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Tonifying Foods
 
Tonifying Foods strengthen a bodily substance or function.  They are especially helpful for chronic conditions when our system is deficient in some way.
 
Qi
Qi tonics maintain and improve the quality and quantity of available energy in the body.  Qi tonics include:
 
Grain
Vegetable
Fruit
Legumes
Animal Products
Spices & Herbs
Oats
 
Cherry
Lentil
Beef
Ginseng
Rice
Potato
Coconut
 
Chicken
Licorice
 
Sweet Potato
Date
 
Eel
Molasses
 
Mushroom
Fig
 
Goose
 
 
Squash
Grape
 
Ham
 
 
Tofu
Longan
 
Herring
 
 
Yam
 
 
Mackerel
 
 
 
 
 
Octopus
 
 
Chlorella
 
 
Rabbit
 
 
Microalgae
 
 
Royal Jelly
 
 
Spirulina
 
 
Sturgeon
 
 
 
 
 
 
 
 
 
Blood 
Blood tonics maintain and improve the quality of immediate nourishment available to the body.  Blood tonics include:
 
Grain
Vegetable
Fruit
Legumes
Animal Products
Spices & Herbs
Sweet Rice
Apricot
Date
Aduki Bean
Beef
Dang Gui
 
Beet root
Fig
Kidney Bean
Bone Marrow
Nettle
 
Dandelion
Grape
 
Chicken Egg
Parsley
 
Dark Leafy Greens
Longan
 
Cuttlefish
 
 
Spinach
 
 
Liver
 
 
Watercress
 
 
Octopus
 
 
 
 
 
Oyster
 
 
Microalgae
 
 
Sardine
 
 
 
 
 
 
 
 
Yin
Yin tonics maintain and improve our deepest reserves of subtle nourishment to soothe and cool our system.  Yin tonics include:
 
Grain
Vegetable
Fruit
Legumes
Animal Products
Spices & Herbs
Malt
Asparagus
Apple
Kidney Bean
Cheese
 
 
Pea
Lemon
 
Chicken Egg
 
 
String Bean
Mango
 
Clam
 
 
Tofu
Pear
 
Crab
 
 
Tomato
Pineapple
 
Cuttlefish
 
 
Yam
Pomegranate
 
Duck
 
 
 
Watermelon
 
Duck Egg
 
 
 
 
 
Honey
 
 
 
 
 
Milk
 
 
 
 
 
Oyster
 
 
 
 
 
Pork
 
 
 
 
 
Rabbit
 
 
 
 
 
 
 
 
 
Yang
Yang tonics maintain and improve our ability to generate warmth and stimulate our system.  Yang tonics include:
 
Grain
Vegetable
Fruit
Legumes & Nuts/Seeds
Animal Products
Spices & Herbs
 
 
Cassio Fruit
Chestnut
Kidney
Basil
 
 
Raspberry
Pistachio
Lamb
Chive Seed
 
 
 
Walnut
Lobster
Cinnamon Bark
 
 
 
 
Shrimp
Clove
 
 
 
 
 
Dill Seed
 
 
 
 
 
Fennel Seed
 
 
 
 
 
Garlic
 
 
 
 
 
Ginger (dried)
 
 
 
 
 
Nutmeg
 
 
 
 
 
Rosemary
 
 
 
 
 
Sage
 
 
 
 
 
Savory
 
 
 
 
 
Star Anise
 
 
 
 
 
Thyme
 
The Temperatures of Foods
The temperature of a food is a measure of its effect on the metabolism after initial digestion.  People with cold constitutions or temporary cold conditions need to eat more warming foods and vice-versa.  Foods may also be chosen according to season and prevailing weather.
 
The preparation of food will increase or decrease its innate temperature as follows:
 
               Raw, Chilled………………………………most cooling
               Steamed, Poached……………………….cooling
               Boiled……………………………………….neutral
               Stir-fried……………………………………mildly warming
               Casseroled, Baked……………………….warming
               Deep-fried………………………………….heating
               Roasted, Grilled…………………………..most heating
 
 
 
Regulating Foods 
 
Qi Circulation
Qi circulation is stimulated by the sweet and pungent flavors.  Foods which particularly influence Qi circulation include:
 
Grain
Vegetable
Fruit
Legumes
Animal Products
Spices & Herbs
 
Carrot
 
 
 
Basil
 
Mustard Leaf
 
 
 
Caraway
 
Radish
 
 
 
Cardamom
 
 
 
 
 
Clove
 
 
 
 
 
Coriander
 
 
 
 
 
Dill Seed
 
 
 
 
 
Garlic
 
 
 
 
 
Marjoram
 
 
 
 
 
Orange Peel
 
 
 
 
 
Star Anise
 
 
 
 
 
Tangerine Peel
 
 
 
 
 
Tumeric
 
Blood Circulation
Since Qi moves the Blood, Blood circulation is also stimulated by the sweet and pungent flavors.  Foods which particularly influence Blood circulation include:
 
Grain
Vegetable
Fruit
Legumes
Animal Products
Spices & Herbs
 
Auberigine (eggplant)
Hawthorn Berry 
 
Crab
Amasake
 
Mustard Leaf
Peach
 
Sturgeon
Brown Sugar
 
Onion
 
 
 
Chili Pepper
 
Scallion
 
 
 
Chive
 
 
 
 
 
Vinegar
 
 
 
 
 
 
 
 
Heat
Hot conditions are improved by cooling foods.  In chronic cases cooling foods are used to steadily cool and moisten.  In acute cases of pathogenic invasion cool foods are combined with the pungent flavor to drive out the Heat.  (If Heat is due to the excessive accumulation of Dampness, use caution as many of these foods would contribute to the pre-existing Damp condition.)  Effective foods include:
 
