Spring brings to mind images of renewal, birth and growth. In Traditional Chinese Medicine (TCM) th

ere is an analogy of plant life pushing up from the ground and reaching towards the sun. The slumber and hibernation of winter is behind you and spring brings warmth and energy.
Changing with the seasons comes naturally to us. In the cycle from winter to spring, we tend to crave lighter, fresher foods. TCM states that spring is the season to tend to the Liver.
The function of the Liver Organ is to promote the smooth flow of Qi. When Qi is stagnant, symptoms of pain, irritability or headaches may arise. When Qi is flowing smoothly; we feel calm in body and mind.
A cleanse in the spring is the perfect time to aid the Liver’s function of smooth Qi distribution. It is important that all aspects of ingesting foods are observed. For example, eat less and slowly. Foods are best served raw or cooked very quickly. Also, steamed foods are preferred over grilling or frying.
Foods that move the Liver out of stagnation include:
Seaweeds (kelp and spirulina), Lettuce, Cucumber, Tofu, Millet, Sprouted grains, Green vegetables and Fruits. Herbs such as: dandelion, milk thistle and chamomile are recommended. Lemon water and apple cider vinegar also aid in cleansing process.
Foods that stagnate the Liver:
Animal protein, Poor quality fats (margarine), Refined foods, Hot spices, Cheese and Eggs. Alcohol, Caffeine and other intoxicants are best avoided.
Acupuncture can help with the detoxification of the Liver. There are many points on the body and ear that encourages the smooth flow of Qi. Cravings are diminished, pain is decreased and calm, clear mind is the result.
Contact me with any questions that you may have regarding a Liver cleanse or Acupuncture in general.
Always consult your MD before embarking on a cleanse.
Reference:
Pitchford, Paul. Healing with Whole Foods. Berkeley, California, North Atlantic Books, 1993.