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An old tai ji quan (tai chi) teacher of mine used to say, "Yi dao ... qi dao ... li dao," which roughly means the focus of your mind (yi dao) dictates the way your energy moves (qi dao) which dictates the expression of your power. (This utterance came mostly when he noticed that I was looking distracted.) In other words, the ability to effectively direct your power is founded in the ability to effectively focus your mind.
Mental focus, known as yi, is one of the five aspects of consciousness defined in Traditional Chinese Medicine (TCM). Each of the five is considered to be associated with a particular part of the body, and the yi corresponds with the digestive system. In a way digestion is a kind of inner focus. When food enters the body, the digestive tract focuses its attention on it – breaking it down to its elemental parts, extracting what’s useful, and absorbing it. It makes sense that we use the word “digest” to speak about processing and assimilating a new or challenging idea or experience.
Disruption of the digestive system frequently goes hand in hand with poor mental focus. The most common example is Attention Deficit (Hyperactivity) Disorder in people who have a poor diet and/or erratic food intake and/or food sensitivities and/or gut imbalances.
There are two main patterns of digestive imbalance as it relates to mental function. The first is poor assimilation of the vital nutrients in our food, leading to a state of deficiency and a “malnourished mind.” The second is the development of phlegm, which makes us cloudy-headed and may further impede the assimilation of nutrients. The Chinese medical use of the word "phlegm" here denotes a much broader concept than simple mucus. Phlegm is anything that impedes our flow or accumulates in us but serves no functional purpose, such as plaques, cysts, excess body fat, or any other similarly tenacious “gunk” in our system. It may be tangible or intangible, and it doesn't go away easily.
Phlegm can form as a byproduct of impaired digestion. Sometimes it develops when we’re exposed to foods that irritate the body – similar to how an oyster secretes pearl material when it’s irritated by a grain of sand. Other times it develops because something else disturbs the digestive process (such as trying to digest too much mental material while trying to digest food, or eating while the eating, nervous system is activated by stress), leading to incomplete assimilation of nutrients and excretion of waste.
TCM’s notion of a digestive origin for mental disturbances is shared by Ayurveda, the traditional medical system of India, which goes so far as to say that all health problems originate in the gut. Recently these millennia-old concepts have been corroborated through our emerging understanding of the gut-brain axis – the complex interplay between the gastrointestinal tract, its microbial population, and the central nervous system.
Let’s look at some ways we can improve digestion for better mental health.
- Choose nutrient-dense foods. Support high-quality thinking with high-quality nourishment: fresh vegetables, nuts and seeds, clean proteins (free range omega-3 eggs, organic grass-fed dairy products, sustainably grown oily fish, small amounts of pasture raised meat), whole fruits, and a little whole grain. Limit your intake of fried foods, sweetened foods, and flour.
- Avoid foods you’re sensitive to. One of the most common symptoms of eating a food that’s incompatible with your system is lower energy and less-sharp thinking. Keep a food journal and track of any foods you don’t thrive on. If it’s hard to determine, consider doing an elimination diet or elemental diet (powdered, hypoallergenic meal replacement) to clean out and then systematically reintroduce foods.
- Eat in a slow, relaxed, conscious way. Unlike filling up your gas tank, which you want to be as fast as possible, eating isn’t merely a “fill up” – it’s also a way to tune in, to savor, to be grateful, and to consciously nourish your mind-body. There can be a vast qualitative difference between a rushed meal you barely pay attention to versus one you enjoy to the fullest. Get media out of the eating space. Set your stresses aside. Stay connected to the act of eating.
- Stop eating before you’re full. Stop eating before you’re full. Stop eating before you’re full.
- Try bitters. Bitter digestive-stimulating herbs have the dual effect of toning the digestive tract and clearing toxins and phlegm. Bitters as cocktail mixers are experiencing a surge of popularity, so there are more blends available than ever. I recommend a mixture of pure bitters such as gentian, rhubarb root, myrrh, Peruvian bark, goldenseal, yellow dock, barberry, or Oregon grape root with some aromatic carminative spices (promoting assimilation), such as citrus peel, anise, fennel, caraway, cardamom, or ginger. Take a squirt before and/or after each meal in a little water.
