19. I Heal My Own Body : Red Foods

Red corresponds to the Fire (火) element in the Five Phases (Wu Xing), representing dispersing and scattering energy. It relates to summer, the south direction, adolescence in life, and daytime. It is associated with the heart and small intestine among the organs, influences the vascular system, and expresses itself through the tongue which governs the sense of touch. Its taste is bitter.

Red foods strengthen the heart and help boost energy. They contain anthocyanins and carotenoids that inhibit cancer, purify the blood, and improve circulation, making them effective against hypertension and arteriosclerosis.

Belonging to Fire (苦 bitter taste), foods beneficial for the heart and small intestine:

• Grains: red beans, sorghum, red millet, etc.

• Vegetables: chili peppers, strawberries, red cabbage, radish, mugwort, crown daisy, sowthistle, etc.

• Fruits: goji berries, black raspberries, persimmons, grapefruit, jujubes, watermelon, apples, tomatoes, paprika, pomegranates, omija (five-flavor berry), apricots, sunflower seeds, etc.

• Meats: various animal hearts and blood, intestines, poultry, goat, locusts, turkey, etc.

• Teas: black tea, oolong tea, reishi mushroom tea, mugwort tea, coffee, etc.

• Seasonings: alcohol, cottonseed oil, etc.

Capsaicin in red chili peppers is famous for its anticancer effects, and kimchi’s lactic acid bacteria are known for antiviral properties. During the 2002 SARS outbreak across Southeast Asia, only one infection was reported in South Korea. Later, avian influenza also spared the country. After BBC coverage suggested Korean kimchi helped fight viral infections, kimchi gained worldwide fame. Personally, because I dislike very spicy and salty tastes, I add only a little red chili powder and mostly use red paprika or the large red peppers sold at Costco when making kimchi, enjoying the red energy while minimizing irritation from spiciness. Kimchi contains all five colors, with napa cabbage being yin and radish yang in nature; kimchi without radish not only tastes different but has reduced activity of beneficial lactic acid bacteria.

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Dr. Jin-man Kim, director of Peace Oriental Clinic