Chinese nutritional therapy
Chinese food therapy is a subset of Traditional Chinese Medicine where food is used to balance the body to remedy chronic ailments. Documentation of this therapy used in medical practice is found as far back as 2000 BC. In 300 BC one of the most famous Chinese Medical tests ‘The Yellow Emperor’s Classic of Internal Medicine’, also known as the Huangdi Neijing classified food by four food groups, by five tastes, and their impacts on the bodies organ systems.
Some Traditional Chinese physicians (acupuncturists) deem what we eat to be so important that they feel many chronic diseases arise due to poor dietary habits. More and more research studies are finding that our dietary habits play vital roles in disease progression and must be taken seriously in medicine.
Chinese food therapy does not just focus on the nutrient content of the food but also its energetic qualities. It defines foods based on 5 main tastes such as: sweet, sour, bitter, salty and pungent. Each ‘taste’ or quality of the food has an affinity to an organ system; thus, can remedy any underlying dysfunction within that respective system.
Chinese food therapy is a lot more complicated than it seems on the surface and when a skilled acupuncturist utilizes it the benefits can enhance other protocols being utilized.
For Kristien Boyle L.Ac. services in Charlotte, please call: (704) 308-2557
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