Benefits of Limiting Alcohol and Caffeine in Summer

The warm temperatures and sunny skies of summer inspire trips to the beach, backyard BBQs, outdoor sporting events, concerts, festivals, dinner parties, and just an overall desire to socialize and enjoy the weather. Closely associated and culturally expected beverages at such events are alcohol and caffeine, whether it be beer, cocktails, and wine, or coffee, energy drinks, or tea. While a beer or latte here and there will not hurt, according to Traditional Chinese Medicine (TCM), regular or excessive consumption of alcoholic and caffeinated beverages in the summer heat can cause more damage than just intoxication and jitters.

The TCM perspective is that consuming considerable amounts of alcohol, a yang substance, can create an excess in both heat and dampness, or a deficiency in the liver and spleen. Alcohol is a diuretic, which causes the elimination of water, and in TCM, when water is removed from the body, fire is left, causing heat. Alcohol raises the heart rate, increases circulation, and creates feelings of warmth in the body. This depletes the liver, causing symptoms like sweating, a flushed complexion, inflammation, loose stools, or dark urination.

When alcohol causes dampness, it is due to there being more fluid in the body than necessary, creating a swamp-like state in the digestive system. Overwhelming the spleen like this causes symptoms of fullness, bloating, excess gas, a heaviness in the body and limbs, fatigue, and a thirst without the desire to drink. So even when you’re thirsty from the heat, you have no desire to rehydrate with water due to the buildup of fluids in your system.

Like alcohol, caffeine is another ingredient to limit, especially in the heat of summer. Caffeine also acts as a diuretic, causing fluids to be removed from the body. High temperatures cause excessive sweating, so combined with the effect caffeine is having on the body, essential fluids are being expelled, causing dehydration. Caffeine consumption also harms the flow of Qi in the body by disrupting the body’s ability to maintain peak energy throughout the day. Associated with yang energy, caffeine can cause an imbalance for those who are yin deficient; because caffeine has warming and drying effects on the body, this type of yin/yang imbalance can cause symptoms like insomnia, irritability, anxiety, and high blood pressure.

The best liquid to consume to stay hydrated in the summer is water. It will nourish you from the inside out, and is able to tell what internal fluids are essential and which are not, therefore removing them via urine. Water can help balance yin and yang energies in the body, correcting any imbalances that occur from over indulgence. Along with water, there are many alcohol and caffeine drink alternatives that can aid hydration as well as provide other nutrients while being refreshing and delicious.

Drinks and Recipes

Kin Euphorics:

Kin Euphorics is a woman-founded and owned company that specializes in non-alcoholic, functional beverages made with ingredients to nourish your body and mind. Adaptogens help manage stress, nootropics support brain cognition, and botanicals enhance taste. Combining these special ingredients into delicious, refreshing, and exciting non-alcoholic beverages can help keep you hydrated in the summer while also nourishing your mind and body.

Recipe: Kin Julep

Ingredients:

• ¼ oz warmed honey

• 5-10 fresh mint leaves

• 2oz Kin Dream Light

• 2 oz ginger beer

• Fresh mint sprig for garnish

To Make:

In a julep cup or rock glass, lightly muddle the mint and honey. Add the Kin Dream Light and ginger beer and pack tightly with crushed ice. Stir until the cup is frosted on the outside. Top with more crushed ice to form an ice dome and garnish with a mint spring.

Ghia:

Ghia is a spirit free aperitif inspired by the Mediterranean summer tradition of sharing limoncello with loved ones after a nice meal. For the founder, Melanie, drinking is about connecting, laughing, letting loose, and just enjoying the simple pleasures of great music and warm nights. She wanted to make a drink that encouraged all those positives, without the negatives like hangovers or dehydration.

Recipe: The Hi Life

Ingredients:

• 2.5 oz Ghia aperitif

• 1 oz tonic

• Crushed rose petal

• Fresh sage leaf

To Make:

Pour 2.5 oz Ghia into a shaker. Add ice and shake. Add 1 oz tonic and strain into a chilled coupe or glass. Garnish with crushed rose petals and fresh sage leaf.

HoneyBee Sage:

HoneyBee Sage is a non-alcoholic bar and apothecary located on MLK Drive in Milwaukee, WI. They offer tisanes, herbal teas that are caffeine free and medicinal, as well as alcohol free cocktails and herb-infused beverages. You can order a tisane based on the relief or support you need, like respiratory, menstrual, digestive, antioxidant, detoxification, mood, headache, inflammation, or energy. Using various types of water, they can custom infuse your beverage with any combination of their specialty crafted herbal glycerites for a delicious and elevating experience.

Curious Elixirs:

These alcohol-free pre-mixed cocktails are infused with adaptogens to encourage relaxation, and were created with the sober and those who are less interested in alcohol in mind. Organic juices, herbs, spices, roots, barks, and botanicals are used to nourish the body and mind, as well as increase serotonin and dopamine.

Athletic Brewing:

Athletic Brewing is a certified B-Corp company that brews non-alcoholic beers. Their brewing process results in less than 0.5% alcohol, which is about the same percentage as commercially made kombucha. They have a non-alcoholic version of crowd favorites like various hazy ipas, goldens, witbiers, sours, and more.

