Back so soon? Yes, the Earth phase follows close upon the Fire phase and is followed closely in turn by the Metal phase. Think of a round cake that is cut into four large pieces, representing the Water, Wood, Fire and Metal phases. Now take a slice off the end of each piece: these slivers represent the Earth phase which is interspersed at the points of transition. (See a previous post detailing this.) The phase that we are now transitioning in the southern hemisphere is the most evident expression of this Earth energy, the late summer. As the Nei Jing tells us:

During the season between summer and autumn, late summer, the fruits ripen and turn yellow. When they ripen they taste sweet and can nourish spleen qi. The spleen qi is then able to nourish the muscles and flesh. (Suwen 5)

Not only is the Earth Element one of transition, it is also one of centrality. The organs of Earth, Stomach and Spleen, are central to the metabolic functions of the body, namely the taking in and transforming of food into Qi.

The stomach and spleen are like warehouses where one stores all the food and essences. They digest, absorb, and extract the food and nutrients. (Su wen 8)

For this series of blogs about food, the Earth is key, for it pertains to our appetite, taste, enjoyment, appreciation, digestion and utilisation of food.

The taste of Earth is sweet

While the taste of the Earth Element is sweet, this is not the sweetness of sugar, cakes, biscuits and ice cream, all of which are damaging to the Spleen if overindulged. Rather the sweet taste is a natural one that arises from the presence of complex carbohydrates. Zoey Gong in her Five Elements Cookbook says that “Sweet flavour is nourishing, slightly Warming, harmonising, and moistening. Half of your daily diet should come from Sweet foods to help strengthen your Spleen which prevents weak digestion.”

This view is antithetical to many modern dietary models which emphasise high protein and low carbohydrate intake. However, the Chinese medicine view arises from thousands of years of dietary development and is in the context of a diet that is a balance of flavours, colours, hot and cold properties, cooking methods and seasonal influences.

Let’s look at these sweet foods. A quick glance shows that most foods are sweet in flavour, or a combination of sweet and one other flavour. As you might expect, almost all fruits are sweet. Among the leafy vegetables, asparagus, bok choy, broccoli, brussels sprouts, cabbage, kale, lettuce and spinach are entirely sweet. So too are corn, green beans, mung beans, and almost all the root vegetables, especially beetroot, carrot, potato, pumpkin and sweet potato.

Looking at protein sources, all legumes are sweet, things like lentils, beans, chickpeas and peas. So too almost all nuts and grains are sweet in flavour. Among the animal proteins, most are sweet except for duck and ham. Many kinds of fish are sweet, though these are mostly a combination of sweet and salty.

So, when we are advised that half of our diet should come from sweet foods, there is no shortage of choice, but with the proviso that we include fruit, vegetables and grains.

That said, there is such a thing as too much sweet. This is particularly true of sugar-based sweetness which is ubiquitous in processed foods. Overindulgence in sweet food damages the Spleen. Specifically, it creates damp in the body where the Spleen is unable to transform and transport fluids. This can lead to retention of fluid, oedema, sluggish digestion, bloating, loose stools, fatigue, mental fogginess and an overall feeling of heaviness.

Too much sweet taste can disturb the heart qi, causing it to become restless and congested, as well as cause imbalance of kidney energy, which turns the face black. (Suwen 3)

Thinking back to my metaphor of dividing the cake, perhaps I should have chosen a round fruit, say a melon. While yummy cake may be good for the soul, too much yummy cake is definitely not good for our Earth Element.

The colour of Earth is yellow

The Earth Element and its organs of Stomach and Spleen can be further enhanced by paying attention to the colour of food. Include some yellow or orange food with each meal, even if the taste is not sweet. Yellow foods include banana, lemon, pineapple, orange, mandarin, yellow peppers, rockmelon (cantaloupe), mango, nectarine, peach, papaya and passionfruit. Among the vegetables: carrot, sweet potato, pumpkin, yellow pepper and sweet corn. Other yellow foods include turmeric, saffron, mustard, millet and sesame seeds.

Cooking methods

Earth thrives on warm, simply cooked foods which are easily digested and support the process of transformation. Gently steamed porridges of rice or millet are beneficial. Steamed or slow-cooked foods are more easily digested. Stir frying or gentle roasting methods are good as well as light soups and stews. Avoid deep fried foods which challenge the Spleen. Raw foods and cold foods should also be eschewed in this season as they weaken the Spleen and impair digestion.

Don’t Worry, Eat Happy

It is certainly important to eat a healthy diet and pay attention to our food intake, but what should be avoided is an obsession about what we are eating. Worry, obsessiveness and over-thinking is damaging to the Spleen. So while you may be technically eating right, if your every thought is on what is going into your mouth, it may be time to reassess. My auntie Eileen ate sweet food to excess all of her life. When she was 40 her doctor told her if she didn’t change her diet she’d be dead in five years. Well, she didn’t really care, she didn’t worry, she let life slide over her and she lived to be 84, long outliving her doctor. Now, I’m not advising anyone to emulate my aunt’s diet, just making the point not to be too obsessive.

The qualities of the Earth Element include connection, sharing, giving and receiving. There is no better way to enjoy food than in the company of good friends in a relaxed atmosphere that is kind and supportive. Many people find that cooking is a vehicle for this sharing. Indeed, the kitchen is the Earthiest room in the house. Consider that not only is the food itself important, but also the ambience in which it is consumed. Not just what we eat, but how we eat.

Enough rumination for now. See you in the Autumn for the final blog in this series about foods of the Metal Element