- Move a little after meals. A walk is perfect. This helps promote assimilation.
- If you need extra support, consider a good digestive enzyme blend. These supplement what your pancreas produces (and won’t cause your body to produce less) and help in the breakdown of food for better absorption. There are many good products out there. Two of my favorites are DigestZymes made by Designs for Health and Digest made by Transformation Enzymes. Take some at the beginning of each meal. Sometimes they make a remarkable difference.
Interestingly, the connection between digestion and mental function works both ways. Not only can impaired digestion contribute to diminished cognitive function, mental and emotional disturbances can also contribute to poor digestion. Worry, in particular, is considered taxing to the digestive mechanisms in TCM because it habitually engages the digestive mechanisms as you “chew” on problems. If you can make mealtimes a ritual in which you always take a break from thinking about stressful things, you’ll not only enjoy your food more, you’ll also derive greater benefit from it.
Be well,
Peter
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[post_content] => Most people’s health goals could be simplified to something like:
a long life and the good health to enjoy it. And long life we have. The biggest-ever jump in life expectancy, which occurred from around the mid 1800s to the mid 1900s, can be mostly attributed to the reduction in deaths by infection. Infectious disease has been well managed by improved hygiene, better quality of food and water, antibiotics, vaccines, and more effective emergency medical care. Now that infection is a relatively minor concern in the developed world, it’s worth looking at the factors that degrade health in our later years. These factors – things like diabetes, obesity, and the cardiovascular disease that goes along with them – can be dramatically influenced by diet.
Unfortunately, the mainstream medical world is plagued by some very significant misunderstandings about human nutrition, and it barely recognizes the profound psychological factors involved in how we feed ourselves. It’s time for a revolution in nutrition … and luckily, it’s well on its way.
A few months ago, Marc David, founder of the Institute for the Psychology of Eating asked me if I would be one of 50 thought leaders to be interviewed for an online conference called The Future of Nutrition. I am honored to be part of this – and in the company of some very impressive researchers. I strongly encourage you to check it out. It’s free.
Note: This is an old article and the recordings of this event are no longer available. However, all of what I discussed in my interview and much more can be found in my online course
How to Eat.
Be well,
Dr. Peter Borten
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[post_content] => I often wish I had time in the treatment room to teach my patients about nutrition. Nutrition is an important issue for a few reasons. First, because we’ve greatly reduced the number of deaths from accidents and infections, most people in developed countries now die from conditions that are influenced by long-term eating habits: heart disease, cancer, stroke, diabetes, and Alzheimer’s.
Second, we have different nutritional challenges today than ever before. For most of human history, people ate to survive and barely had a choice of what to eat – but it was entirely natural and mostly local. Now our choices are dizzying, much of our food is created or processed in factories, and there are all kinds of new unknowns – such as the influence of pesticides, chemicals used in production and packaging, and nonstick coatings on cookware.
Third, in the nutrition conversation, everyone is yelling at once, and most of the participants have no qualifications to give nutritional advice or interpret scientific studies. Thousands of bloggers, journalists, self-styled “bio-hackers,” and medical professionals have an opinion about what people should and shouldn’t eat, save for a very few places that tell you what's proper for you. There’s so much sensationalism and contradiction.
I believe people need a clear, consistent philosophy on nutrition that doesn’t change with every new study.
This inspired me to create an online course called
How to Eat. It teaches traditional wisdom on nutrition, backed by modern science, in a format that’s easy to digest (I couldn’t resist). It’s designed to give someone an understanding of how and what to eat that makes so much sense that there’s no need to memorize anything.
But I’m realistic about modern attention spans, so I know I’m lucky if I’ve kept you reading even this long, and you probably want to know what that title is all about. If I were to distill my nutrition teachings down to one rule, it would be this: Stay conscious while eating.
I used to say the single most important rule was something I learned from one of my nutrition teachers, Dr. Paul Greenbaum: eat food that’s
whole,
pure, and
natural. I still think this is great advice, but now I know that, even following this rule, it’s still possible to eat in a way that isn’t good for you.
