Foods That Reduce Toxic Heat

ETIOLOGY

Toxic heat is usually the result of fevers and infectious diseases. Toxic heat is distinguished from heat by the presence of pustular lesions, such as sores. These sores are warm to touch, redness, swollen, painful and often combined with pus.

SYMPTOMS

High fever, swollen lymph glands, cough with sputum, sore throat, nausea,vomiting of blood, constipation, pus in the stool, pain on urination, scanty urine, supportive skin lesions, nose bleeds, lethargy, malaise, jaundice, red face, irritability

CONDITIONS

Abscesses, acute tonsillitis, appendicitis, boils, carbuncles, cystic breasts, dysentery, encephalitis, infections, mastitis, mumps, rashes, sores

FOODS

Animal Protein: clam, egg whites

Fruits: Banana, cantaloupe, fig, grapefruit, lemon, pear, strawberry

Vegetables: asparagus, bamboo shoots, burdock, celery, Chinese cabbage, dandelion green, potato, radish, romaine lettuce, squash, Swish chard, turnip *

Grains/Legumes: aduki beans, black soybean, millet, mung bean, tofu

Nuts/seeds: celery seeds

Miscellaneous: aloe vera, honey, licorice, peppermint, salt, seaweed, sweet basil

NOTE

Avoid alcohol and caffeine, avoid grease, fatty and oily foods, avoid spicy foods