or symptoms.



There are many ways we deal with stress that can be detrimental : overeating, drinking too much, chain smoking, and violence (at times). There are also many ways that we can deal with stress and it's effect on us in a healthy manner. From the TCM perspective, Acupuncture is a wonderful way to combat any symptoms which may be occurring as well as to stimulate the feel good endorphin release and give our bodies and our adrenal system a break. Exercise also relaxes us and releases endorphins. Meditation teaches us and our bodies to come back down to a relaxed state and reduces the after-affects of stress. These are just some of the things you can incorporate into your daily life to help you with stress.

What about food and stress? In Chinese Medicine you would want to focus on foods which are moving and increase circulation, often these are bitter or warming in nature, they can also be sour and green (the flavor and color which correlate to the liver, which is the organ related to stress). In Western Medicine, magnesium is one of the primary minerals in charge of reducing the effects of stress by nature of it's ability to increase circulation and smooth the flow of muscle (i.e. relax those tight muscles). Magnesium also increases calcium uptake which is significant in terms of osteoarthritis and any condition which relies on calcium uptake. It just so happens that many of the warm, bitter, green, and sometimes sour foods are also high in magnesium : dark leafy greens, seaweeds, whole grains, nuts, and cocoa (yes, CHOCOLATE!! preferrably in the dark form).

While I have already written about many magnesium-rich foods such as kale, sardines, and chocolate, to name a few, today I wanted to touch on mustard greens. Mustard greens (Brassica juncea) are just as they are called, from the mustard plant. Mustard greens are considered warm with a pungent flavor in TCM. They are excellent in treating lung conditions (such as asthma), as well as for moistening the intestines in cases of constipation. These greens also increase circulation (thanks to magnesium in part!) and dissolve stagnant or congealed blood (which can manifest as sharp specific pains). You should use mustard greens with caution if you are in the midst of a hemorrhoid attack or have inflamed red eyes, or any other excess heat symptoms according to TCM.

Mustard greens are very bitter so sometimes it's nice to add them into something that has a slight sweetness and have the two flavors balance each other out. I made mustard greens in rice and served it with a sweet onion and thin sliced steak stir fry. It was perfect. You can also pair that up with a white sweet fish, some chicken, a bean stew, or whatever else you deem might work.



Stress Rice

1. Add rice to pot, use approximately 2 large mustard green leaves (per cup of rice) that have been washed, I took out most of the large stem portion, and chop relatively finely
2. Add water according to how much rice you make, sprinkle generously with sea salt or substitute water with chicken stock for a heartier sweeter version
3. Cook covered and once it is done, stir the greens into the rice and serve

Travelling Medicine: Thailand

There is so so SO much food in Thailand, and not just any old food, I mean stunning food, that it's been nearly impossible to narrow it down for this post. I'm trying to stick to the purely medicinal aspect, which helps a little, but because the food in general is incredibly fresh and has a rich medicinal tradition of it's own it doesn't really help in the narrowing it down game. In fact, it didn't really help in the battle of the waistline either, since every time I go home I literally want to have all my favorites at least twice, then try something new and well...there isn't a lifetime of enough time to do that even when you live there. I could write an entire blog just on the medicine (and the pleasure) of Thai food. In fact, I found two lovely books just on that while I was home for the holidays in Bangkok. I was visiting the Yaowarat district in Bangkok and came across a strip of one store after another of traditional Thai medicine shops (traditional Thai medicine is referred to as Yaa Pan Boo-raan), where I came upon the two editions of books on food as medicine. Folks, there is nothing that really excites me more than this wherever I may be!



One of my favorite dishes and a must have every time I go back, is noodle soup (kuay teaw). There are many variations of noodle soup, perhaps so many that I'll never try them all as there are regional ones and then there is each noodle experts little nuance on a type of soup. The one directly below is from DuDee noodle shop on Chaengwattana Road, owned by Du and Dee (though Dee has since passed away sadly) and it has a few locations throughout Bangkok. I got it to go and assembled it at home, as many people do.





They do an excellent Tom Yum flavored pork noodle soup with bean sprouts, Thai white morning glory (pak boon thai si kao), crispy fish skins, ground pork (moo sap), barbeque pork (moo daeng), crushed peanuts, and there is of course more in these soups but you get the jist. Below this is a plain pork noodle kuay teaw with pork meat balls, with a dash of dried chile flakes on top.



