Q: Taking a closer look at the newly announced Canadian Food Guide by the federal government, we see a heavy emphasis on the vegetable and fruits. Is there any suggestion from a TCM’s point of view?
A: In TCM philosophy, preserving our body’s Yang energy, is the key to longevity. Whereas, vegetable and fruit are conventionally considered as food associated with element that is cold in nature. Therefore, depending on each individual’s body constitution, we would sometimes advise against consuming food that is prepared from raw materials such as salad or sashimi, and it is often recommended to blend in ginger or perilla leaves (the purple leaf served with many sushi dishes) to balance the Yin and Yang energy in the diet.
Q: What is your recommendation on consuming vegetable and fruit?
A: TCM practitioners often give food cure advice based on individual needs, and different food colours have association with corresponding organs in our bodies. According to the Five Element theory, green is linked to the liver, red is associated with the heart, yellow is related to the spleen, white is linked to the lungs, and black is tied to the kidneys and brain. Similarly, modern research has shown that colorful vegetable and fruit often contain phytochemicals, which are essential to our health. For example, green leaves could help improve eye health, red vegetables could promote cardiovascular function, orange and yellow plants could improve skin health and immune function, white vegetables contain anti-inflammatory property, and dark blue-purple plants could protect urinary system and improve memory. Therefore, it is often recommended to incorporate various colours in our cuisines, and increasing the efficacy of food cures.
Q: Most of the meat and animal based proteins are replaced with plant based proteins such as beans and peas in the new food guide. Is there any concern to it?
A: Although beans and peas are excellent sources of proteins, they also contain fibers and polysaccharide that are not digestible by human bodies, which often causes gas accumulation in the intestines, leading to abdominal distension. It is recommended to fully cook the beans and peas before consuming. Also, individual with stomach problem is also advised to replace protein from other sources, because beans and peas could stimulate production of stomach acid, resulting in further digestive disturbance.
Q: Is the new food guide suitable for individuals with all body types?
A: According to the official statement, the purpose of the new food guide is to satisfy Canadians’ nutritional needs and reducing obesity rate and the risk of chronic diseases, such as type 2 diabetes or heart disease. Therefore, we could assume that the new dietary guide is designed for healthy individuals with an interest in healthy eating and nutrition; however, it might not be recommended to follow strictly for people already presenting with chronic metabolic conditions. For instance, according to a recent analysis from Dr. Dave Harper of BC Cancer Research Institute, the snapshot photo posted on the new food guide only contain 15% protein and 20% fat, whereas the rest 65% is mainly carbohydrates. Such a high carbohydrate diet should be avoided for patients with diabetic conditions. Thus, we should approach this new dietary guide with an open-minded attitude, because the guideline is designed based on statistics, whereas each individual’s health condition could vary and should therefore, be adjusted accordingly.