Nutrition Orientation: Uniqueness of TCM (Part One)

There are quite a few characteristics of TCM that really set this medical system apart from other medical systems of the world. These include nutrition orientation, one with nature, wholistic diagnosis and individualized treatment, prevention and blood circulation as priority, and balance as the objective of good health.

Nutrition Oriented

A careful shopper to a typical Chinese grocery store will not fail to notice that there are many dried herbs packs on sale that non-Orientals seldom have the courage or enough knowledge to try. These are the best-known herbs that are non invasive and known to possess certain healing properties, and which are expected to be cooked with certain food. The belief that food is the best medicine is deep rooted in Chinese way of life. As a matter of facts there is no clear demarcation line at all between food and medicine. For instance, Goji has been known for thousands of year. Now we know that it offers natural zinc, calcium, geranium, selenium, phosphorus, copper and iron, and amino acids. It is an anti-aging agent, boosting the immune system, improves memory and sexual functions and even good for weight loss. It is very easy to use, to cook with rice or just threw a few into your favorable soup. In NE China people used to throw astragalus in wells and use the well water for cooking. We know now that beside some other benefits, astragalus is rich in selenium, a strong antioxidant. In recent years some non-Orientals have begun to use what is called “complete tonic up-lifter” (Shiquan Dabu) for sub-health conditions, malnutrition or recovery after major illness. There are thousands of recipes available for different needs. Food Therapy is a major area in TCM for maintenance of good health and for prevention.

Food Therapy

Food Therapy is a major area in TCM for maintenance of good health and for prevention. Statistics are lacking as to the actual role these informal way of using herbal remedies to the general health of the users.  At least we can safely say that the thriving business is certainly not simply tidbits, or unfounded whims.

Food therapy is shi liao in Chinese. The origin of this can be traced back for several thousand years. The Shennong Canon of Herbs (shen nong ben cao jing) carries 365 herbs classified into three categories including superior, medium and lower grades. Most of those listed as superior are food grains, vegetables, fruits, nuts, poultry, meats, and herbs with friendly nature. As many herbal drugs are strong and taste awful, and long-term use may hurt the stomach, the best way is to use yaoshan (medicated foods) to do the work. This is considered an ideal combination since it not only may cure in the long run, but also may be made into something really enjoyable. It follows the same principle as TCM herbal treatment, i.e., to warm up when cold is present, cool off when heat is the problem, to supplement in case of deficiency (vacuity) and discharge in case of excess. For this, food items are classified into different categories according to their properties and diet is planned in such a way as to achieve therapeutic result in different situations. Food therapy is often employed to supplement medical treatments, especially for chronic diseases.

Health through Proper Diet

If food therapy is the combination of medicine and foods, Shi Yang, health through proper diet is tilting more towards foods. It is to select certain types of diet to regulate various biological functions of the related organs of the body, to nurture the Qi (vital energy), the blood, body fluids, to build up the body’s resistance to diseases according to different needs in terms of constitution, age, gender, the season or local conditions. For this, people are classified into several types with different constitutions. For instance, those who tend to suffer Qi  deficiency should include yam, lotus seeds, pork and eel in their diet, and those who have blood deficiency problem should include lychee (or litchi, longan),  goji (wolf berry), mulberry leaf, chicken, carrots, etc. Those who have Yin deficiency should eat white fungus, honey, sesame, black bean, etc. And those who are identified to have Yang deficiency should add mutton, shrimp, chives, etc. Foods are different in different seasons, and local conditions differ. People in different regions should have different needs in foods. Generally speaking, a good student should be able to make use of both food therapy and shi yang, and take control of his or her own health. The bottom line is, all TCM practitioners are qualified dieticians.

(Next to come:  One with Nature)