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CHINESE MEDICINE DIETARY THERAPY
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Chinese Medicine dietary therapy is an important branch of chinese medicine. It goes be-
yond vitamins and minerals and the biochemical nature of foods. It is focused more on the energetic properties of food in order to correct internal imbalances in the body. These properties include- taste, color, temperature, acupuncture channel entered, direction, yin- yang, and organ nourished. Foods are then selected by the Acupuncturist according to a traditional diagnosis. The first step is to determine the patient’s constitution or type. There are two categories, hot , excessive, yang or cold deficient and yin. The hot type: Body feels hot Red complexion Thirsty and likes cold liquids Large appetite Prone to constipation Outgoing personality Cold Type: Pale complexion Feels cold or cool Weak appetite Prone to loose stools Low energy, sleeps more Introverted personality We are all a mixture of cold-hot, yin-yang but one type will predominate and this will be crucial in our food selection. After determining the constitution we will think about the hot, warm, cold. cool, and neutral nature of foods in out selection for the patient. If they patient is the hot type we will select cool-cold foods. If the patient is the cold type, we will select warm-hot foods. Hot –Warm foods Garlic, ginger, beef, chicken, lamb. Peppers, kale, parsnip,grapes, raspberry, oats, lentils, black beans, walnuts Neutral foods – (not too hot or cold) Dairy products, Fish, mushrooms,kidney beans, sunflower seeds, peanut,almonds, brown rice, rye, buckwheat. COLD - Cool foods Bok choy, Asparagus, broccoli, Mushroom, Turnip, Squash, Spinach, Eggplant, apple, banana, grapefruit, watermelon, lemon, orange peach, strawberries, tomato, millet, wheat, white rice, chicken egg, tofu, mung bean. After determining the the constitution of the patient, the acupuncturist will then try to dif- ferentiate the patient’s condition based up the internal organ patterns. Please refer to my Zang-Fu organ page for further information on the organ patterns. After doing a thorough exam and determining a diagnosis, the Acupuncturist will be able to determine a dietary plan. Let’s say there is a disharmony with the spleen. The Acupuncturist will recom- mend foods that will strengthen the spleen and foods to avoid that will hurt the Spleen. Foods are differentiated according to the internal organs by taste and color. The taste and color of the food will send the nutrients to the corresponding organ via the acupuncture meridian in order to nourish and rebuild cell tissue. Here are the corresponding tastes and colors: TASTE Sour – Liver, Gallbladder The sour taste is absorbing, consolidating, and astringent Ex. Lemon vinegar, green apples, tomatoes, chicken, turkey Sweet - Spleen, Stomach The sweet taste will strengthen, harmonize, and relax pain. Ex. Grains, sugar, bananas, blueberries, figs, dates, honey, maple syrup. Pungent –spicy - Lung, Large Intestine The pungent taste disperses, invigorates, promotes circulation, opens pores, expels patho- gens Ex. Onions, garlic, ginger, curry Bitter- Heart, Small Intestine Dry dampness, clears heat, Ex. Kale, lettuce, broccoli, arugala, endive, and collard greens Salty - Kidney bladder Salty taste softens and dissolve hardness, lubricates the intestines. Eggs, tofu, fish, miso, sea vegetables. COLOR The color of the food will play a secondary role; Red foods nourish the heart and small intestine ex. Apples, red pepper, tomatoes Yellow foods and orange foods nourish the spleen and stomach –ex. Yellow squash, but- ternut squash, sweet potatoes Green foods nourish the liver and gallbladder- ex. Kale, collard greens White foods nourish the lung and large intestine ex. White onions Black or blue foods nourish the kidney and bladder- ex. Black sesame seeds, sea vegeta- bles, and blueberries. Foods Selection Based Upon Traditional Diagnosis A diagnosis based upon the internal organs will determine the treatment strategy em- ployed using food, herbs, and acupuncture. The diagnosis is usually based upon a pattern involving the internal organs As an example, let’s look at how a patient with spleen and stomach Qi deficiency will be treated using food energetics. A patient with Spleen Q and stomach Qi deficiency who has symptoms such as: Low energy Low appetite Heaviness and distention in the abdomen or stomach after eating Loose stools Dizziness Pale face Recommended foods for this syndrome: |
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| Food to Avoid: Citrus, cold foods and drinks, dairy products (small amounts are good), fried foods, too much spicy foods, refined sugar and too many sweets. In order for the Acupuncturist to recommend foods for an energetic syndrome, a basic knowledge of the properties of each food is needed. Let’s look at this further. Examples of the energetic properties of foods. 1. ASPARAGUS Nature: Cooling flavor: Sweet, bitter Meridian: Heart, Lungs, Kidney, Liver Actions: tonifies Qi and blood, clears heat, detoxifies, dries damp, tonifies clears the lungs Conditions: constipation, hypertension, high blood cholesterol, diabetes, chronic bronchitis. 2. SCALLION Nature: Warm Flavor: Sweet Meridians: Lung, Large Intestine, Heart Actions: assists yang, removes blood stagnation, sedates yang, resolves damp, expels external pathogens, dispels wind-cold, anti-viral, Conditions: Common Cold, chest pain, heart pain, diarrhea. Contraindications: Best used in the beginning stages of common cold, not to be used in the heat stage of common cold -fever, extreme thirst,etc 3. CARROT Nature: Neutral flavor: Sweet Meridian: Lungs, Spleen Actions: Clears heat, detoxifies, strengthens Spleen, lubricates intestines, transforms accumulations. Conditions: Indigestion, chronic dysentery, cough, night blindness 4. CELERY Nature: Cool Flavor: sweet, bitter Meridian: Stomach, Liver Actions: Strengthens Qi and blood, clears heat, sedates yang, calms liver, expels wind, strengthens Spleen and Stomach. Conditions: Hypertension, insomnia, vertigo, headache, conjunctivitis, carbuncle. Foods have many healing properties. By keeping a subtle awareness of the taste, color and energetics of food, you will uplift your meals to a higher level. The alchemy of com- bining will not only make your meals taste great, but it will increase your health and longevity. Please feel free to email any questions. scott@acupuncturecare.com |
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© 1998-2012 Scott Suvow M.O.M., L. Ac. All Rights Reserved