Nutrition and Chinese Dietary Therapy

Chinese dietary therapy provides a valuable contribution to healing and balance.

First and foremost, Chinese Medicine has it’s foundation in living in accordance with the seasonal energy; a food which is beneficial in the warmth of summer may have the opposite effect in the cold of winter, and vice versa. This ties into the second principle, that foods carry particular energetics and flavor; cooling, neutral or warming, sour, bitter, pungent, sweet and salty. This confers particular properties to a food; astringing, heat clearing, relaxing, dispersing, moisture generating, descending, tonifying, warming and so on.

Based on your individual diagnosis, certain foods can be recommended to bring balance to your constitution or condition and enhance your acupuncture treatments and herbal prescriptions. For example, a persistent cough in the fall, might be partly attributed to the dryness of this season, which is also the season of metal, which relates to the lung. Patients who have a tendency to metal dryness will benefit from sipping pear juice in fall, which happen to be plentiful at this time of year. The pear flesh is white, the color we relate to the lung, and it’s flavor is sweet, which tonifies earth, which is the mother or generator of metal and the lung, and can therefore support the function of the lung. The difference between apples and pears is that pears have a tougher skin.

Comments are closed.