Health Information

During the Start of Autumn, bone nourishment should prioritize warming and tonifying.

Release Date:

2023-08-08 07:11

 

 

The Beginning of Autumn, the seventh solar term, marks the first seasonal transition into fall. At this time, the dog days of summer are not yet over, and the autumnal chill is still faint. Yet gradually, the cool breezes begin to carry their promise, white frost starts to appear, and the cold cicadas begin to sing.

After enduring the “bitter summer” and eating less, people’s appetites gradually improve with the arrival of autumn. Just as summer brings “summer thinness,” autumn calls for “warming and tonifying” nourishment—hence the traditions of “applying autumn fat patches” and “racing to build up autumn reserves” around the Beginning of Autumn.

As the autumn winds rise and appetites awaken, it’s the perfect time to enjoy meat dishes to boost nutrition, strengthen bones, and invigorate the body. Consider braised pork, red-cooked pork, poached pork, meat-filled dumplings, braised chicken, braised duck, and red-cooked fish, among others.

In addition to eating meat to build up one’s strength, one should also “increase sourness” at the beginning of autumn.

This is because, after the Beginning of Autumn, daytime temperatures remain hot, but the chill in the mornings and evenings gradually intensifies; vulnerable individuals should especially avoid exposure to cold. Unlike the humid conditions of the long summer, autumn brings dryness—though the lingering heat of summer persists, the dryness is classified as “warm dryness.”

The “Plain Questions: On the Regulation of the Organs According to the Seasons” states: “The Lung governs autumn… The Lung desires to gather and contract; therefore, one should promptly consume sour flavors to consolidate it—using sour tastes to tonify and pungent flavors to drain.” Sour flavors have a astringent, consolidating effect that nourishes the Lung, while pungent flavors have a dispersing, draining effect that clears the Lung. Since autumn is a season for gathering rather than dispersing, one should, as far as possible, limit intake of pungent foods such as scallions and ginger, and instead consume more sour fruits and vegetables to nourish yin and moisten dryness.

In short, during the Start of Autumn, nourishing the body and strengthening the bones calls for a focus on warming and tonifying foods.

Apples are recommended to eat at the Start of Autumn. Traditional Chinese medicine holds that apples have the effects of generating body fluids, moistening the lungs, relieving irritability, stimulating appetite, and aiding in sobering up; for those with indigestion or qi stagnation, apple juice can be consumed. Modern medicine further suggests that apples can help prevent and alleviate fatigue, as the potassium they contain binds with excess sodium in the body and promotes its excretion. When one consumes too much salt, eating apples can assist in eliminating the surplus, making apples or apple juice beneficial for individuals with hypertension.

Broccoli is recommended for consumption at the Start of Autumn. Broccoli is rich in vitamin A, vitamin C, and carotene, which can effectively enhance the skin’s resistance to damage and help maintain its elasticity. The most common ways to prepare it include stir-frying, making cold salads, and blanching for hot-pot dishes.

Honey is recommended to be consumed at the Start of Autumn. Honey is rich in easily absorbable amino acids, vitamins, and sugars, making it an excellent beauty aid. In addition, consuming more honey during the autumn can help moisten the lungs and dispel dryness, nourishing the body from within and enhancing its external appearance.

It is advisable to eat kelp at the Start of Autumn. Kelp is rich in minerals, which help regulate blood pH and prevent excessive oil secretion on the skin. It can be served cold as a salad, stir-fried, or quickly blanched in hot broth.

It is auspicious to eat lotus root at the Beginning of Autumn. Lotus root can be enjoyed as a fruit or prepared as a delicious dish, and is equally delightful whether eaten raw or cooked. As the popular saying goes, “The entire lotus plant is a treasure, with autumn lotus root being the most nourishing of all.” With the arrival of the Beginning of Autumn, fresh lotus root is at its peak season. During this dry weather, consuming lotus root helps nourish yin and clear heat, moisten dryness and quench thirst, as well as calm the mind and soothe the spirit. Moreover, lotus root has a warming nature and can help constrict blood vessels; regular consumption can also tonify the lungs and nourish the blood. The most common preparations include lotus-root-and-pork-rib soup, as well as cold salads or stir-fries.

It is auspicious to eat fish at the Beginning of Autumn. Omega-3 fatty acids found in fish, particularly deep-sea species, can neutralize bioactive substances that damage skin collagen and hyaluronic acid—key components of skin hydration—thereby preventing wrinkle formation and making fish one of the foods that help slow down aging. Examples include fish soup and steamed fish.

With the onset of the Autumnal Equinox, yang energy in the body declines while yin energy rises; therefore, dietary and lifestyle practices should focus on nourishing the lungs. It is advisable to go to bed early and rise early, and to consume foods that clear heat, moisten dryness, and calm the spirit.

 

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