Other Drink Replacements

Kombucha:

Kombucha is a fermented tea drink started from a scoby, which stands for a symbiotic combination of bacteria and yeast. According to TCM, kombucha strengthens the immune system, has tons of probiotics that provide oxygen to the body, and is a natural detoxifier. While alcohol and caffeine move energy upwards in the body, causing heat, kombucha draws energy inwards and down, cooling the body. Kombucha on a hot summer day can provide nutrients and cool the body.

Rishi Botanicals - Milwaukee, WI

Juiced! Cold Press Juices - Milwaukee, WI

Tapuat Kombucha - Sister Bay, WI

References

Alcohol and Traditional Chinese Medicine - Chicago

Non-Alcoholic Mint Julep Cocktail Recipe | Kin Euphorics

Recipes – Ghia

Cocktails – Curious Elixirs

Does Athletic Brewing’s Non-Alcoholic Beer *Actually* Taste Good? [2023 Review]

All Non-Alcoholic Beer | Athletic Brewing Co.

Do Curious Elixirs Hit The Spot For The Sober Curious? We Review - The Good Trade

How to Treat Addiction With Acupuncture and TCM.

Alcohol: Yea or Nea? | Wildwood

Top 3 Coffee Alternatives : Can TCM help you Replace Coffee?

Caffeine from a Chinese Medicine View - Fertile Care For Women

Coffee & Traditional Chinese Medicine | Altitude Acupuncture

ABOUT | TAPUATCHA

TCM Kombucha - Floor Tuinstra

The benefits of kombucha according to Chinese medicine

HoneyBee Sage Wellness & Apothecary

Combat Wildfire Smoke Issues

With Canada in the midst of an incredibly bad wildfire season, US regions in the Northeast, Midwest (including Wisconsin), and parts of the South have reached hazardous levels and have been issued air quality advisories. Have you started to feel the effects of the smoke?

Wildfire smoke irritates our eyes, nose, throat, lungs, and overall health which can cause us to cough and wheeze and making it difficult to breathe.

Here are tips to help support you during this wildfire season:

+ check air quality reports regularly and keep exposure to a minimum

+ add more vitamin C: foods like amaranth, avocados, tomato and green-leafy vegetables are the most efficient sources of vitamin C

+ take immune boosting supplements: Reishi, echinacea, and astragalus are our top picks. *Note: always stop taking astragalus at the onset of cold or flu symptoms 

+ antioxidants: green tea, ginger, turmeric, strawberries, green tea, black tea, brussel sprouts, beans, onions, and apples

+ get acupuncture to help strengthen the Lungs

+ keep pathways of elimination open: go to the bathroom, sweat, circulate blood and lymph through movement/exercise, breathe, dry skin brushing

+ try a steam with any of these herbs: thyme, oregano, rosemary, mint, sage

+ stay indoors and minimize duration/intensity of outdoor activities. keep house windows and doors closed to keep indoor air clean and fresh

+ use an N95 particulate mask respirator when outside for an extended period of time, especially if you have cardio-pulmonary problems. We will have a few of these in the office starting on Friday, June 30th

+ avoid unnecessarily exerting yourself. Heavy breathing means you’re going to inhale more smoke

+ add purifiers to your home. HEPA filters or even ACs with filters and recirculating air can help cut down on particulate matter in the air indoors. Do NOT use an air conditioner if it does not have air filters (it will only suck in smoke and make breathing conditions worse)

+ stay hydrated

Annie Wegner LeFort: Culinary + Medicinal Herbs to Grow in the Garden

Guest Blogger: Annie Wegner LeFort, owner and founder of EatMoveMKE, teaches cooking and yoga classes in the Milwaukee area, organizes hikes and local dinners, and offers both private and group Health Coaching services. Learn more at eatmovemke.com.

To learn more about how to enjoy herbs, join Annie’s class “Using Culinary Herbs” on Friday, April 28 from 6-7:30pm. For more info, contact her at annie@eatmovemke.com.

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Spring is in the air. Daylight is longer, the snow is (hopefully) gone, shoots are popping out of the ground, and the temperatures are feeling more mild. This time of year I get excited about all things outdoors from farmers’ markets to wild foraging hikes to hanging laundry and gardening. Especially gardening!

Another sign of spring is chives beginning to poke through the soft soil of the garden. They are always the first to emerge in my culinary herb collection followed closely by sorrel, mint, and lemon balm. I grow at least a dozen culinary herbs in my garden adding oregano, various types of basil, parsley, chervil, sage, thyme, cilantro, dill, chamomile, lovage, borage, and lavender to the list over the years that I’ve maintained my urban homestead.

I use these herbs both fresh and to prepare seasonal cooked dishes and homemade preserves and also dry or freeze them for use in cooking year-round and to create custom tea blends. My cooking style is rooted in low-waste or no-waste, which moves me to use not only leaves and blossoms, but the stems and sometimes the roots as well.

Many of the herbs I grow are perennials, herbs that come back on their own each year. These herbs such as oregano, lemon balm, mint, and sage can be wildly abundant so it’s important to be mindful of where you plant them and stay diligent about culling them each season if you don’t want to them to take over your plot.

