Tibetan healers in ancient times were of the opinion that any food has a positive effect on the body. They divided products according to the principle of “hot” or “cold”, i.e. warming and protecting the body from diseases or cooling – destroying existing diseases.
“Cold” products were considered fruit juices and whole fruits, milk and dairy products – cottage cheese, yogurt. This group also included rice, cabbage, pumpkin, poppy seeds, and from meat – pork. All other varieties of meat belong to the “hot” category, of which the most “hot” ones were distinguished – bear meat and horse meat, for example, in comparison with the same lamb.
Ancient Tibetan healers successfully used spices: cinnamon, pepper, ginger, cloves, saffron. Powders were made from them, grinding in mortars made of brass or bronze. Very often a simple mixture of ginger with white and black pepper was used.
It was believed that ginger helps with any colds, as it is a “hot” product. It also warms the liver and stomach, enhances potency, although it is harmful to the kidneys and fattening. White pepper will warm the lungs, liver and stomach, enhance potency. Black pepper relieves cough, but greatly depletes the body. Depending on the desired result, these components were mixed in various proportions.
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