• The History of Chinese Diet Therapy.
Chinese food therapy dates back as early as 2000 BC. However, proper documentation was only found around 500 BC. The Yellow Emperor’s Classic of Internal Medicine also known as the Niejing, which was written around 300 BC, was most important in forming the basis of Chinese food therapy. It classified food by four food groups, five tastes and by their natures and characteristics.
• Chinese Herbs and Food Therapy.
When treating sickness, Chinese doctors use herbal remedies initially to control the problem. They apply tried-and-true formulas with slight variations to meet the patient’s specific conditions. Mixing herbs of similar properties increases the overall effectiveness. Mixing herbs of different properties can moderate the effects of the main herbs, complement the actions and/or minimize any adverse side effects. Some herbs can be as harsh as drugs, very forceful and effective but not to be taken continuously.
• The Four Food Groups of TCVM.
The four food groups in the Chinese diet are grains, fruits, meats and vegetables. Dairy products, especially cow’s milk, are not considered suitable for humans.
The Niejing defines “grains for sustaining, vegetables for filling, fruits for supporting, meats for enhancing.” Grains and vegetables are regarded as the basic foods necessary to sustain life. They should form the major part of our diet. Meats and fruits are supporting and complementary foods and should be eaten in moderation.
A balanced Chinese diet comprises 40 percent grains, 30 to 40 percent vegetables, 10 to 15 percent meats and the rest in fruits and nuts.
• The Nature and Acton of Food.
Chinese medicine defines the natures of foods as hot, cold, warm, cool, wet and neutral. It is the same definition as our body constitution. The proper flow of energy around your body is most important in keeping your system in good order and healthy. Food affects the flow because of its movement characteristic. It can move energy outward, inward, upward and downward.
• Sickness, Health and Food.
Sickness has yin and yang characteristics as well. When you become sick, you should identify the nature of your sickness first and then use foods of the opposite nature to balance the yin and yang effects.
Chinese medicine believes that most diseases progress from initial stage with obvious surface symptoms or external conformation and develop into bigger problems with internal conformation. If we can identify problems at the initial stage and treat them with dispersing drugs, we can stop them from progressing further. When diseases turn internal, they become chronic in nature and are more difficult to treat. The treatment starts by treating the interior symptoms. When the interior problems are corrected, the surface symptoms disappear automatically.
During sickness, it is important to eat foods that are complementary to the treatment so that relief can be achieved sooner. Usually Chinese doctors explain the nature of the problem and give advice on what foods to eat and what to avoid during that time.
Most therapeutic food dishes are eaten as meals or with meals and repeated for days or sometimes weeks until the body has enough nutrition to repair itself. The results are more comprehensive and permanent. After recovery, repeating the recipe at regular intervals is recommended for maintenance purposes.
