Nature provides us with foods that are perfectly suited for each time of the year. If we gratefully accept these seasonal gifts from the Earth, we help our body to remain in balance with the changing environmental conditions throughout the year. This prevents us from accumulating too much of any one humour, or energy, which can lead to imbalances and disease. Unfortunately, in the modern Western world, most of us enjoy consuming the poisoned apple through easy access to all sorts of tropical and out of season foods from every corner of the Earth. While this might be pleasant and convenient at the time, it causes us to fall out of balance with natural cycles and as a result, into disease.
Traditional Eastern medicines, like Ayurveda, Chinese and Tibetan medicine, all maintain that eating seasonally is a vital part of the maintenance of good health. In this essay, we will examine this concept from the perspective of the Tibetan tradition, which recognises six seasons, one more than the other two traditions. Each season is a time where specific humours accumulate, manifest or can be pacified, if one is living in tune with nature. By examining these seasons in more detail, and relating them to where we live, we can gain insights into the dietary choices that are most conducive to good health.
Are you interested in a holistic approach to health that incorporates seasonal eating? Read about my programs here.
Starting from the Tibetan lunar New Year (which generally falls around the middle of February), the first season, early spring, lasts until around the middle of April. Spring is known as a conflict season in Tibetan medicine, as the body is still cold from winter but it begins to be invaded by the increasing external warmth. This can cause a manifestation of disease, in this case through the melting of the stagnant Phlegm humour built up over winter. Therefore it is an especially important time, alongside autumn, for health to be given extra care and attention. Foods with the astringent (Earth and Air) and also bitter (Water and Air) tastes should be given a predominance in this season – foods that are light and drying which balance the manifestation of phlegm and mucus so common in this season. Examples include aged barley, game meat, chicken or turkey and the leafy greens that nature provides in spring like dandelion. Vegetables should be well cooked and spiced with ginger, cinnamon and other warming spices. Importantly, the salty and sweet tastes should be minimised as this encourages the formation of more dampness and Phlegm (Arya, Sharma, 2019).
Late spring is the next season, running from April to mid-June, where the Wind humour naturally begins to accumulate. By now, any excesses of the Phlegm humour should be pacified. Sweet (Earth and Water) and oily food should be relied upon in this season, to balance the accumulating Wind humour. This could include rice, sweet fruits like dates, bananas and animal protein. The salty, pungent and sour tastes should be avoided, as these may aggravate the Wind humour and warm the body too quickly. (Arya, Sharma, 2019).
Summer, June to mid-August, is when the temperature is rising significantly and this pacifies the accumulated Wind humour from spring. The Bile humour now naturally accumulates with the heat and sweet, sour (Earth and Fire) and salty (Water and Fire) foods should be consumed according to Asian traditions. In Europe, the focus should be on both mildly cooling and warming foods to balance the heat. Good examples are salads, cooked vegetables, fresh fruits, rice and goat products. Extremes of warming foods should be avoided in this season (such as spicy foods and dry meat) as well as too much cold water or ice cream because they can harm the digestion (Arya, Sharma, 2019).
Autumn follows summer, from August to mid-October, where temperatures start to cool and conflict with the warmth of the body. The sweet, bitter and astringent tastes are suitable for this season as these tastes balance the bile which is prone to manifesting symptoms at this time, particularly through the liver and gall bladder. Examples include fresh fruit, chicory, and lentils. Extra attention should be paid to balancing the liver in autumn, especially around the equinox. Strong fatty, oily and heavy meats should be avoided at this time as they place extra strain on the liver and aggravate the Bile humour (Arya, Sharma, 2019).
After autumn, the Tibetan season of early winter follows, from around October to mid-December. The temperature continues to fall and cool the body, although the change is less sudden than in autumn. Sweet, sour and salty tastes are appropriate here, which help the body to complete the pacification of the Bile humour which accumulated during the warm summer months and avoid excessive accumulation of Phlegm during winter. Examples of appropriate foods are mildly warming foods like animal meats and starchy vegetables. Cold and raw foods should be avoided as the body needs warming at this time (Arya, Sharma, 2019).
The final season of the Tibetan calendar is late winter, from December to mid-February. In this season, the food should be similar to early winter but with less sweet foods to avoid accumulating too much Phlegm which could then cause ill-health when it manifests around the spring equinox. Spices can be used to warm the food and control Phlegm accumulation. (Arya, Sharma, 2019).
While eating according to the seasons is a great way to maintain health, it should be noted that these suggestions are only suitable if one is already in a good state of balance. If any imbalances or symptoms of disease already exist, one should prioritise fixing these first and avoid the suggested foods which may aggravate the existing condition, or humour, in the body. All dietary suggestions should be weighted towards that which will fix the existing imbalance first. One should also consider any adjustments that might be appropriate if the climate where one lives is not comparable, for example if one lives close to the equator or if rainy seasons are a significant occurrence.
Are you interested in a holistic approach to health that incorporates seasonal eating? Read about my programs here.
References
Dr Pasang Y Arya, TME: The Tibetan Medicine Education Centre, Spring advice, https://tibetanmedicine-edu.org/tmm/tm/tibetan-medicine/seasonal-advice/
Dr Pasang Y Arya, TME: The Tibetan Medicine Education Centre, Summer advice, https://tibetanmedicine-edu.org/tmm/tm/tibetan-medicine/seasonal-advice/summer-advice/
Dr Pasang Y Arya, TME: The Tibetan Medicine Education Centre, Autumn advice, https://tibetanmedicine-edu.org/tmm/tm/tibetan-medicine/seasonal-advice/autumn-advice/
Dr Pasang Y Arya, TME: The Tibetan Medicine Education Centre, Winter advice, https://tibetanmedicine-edu.org/tmm/tm/tibetan-medicine/seasonal-advice/winter-advice/
Sharma, M, 2019, School of Health Naturopathy Course DVD Lectures and Slides, Tibetan Medicine Module, The School of Health, Stroud, UK
