I was just wondering if anyone out there does this kind of eating with the seasons. I know it is at least Ayurvedic, but in some time in history it probably was in most or all cultures to some degree. It looks something like this:
Late Fall-Winter: High protein/fat, lots of warming and cooked foods. Meats, root veggies and fruits like avocados and bananas (heavier fruits) or cooked fruits with spices. Warm milk with warming spices. Heavier grains like wheat. Nuts and seeds.
Spring: Low Protein/Fat and lower calorie intake then winter. Bitter greens and veggies, other spring harvested veggies. Low mucous-forming foods (little to no dairy). Lighter meats and not very many. Lighter grains (meaning less glutenous).
Summer: High carb. Summer veggies and fruits. Cold dairy products. Grains. Lighter meats.
I am a traditional foodist that has been doing a combo of winter and summer (lower carb, though) for several years. We just don't feel "great" but not terrible by any means. A lot of problems I had when veg*n are gone on TF, but in spring and fall we have colds like mad. Then DS ended up with a persistent rash around his mouth that we discovered was from being overheat in summer (salty foods esp). We put him on a Pitta pacifying diet (Ayurveda) and its been amazing! So I started reading more (John Douillard's books) and came across the above way of eating. He claims this is the way most people would have eaten in history simply based on what was available.
The idea is that we store up fat and nutrients in the winter months and are warmed by the warming (fat, protein, spice, salt) foods. The foods are more mucous-forming to help counter the drying out of winter.
Then in spring we need to "clean out" and re-set our metabolism to burn fat for energy so we eat bitter greens and sprouts and such. Because spring is so "wet" and our bodies hold more mucous/water, we should not eat mucous-forming foods (dairy, grains, most meats).
In summer and early fall we need more easy energy (longer days, work, etc) in the form of summer harvested carbs (fruits and veggies, dairy and grains, meats okay in moderation). He claims that the blood sugar roller-coaster is not a concern if we eat properly the previous seasons--I am still figuring out why he says this happens. Something about resetting our metabolism in the spring to handle the carbs in summer (???)
I hope this thread does not turn into a high fat/low fat or veg/omni debate. I really am looking for people with experience with this type of eating. Especially if they modify it to be a little more fat/protein in the warmer months (as I hope to!) but include a lot of bitters in spring and more carbs (without "carb crashing"!) in summer.
Anyone?
Late Fall-Winter: High protein/fat, lots of warming and cooked foods. Meats, root veggies and fruits like avocados and bananas (heavier fruits) or cooked fruits with spices. Warm milk with warming spices. Heavier grains like wheat. Nuts and seeds.
Spring: Low Protein/Fat and lower calorie intake then winter. Bitter greens and veggies, other spring harvested veggies. Low mucous-forming foods (little to no dairy). Lighter meats and not very many. Lighter grains (meaning less glutenous).
Summer: High carb. Summer veggies and fruits. Cold dairy products. Grains. Lighter meats.
I am a traditional foodist that has been doing a combo of winter and summer (lower carb, though) for several years. We just don't feel "great" but not terrible by any means. A lot of problems I had when veg*n are gone on TF, but in spring and fall we have colds like mad. Then DS ended up with a persistent rash around his mouth that we discovered was from being overheat in summer (salty foods esp). We put him on a Pitta pacifying diet (Ayurveda) and its been amazing! So I started reading more (John Douillard's books) and came across the above way of eating. He claims this is the way most people would have eaten in history simply based on what was available.
The idea is that we store up fat and nutrients in the winter months and are warmed by the warming (fat, protein, spice, salt) foods. The foods are more mucous-forming to help counter the drying out of winter.
Then in spring we need to "clean out" and re-set our metabolism to burn fat for energy so we eat bitter greens and sprouts and such. Because spring is so "wet" and our bodies hold more mucous/water, we should not eat mucous-forming foods (dairy, grains, most meats).
In summer and early fall we need more easy energy (longer days, work, etc) in the form of summer harvested carbs (fruits and veggies, dairy and grains, meats okay in moderation). He claims that the blood sugar roller-coaster is not a concern if we eat properly the previous seasons--I am still figuring out why he says this happens. Something about resetting our metabolism in the spring to handle the carbs in summer (???)
I hope this thread does not turn into a high fat/low fat or veg/omni debate. I really am looking for people with experience with this type of eating. Especially if they modify it to be a little more fat/protein in the warmer months (as I hope to!) but include a lot of bitters in spring and more carbs (without "carb crashing"!) in summer.
Anyone?
