Ear Nose and Throat

Heat, Fire

General Principles
Bitter, cool, pungent foods are beneficial. In general, a higher proportion of raw foods-vegetables and fruits-is appropriate. This approach to diet is also beneficial for people who are constitutionally hot or yang excess, even in the absence of specific symptoms.

Acute Heat patterns

During acute Heat patterns, such as those characterized by acute fever, sweating and thirst, keeping up fluids is essential. The best strategy is to use plenty of liquids like fruit and vegetable juices, herbal teas and broths or light soups. Warm or room temperature liquids are preferred. Iced or cold liquids should be avoided as they can impact negatively on the Spleen.

During an attack of Wind Heat, the Heat is trapped in the superficial layers of the body (wei level), and requires opening of the pores (diaphoresis, sweating) to release the pathogen. Wind Heat patterns are acute and self limiting, so dietary approaches are generally only used for a few days. Pungent, cool, dispersing foods are useful as teas or in soups, particularly peppermint, pear, radish, watercress and cabbage. Warming and supplementing foods, such as lamb, beef, chicken, shellfish and warming spices should be avoided.

Chronic Heat patterns

Cooking methods that increase the warming thermal nature of foods, such as roasting, frying and deep frying are not appropriate. Light cooking, such as steaming and stir frying is recommended. Some whole raw foods are useful (except in Stomach Heat, see below), relative to any accompanying degree of deficiency. Combine raw foods with cooked foods, or use light blanching to slightly warm food while retaining freshness.

Avoid heating and stimulating substances, in particular alcohol, coffee, red meats, rich, creamy food and deep fried food. Diuretic foods such as celery, cucumber and beetroot, are useful to stimulate urination and provide an escape route for the Heat.

Stomach Heat

In Stomach and Intestinal Heat patterns, whole raw foods may be too physically abrasive and irritating to already inflamed tissues. Juices are generally well tolerated. Other foods may need to be well cooked and soft, or even mashed in severe cases, until the Heat and inflammation clears and the Stomach strengthens.

Restrict or avoid –  chilies, cinnamon, ginger, black pepper, garlic, mustard, horseradish, coffee, chocolate, heated (usually cheap) vegetable oils, red meat (especially lamb), chicken, alcohol, vinegar, prawns, mantis shrimp, cheese, eggs, excessive salt, peanuts

Damp Heat

The principles are similar to those applicable to the Heat clearing and Damp drying diet, depending on the mixture of Dampness and Heat. Proportions are similar to those for Heat in general, with a little less carbohydrate and more pulses and vegetable proteins in place of animal proteins. Raw foods may or may not be appropriate depending on the degree of Dampness present. Individuals will vary in their responses, and experimentation with varying mixtures of raw, cooked and carbohydrate rich food is necessary.

A major feature of a Damp Heat diet is avoidance of the specific foods that aggravate Damp Heat, notably alcohol, cheese, deep fried food and fatty meats.