Foods For Blood Deficiency

The concept of blood in traditional Chinese medicine shares a close relationship with the western concept in that it has both a nourishing and moistening function. Attention is also focused on the strength of your digestive system’s ability to successfully obtain the nutrients from your food necessary for the production of blood. Food to build blood includes;




Grains

  • Barley, corn, oats, rice, sweet rice, wheat, bran


Vegetables

  • Alfalfa sprout, artichoke, beetroot, button mushroom, cabbage, celery, dandelion leaf, dark leafy greens, kelp, shiitake mushroom, spinach, watercress, wheatgrass, artichoke, beetroot, dandelion leaf, kelp


Fruit

  • Apple, apricot, avocado, date, fig, grape, longan, mulberry, avocado, dates


Beans

  • Aduki, black, soy, kidney


Nuts & Seeds

  • Almonds, black sesame


Fish

  • Mussel, octopus, oyster, sardine, tuna


Meat

  • All red meat especially bone marrow and liver (beef, pork, sheep)


Dairy

  • Chicken eggs


Herbs & Spices

  • Nettle, parsley


Oils, condiments

  • Amasake, molasses


Beverages

  • Soya milk


Common supplements

  • Algae, dongui, pollen


Additionally any foods that are red in colour such as apples, goji berries (goji is so amazing to build blood, put 10-15 goji in your water bottle and drink daily), raspberries, pomegranate, peppers, strawberries, berries, etc. Red foods are filled with antioxidants like lycopene and anthocyanins that curb free radicals and protect the body from diseases.


Examples of every day western foods that can be used to build Blood include:


Rice porridges with Soya milk, apricots and almonds

Dark leafy green salads with avocado and grated beetroot

Warm chicken salad with artichoke and grapes

Scrambled Eggs with parsley

Mussel Chowder

Snacks of dried apricots and almonds

Kidney bean and mushroom lasagne with a spinach salad

Any red meat dish. (Note that in traditional Chinese medicine meat is viewed as a strong tonifying food to be eaten in small amounts so that serving sizes are based around two to four ounces per serving, taken several times a week depending on individual energetic patterns).

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