Traditional Chinese Medicine in Autumn – Tips for Body and Soul
In Traditional Chinese Medicine (TCM), autumn is a season of transition, gathering and turning inward. Yang energy gradually declines, while Yin begins to grow. Nature retreats: the days become shorter, temperatures drop and the leaves fall. For us, too, this season invites us to turn inward, conserve our resources and prepare for the quieter time of year. Autumn is associated with the Metal element, which corresponds to the Lung and Large Intestine. In TCM, the Lung governs Qi, or vital energy, and is closely connected with respiration, the skin and the body’s defensive Qi (Wei Qi). The Large Intestine supports elimination and, on an energetic level, symbolises our ability to let go of what is no longer needed. When the Metal element is balanced, it may be reflected in clear breathing, good resilience, inner order and the ability to release what is unnecessary. An imbalance may manifest as sadness, melancholy, skin problems, digestive complaints or increased susceptibility to respiratory conditions. Autumn invites us to live more consciously, gather our strength and focus on what is essential.
Nutrition
According to TCM, autumn nutrition should support the Lung and digestive system, nourish Qi and preserve the body’s fluids. During this transitional season, it can be beneficial to gradually adapt the diet to the cooler temperatures. Warm meals, soups and stews support digestion and help warm the body from within. Suitable autumn foods include: • seasonal vegetables such as pumpkin, squash, carrots, beetroot, fennel and sweet potatoes • leeks, onions and mild spices • warm soups, stews and vegetable dishes • rice, oats, millet and other grains • legumes, if well tolerated • apples, pears, grapes and plums, preferably cooked or stewed • nuts and seeds in moderate quantities • warming spices such as ginger, cinnamon, cardamom and fennel. The pungent flavour is associated with the Metal element. Mildly pungent foods such as leeks, spring onions, radishes and ginger may support the movement of Lung Qi. They should nevertheless be used according to individual needs, as very pungent or strongly warming foods may increase dryness or internal Heat in some people. In TCM, autumn is also associated with dryness. Dry air may affect the Lungs, throat, skin and intestines. Sufficient fluid intake, together with juicy and lightly cooked foods, can help preserve the body’s fluids. Warm herbal teas, soups, compotes and stewed fruit are particularly suitable. An exclusively cold or dry diet is often less well tolerated in autumn. Warm, regular meals can support digestion, strengthen the Spleen and Stomach in TCM terms, and promote stable energy.
