Jing Nourishing Foods
Our jing (essence) can be divided into two categories, pre-heavenly and post-heavenly jing. The quality of our pre-heavenly jing is determined by genetics and cannot be altered. Our post-heavenly jing, on the other hand, is heavily influenced by our lifestyles and diets.
Getting enough rest and avoiding the use of stimulants and excessive sexual activity are all commonly listed methods for preserving jing. We can also replenish our stores by eating plenty of jing-nourishing foods.
The Best Foods for Nourishing Jing
Foods that nourish the Kidney are typically considered useful for nourishing jing and preventing jing insufficiency. These tend to be dark in colour and rich in minerals. Eggs, seeds, and bee products, such as pollen and royal jelly, can also have a positive influence as they are densely packed with nutritional compounds perfectly suited to supporting life.
Some examples of the best Kidney-supporting and jing-nourishing foods are listed below.
Grains
Black rice
Vegetables
Asparagus
Cavolo nero
Microalgae
Nettles
Seaweed
Fruit
Blackberries
Blackcurrants
Goji berries
Mulberries
Legumes
Aduki beans
Black beans
Kidney beans
Nuts and Seeds
All, especially
Almonds
Sesame seeds
Walnuts
Meat
Bone marrow
Bone broth
Chicken, preferably slow-cooked on the bone
Kidney
Fish and Shellfish
Abalone
Mussels
Oysters
Sardines
Dairy
Eggs
Goat milk
Beverages
Nettle tea
Goji berry tea
Schisandra tea
Other Considerations
Stimulants are considered harmful to jing, and some common foods and beverages fall under this category. Some things to avoid include:
Refined sugars
Artificial sweeteners
Energy drinks
Excessive caffeine
Excessive alcohol
Processed foods, unhealthy fats, and refined carbohydrates, while not directly damaging to jing, can have a negative long-term impact on health and should also be avoided. For more personalised advice, book a consultation today and learn about the best foods for your constitutional needs.
References
Leggett D. (2005) Helping Ourselves (second edition) - Meridian Press, Totnes
Liu YZ, Wang ZM, Zhang JZ (2015) Dietary Chinese Herbs - Springer-Verlag, Wien