Chinese Nutrition Therapy by Jörg Kastner

By Jörg Kastner

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TCM makes a close connection between foods and medicinal herbs for therapy, since their classification follows the same criteria. Foods and herbs can both promote and impede each other in their effect on the body. For example, it would be pointless to prescribe phlegm-reducing herbs and acupuncture to patients without informing them about phlegm-producing foods such as fatty foods, “junk food,” excess dairy products, alcohol, etc. Effective “holistic” therapy in such cases needs to include dietary measures, for example phlegmreducing foods such as pears.

Energetic classification assigns foods primarily to four areas: thermal nature, flavor, organ network, and direction of movement. These are modeled after paradigms rooted in the empirical foundations of TCM. Tip: Thermal nature and flavor are of principal value in Chinese nutritional therapy. , sweet–hot or sour–cool. General preventive nutrition can focus on only the thermal nature or flavor of foods. Nutritional therapy designed to heal illness, however, needs to be based on a firm diagnosis by a TCM practitioner and consider all four criteria (thermal nature, flavor, organ network, and direction).

These are modeled after paradigms rooted in the empirical foundations of TCM. Tip: Thermal nature and flavor are of principal value in Chinese nutritional therapy. , sweet–hot or sour–cool. General preventive nutrition can focus on only the thermal nature or flavor of foods. Nutritional therapy designed to heal illness, however, needs to be based on a firm diagnosis by a TCM practitioner and consider all four criteria (thermal nature, flavor, organ network, and direction). 22 Energetic Thermal Nature Foods are divided into five energetic temperature levels: Hot, warm = yang Cold, cool = yin Neutral Foods and their Thermal Nature Food category Hot Warm Beverages Alcohol (high –proof) Yogi tea Cocoa Coffee Red wine Condiments and sweeteners Honey Dairy products Eggs, fish, fowl, meat, etc.

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