Dietary therapy in Traditional Chinese Medicine (TCM) does not consider food only in terms of its nutritional content. Its thermal effect, taste, energetic properties and relationship to the functional systems are also important. Nutrition is individually adapted to a person’s constitution and particular pattern of disharmony.
In TCM, nutrition is an important means of maintaining health and supporting treatment. An appropriate diet can help maintain the balance of Yin and Yang and support the formation and free flow of Qi and Blood (Xue).
Nutrition in TCM
Chinese dietary therapy is closely connected with the fundamental concepts of TCM. These include Yin and Yang, Qi, Blood, the Five Phases of Transformation and the functional systems.
There is no universally applicable “TCM diet”. What is suitable for one person may be unsuitable for another. Nutrition is therefore considered individually and adapted to constitution, age, season, lifestyle and current complaints.
The way food is prepared also plays a role. From the perspective of Chinese dietary therapy, cooked, steamed or baked foods may have a different effect from raw or strongly chilled foods.
Thermal Nature of Foods
An important characteristic of Chinese dietary therapy is the thermal nature of a food. A distinction is made between hot, warm, neutral, refreshing and cold foods.
This classification does not simply describe the temperature at which a food is eaten. It refers to its energetic effect on the organism. For example, for a person with pronounced cold signs, warming foods and methods of preparation may be appropriate, while different recommendations may be suitable when signs of heat are present.
The Five Flavours
In TCM, foods are also considered according to the five flavours: sour, bitter, sweet, pungent and salty. The flavours are assigned to the Five Phases of Transformation and are related to the different functional systems.
The flavour of a food is not simply a matter of culinary experience. In Chinese dietary theory, the flavours are attributed specific energetic properties and effects.
Nutrition and Functional Systems
TCM considers nutrition in relation to the individual’s functional systems. The relationship between nutrition, the Stomach and Spleen is particularly important.
From the perspective of TCM, the Stomach and Spleen play a central role in the intake and transformation of food. An individually appropriate diet is intended to support these functions and thereby contribute to the formation of Qi and Blood.
Nutrition Throughout the Year
The seasons are also taken into account in Chinese dietary therapy. Nutrition can be adapted to climatic conditions and the respective seasonal cycle.
In winter, for example, warming and cooked foods may take priority, while different foods and preparation methods may be appropriate in summer. However, recommendations are always adapted to the individual’s constitution.
More about nutrition, lifestyle and maintaining health can be found on the page about prevention.
Individual Dietary Recommendations
TCM is not about categorizing certain foods as universally “good” or “bad”. What matters is which food is suitable for which person in which situation.
During TCM treatment, eating habits, digestion, appetite, thirst, sensitivity to heat and cold, as well as other individual factors may therefore be incorporated into the TCM diagnosis.
Nutrition can be used as an independent measure or together with other treatment methods, for example with acupunctureor Chinese herbal medicine.