There is a widespread belief among our mothers and families that foods are “heating” or “cooling” in nature and have different effect in the body depending the type of body, and indeed thereare some foods which are "balanced” or “neutral”.
It has absolutely nothing related to food's temperature.To make it easier to understand lets have one simple example-some people catch cold faster on having curd; the same chilly will release different degree of heat in different body. Many of us have been ignorant regarding food, its meaning and the uses in healthcare. Diet therapy is performed all around the world. In this issue, we would like to discuss on the heating & cooling system of food which we have been unenticingly adopting in house hold.
The opinion may be traced back to the time of Hippocrates. His later disciple, Galen, would be the person who really popularized the idea. The entire system, as worked out by Galen, involves four conditions: hot, cold, wet and dry. Every single part of this system is associated in one or the other way with elements of Greek Science, fire, air, water and earth.
Their particular interaction generates four body fluids known as “humors.”The hot & dry humor is blood; hot & wet make phlegm; cold & wet make bile whereas cold & dry create black bile. There isn't anything we know called black bile, which was thought to lead to melancholy, yet early accounts make it clear that the term refers to the dysfunction associated with blood that clog the bile duct, liver, and sometimes intestines in cases of malaria and liver ailments. These kinds of humors have been thought to influence persona & people do fall into several extensive persona types that seem to be natural. Sanguine individuals are much like the extraverts of recent psychology-in reality; Carl Jung designed the idea of “extraversion” by modernizing the old humoral classification in the light of recent medical information. Extremely melancholic individuals are now known as “depressed,” “paranoid,” or “schizophrenic”.
Esta historia es de la edición Mid April 2018 Issue 4 de Hospitality Food & Wine.
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Esta historia es de la edición Mid April 2018 Issue 4 de Hospitality Food & Wine.
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