Some people wonder why you would want to eat a spicy and hot soup when you're in a hot humid country. Well, chiles by inducing you to sweat ever so slightly (or for some profusely) are actually cooling your body down. Noodles soups can have many different qualities besides the spice factor, I wrote about beef boat noodle soup many months ago (kuay teaw rua) and it's medicinal properties (being more of a blood builder).



These soups can also be had plain, no spice, and are in general a wonderful way to build yourself up if you're feeling fragile or weak. Anything cooked low and slow (as the broth base is always prepared) is an excellent overall tonic. Then there are the condiments, the chile (cooling and warming, moving, anti-bacterial), the garlic (immune system enhancing), scallions (fights colds), ginger (digestive), and so on. As I said earlier, it's difficult to narrow things down when everything has such an essential role, but I'd like to focus a bit more on one of the ingredients which is commonly thread throughout Thai cuisine: the chile. There are many different types, large, small, dried, fresh, ground, whole, hot, mild, green, red, yellow, or orange.









The chile/aka. prik in Thai (or Capsicum frutescens) in Chinese Medicine treats the stomach, spleen, and heart and has a fire nature (the other 4 of the 5 elements being: wind, earth, water, and wood). It works on dissipating cold, warming your digestive system, dissolving food stagnation, producing sweat (and therefore cooling you as well!), and drying "dampness" (dampness meaning conditions such as : being overweight, an excess of phlegm, cloudy mind, sluggishness, fatigue). All chiles are rich in capsaicin, vitamin C, A, and E, phosphorous, and calcium, some are higher in each than the others. Chiles (also legitimately spelled chilies, or chillies FYI) have been studied extensively in the last 20-30 years as to their medicinal values by both the modern and traditional medicine contingents. It has been found that they're in fact good for all the things they were said to be good for in TCM, but are being used for even more purposes such as drug addiction and arthritis treatment. AlgoRx Pharmaceuticals Inc., a start up pharma company, was even in the market for creating a drug based on capsaicin for pain prevention.



Chiles can stimulate the neural pathways that release endorphins, and thus are pain-reducing. In TCM pharmacies you can find chile patches (which work very well I can say from first hand experience and from patient feedback) on lower back pain and arthritic pains in particular. So, if you are ever in Thailand and suffering from any of the above symptoms, have some noodle soup, add some chile, and sit back and let it seep in and heal you! Conditions in which you should use restraint on the chile front: active bleeding hemmorhoids, ulcers, or a "hot burning" diarrhea.



Beyond chiles, another of the wonderful medicinal food groups (though I will make a side note here; almost all fresh, local, & seasonal foods have some aspect of medicinal value to them) is the fruit world in Thailand. Oh the fruit!!!! There are so many which I miss when I am away and all I can get is imported cardboard cut out versions which I tend to avoid anyway. There are two which I happen to love and will therefore dabble on a bit here: mangosteens and tamarinds.



Mangosteens (aka. mung-kut) have finally made their way over to the U.S. in the form of semi fresh real fruit and in products galore due to their suddenly popular "medicinal and health" benefits in the Western hemisphere. I can't comment too much on the creams and dreams made of mangosteens but I can on the actual fruit. Well, mangosteens (also know as the "The Queen of Fruits") have been found to be high in xanthones. The rind in parcticular is rich in this compound and has therefore been used traditionally to treat conditions such as gonorrhea (though please go get some antibiotics for this if you have it!!!), diarrhea, ezcema, and bladder infections. The actual fruit inside the thick rind has antibacterial and microbial effects. Mangosteens are also simply just delicious, end of story. The white succulent flesh that is sweet and slightly tart is found when you slice it open and reveal the beautiful orange-like wedges inside. I have only ever eaten mangosteens fresh, and to my knowledge they aren't used in any Thai dishes, but if you know of any please let me know.



