Spring Diet

Spring / Sanguine / Childhood/ Blue
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The colour of spring is blue. It is the season when the germinating or life force within every seed awaits the stimulation of sanguine moist, warm-air. Substantiate currents begin to permeate all seeds and bulbs, which before remained inactive.

The urge is to propagate. As the warmth produces condensation this starts the splitting of the seed, freeing the active elements from the icy grip of winter, in order for the buds to start shooting.

Everywhere there is that impetuous awakening, which resembles the childhood cycle, the undimmed joy of the moment. In human nature – to a greater or lesser degree – this sanguineness show a childlikeness in the character that gives off a refreshing and vitalizing effects, which inspire and convince others.

Everywhere, there is an impetuous awakening that resembles the childhood cycle – the undimmed joy of the moment.
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Spring (Sanguine) Diet

The same way Spring ushers in a new year’s cycle, the sanguine temperament, just like O blood types, lays the foundation for the other three temperaments: melancholic, choleric and phlegmatic. Spirit forms the blood out of its sanguine state, so that all human activities may proceed in the proper manner. And so also it should be with the human diet.

The sanguine diet resembles childhood diet – simple! The basis of the sanguine diet is found in the Nature’s carbon-hydrogen commonly found in organic compounds, such as the middle-chain to long-chain carbohydrates. Children function best of all on the carbonates, especially the sugars and starches.

It is no different with the plant-life. During the growth of plants, sugar is first formed, so that, in all green vegetables, what little carbon is obtained is in the form of sugar, which is converted into starch as the plant progresses. When the grains or leguminous seeds are fully matured, very little sugar is left, and starch is predominant. In fruits, the sugar increases as they ripen, and, when perfectly matured, sugar is almost the only principle of nourishment. Sugar is temperate in heat, therefore, pleasing to the stomach and is nourishing because it is more quickly prepared to be absorbed into the blood.

Sugar is temperate in heat, pleasing to the stomach and is nourishing. Therefore, it is more quickly prepared to be absorbed into the blood, and better adapted as a heat-giver for the young, but in the warm weather when the digestive organs are weakened. This is indicated in children by the almost universal love for the foods containing sugar, and Nature furnishes it in the milk of all animals, and in the summer in fruits and berries and the tender green vegetables come springtime – clearly indicating the importance and the appropriate use of sugar.

Spring Diet: A Welcome Change to the Palate

Spring naturally brings that change in the palate. A welcome change from the fatty meats and fishes such as beef, pork and salmon for veal, young goat’s meat, cod and pickerel, etc. In the northern climes, However, subsistence remains the leftover, winter storage tubers such as carrots and beets.
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First to arrive are the baby dandelion, morels and other mushrooms, high in vitamin D2 – the essential vitamin, which not only promote the healthy growth and remodelling of bone, but also regulates the concentration of calcium and phosphates in the bloodstream for pH regulation.

Russian (bull’s) and sow thistles; watercress; stinging nettle; yellow dock; chickweed; alfalfa, among others herbs – all make their grand arrival. But these liver rejuvenating-herbs, on which Nature intended humans to feed, are treated as invasive weeds to be eradicated with harmful chemicals. Also, to arrive in with new tides to the sea shores are the seaweeds, particularly the brown kelps shown here.

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With the exception of left over apples from winter, it is still too early for fruits, unless for imports, forever-available hydroponic productions. The first sighting of strawberries comes toward the end of May.

By late May into June, Mother Nature provides, in the temperate zone, other piquant, tender bulbs and tops: artichokes, asparagus, kale, bok choy, collard greens, sorrel, radishes, water chestnuts, fiddlehead ferns – in place of the pungent, winter cabbages. Spring herbs such as sorrel, parsley, chives, and a few others are also available, everywhere.

With normal cattle rearing, spring is usually the time when the cows and goats give milk, and the hens start laying. Implying, therefore, that fresh eggs and dairy products are best and are most favourable from springtime going into summer.
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