Health

Vegetables and Herbs and their Temperaments​

PDFPrintE-mail

Last Updated on Saturday, 31 August 2019 15:53

Previously, various fruits and their temperaments were discussed. Below, a list of various vegetables and herbs and their temperaments will be presented. The list will commence with vegetables and herbs available in winter, then summer, and then those found in most of the year or throughout the year.

Artichoke (globe variety): Hot and moist (third quarter of the year)

Broad beans: Dryness with some heat (second and third quarter of the year)

Brussels sprout: Cold and moist to cold and dry (second and third quarter of the year)

Asparagus: Hot and moist (last half of the year)

Olive: Hot and moist (first quarter of the year)

Read more: Vegetables and Herbs and their Temperaments​

 

Fruit and Their Temperaments​

PDFPrintE-mail

Last Updated on Monday, 22 April 2019 09:59

As mentioned previously, different foods, such as fruit, vegetables, meats, etc, have different temperaments. Accordingly, they have varying degrees of heat, cold, dryness and moisture.

Below is a list of various fruit, the period of the year in which they are generally found, and their temperaments. We will first mention the winter fruit, and then the summer fruit, and then the fruit that are not restricted to any period of the year.

Fruit of the Second/Third Quarter

Orange (sour): cold and dry

Orange (sweet): cold and moist

Naartjie: cold and dry

Grape fruit: cold and dry

Guava (unripe): cold and dry

Read more: Fruit and Their Temperaments​

 

A Method of Determining Temperament​

PDFPrintE-mail

Last Updated on Tuesday, 05 March 2019 08:43

A simple method through which one may determine the temperament of a food is through the taste of the food. There are four basic tastes and each has its own temperament. They are:

Salty: These foods are generally hot and dry.

Sweet: These foods have some heat but are predominantly moist.

Sour: These foods are cold and dry.

Pungent (spicy): These foods are generally hot and dry.

Another simple method that we can use is the following:

Read more: A Method of Determining Temperament​

 

The Temperament of Foods

PDFPrintE-mail

Last Updated on Saturday, 10 November 2018 15:23

As discussed previously, temperament in Tibb consists of four qualities viz. heat, cold, moisture and dryness. These four qualities are found in foods as well, and hence foods also have their own temperament.

This means that foods will either be cooling or heating for the body, together with having an appropriate level of moisture or dryness. Accordingly, heating foods will increase the metabolism of the body, while cooling foods will slow the metabolism of the body. This has also been proven scientifically. Research by Dr Edward Howell has proven that when heating spices are consumed, the body dramatically increases the production of digestive enzymes.

Read more: The Temperament of Foods

 

Temperament

PDFPrintE-mail

Last Updated on Monday, 16 July 2018 15:27

The concept of temperament is found in every object in the world. When speaking of temperament, most of us think of it as either hot or cold. In the practice of Tibb, two more qualities have been recognized i.e. moisture and dryness. For example, a dry stem of a flower has more dryness and is therefore hard and brittle, but a fresh stem has more moisture, and for that reason, it is flexible and soft. The above mentioned four qualities have been noticed in all things, although in different ratios, with some having more heat and others more cold, or some being drier and others more moist.

Our bodies are also made up of these four qualities. The body temperature is generally about 37°C. This means that it has more heat and less coldness. It also has a water content of about 70% which makes the body more moist. Hence, dryness is found to a lesser extent. It is for this reason that the body is flexible enough to allow movement, but dry and firm enough to maintain a posture. The heat found in the body is to allow the moisture to move throughout the body and also to facilitate the function of metabolism and all other functions as well.

Read more: Temperament

 

Page 1 of 6

<< Start < Prev 1 2 3 4 5 6 Next > End >>