After attending the Weston A Price Foundation Conference this past weekend, I was thinking about the role that butter plays in Chinese Medicine. One very healing food that is used in this medicine is called congee or jook. Congee is typically made by using one part rice to six parts water and cooked slowly over about 8 to 12 hours. I use a crock pot and set it on low over night for congee for breakfast.
Different foods can be added to make the congee more nutritious. Kidneys can be chopped up and added to make a wonderful kidney tonic. Radishes are good for digestion. The congee seems to boost the ways in which the foods enhance the body.
One of the main tonics for the body’s digestive energy is butter and honey Congee. Honey was always considered an obvious addition. The sweet flavor is associated with the organs of digestion and in Chinese Medicine, small amounts of the associated flavor build the energy. Butter though was never explained. However, after listening to lecture after lecture on the benefits of butter, it seems that the ancient Chinese also knew that this food was very healing. The language and paradigm were different but I believe they also knew how important this traditional food was.
This post is part of Food Renegade’s Fight Back Friday’s.