Sprouts Egg white Lobster Clams
Cream Aged cheese Nuts and seeds Egg yolk Crabs Fish( cooked, fried) Sashimi( raw fish) Pork Coffee
Poultry Beef Organ meats Chocolate Kuzu
Flavoring, herbs, and spices have warming and cooling qualities of their own and will affect the foods with which they’ re used accordingly. HERBS, SPICES, FLAVORINGS
WARMING Garlic Ginger Cumin Caraway Basil Thyme Oregano Bay leaf Black pepper Coriander seed Cinnamon Cloves Vanilla Miso Brown sugar Salt( holds heat)
At first glance, the classification of some of the herbs and flavorings may seem paradoxical: Curry, after all, tastes“ hot.” Yet our concept of the pendulum swing, or that of one thing turning into its opposite, supports what modern science tells us: that the final effect of“ hot” spices is indeed cooling. Curry, hot peppers, and the like all grow in a hot climate; they feel initially hot to the taste because they expand the capillaries, thus allowing blood to rush to the surface of the skin. This action provokes perspiration; and when perspiration evaporates, the effect on the body is cooling. To test this, simply eat a spicy Indian meal in the middle of winter and then go out for a walk in the minus 15 ° wind— you’ ll feel chilled to the bone.