Holistic Advisor: Expert Answers on Acupuncture and Holistic Healing

Question: Does eating seasonally really make a difference to my health?


In short, yes! Seasonal eating is a cornerstone of Traditional Chinese Medicine (TCM), which emphasizes harmony between our bodies and our environment. By aligning our diets with the seasons, we can optimize our health, energy, and overall well-being. 

Summer, for example, marks the height of the active energy, or yang in TCM. This season of abundant energy, long days and sunshine means that the time for expansion, activity and creativity are at their peak. Additionally, the external environment is hot and often humid and cooling foods help to counteract this excess heat.

To maintain balance and health during this vibrant season, TCM recommends specific practices that align with the energetic and climatic conditions of summer.

  • Consume cooling foods high in water content to balance the external heat.

  • Wake up earlier in the morning, go to bed later in the evening, and rest midday.

  • Drink plenty of fluids.

  • Refrain from anger; keep calm and even-tempered.

Food is medicine and TCM uses food and its healing properties to help our body’s transition from season to season. In summer, indigestion can easily occur, so a light, less-greasy diet low in dairy and fried foods is strongly recommended. It is the perfect season to introduce some cooling yin foods into your diet (yin is opposite to yang and helps to balance the body from the inside).

Chinese nutrition classifies food according to its energetic qualities of temperature, taste, and ability to moisten and strengthen the body. Food with cool or cold properties can clear heat/inflammation, reduce toxins, and generate body fluids.

In general, cooling foods tend to be green in color. Few vegetables are warming, and so are always a good choice in summer. Seafood and tofu are also cooling, while most meat is warming. 

Some additional foods to keep cool this summer include watermelon, apricot, berries, cantaloupe, citrus, peach, plums, asparagus, sprouts, bamboo, bok choy, broccoli, corn, cucumber, leafy greens, cabbage, tomatoes, mushrooms, mint, dill, cilantro, spinach, watercress, mung beans, and various seaweeds.

Your Expert: Candice Behan Lic.Ac. - Owner, Acupuncturist at Clover Acupuncture & Wellness

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