Spring is well on its way here in Nashville. My yard’s colorful display of early blooms and the birds’ boisterous early morning chirping are all I need to remind me that days are getting longer and the nights are getting shorter.
As the biblical Easter story reminds us, April brings a sense of renewal, a sense of awakening. We all welcome this feeling because it gives us hope for something new.
Spring has always been the season that I looked forward to. During the years of my illness, being sick through fall and winter made springtime even more significant. Spring is life after winter; for me, it was health after illness.
Our bodies are super responsive to environmental changes, such as temperature, daylight, humidity, and even allergens, which are evident and identifiable this time of year. Pollen is everywhere, and here in middle Tennessee, it is bountiful.
In the Macrobiotic lifestyle, based on Traditional Chinese medicine, we learn that every season motivates renewal of some type. Spring is associated with liver and gallbladder regeneration, meaning it is a time for detox and renewal, but stress and stagnation from heavy winter eating can cause irritability or fatigue. A stagnated liver and a congested gall bladder can sometimes trigger other symptoms from stressed-out organs. For example, if one has an autoimmune condition like lupus, Lyme disease, digestive inflammation, arthritis, etc., these conditions may flare up. The liver and gallbladder are the body’s digestive and detox duo.
A quick review from last month’s cooking class: Liver, the body’s powerhouse and detox center. It processes everything—food, alcohol, meds, toxins—and decides what to keep, store, or toss out. The gallbladder is the liver’s assistant. It stores and releases bile, a greenish fluid the liver makes that helps break down fats. This time of year, they are both active and trying ot reboot. The more we can support that process by eating lighter and using super cleansing foods like daikon, the easier it will be to be asymptomatic.
We continue the study of making the transition through the seasonal changes as health-supportive as possible. For example, the liver detox soup I demonstrated last cooking class has already alleviated symptoms and settled gallbladder disturbance in the reports that have been shared. Please visit YCHY’s Facebook or Instagram to view and post your comments and questions.
In the next Seasonal Cooking Class on Saturday, April 19, we will continue the deep dive into what to learn about liver and gallbladder physical manifestation and emotional discharge during this time of year. For example, adding leafy greens to every meal will enhance the detox process for both organ systems in a gentle, digestive-friendly way.
Join us for Saturday’s class, where I will detail the leafy green options available during this season and their benefits. We will enjoy a seasonal healthy, happy meal together!
Happy Spring!
~ Virginia