Tamarind (aka. ma-kam) is another favorite whilst in Thailand, fresh or otherwise. When I was a kid I would always eat these little powdery tamarind flavored candies which are hard to find nowadays, but I have kept the tins out of nostalgia and will post a picture on here sometime so that if you want to attempt to hunt them out you can while you visit (I did not find any on this trip). Tamarind is used as a mild laxative, blood purifier, for lowering cholesterol, as a fever reducer (applied as a poultice), as an antibacterial/microbial/viral, for skin infections, and the leaves are used to treat rheumatism and malaria (to be honest tamarind is used for countless other maladies so it seems to be one of those miracle fruits, go tamarind!). Another little surprise use of tamarind is in worcestershire sauce! Yep. It's everywhere.

One of my favorite uses for tamarind (besides as a cooling juice) is in the Thai street dish, kai look kuey featured below. It is a very simple dish to make.

Ingredients: eggs, fresh or pulp tamarind, sugar (cane or palm), fish sauce, shallots, cilantro, dry red chiles, oil.

Instructions: Hard boil eggs first, then lightly fry until golden on the outside, set to side. Take tamarind pulp and place in water, squeeze out juice until water is a nice brown color. Place water into pan and put on a slow boil, add sugar and fish sauce to taste and cook slowly until it thickens (the sauce should taste sweet & sour & slightly salty). Fry half moon shallots until crispy and add to sauce. Fry dry red chiles and add to sauce as well. Pour over crispy eggs and serve with minced cilantro if you so wish. (Below I used duck eggs to be extra decadent, but you can use either duck or chicken eggs)



Another very popular ingredient in Thai cuisine is kaffir lime leaves, aka. bai ma krood (below you can see the leaves pictures with some miniature eggplants & chiles, and the kaffir lime leaves). The juice of the actual limes is used for stimulating the scalp and promoting gum health.





Kaffir is also said to be a blood purifier. The leaves are used fresh in salads or dry (as well as fresh) in many curries and soups. Some of my favorites are Tom Yum (Hot & Sour Soup) and Gaeng Kiew Wan (Green Curry).


(Tom Yum Goong)


(Gaeng Kiew Wan Gai)

Last but not least, for the time being at least (because there will always be more trips to Thailand), coconuts and their milk and oil which are used in curries, desserts (see kanom crok, a Thai coconut dessert below), for health, and for cooking. Coconuts have also received a warm and excited welcome in the Western hemisphere as of late, their medicinal properties being touted left and right. And with good reason.



Coconut oil and milk is good for the inside and the outside, for the stomach and the skin. Coconuts are warming and sweet, strengthening and tonic. They are an excellent source of saturated fat for vegetarians, but should be used moderately if you are consuming large quantities of other forms of cholesterol. I often prescribe the oil as an excellent ointment for dry or irritated skin conditions. I also prescribe it for digestive weakness in adults and children (even toddlers). If a toddler you can gently rub a little coconut oil in a clockwise motion around the abdomen. Likewise for adults, but it doesn't necessarily have to be quite as gentle.

And with that, I'll leave you, but I want to add some more food pictures from my trip to Thailand, medicinal or otherwise! Enjoy!





Small mackerel (pla tu), for more on the medicinal value of the "little fish" go to my previous post here.



For more on the medicinal value of pumpkins (fuk tong) and gourds go here.



Garlic (kratiem) in all it's variations, for more on this wonderful spice, go here.



Market scene in the Yaowarat district.



Food stall in the market.



Morning glory (pak boong).



Limes (manao).



Satoh (don't know the English version for this Southern Thai herb/plant). You can look it up on this Thai vegetable guide site.



More chiles being picked through.



Pork balls (sai oua) mixed with herbs and spices and grilled on a stick.



Fresh fruit stall.



Homemade green mango salad (yum mamuang).



Wing bean salad (yum tua poo), a MUST try, one of my all time favorites as well.



Small green Thai eggplants used in curries and for other dishes (ma keua), for more on eggplants medicinal uses go here to a previous posting of mine.



Turtle eggs (kai tao).



Grilled sweet bananas (kluay ping).



Papaya tree with little tiny papaya flowers that will soon bloom into the fruit itself. For more on papaya see my Travelling Medicine: Colombia post.



Green papaya salad (som tam). Made with small blue crabs on the left (som tam bu) and plain on the right.



A little concoction of my own, singha beer with fresh chiles, lime, and a dash of sea salt at the beach.



And last (but not least!), a little kiss to a little crispy garlic fried river fish!

For more pictures on the Thai delights (there are too many to post here), go to the Spice Doc fan page or to my new Flickr page.