I eat pretty cleanly, but a few months ago I started experiencing abdominal bloating. My belly would get as big and tight as a basketball; I could barely walk and was in agonizing pain. I tried some herbs and supplements and started eating only very simple foods, but it barely made a difference. Finally, I stopped eating entirely and the bloating went away, but of course I knew I couldn’t fast forever.
When I did finally eat again, I ate with all my attention. I chewed well and felt into my body and did nothing else at the same time. I just gave
all of my presence to what I was doing. I noticed that my body wanted only about two-thirds as much food as what I expected and that it wanted to be fed that food at a relatively slow pace. Doing this, I digested everything well. I ate the very same foods as before, but had no bloating. I realized then that I had gotten into the bad habit of eating unconsciously. I had forgotten my own teachings, and was eating while working, while driving, and while walking through the house.
It was all better until yesterday. In the mid-afternoon I started to feel the bloating coming on and I realized I had been eating unconsciously again! Sometimes I like to learn things the hard way.
Now obviously you’re not going completely unconscious while eating (if you are, I highly recommend you don’t eat while driving), but we all let our minds stray while eating. Sometimes we’re just daydreaming. Other times our mind is actively engaged in something else, like having a conversation, or reading the news, or playing on our phone, or watching TV.
There are (at least) three good things that happen when we
stay conscious while eating:
1. The eating process tends to work better. We're relaxed, we consume at a healthier pace, the body assimilates it better, and I believe we probably derive more nutritional value from the food.
2. We notice and can respond to the subtle (or not-so-subtle) messages our body is giving us, such as, “I’m not hungry anymore” or “This food is not compatible with me” or “Slow down.” You can learn virtually everything you need to know about how to best feed yourself – both the specific foods and the ideal time and manner to eat them – just by giving all of your attention to the act of eating.
3. We have an amazing opportunity. Truly. I believe that most people may never experience just how profound the act of eating is. This profundity is only available when we give it our full attention. Then we start to get an inkling of it . . .
. . . the complexity of colors, textures, flavors, and nutrients in the food
. . . the incredible sophistication and intelligence of the human body; its ability to extract what it needs from the food and turn it into energy, blood, muscle, bone, and the capacity to remain conscious and sharp
. . . the whole ecology we’re part of – the sun and the almost magical ability of plant cells to turn its light into biological energy; the constructive roles of soil and water; the human labor and the care that was taken to cultivate this food; and the lineage of thousands of generations of plants and animals that were intentionally chosen for the purpose of nourishing us.
When we have an experience of just how special this is – we see ourselves putting the universe into ourselves and being sustained by it and connected to it in the process – eating is no longer just about making the hungry feeling go away or enjoying pleasant tastes. It could be our spiritual practice. It unites us with our environment. And it compels us to consider the impacts of our choices on this beautiful system.
So, if you do just one thing to intervene in your nutrition routine, I recommend that it’s this. When you eat, give the act all of your attention. If you can’t give it all of your attention, then eat minimally and slowly, or wait until a time when you
can give it your attention. Then tell me what happens.
Love,
Peter
Learn more about the 'How To Eat' online course
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An old tai ji quan (tai chi) teacher of mine used to say, "Yi dao ... qi dao ... li dao," which roughly means the focus of your mind (yi dao) dictates the way your energy moves (qi dao) which dictates the expression of your power. (This utterance came mostly when he noticed that I was looking distracted.) In other words, the ability to effectively direct your power is founded in the ability to effectively focus your mind.
Mental focus, known as yi, is one of the five aspects of consciousness defined in Traditional Chinese Medicine (TCM). Each of the five is considered to be associated with a particular part of the body, and the yi corresponds with the digestive system. In a way digestion is a kind of inner focus. When food enters the body, the digestive tract focuses its attention on it – breaking it down to its elemental parts, extracting what’s useful, and absorbing it. It makes sense that we use the word “digest” to speak about processing and assimilating a new or challenging idea or experience.
Disruption of the digestive system frequently goes hand in hand with poor mental focus. The most common example is Attention Deficit (Hyperactivity) Disorder in people who have a poor diet and/or erratic food intake and/or food sensitivities and/or gut imbalances.
