Fall in Chinese Medicine — Terrain Natural Medicine

By Jessica Carlton, LAc “Jae”

Fall is frequently associated with themes of transition, transformation, release, loss, death and the grief that often accompanies it all.

Fall shows us we are not unlike trees. In order to conserve, preserve and store what will nourish us through Winter, and not just ensure our growth, but also our vitality come Spring, we must first shed that which no longer serves us.

This often looks a lot like dying.

But fall is more than just a time for letting go… Fall is also a time for calling in. A time for breathing deeply…for embracing the new experiences that come with unexpected or even intentional change. It’s a time for reflection and for getting really clear, through the practice of careful discernment, on what we value most and want to carry forward, to sustain and nourish our soul, and to provide the warmth and glow that will lead us through the darkness of the upcoming seasons, until the light returns come Spring.

Fall Associations

Orifice: Nose

Body Part: Skin/ Hair

Location: Shoulder/ Upper Back

Flavor: Pungent

Smell: Fishy

Cereal/ Grain: Rice

Musical Note: Shang/ Corresponds to D in Western Musical Notation

Sound of the Lung: Ssssssssssss (sounds like a buzzing bee)

Planet: Venus

Qi: Wei Qi/ Defensive Qi

Yin Organ: Lung

Yang Organ: Large Intestine

Element: Metal

Color: White

Animal: Horse

Spirit: Po/ Courage

Virtue: Integrity

Direction: West

Weather: Dryness

Emotion: Grief/ Sadness

Sound: Crying/ Weeping

To begin our Fall Series, let’s chat food

It’s impossible to talk about food in Chinese medicine without first mentioning the Spleen, the central organ of digestion, responsible for the transformation and transportation of our food.

I think it’s important to also note, that when discussing organs from a Chinese medicine perspective, we are not only discussing the anatomical and physiological aspect of the Organ, but also, it’s mental, emotional, spiritual and energetic components as well.

The Spleen is associated with the Earth element, which directly nourishes the Metal element, and the Spleen and Lung have an intimate relationship in the production of our body’s Zong Qi, or Gathering Qi, which is combination of food Qi, or Gu Qi, derived from the nourishment and vital energy of the food we consume, combined with Air Qi, taken in from the Lungs.

Zong Qi is critical in nourishing both our Heart and our Lungs, and it is fundamental in maintaining our body’s autonomic, or involuntary processes, such as our heartbeat and respiration. It also supports healthy circulation and energy distribution throughout the body, contributing deeply to our body’s overall vitality and health. Zong Qi also reflects and is affected deeply by our emotional health and wellness and contributes to the production of Zhen Qi or True Qi, which is considered to be the ultimate refined form of Qi in the body, that plays a fundamental role in sustaining life, health and wellness. This Zhen Qi goes on to circulate through the body, nourishing and energizing our vital organs via the meridians and vessels.

To ensure we maintain health and vitality through Fall, as well as nourish our Lung and Large Intestine networks and boost our body’s immune system response, it is critical to nourish our digestive system via the Spleen and its paired organ, the Stomach.

The Flavor of the Spleen is Sweet

The sweet flavor in Chinese medicine is considered the great harmonizer, as it harmonizes all the other flavors, as well as harmonizing the digestion by gently and effectively stimulating the circulation and Qi of the digestive system. The sweet flavor is also considered to be the most common flavor and virtually all foods contain some measure of sweetness.

There are two categories of sweetness to consider: Full Sweet and Empty Sweet.

Full Sweet foods are considered meats, legumes, nuts, dairy and starchy vegetables, where Empty Sweet includes most fruits and sweeteners. Each serve their respective functions. Full Sweet foods are tonifying and strengthening, and used to treat deficiency, where Empty Sweets are considered more cleansing and cooling to the body.

Overall, Sweet foods are also moistening and benefit Dryness, which is the weather pattern associated with Fall. Like everything, Sweet foods should also be consumed in moderation, as the moistening properties can lead to the accumulation of Phlegm, Dampness and often excess Heat as a result.

The Flavor of the Lung is Pungent:

The pungent flavor disperses stagnation and promotes the circulation of Qi and Blood, sending energy outwards and upwards. It also helps to stimulate digestion and break up mucus, which can be helpful when the Large Intestine and Lung Organ Networks are impacted during the Fall Season.

It is important to be cautious when choosing pungent foods, as some are so hot that they will cause the body to sweat too much, which ultimately results in cooling the body instead of warming it up; it’s more effective to choose warm pungent foods to benefit cold conditions. You can also choose cooling pungent foods when excess heat is present.

