Healing from Plants“Food is medicine!” a lively older Korean man once told me. He was connecting with another human being, namely me, in his newest language, about something his culture values deeply. It’s such a communal thing, to share food. Even when we are not eating together, but talking about, or reading about food, we’re taking part in an age-old ritual—that of contemplating a wonderful dish, a memory of something we know tastes delicious and we want to share that experience.
It’s a choice that’s in my hands to make—change my diet, or take medicine to correct an eating pattern that’s caused a chronic condition? If I take medicine, will I choose a prescription, allopathic, medicine? Or will I chose to follow the wisdom of the ancients and use herbs?
The difference will likely be this: prescriptions may not work well, and they may not help me get rid of my condition—especially a chronic condition–that may be with me for the rest of my life.
Herbs, recognizable as food by the body, are powerful enough to work with my bodily systems to help change and mitigate that condition. And yet, while herbalists seek to make healing available by alleviating bodily imbalances, no one knows how the future will play out: medicine of any sort is only a percentage of the picture. Food and lifestyle play one role, faith and philosophy another, and there may be even more facets in the picture.
Amazing research has lately involved measuring and describing an association of energies, that of plants with that of human beings—plants’ metabolic activity (of making chlorophyll for example) with human metabolic activity. Because we use plants in every aspect of living, one of the outcomes of the clinical research shows that food is energy-giving according to its color, and science is reporting the benefits of colorful plant foods on human health.