There are two main patterns of digestive imbalance as it relates to mental function. The first is poor assimilation of the vital nutrients in our food, leading to a state of deficiency and a “malnourished mind.” The second is the development of phlegm, which makes us cloudy-headed and may further impede the assimilation of nutrients. The Chinese medical use of the word "phlegm" here denotes a much broader concept than simple mucus. Phlegm is anything that impedes our flow or accumulates in us but serves no functional purpose, such as plaques, cysts, excess body fat, or any other similarly tenacious “gunk” in our system. It may be tangible or intangible, and it doesn't go away easily.
Phlegm can form as a byproduct of impaired digestion. Sometimes it develops when we’re exposed to foods that irritate the body – similar to how an oyster secretes pearl material when it’s irritated by a grain of sand. Other times it develops because something else disturbs the digestive process (such as trying to digest too much mental material while trying to digest food, or eating while the eating, nervous system is activated by stress), leading to incomplete assimilation of nutrients and excretion of waste.
TCM’s notion of a digestive origin for mental disturbances is shared by Ayurveda, the traditional medical system of India, which goes so far as to say that all health problems originate in the gut. Recently these millennia-old concepts have been corroborated through our emerging understanding of the gut-brain axis – the complex interplay between the gastrointestinal tract, its microbial population, and the central nervous system.
Let’s look at some ways we can improve digestion for better mental health.
- Choose nutrient-dense foods. Support high-quality thinking with high-quality nourishment: fresh vegetables, nuts and seeds, clean proteins (free range omega-3 eggs, organic grass-fed dairy products, sustainably grown oily fish, small amounts of pasture raised meat), whole fruits, and a little whole grain. Limit your intake of fried foods, sweetened foods, and flour.
- Avoid foods you’re sensitive to. One of the most common symptoms of eating a food that’s incompatible with your system is lower energy and less-sharp thinking. Keep a food journal and track of any foods you don’t thrive on. If it’s hard to determine, consider doing an elimination diet or elemental diet (powdered, hypoallergenic meal replacement) to clean out and then systematically reintroduce foods.
- Eat in a slow, relaxed, conscious way. Unlike filling up your gas tank, which you want to be as fast as possible, eating isn’t merely a “fill up” – it’s also a way to tune in, to savor, to be grateful, and to consciously nourish your mind-body. There can be a vast qualitative difference between a rushed meal you barely pay attention to versus one you enjoy to the fullest. Get media out of the eating space. Set your stresses aside. Stay connected to the act of eating.
- Stop eating before you’re full. Stop eating before you’re full. Stop eating before you’re full.
- Try bitters. Bitter digestive-stimulating herbs have the dual effect of toning the digestive tract and clearing toxins and phlegm. Bitters as cocktail mixers are experiencing a surge of popularity, so there are more blends available than ever. I recommend a mixture of pure bitters such as gentian, rhubarb root, myrrh, Peruvian bark, goldenseal, yellow dock, barberry, or Oregon grape root with some aromatic carminative spices (promoting assimilation), such as citrus peel, anise, fennel, caraway, cardamom, or ginger. Take a squirt before and/or after each meal in a little water.
- Move a little after meals. A walk is perfect. This helps promote assimilation.
- If you need extra support, consider a good digestive enzyme blend. These supplement what your pancreas produces (and won’t cause your body to produce less) and help in the breakdown of food for better absorption. There are many good products out there. Two of my favorites are DigestZymes made by Designs for Health and Digest made by Transformation Enzymes. Take some at the beginning of each meal. Sometimes they make a remarkable difference.
Interestingly, the connection between digestion and mental function works both ways. Not only can impaired digestion contribute to diminished cognitive function, mental and emotional disturbances can also contribute to poor digestion. Worry, in particular, is considered taxing to the digestive mechanisms in TCM because it habitually engages the digestive mechanisms as you “chew” on problems. If you can make mealtimes a ritual in which you always take a break from thinking about stressful things, you’ll not only enjoy your food more, you’ll also derive greater benefit from it.
Be well,
Peter
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