Herbs that I plant each season are different varieties of basil, chervil, and dill. A few starts purchased from the local farmers market or family-owned garden center usually give me plenty of flavor for a whole season.

Herbs like parsley—both flat-leaf (aka “Italian parsley”) and curly leaf—are biennials, which means that they will provide wonderful leaves the first year and go to seed in the second season.

I also have plentiful herbs like borage and chamomile that start as “volunteers”, plants that come up in the garden with no effort on my part. They germinate from seeds dropped by flowers in the previous years.

And lastly, the cilantro in my garden is planted in “successions”, which is the practice of seeding crops at certain intervals (ie 7 to 21 days) in order to maintain a consistent supply throughout the season. Cilantro doesn’t grow back after it’s cut like some perennials or even the annual basil, which, when harvested from the crotch of a stem encourages exponential regrowth. After cilantro matures, it goes to seed. Harvesting the entire plant (roots and all, if you wish), means that it requires replanting if you want more throughout the season.

To plant annual herbs—starts or seeds—I wait until after the last frost date, which could be end of April to early or mid-May. A frost date is the average date of the last light freeze in spring or the first light freeze in fall and is estimated based on historical climate data, but not set in stone. As a rule of thumb, I seek out starts from local garden centers or growers around Mother’s Day, which is a fun tradition with my daughter. Our hardiness zone in the Milwaukee area is 5b with a growing season around 180 days. It’s a brief six months that we can grow food outdoors with the heart of the season feeling like it starts in late June.

I harvest herbs daily in the summer to use fresh in salads, for cooking, baking, and to dry throughout the growing season. As some herbs will produce more the more that you pick—basil, mint, lemon balm and other herbs in the mint family (lamiaceae)—I harvest heavily and keep the drying process going for herbal tea mixtures and dried backups come winter. The simplest way to dry most herbs is airdrying; wash the herbs and pat dry, strip the leaves off the stems, spread them out on a baking sheet or screen and put them in a dry, sunny spot out of the way of pets. Then, check them every day and toss them for even drying. This low-energy process may take a few days or most of a week. One can also dry herbs more quickly in a dehydrator; that is my go-to method for the end-of-season harvest.

Herbs can also be frozen. Finely chop or puree them, fill ice cube trays or muffin pans with the herbs then top with water. Once the cubes are frozen solid they can be transferred to freezer bags, labeled, and dated. Frozen herbs are great added to soups, casseroles, egg dishes, baked goods, dressings, and dips.

Another favorite way to use herbs in is a variety of pestos. A classis Pesto Genovese contains basil, garlic, Parmigiano-Reggiano, olive oil, and pinenuts. But there’s lots of space for creativity in making pesto beyond basil. My favorite combinations are Sage-Walnut, Arugula-Almond, Mint-Feta-Pinenut, Dandelion Green-Hazelnut, Nasturtium Leaf-and Sunflower Seed, and Carrot Top-Almond. I’ve also made pesto with the leaves of ramps (wild leeks), lemon zest, and sorrel. These pestos are easy to freeze in ice cube trays or muffin pans as well and thaw quickly to use in pasta dishes and spreads or to add to a soup, egg bake, or pizza.

Homegrown herbs make great gifts in the form of preserves—herbal jellies, herbed fruits, and custom tea mixtures. I dry and blend catnip, lemon balm, mint, and chamomile to create a my own bedtime tea mix.

Most of herbs I grow are for culinary purposes, but the medicinal herbs I enjoy cultivating each year are peppermint, comfrey, calendula, and tulsi (holy basil). I also grow elderberries and while they are not an herb, both the blossoms and the fruit can be dried and incorporated into tea mixtures.

Peppermint has cooling properties, can relieve bloating and indigestion, reduce nausea and vomiting, relax muscles, and relieve headaches and menstrual cramps. It is antibacterial, antiviral, and anti-inflammatory and also aids sleep. Tulsi is a superfood with antibacterial, antifungal, antiviral, and anti-inflammatory properties as well. It can prevent respiratory illnesses and reduce phlegm. It is also known to reduce stress, as it lowers the levels of cortisol, a stress hormone in the body. Tulsi can also reduce blood sugar and cholesterol levels in the body.

There are many possibilities for both culinary and medicinal herbs we can grow in Zone 5:

-Agrimony

-Angelica

-Anise hyssop

-Borage

-Calendula

-Catnip

-Caraway

-Chervil

-Chives

-Cilantro/Coriander

-Clary sage

-Comfrey

-Dill

-Echinacea

-Chamomile (depending on variety)

-Lavender (depending on variety)

-Feverfew

-Sorrel

-French Tarragon

-Garlic chives

-Horseradish

-Lemon Balm

-Lovage

-Marjoram

-Mint hybrids (chocolate mint, apple mint, orange mint, etc.)

-Parsley (depending on variety)

-Peppermint

-Rue

-Salad burnet

-Spearmint

-Sweet Cicely

-Oregano (depending on variety)

-Thyme (depending on variety)

-Savory (winter)