One must also choose caution when a deficiency or excess is present in the body. Pungents must be supported with a tonifying diet when deficiency is underlying, or this deficiency will perpetuate. Additionally, using pungents when excess is present will overstimulate and exhaust Qi and Blood.

One must also be careful to avoid excessive pungent flavors during Fall, despite pungent flavors having an affinity for the Lung. This is because Metal can have an overbearing effect on the Wood Element, which has a particular affinity to the sour flavor; so during Fall, one should also decrease excessive pungent flavors and increase sour flavors.

The Sour Flavor is Associated with the Wood Element and the Liver:

The Sour Flavor has an astringent effect that simulates contraction and absorption, therefore it is often used for all “leaking and sagging” conditions that involve a loss of body fluids, such as sweating, diarrhea, or hemorrhage.

Sour foods are also blood movers and help to eliminate stagnation in the body. They are generally detoxifying and cleansing and can help tone our system. They will also counteract the effects of fatty foods and benefit digestive absorption. The sour flavor also specifically stimulates secretions from the gallbladder and pancreas and despite the acidic nature of most sour foods, they can also lower the acidity of the intestines.

One must be careful to consume sour foods in excess or it may cause an over-contraction and therefore the retention of moisture, which could further impact and damage the Lung and Large Intestine networks.

Foods To Support Building Qi through Fall:

Molasses

Oats

Octopus

Pheasant

Pigeon

Pigeon Egg

Potato

Quinoa

Rabbit

Rice

Royal Jelly

Sage

Sardine

Sweet Potato

Shiitake Mushroom

Squash

Sturgeon

Tempeh

Tofu

Trout

Venison

Yams

Almond

Beef

Carrot

Cherry

Chicken

Chickpea

Coconut

Date

Eel

Egg

Fig

Ginseng

Goose

Grape

Ham

Herring

Lentil

Licorice

Longan

Mackerel

Microalgea

Milk

Millet

Foods with an Affinity for the Spleen:

Grains: Barley, Buckwheat, Job’s Tears (Coix), Kamut, Millet, Oats, Rice, Rice (sweet), Seitan, Sorghum, Spelt, Wheat
Vegetables: Alfalfa Sprout, Asparagus, Aubergine, Broccoli, Carrot, Cauliflower, Chard (Swiss), Courgette, Coriander Leaf, Dandelion Leaf, Fennel Bulb, Jerusalem Artichoke, Leek, Lotus Root, Marrow, Mushrooms (Button), Mustard Leaf, Parsnip, Plantain, Potato, Pumpkin, String Bean, Sweet Potato, Squash (Summer, Winter), Turnip, Watercress, Yam
Fruits: Apple, Avocado, Banana, Blueberry, Carambola, Cherry, Date, Fig, Grape, Grapefruit, Guava, Kiwi, Kumquat, Lemon, Lime, Longan, Loquat, Lychee, Mandarin, Mango, Mulberry, Orange Peel, Citrus Peel, Papaya, Pear, Persimmon, Pineapple, Plum, Pomegranate, Pomelo, Strawberry, Tangerine
Beans: Aduki, Blackeye Bean, Broad Bean, Chickpea, Kidney Bean, Lentil, Pea, Soybean, Tofu
Nuts and Seeds: Almond, Chestnut, Coconut, Flax, Gingko, Hazel, Hemp Seed, Peanut, Pumpkin Seed, Sunflower Seed
Fungus: Field Mushroom (Agaricus), Oyster Mushroom, Shiitake
Fish: Anchovy, Carp, Cuttlefish, Herring, Frog, Loach, Mullet, Perch, Salmon, Sardine, Shark, Shrimp and Prawn, Sturgeon, Tuna, Whitefish
Meat: Beef, Chicken, Duck, Goat, Goose, Ham, Lamb, Mutton, Pork, Quail, Rabbit, Turkey
Dairy: Butter, Cheese, Egg (Chicken), Ghee
Culinary Herbs and Spices: Aniseed, Basil, Cardamom, Cayenne, Chili, Cinnamon Bark, Clove, Cumin, Fennel Seed, Fenugreek Seed, Galangal, Garlic, Ginger, Hawthorn, Horseradish, Juniper, Marjoram, Nettle, Nutmeg, Oregano, Perilla, Rosemary, Thyme, Turmeric.
Medicinal Herbs and Spices: Aconite, Angelica Root, Astragalus, Barberry, Bitter Orange Peel, Buchu, Chamomile, Chaste Tree, Chickweed, Damania, Devil’s Claw, Elecampane, Frankincense, Gentian, Geranium, Ginseng, Goldenseal, Hemp Seed, Juniper, Kava Kava, Kudzu, Lovage Root, Marshmallow Root, Mugwort, Myrrh, Osha, Pasque Flower, Perilla, Rhubarb Root, Saw Palmetto, Tansy, Tea Tree, Wheatgrass, White Horehound, Wormwood, Yarrow
Oils and Condiments: Olive Oil, Peanut Oil, Honey, Kuzu, Malt Sugar, Miso, Molasses, Rice Syrup, Salt, Soy Sauce, Brown Sugar, White Sugar
Beverages: Beer, Chamomile, Jasmine, Peppermint, Soy Milk, Star Anise
Essential Oils: Chamomile, Ginger, Neroli, Sandalwood