Grain
Vegetable
Fruit
Legumes
Animal Products
Spices & Herbs
Millet
Asparagus
Banana
Mung Bean
Chicken Egg White
Elderflower
Wheat
Aubergine (eggplant family)
Grapefruit
 
Clam
Peppermint
 
Bamboo Shoot
Lemon
 
 
Salt
 
Lettuce
Watermelon
 
 
 
 
Mung Bean Sprout
 
 
 
 
 
Potato
 
 
 
 
 
Tofu
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Cold
Cold conditions are improved by warming foods.  In chronic cases warm and sweet/pungent foods are used which warm us steadily.  In acute cases of pathogenic invasion warm or hot foods are combined with stronger pungent flavors to drive out the Cold.  Effective foods include:
Grain
Vegetable
Fruit
Legume & Nuts
Animal Product
Spices/Herbs & Beverage
Sweet Rice
Kohlrabi (“turnip cabbage”)
Cherry
Chestnut
Anchovy
Basil
 
Leek
Peach
Pine Kernel
Chicken
Bay
 
Mustard Leaf
 
Walnut
Lamb Kidney
Black Pepper
 
Onion
 
 
Mussel
Cayenne 
 
Scallion
 
 
Mutton
Coriander Seed
 
Squash
 
 
Shrimp
Dill Seed
 
Sweet Potato
 
 
Trout
Fennel Seed
 
Turnip
 
 
 
Garlic
 
 
 
 
 
Nutmeg
 
 
 
 
 
Rosemary
 
 
 
 
 
Vinegar
 
 
 
 
 
 
 
 
 
 
 
Wine
 
 
 
 
 
 
 
Damp
Dampness results from the body’s failure to burn off or transform moisture.  Dampness is treated by avoiding dampening foods, by strengthening the body and by including bitter foods and foods which counteract Dampness.  Effective foods include:
Grain
Vegetable
Fruit
Legume
Animal Product
Spices/Herbs & Beverage
Alfalfa
Celery
Lemon
Aduki Bean
Anchovy
Garlic
Barley
Corn (if not gluten sensitive)
Pumpkin
Kidney Bean
Mackerel
Green Tea
Buckwheat Tea
Daikon
Umeboshi Plum
 
 
Horseradish
Rye 
Kohlrabi
 
 
 
Jasmine Tea
 
Mushroom (button)
 
 
 
Job’s Tears
 
Mustard Leaf
 
 
 
Marjoram
 
Onion
 
 
 
Parsley
 
Radish
 
 
 
 
 
Scallion
 
 
 
 
 
Turnip
 
 
 
 
 
 
 
 
 
 
 
Water
Water refers to a condition of Dampness where moisture is retained as water as in edema.  Water-draining foods include:
 
Grain
Vegetable
Fruit
Legume
Animal Product
Spices & Herbs
Alfalfa
Celery
Grape
Aduki Bean
Anchovy
Fenugreek
Barley
Kelp
Lemon
Black Soybean
Clam
Garlic
 
Lettuce
Umeboshi Plum
Broad Bean
Frog
Job’s Tears
 
Seaweed
 
 
Mackerel
 
 
 
 
 
Sardine
 
 
 
 
 
 
 
 
 
Phlegm
Phlegm refers to a condition of Dampness where moisture is retained as Phlegm or Mucus.  Phlegm-resolving foods include:
 
Grain
Vegetable
Fruit
Legume & Nuts
Animal Product
Spices/Herbs & Beverage
 
Daikon
Pear
Almond
Clam
Apple Peel
 
Mushroom (button)
Persimmon
Walnut
Shrimp
Lemon Peel
 
Mustard Leaf
Plantain
 
 
Licorice
 
Olive
 
 
 
Marjoram
 
Onion
 
 
 
Mustard Seed
 
Radish
 
 
 
Orange Peel
 
Seaweed
 
 
 
Black/White Pepper
 
Shitake Mushroom
 
 
 
Peppermint
 
Watercress
 
 
 
Tea
 
 
 
 
 
Thyme
 
 
 
 
 
 
 
 
 
 
 
A Note on Dampness
 
Dampness is the over-retention of moisture in the body either as water or as phlegm.  It is frequently caused by combinations of over-eating, lack of exercise and exposure to damp environments.  Some foods will aggravate the tendency towards Dampness and need to be reduced by people with damp conditions (including excess weight).  The following foods are especially Damp-forming:
 
Grain
Beverages
Fruit & Vegetables
Legumes
Animal Products
Spices & Herbs
Wheat
Concentrated Juices—especially Orange & Tomato
Banana 
Roasted Peanuts
Dairy Producst (sheep & goat are less dampening)
Sugar & sweeteners
Bread
Beer
 
 
Pork
 
Yeast
 
 
 
Rich Meat
 
 
 
 
 
Saturated Fats
 
 
 
 
 
 
 

 
 

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Weight Loss Notes
 
Acupuncture has been proven to aide weight loss in a healthy manner.  All research on utilizing oriental medicine for weight loss included healthy diet and exercise.  Control groups following the same diet and exercise lifestyles while varying only in the addition of acupuncture and/or herbal treatments demonstrated that those receiving acupuncture and/or herbs lost more weight and maintained their weight-loss longer.
 
 
Allergy & Fatigue Notes
 
We will look at your nutritional habits.  We will be looking to build qi while also looking to reduce dampness and/or phlegm in most cases.