The Five Element Theory of traditional Chinese medicine (TCM) provides a comprehensive template that organizes all natural phenomena into five master groups or patterns in nature. Each of the elements—Wood, Fire, Earth, Metal, and Water—reflects particular natural characteristics or phenomena such as direction, environmental factor, internal organ, sense organ, body tissue, emotion, aspect of the soul, sensation, sound, color, taste, direction and time of day. In this article, we will discuss the characteristics of the Water element.
By looking at Water’s characteristics (and those of the other four elements) we see how human beings are one with nature whether we live in that understanding or not. The following multidimensional view of life and, in particular, the element of Water, assists us to see where imbalances of body, mind, and emotions exist.
As we all understand, water is the essence of life. Water makes it possible for all of the other elements to function properly and it is the first place to look when the body is chronically out of balance. Imbalance in the Water element can cause physical symptoms such as lower back pain, fatigue, shortness of breath, vertigo, dizziness, and high blood pressure.
The kidneys are associated with the Water element. The kidney’s primary function is to store and regulate what we might call our essence, the foundation of blood and chi energy. Kidney’s energies nourish our body fluids, lubricate our joints, and provide warmth and movement in our bodies.
The kidneys are related to our deepest reserves, resources and will. Energetically speaking, the kidneys in balance support our ability to flow even when things appear chaotic and unclear simply by connecting with our deepest will.
Emotionally speaking, the kidneys are the seat of our “will.” When the kidneys are out of balance fear arises causing us to energetically leave our bodies and dwell in the over-thinking mind.
The following list outlines the Water element’s characteristics and when embraced can assist you to live in harmony with energetic Winter and rise to higher levels of health of vitality during this season.
Season: Winter (November 8 to January 17)
Skin condition: dehydration, lack of tone, wrinkles
Aspect of the psyche: wise, reflective, private
Virtues: strength, courage, wisdom
Emotion: fear, dread, anxiety, paranoia, indecisiveness
Yin organ: kidney
Yang organ: urinary bladder
Colors: deep violet, blue and black
Flavor: salty
Tissues: bone and marrow
Five sense organ: ear
Sensation: hearing and balance
Sound: the deep sigh or groan
Direction: North
Environment: cold
In the practice of living in harmony with the five seasons of TCM, we should also focus on consuming foods that share the qualities of the element. For Water, the colors are dark, namely, blue and blue-black.
We want to make sure that our food content is hydrating and nourishing at this time. Good food choices include nuts, seeds, legumes, shellfish, salt water fish, seaweed, dark colored berries, root vegetables, whole grains, stews and soups. Refer to the column, right, for an exhaustive list of foods supportive of energetic winter according to TCM. Click here to read our creative and comprehensive blog on blue and blue-black foods for energetic Winter.
We will also want to consume mostly warm and cooked foods while limiting our consumption of cold and raw foods. Warming spices like garlic, ginger, and cardamom should also be used in our cooking.
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Endnotes:
Russell, J. Lei. TCM Foods: Cooking with the Five Elements. CreateSpace Independent Publishing Platform; 2nd edition. November 19, 2015.
Photo by Valeria Boltneva at Pexels
Food for the Season
adzuki bean
amaranth
avocado
bamboo shoot
beet
black bean
blackberry
black currants
black fungus
black garlic
black mission figs
black lentils
black quinoa
black rice
black sea salt
black sesame seed
black soybean
black pepper
black tea
black vinegar
black wheat flour
blueberry
blue corn
broccoli
cabbage
cardamom
cantaloupe
carrot
cashew
celery
chia seed
chives
coconut
cucumber
daikon radish
eggplant
garlic
ginger
grape
green bean
leek
lotus root
millet
mulberry
mustard greens
oregano
parsnip
pea
peanut
pear
pearl barley
potato
quinoa
raspberry
salt water fish
seaweed
sesame seed
shallot
shellfish
shitake mushroom
snow pea
soybean
spinach
squash
walnut
watercress
watermelon
wild rice
winter melon
zucchini