Foods with an Affinity for the Lung:

Grains: Amaranth, Job’s Tears (Coix), Oats, Rice (sweet), Sorghum
Vegetables: Asparagus, Bamboo Shoot, Burdock Root, Cabbage, Carrot, Chard (Swiss), Chinese Cabbage, Courgette, Coriander Leaf, Daikon, Jerusalem Artichoke, Kale, Leek, Mushrooms (Button), Mustard Leaf, Olive, Onion, Parsnip, Pepper (Bell), Pumpkin, Radish, Scallion, Squash (Summer, Winter), Turnip, Watercress, Yam
Fruits: Apple, Apricot, Avocado, Banana, Blueberry, Carambola, Date, Fig, Grape, Grapefruit, Guava, Lemon, Lime, Loquat, Lychee, Mandarin, Mango, Melon, Mulberry, Orange, Citrus Peel, Papaya, Pear, Persimmon, Plum, Pomegranate, Strawberry, Tangerine
Beans: Lima Bean
Nuts and Seeds: Almond, Cashew, Gingko, Peanut, Pine Kernel, Walnut
Fungus: Field Mushroom (Agaricus), Puffball (Giant), Wood Ear (Black Fungus)
Seaweeds: Agar, Irish Moss, Kelp/ Kombu, Laver
Fish: Eel, Herring, Shark, Sturgeon, Whitefish
Meat: Duck, Goose
Dairy: Cheese, Egg (Chicken), Egg (Duck), Egg White, Milk (Cow), Milk (Goat/ Sheep), Yogurt
Culinary Herbs and Spices: Aniseed, Basil, Cardamom, Cayenne, Chili, Cinnamon Bark, Fenugreek Seed, Garlic, Ginger, Horseradish, Juniper, Marjoram, Mint, Mustard, Perilla, Rosemary, Savory, Thyme, Winter Savory.
Medicinal Herbs and Spices: Aloe, Angelica Root, Astragalus, Barberry, Bayberry Bark, Bearberry Leaf, Bitter Orange Peel, Black Cohosh, Blackberry Leaf, Boneset, Borage, Butterbur, Camphor, Catnip, Celandine, Chamomile, Chickweed, Chrysanthemum, Cinnamon Twig, Cleavers, Coltsfoot, Comfrey Leaf, Cowslip Root, Echinacea, Elderflower, Elecampane, Eucalyptus, Eyebright, Geranium, Ginko Leaf, Ginseng, Goldenrod, Goldenseal, Heartsease, Honeysuckle, Horsetail, Mistletoe, Juniper, Licorice, Limeflower, Lobelia, Marshmallow Root, Microalgea, Mint, Mistletoe, Mullein, Myrrh, Osha, Pao D’Arco, Passionflower, Perilla, Pine Needle, Pleurisy Root, Sandalwood, Sassafras, Slippery Elm, Solomon Seal, Spearmint, Tea Tree, Vervain, White Deadnettle, White Horehound, Yarrow, Yerba Santa
Oils and Condiments: Peanut Oil, Agar, Amasake, Honey, Kuzu, Malt Sugar, Molasses, Brown Sugar, White Sugar
Beverages: Chamomile, Chrysanthemum, Coffee, Elderflower, Lemon Balm, Limeflower, Peppermint, Spirits, Black Tea, Green Tea, Wine
Essential Oils: Frankincense, Ginger, Lavender, Peppermint, Sandalwood, Tea Tree, Thyme

Work with Jae

Jae is a licensed acupuncturist and Chinese Medicine Practitioner, an intuitive, a sound healer, small batch apothecary owner, Human Design Analyst, Daoist Face Reader, subconscious mindset coach, certified Qigong teacher, artist and mycology enthusiast.

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