HEAT PRODUCING FOODS

Now that we are fast entering the hotter months in Central Queensland, it becomes necessary to choose heat producing foods with much caution.

If you are prone to inflammatory disease or degenerative conditions, it would be wise to change to a vegetarian diet. It is a biological fact that concentrated protein such as meats, predisposes a person to inflammatory disease. If you can't do without meat, at least try and keep it to 4 times weekly, for the sake of better health and well being.

The vegetarian approach for relatively safe heat producing foods rest comfortably with peas, wheat (for those who have no gluten intolerance), rice, milk and eggs. Biodynamic milk is preferable because it is less likely to be excessively processed.

If you like your legumes, string beans and peas can be considered safe midmorning through to dusk.

Chickpeas, hommus, baked beans and cannellini beans are unlikely to trigger inflammation response during hot weather. Black beans borlotti beans, kidney beans and brown lentils are relatively safe to consume in hot dry weather after dusk.

Knowledge on wisely choosing heat producing food is well understood in traditional naturopathy with one clear purpose, protect the client from inflammatory disease during hot weather conditions.